VEGETABLE RECIPE - 708
BAKED SQUASH WITH APPLES AND CHESTNUTS
5 lb. raw squash, cut in half, seeds &
fibrous membrane removed
6 c. water, divided
10 chestnuts, cut with an X on flat side
1/2 c. cream sherry
23 Granny Smith apples, peeled, cored & chopped
1/21 tsp. salt
Preheat oven to 350 degrees.
Place squash halves in 9 x 13 inch baking pan and pour 34 cup of water into pan.
Bake uncovered until soft, about 30 minutes. Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water. Cover and boil on high heat 15 minutes.
Drain water and set chestnuts aside
until cool enough to handle.
Peel chestnuts, cool and chop meat coarsely.
Set
aside.
When squash is cooked, scoop out flesh and puree in blender or food processor, working in batches if necessary.
(For this recipe, you will need 6
cups squash puree.)
Place squash puree in large bowl.
(Recipe can be completed to this point the day before.
Refrigerate puree squash.)
Set oven at 325 degrees.
Stir sherry, chopped apples and salt into puree and pour into a 1
quart casserole.
Sprinkle with reserved chopped chestnuts and bake 60 minutes
or until heated through.
Serves 68.
VEGETABLE RECIPE - 709
YAMMY APPLES
2 (19 oz.) can yams, sliced into thin
chunks
4 juicy red apples, peeled & sliced
3 tbsp. lemon juice
3 tbsp. brown sugar
1 1/2 tsp. cinnamon
3 tbsp. butter or margarine
Miniature marshmallows, optional
This recipe is made in layers.
Start with a 2 1/2 quart buttered casserole,
and make a 1 inch layer of sliced yams.
Cover completely with 2 of the sliced apples.
Sprinkle with half of the lemon juice, half of the brown sugar and half
of the cinnamon, then dab with half of the butter.
Repeat the layers.
Bake at
350 degrees for 30 minutes.
If desired, 10 minutes before cooking time has expired, cover with a layer of miniature marshmallows, and bake until they turn golden brown.
VEGETABLE RECIPE - 710
ZUCCHINI
CASSEROLE
3 c. chopped zucchini (or your favorite squash, peel first)
1/2 c. oil
1 sm. onion, chopped
1/2 tsp. marjoram
1/8 tsp. pepper
1/4 tsp. salt
1 c. Bisquick
1/2 c. Parmesan cheese
1 tsp. parsley flakes
4 beaten eggs
Mix all ingredients and pour mixture into a 9 inch pie plate.
Bake at 350
degrees for 3035 minutes, or until golden.
Serve warm.
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