Stuffed Acorn Squash
Ingredients
- 3 acorn squash
- 1 pound pork sausage
- 1/3 cup molasses
- 1 teaspoon sage
- 1 teaspoon salt
- bread crumbs
Directions
- Wash squash and cut in halves, remove seeds.
- Put a tablespoon of molasses in each half, sprinkle with salt and a pinch of powdered sage (if the sausage does not contain sage).
- Fill the cavity with sausage and top -with bread crumbs.
- Place the squash halves in a baking pan, add about an inch of water to the pan.
- Cover and bake in hot oven (400f) for 40 minutes.
- Remove cover and brown.
Other Information
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: squash, sausage, molass, sage, salt, bread crumb
Equipment: measuring cups, measuring spoons, knife, baking pan, oven
See Also
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Stuffed Summer Squash
Author: William S Hart
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
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Ingredients: squash, cheese, egg, bread crumb, butter, salt, pepper, paprika
Equipment: oven, stove, knife, baking pan
Bread-Crumb Bread
Author: Edith Church, Bertina a Leete
Source: Practical Patriot Recipes (1918-01-01)
Category: Bread
Ingredients: water, salt, molass, bread crumb, yeast cake, flour
Equipment: measuring cups, measuring spoons, oven, bowl
New:
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Ingredients: tripe, cracker crumb, salt, egg, pepper, water
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Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove