Stuffed Buttercup Squash

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Stuffed Buttercup Squash

Ingredients
  • 1 tsp black pepper
  • 1 med onion
  • dried red peppers
  • 2 Eggs beaten
  • 2 tsp butter
  • 1/4 cup wheat germ
  • 1 lb ground steak
  • 1 clove garlic
  • 1 tomato
  • Parmesan cheese
  • celery flakes
  • 1 cup Colby cheese grated
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half and scoop out seeds.
  3. Bake, cut side down, for 45 minutes.
  4. Meanwhile, saute in butter, the onion, garlic, and dried peppers. Brown ground steak.
  5. Mix together eggs, cheeses, wheat germ, pepper, and celery flakes.
  6. Stuff squash with mixture and bake an additional 20 minutes or until done.
Ingredients
  • 1 tsp black pepper
  • 1 med onion
  • dried red peppers
  • 2 Eggs beaten
  • 2 tsp butter
  • 1/4 cup wheat germ
  • 1 lb ground steak
  • 1 clove garlic
  • 1 tomato
  • Parmesan cheese
  • celery flakes
  • 1 cup Colby cheese grated
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half and scoop out seeds.
  3. Bake, cut side down, for 45 minutes.
  4. Meanwhile, saute in butter, the onion, garlic, and dried peppers. Brown ground steak.
  5. Mix together eggs, cheeses, wheat germ, pepper, and celery flakes.
  6. Stuff squash with mixture and bake an additional 20 minutes or until done.

Baked Squash with Blueberries

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Baked Squash with Blueberries

Ingredients
  • 3 ccorn squash
  • 1 1/2 cups (500mL) Blueberries fresh or frozen
  • 1/2 tart Apple peeled and diced
  • 6 tbsp brown sugar firmly packed
  • 6 tsp (5mL) butter
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half lengthwise and remove fibers and seeds.
  2. In a medium bowl, mix together blueberries, diced apple, brown sugar, and butter. Fill squash halves with blueberry mixture.
  3. Place in an ungreased casserole dish; add 1/2 cup water around the squash.
  4. Cover and bake 50 to 60 minutes.
  5. Remove cover and bake another 10 minutes or until squash is tender.
  6. Remove from oven and serve immediately.
Ingredients
  • 3 ccorn squash
  • 1 1/2 cups (500mL) Blueberries fresh or frozen
  • 1/2 tart Apple peeled and diced
  • 6 tbsp brown sugar firmly packed
  • 6 tsp (5mL) butter
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half lengthwise and remove fibers and seeds.
  2. In a medium bowl, mix together blueberries, diced apple, brown sugar, and butter. Fill squash halves with blueberry mixture.
  3. Place in an ungreased casserole dish; add 1/2 cup water around the squash.
  4. Cover and bake 50 to 60 minutes.
  5. Remove cover and bake another 10 minutes or until squash is tender.
  6. Remove from oven and serve immediately.

Pumpkin, Squash and Root Vegetables au Gratin

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Pumpkin, Squash and Root Vegetables au Gratin

Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.
Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.

Ground Cherry Pie

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Ground Cherry Pie

Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.
Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.

Ground Cherries Crisp

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Ground Cherries Crisp

Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).
Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).

Quick and Easy Brussels Sprouts

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Quick and Easy Brussels Sprouts

Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!
Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!

Balsamic Brussel Sprouts

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Balsamic Brussel Sprouts

Ingredients
  • 1 1/2 lb (1 kg) Brussels sprouts trimmed
  • 2 tbsp (15mL) olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp butter
  • 1 tsp (10 mL)p Salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
Instructions
  1. Bring a large pot of lightly salted water to a boil and add brussels sprouts. Cook for 2 minutes and then immediately transfer in a bowl of cold water to stop the cooking process. Drain.
  2. Heat the olive oil in a frying pan on medium heat. Cook onion and garlic until tender, 5-10 minutes. Add the brussels sprouts and cook until tender, approximately 8-10 minutes.
  3. Whisk the balsamic vinegar with the butter, salt, pepper and garlic powder and add to skillet to warm up.
Ingredients
  • 1 1/2 lb (1 kg) Brussels sprouts trimmed
  • 2 tbsp (15mL) olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp butter
  • 1 tsp (10 mL)p Salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
Instructions
  1. Bring a large pot of lightly salted water to a boil and add brussels sprouts. Cook for 2 minutes and then immediately transfer in a bowl of cold water to stop the cooking process. Drain.
  2. Heat the olive oil in a frying pan on medium heat. Cook onion and garlic until tender, 5-10 minutes. Add the brussels sprouts and cook until tender, approximately 8-10 minutes.
  3. Whisk the balsamic vinegar with the butter, salt, pepper and garlic powder and add to skillet to warm up.