The NYTimes published a lentil soup recipe. I really want to make it. The recipe looked pretty easy until I got to this line: A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind. I had no idea Parmesan had a rind! I thought it just came in a plastic bottle with a big green top. And I never heard of a bouquet garni before although I do get what they mean. I will probably make this recipe, I’ll just find another way of doing the garnished bouquet.
Erin described this recipe today at the grocery store and it sounded so good, I actually bought some acorn squash. I will try it soon and update with the results.
* 2 tablespoons butter –plus more for baking sheet
* 2 medium acorn squash
* 2 tablespoons light-brown sugar
* Coarse –salt and ground pepper
Preheat oven to 425 . Generously butter a rimmed baking sheet. Halve 2 medium acorn squash (about 1 1/2 pounds each) crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and 2 tablespoons light-brown sugar among halves; season with coarse salt and ground pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.
This recipe for Baked Acorn Squash with Brown Sugar serves/makes 4.
1/2 c. dried mushrooms
1 lb. fresh mushrooms
2 qt. water
1 c. sauerkraut juice
4 Tbsp butter
3 Tbsp flour (heaping)
1 small onion
Break dried mushrooms into small pieces. Soak the dried mushrroms for 3 hours in water. Cook them in their “soaking” water until tender. Add cut up and cleaned fresh mushrooms and cook for 10 minutes after boiling point. Add sauerkraut juice. Saute finely cut onion and butter until golden brown. Add flour and continue stirring over low heat until paste-like mixture is golden brown. Add paste mixture to mushroom pot. Add salt and pepper to taste. Stir contantly until paste mixture is well blended and allow to boil 5 minutes.
1 stick butter (1/4 lb)
3/4 cup sugar
4 eggs, beaten well
1 can pineapple chunks (with juice)
5 hot dog rolls (you can also use 5 slices of bread but hot dog rolls work best)
1 1/2 quart casserole dish, greased with butter
Cream butter and sugar. Add well beaten eggs. Stir in pineapple. Stir in bread. Pour into casserole and bake uncovered at 350 degrees for 45 minutes.
This side dish goes well with ham. Heck, it’s even a great dessert. I LOVE IT! I make it for Thanksgiving, Christmas, and Easter.
1 tb Butter
1 pk Yeast
2 tb Sugar
1/4 c Water, lukewarm
2 1/2 ts Salt
7 c Flour, all purpose, sifted
2 c Milk, scalded
Into a mixing bowl, place butter, sugar, and salt. Add scalded milk; let cool until lukewarm. Add yeast dissolved in water. Add enough flour to make a soft elastic dough. Turn onto a floured board and knead. Place in a greased bowl and let rise until double in bulk (1 to 1 1/2 hours) in a warm place, free from drafts. Punch dough down with fingertips and let rise again (about 45 minutes). Divide the dough into two – four portions. Toss lightly on floured board, knead, and roll out flat. Sprinkle generously with poppy seeds. Roll dough jelly roll style. Cut into pieces about 1/2 – 1 inch in diameter. Place on cookie sheet. Let raise in warm place for 10 or 15 minutes. Bake at 375-F for 15 minutes or until lightly brown. When cool, place in bowl and pour boiling water over bobalky. Let sit until soft but not soggy. Drain. Place in bowl and drizzle with honey.
1 Cup kidney beans (canned or cooked)
1 Cup white kidney beans (canned or cooked)
1 Cup chickpeas (canned or cooked)
3/4 Cup onion, finely chopped
2 Tablespoons parsley, finely chopped
1 green pepper, chopped finely
1/3 Cup cider vineagar
1/4 Cup corn syrup
salt and pepper to taste.
Mix all the ingredients; refridgerate several hours or overnight to blend the flavors.