1 butternut squash, peeled, seeded and chopped into pieces 1/2" or smaller
2-3 yukon gold potatoes, peeled and chopped into pieces 1/2" or smaller
1 large onion, cut into 1/2" pieces
olive oil
pure maple syrup
dash of sage
salt & pepper
1. Preheat oven to 450. Place squash, potatoes and onion in a large bowl. Toss with olive oil, syrup, sage, salt and pepper.
2. Turn into a glass baking dish (9x13). Bake uncovered for 45 minutes or until vegetables are lightly browned and tender, stirring occasionally.
- merged recipes from Claire's Corner Copia, Better Homes and Gardens and Betty Crocker.
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This is Mary's and my favorite dish to make in the fall. Last fall we made it like 10 times. The best part was when Esther came along and was like, "yuk," and then had some and wanted seconds. It is really good served along with cranberries. YUMMM
18 September 2007
English Scones
for Christa - hope you enjoy!
2 c. flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 c. shortening
1 egg
1/2 c. milk
1/4 c. currants or raisins (optional)
1. Preheat oven to 400.
2. Sift dry ingredients together into mixing bowl. Cut in shortening until mixture resembles crumbs. Make a hollow in the center; add egg, milk and currants/raisins. Mix into a stiff dough, kneading well.
3. Place dough on ungreased baking sheet. Shape into a flat circle about 1" thick. Using a sharp knife, score the circle with 4 cuts making 8 triangle-shaped scones. Do not cut all the way through.
4. Bake 15-18 minutes. Serve with butter and jam or clotted cream if you are feeling really British. Makes 8 scones.
2 c. flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 c. shortening
1 egg
1/2 c. milk
1/4 c. currants or raisins (optional)
1. Preheat oven to 400.
2. Sift dry ingredients together into mixing bowl. Cut in shortening until mixture resembles crumbs. Make a hollow in the center; add egg, milk and currants/raisins. Mix into a stiff dough, kneading well.
3. Place dough on ungreased baking sheet. Shape into a flat circle about 1" thick. Using a sharp knife, score the circle with 4 cuts making 8 triangle-shaped scones. Do not cut all the way through.
4. Bake 15-18 minutes. Serve with butter and jam or clotted cream if you are feeling really British. Makes 8 scones.
14 September 2007
Chilies Rellenos
one of the best recipes ever - from Cheryl Hufnagel
1 7 oz. can green chilies - whole or diced
3/4 lb. shredded cheddar or jack (or both) cheese (I never measure)
2 eggs
2 c. milk
1/2 c. flour
1/2 tsp. salt
1. Split chilies if using whole. Lay chilies in a 7x11 baking dish and cover with cheese.
2. In a bowl, beat eggs. Add milk, flour and salt; whisk/stir well to combine. (OK if you can't get all the lumps of flour out.)
3. Bake at 350 for 40-45 minutes or until set. Let cool at least 5 minutes before serving. Serve with salsa if desired.
1 7 oz. can green chilies - whole or diced
3/4 lb. shredded cheddar or jack (or both) cheese (I never measure)
2 eggs
2 c. milk
1/2 c. flour
1/2 tsp. salt
1. Split chilies if using whole. Lay chilies in a 7x11 baking dish and cover with cheese.
2. In a bowl, beat eggs. Add milk, flour and salt; whisk/stir well to combine. (OK if you can't get all the lumps of flour out.)
3. Bake at 350 for 40-45 minutes or until set. Let cool at least 5 minutes before serving. Serve with salsa if desired.
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