I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 4, 2016

Stuffed Acorn Squash

1/4 to ½ lb. bulk pork sausage, cooked and drained
1 acorn squash
1 pear, chopped
1 Tbsp. brown sugar
1 Tbsp. margarine, melted
½ tsp. cinnamon
1/4 cup pecans, chopped & toasted

Cut squash in half and remove seeds. Place in microwave, half at a time in a glass pie plate with 1/4 cup water. Cook cut side down 4 min. Turn over, add more water if needed and cook 4 more min. Cool and remove squash from shell, being careful not to puncture skin. Put squash meat into a bowl and combine with remaining ingredients. Put half of mixture in each shell. Bake at 350 degrees for 30 minutes uncovered. Then cover loosely with foil and cook 15 minutes more. Serves 2.

This is a delicious recipe from Cecelia Sands. Her husband Ira said she could cook this again when she tried it on him.
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