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Squash Casserole

2 lb hubbard squash*
2 tablespoon margarine or butter
1/2 cup sour cream
1 medium onion; finely chopped (about 1/2 cup)
1 teaspoon salt
1/4 teaspoon pepper

*substitute: 2 pk (12 ounces each) frozen Cooked squash, thawed.
This creamy squash dish can be made 1 day ahead. Prepare as directed,. Prepare and cook squash pieces as directed. Heat oven to 325°F. Mash squash. Stir in remaining ingredients. Pour into ungreased 1-quart casserole. Bake uncovered 25 to 30 minutes or until bubbly around edge. Makes 6 3/4 cup size servings.

Caramel Rolls

3 1/2 cup flour
1/4 cup sugar
1/2 teaspoon salt
1 pkg active dry yeast
1 cup milk
1/4 cup butter
1 egg

Topping:
1/2 cup softened butter
1/2 cup firmly packed brown sugar
2 tablespoon light corn syrup
1/4 cup chopped nuts

Filling: 2 tablespoon butter
1/4 cup sugar
1 teaspoon cinnamon

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2c flour, 1/4c sugar, salt and yeast; blend well. In small saucepan, heat 1c milk and 1/4c margarine until very warm (120°F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 min at med speed. By hand, stir in an additional 1/2-1c flour until dough pulls away from sides of bowl.
On floured surface, knead in remaining 1/2-1c flour until dough is smooth and elastic, about 5min. Place in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F) until light and doubled in size, about 45min.
Grease 13x9in pan. In small bowl, combine brown sugar, 1/2c butter and corn syrup; blend well. Drop mixture by spoonfuls into greased pan; spread evenly. Sprinkle with nuts. Set aside.
Punch down dough several times to remove all air bubbles. On lightly floured surface, roll dough into 15x12in rectangle. Spread with 2tbsp butter. In small bowl, combine 1/4c sugar and cinnamon. Sprinkle evenly over dough. Starting with 12in side, roll up tightly, pressing seam firmly to seal. Cut into twelve 1in slices; place, cut side down, in greased pan. Cover; let rise in warm place until light and doubled in size, about 1hr.
Heat oven to 375°F. Uncover dough. Bake 20-30min or until golden brown. Cool in pan 1min; invert onto platter. Serve warm. Makes about 12 rolls.

Bayside Chicken With Pasta

1 quart chicken stock
4 tablespoon chopped fresh basil
1/2 teaspoon white pepper
2 cup whipping cream
1 cup (2 sticks) melted butter
1 cup flour
2 tablespoon vegetable oil
24 oz boneless; skinless diced chicken breast
1 cup finely sliced green onions; (use some white, but mostly green) 1 lb sliced fresh mushrooms
1 red bell pepper; seeded and cored, julienned
2 lb cooked penne pasta

Make sauce by mixing stock, basil, pepper and cream in medium saucepan. Bring to boil.
In another saucepan over low to medium heat, combine butter and flour and cook until smooth. Add to stock mixture and stir to combine.
To make chicken: Preheat oil in saute pan over medium to high heat. Add chicken, onions, mushrooms and peppers; saute 6 to 8 minutes or until chicken is cooked through.
Add pasta and basil cream sauce and serve. Makes about 6 servings.

Tuscan Country Bread

2 oz fresh yeast
500 ml warm water
2 lb strong white flour

("Strong white flour" is a UK term for all-purpose flour. Use bread flour if you can get it, preferably unbleached.) Dissolve the yeast in 150 ml of the warm water in a small bowl. Sift in enough of the flour to make a soft dough, mixing with the hands. Cover and put in a warm place to rise. When the yeast dough has at least doubled in size, begin making the rest of the dough. Sift the remaining flour onto a wood or marble surface. Make a well in the middle; pour a little water into it and begin working the flour towards this with your hands. When the dough has absorbed enough water to bind together, add the yeast dough and work in. Knead for 5-10 minutes, occasionally lifting the dough and smacking it on the table. Continue until it no longer sticks to your hands. Sprinkle a large bowl with water and put the dough into it. Cover with a cloth and let rise until doubled in size (about 30 minutes). Knead again 5-10 minutes and form into two balls. Let stand another 20 minutes, and then bake on a greased, floured baking tin until crusty (about 30 minutes) in an oven preheated to 350°F.

Apple Slices With Maple Srup

1 sliced apples
1 butter or oil for frying
1 maple syrup

Pan-fry apple slices in a little butter or bacon fat (that was common) and serve with maple syrup.

Butterfly Shrimp With Bacon

1 lb large shrimp
6 slice bacon
1 dash pepper
1 1/2 tablespoon oil
1/2 cup catsup

1. Shell, devein and butterfly shrimp, leaving the tail segments intact.
2. Cut each bacon strip in two and wrap one half around each shrimp. Sprinkle lightly with pepper.
3. Heat oil. Pan-fry shrimp on both sides until pinkish.
4. Add catsup and cook, stirring occasionally, until shrimp are done (about 2 minutes more). Serve hot.

Variations:

1. In step 2, dip the bacon-wrapped shrimp in beaten egg. Then sprinkle with the pepper.
2. In step 4, substitute for the catsup a mixture of 3/4 cup stock, 1 tablespoon cornstarch and 1 teaspoon soy sauce. Cook, stirring, over medium heat until mixture thickens.

Duck

1 duck; 3 to 4 pounds
1 scallion stalk
3 slice fresh ginger root
2 tablespoon soy sauce
1 tablespoon sherry
2 eggs
4 tablespoon cornstarch
1/2 teaspoon salt
4 tablespoon water (up to)
6 tablespoon oil

Score duck along its breast bone and remove meat in two sections. Bone legs, leaving them whole.
Mince scallion and ginger root, then combine with soy sauce and sherry. Add to duck and let stand 30 minutes, turning occasionally. Drain, discarding marinade.
Beat eggs lightly, then blend to a smooth batter with cornstarch, salt and cold water. Coat duck generously with batter.
Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on each side over high heat. Reduce heat to medium and cook, uncovered, turning duck occasionally until its skin is crisp and golden (15 to 20 minutes).
Cut in 1/2-inch slices. Serve hot

Pepper And Salt Dip

1 tablespoon salt
1/2 tablespoon freshly ground black pepper

Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.

Oriental Dumplings

2/3 lb napa cabbage
2/3 lb ground pork
1/2 cup chopped green onions
2 tablespoon soy sauce
1 teaspoon salt
3 tablespoon sesame oil
1/4 teaspoon black pepper
3 cup flour
1/4 cup plus
1 tablespoon cooking oil

Dipping Sauce:
1 tablespoon soy sauce
2 tablespoon vinegar
1 tablespoon minced fresh gingerroot

Core the cabbage. Blanch in boiling water 2 minutes; squeeze dry and chop finely. Combine with the pork and green onions. Mix together the soy sauce, salt, sesame oil, and black pepper. Add to the cabbage mixture and combine thoroughly. Set aside. Place 2-1/2 cups flour in a bowl. Add 2/3 cup boiling water a little at a time, stirring in with chopsticks. Add 1/3 cup cold water and combine. Dust a bread board with some of the remaining 1/2 cup flour; turn the dough out onto it. Flour your hands and knead until smooth, using more flour as necessary to prevent sticking. Let rest for 10 minutes. Roll out as thin as possible in a 24-inch by 12-inch rectangle. Cut into 36 (4in. by 2in) sections. Divide the reserved cabbage and pork mixture into 36 portions. Place one portion on each section of dough; fold in half and pinch the edges to seal. Heat 1/4 cup oil in large saute pan. Place the dumplings in the pan, flat side down. Reduce heat and cook 1 min. or until golden brown on the flat side. Add 1/2 cup hot water. Cover & steam 5 mins. or til almost all the water has evaporated. Add the remaining 1 tablespoon oil. Place fried side up on a serving platter, with Dipping Sauce on the side.
Dipping Sauce: Combine ingredients at least 20 minutes before serving.

Marinated Peppers

6 1/2 lb green peppers
12 basil leaves
4 cup white-wine vinegar
4 cup balsamic vinegar
1 teaspoon sugar
4 teaspoon salt
4 centiliter garlic, cut in half
4 centiliter garlic, chopped
3 1/2 oz capers
7 oz canned anchovy fillts
extra virgin olive oil

Wash, core and seed the green peppers and cut into long thin strips. In a deep casserole, put both vinegars, the sugar, salt and halved garlic cloves. Bring to a strong boil, then add the green peppers and cook for 10 minutes. Remove the peppers from the liquid and place on paper towels to dry. Put a layer of green peppers into a glass jar and cover with some chopped garlic, a pinch of capers, a few small anchovy pieces and a few basil leaves. Add a second layer of green peppers and repeat the process until all the ingredients have been used. Top with basil. Add fresh oil, a little at a time, pressing the jar contents down with your fingers to force the oil well down into the jar and thoroughly coat all the ingredients. At least 1/2-inch of oil must cover the top and any air pockets must be eliminated. Seal the jar hermetically and store in a cool dark place for 20 days.

Beef Kabobs

1 lb beef sirloin steak ( 1 inch thick)
2 tablespoon oil
1 tablespoon fresh lemon juice
1 tablespoon water
2 teaspoon dijon mustard
1 teaspoon honey
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium green, yellow, or red bell
1 pepper -- cut into 1 inch
8 large mushrooms

Cut steak into 1 inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano, and pepper in large bowl; add beef, bell pepper, and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper, and nushrooms on each of 4 12-inch skewers. Place kebabs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired.
Kababs may also be grilled over medium coals for 8 to 11 minutes.
Yield: 4 servings.


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