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Wild- Rice Stuffed Squash-2 acorn squash halved lengthwise, seeds removed. 2 tablespoons butter1 shallot, minced2 garlic cloves minced? teaspoon dried rubbed sageCoarse salt, ground pepper1 box (6oz) wild rice blend seasoning packet discarded? cup dried cherries? cup pecans choppedCranberry- Spinach Salad-2 bunches spinach leaves, torn ? c. feta cheese, crumbled? c. sweetened dried cranberries? c. raspberry vinaigrette salad dressing? c. slivered almondsCombine ingredients in a large bowl; toss gently. Makes 6 to 8 servingsPreheat oven 450 on a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with tip of knife about 40 min.In large sauce pan heat butter over medium add shallot garlic and sage. Season with salt and pepper, cook stirring occasionally until tender 3-5 min. Add rice and water bring to boil cover reduce heat to low. Cook until tender, about 25 min.Remove rice from heat stir in cherries and pecans, season stuffing with salt and pepper, season inside of each squash half with salt and pepper. Divide evenly, mound stuffing into halves. Fresh Fruit Tart-Crust2 cups ground gingersnap cookies (about 38 cookies}2 TBSP SUGAR1/3 CUP BUTTER FLAVOR CRISCO SHORTENING OR STICKFilling8 oz cream cheese softened? cup sugar2 tsp lemon juice? cup whipping creamAssorted fruit- strawberries, blueberries, kiwi, oranges, ? cup smucker’s apricot preserves 1 tbsp waterPreheat oven to 350-For crust: In a medium bowl, combine ground cookies and sugar with a pastry blender, add Crisco and mix until moist clumps form. Press mixture into bottom and sides of 10” removable bottom tart pan. Bake 8 minutes or until lightly browned. Let cool.For filling- Combine cream cheese, sugar and lemon juice with a mixer. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours. Arrange fruit on top of chilled filling. Combine smuckers apricot preserves with water and brush over top.?HOT FUDGE SAUCE ?In a saucepan over medium heat melt 1/2 cup butter1 cup semi sweet chocolate chips Stir in with a wire whisk1 tall can evaporated milk2 cups powdered sugar Bring to a soft boil and boil for 7 minutes.?? I like to stir it while it is cooking.?? Let it cool and add 1 tsp. vanilla.? Enjoy! Serve over poached pears and ice-cream. ................
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