My mom used to make marinated cucumbers all the time. It was always one of my favorites. I didn't have an onion so I just marinated the cuke.
2 cucumbers (BOUNTY)
1 cup vinegar
2 Tbsp sugar
1 tsp dill
1/2 onion
1 carrot *optional
Slice onion into thin ring slices. Slice cucumber and carrot into thin slices. Place in a quart jar. Put vinegar and sugar in a saucepan and heat until sugar is dissolved. Pour hot vinegar over cucumbers and onion. Add dill. Chill.
This is delish.
Monday, January 31, 2011
Friday, January 28, 2011
Using your butternut squash... pt 2
I actually made this recipe at Christmas, but I have been so lazy that I haven't added it yet.
This is my butternut squash "punkin" pie. This was surprisingly tasty! I was very well pleased. I just used a standard pumpkin pie recipe but instead of pumpkin I added butternut squash. I won't post the pie recipe because you can get that anywhere. I will explain how I prepared the squash for use.
2 Butternut squash
Cut the squash in half. Spray a 9 x 13 pan with cooking spray and place the squash cut side down. Bake @ 350 degrees until soft (30 - 45 min). Let cool. Scoop out all the insides and put in your food processor. Process until smooth. Now use in place of pumpkin in any of your favorite pumpkin recipes. I also made "punkin" chocolate chip cookies that were delish!
Enjoy!
This is my butternut squash "punkin" pie. This was surprisingly tasty! I was very well pleased. I just used a standard pumpkin pie recipe but instead of pumpkin I added butternut squash. I won't post the pie recipe because you can get that anywhere. I will explain how I prepared the squash for use.
2 Butternut squash
Cut the squash in half. Spray a 9 x 13 pan with cooking spray and place the squash cut side down. Bake @ 350 degrees until soft (30 - 45 min). Let cool. Scoop out all the insides and put in your food processor. Process until smooth. Now use in place of pumpkin in any of your favorite pumpkin recipes. I also made "punkin" chocolate chip cookies that were delish!
Enjoy!
Using your butternut squash...
I am finally sitting down to enter a few bountiful recipes. Tonight I made stuffed butternut squash. It was pretty easy and quite good.
This is what was left. Cade only ate 1/2 of one.
1 pkg stove top stuffing prepared as directed (or 3 cups of homemade stuffing)
2 small - med butternut squash (BOUNTY)
4 sm chicken thighs cooked and cubed *optional
2 oz cheese (I used a smoked gouda)
Cut squash in half and scoop out seeds. Place cut side down in microwave steamer or 9 x 13 pan. Cook until soft. (8 minutes in the microwave or 30 - 40 in a 350 degree oven)
Let cool until you can handle it safely. Scoop out some of the inside of the squash, leaving at least a half inch of squash in the skin (if you scoop out too much it will collapse).
Mix together the prepared stuffing, cubed chicken and the squash that you scooped out. Spray a 9 x 13 pan with cooking spray and set the shells, cut side up, into the pan. Fill the squash shells with the stuffing mix. Use all of it and pile it in. Grate about 1/2 oz of cheese on top of each squash and bake about 20 - 25 minutes @ 350 degrees until cheese has browned and the top has crisped up.
This is what was left. Cade only ate 1/2 of one.
1 pkg stove top stuffing prepared as directed (or 3 cups of homemade stuffing)
2 small - med butternut squash (BOUNTY)
4 sm chicken thighs cooked and cubed *optional
2 oz cheese (I used a smoked gouda)
Cut squash in half and scoop out seeds. Place cut side down in microwave steamer or 9 x 13 pan. Cook until soft. (8 minutes in the microwave or 30 - 40 in a 350 degree oven)
Let cool until you can handle it safely. Scoop out some of the inside of the squash, leaving at least a half inch of squash in the skin (if you scoop out too much it will collapse).
Mix together the prepared stuffing, cubed chicken and the squash that you scooped out. Spray a 9 x 13 pan with cooking spray and set the shells, cut side up, into the pan. Fill the squash shells with the stuffing mix. Use all of it and pile it in. Grate about 1/2 oz of cheese on top of each squash and bake about 20 - 25 minutes @ 350 degrees until cheese has browned and the top has crisped up.
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