CHORIZZO-STUFFED ACORN SQUASH

Spicy chorizo, hearty bulgur, and grated cheese make a tasty and satisfying filling for the tender baked squash.

Serves 4| Hands-On Time: 20m| Total Time: 40m

Ingredients

• 2  acorn squashes (about 1 1/2 pounds each), halved and seeded
• 1/2  cup  bulgur
• 4  ounces  manchego or Cheddar, grated (about 1 cup)
• 3  ounces  cured chorizo, chopped
• 1/4  cup  chopped fresh flat-leaf parsley
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 1  tablespoon  red wine vinegar
• 1  head red leaf lettuce, leaves torn (about 6 cups)

Directions

1. Heat oven to 450° F. Place the squash halves cut-side down in a baking dish, add ¼ inch water, cover with foil, and bake until tender, 25 to 30 minutes.
2. Meanwhile, cook the bulgur according to the package directions. In a medium bowl, combine the bulgur, manchego, chorizo, parsley, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
3. Turn the squash halves cut-side up and, dividing evenly, fill with the bulgur mixture. Bake until the filling is warmed through and the manchego is melted, 8 to 10 minutes.
4. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to combine. Serve with the squash.

By Charlyne Mattox , October, 2012

Nutritional Information

• Per Serving
• Calories 468

• Fat 29g
• Sat Fat 12g
• Cholesterol 49mg
• Sodium 704mg
• Protein 17g
• Carbohydrate 38g
• Sugar 5g
• Fiber 7g
• Iron 4mg
• Calcium 411mg

LEMON BAR

This recipe is from a friend in LA

one (18 1/2 ounce )box lemon cake mix
4 eggs
one cup butter melted
one (8 ounce) package cream cheese
one (1 pound) box confectioners' sugar
one lemon, zest

in a large bowl mix tighter by hand the cake mix, 2 eggs and 1/2 cup butter.
Press the mixture into a lightly greased and floured 9"x3" glass baking dish. In the bowl of an electric mixer blend the cream cheese, 2eggs, remaining butter, lemon zest and confectioners' sugar and pour the mixture over the pressed cake batter.
Refrigerate the cake several hours or overnight.
Dust with confectioners' sugar before serving.  

CHESS CAKE (ORIGINAL RECIPE)

Ingredients :
one (18 1/2 ounce) box yellow cake mix
4 eggs
one cup butter melted
one (8 ounce) package cream cheese
one (1 pound) box confectioners' sugar

In a large bowl mix together by hand the cake mix, 2 eggs and 1/2 cup butter. Press the mixture into a lightly greased and floured 9" x 13" glass baking dish. In the bowl of an electric mixer blend the cream cheese 2 eggs, remaining butter and confectioners' sugar and pour the mixture over the pressed cake batter. Bake the cake at 350F for a maximum of 45 minutes.
Serves 12 - 14

ANADAMA BREAD

2/3 cup water
2 tbsp cornmeal
1 1/2 tsp butter or margarine
2 tbsp molasses
1 1/2 cups flour
1/2 tsp salt
1 tsp bread machine yeast

Measure the ingredients into your bread machine in the order given. Start it using either the delay or regular cycle.
When the bread is done, remove it from the baking pan, and set it on a wire rack for about one hour to cool before slicing.
This recipe makes a small loaf ideal for two or four people.  

MAPLE SYRUP, BACON AND BLUEBERRY BREAD PUDDING

5 cups (600g) stale French bread (6-8 thick slices) cut in 1.5 in cubes
1/2 cup (225g) bacon (15-20 slices
4 large eggs
3 large egg yolk
1 cup (250 ml) half & half 10% cream
1/3 cup (75 ml) maple syrup
2/3 cup (160 ml) butter melted
1 1/2 cups (375 ml) blueberries - fresh or frozen

pre-heat oven to 350F (175 C). Butter a non-stick 8x8 in (22cm) baking pan. Cut stale bread into cubes and set aside. Fry slices of bacon in a pan, let cool and cut into 3/4 inch pieces.
In a large bowl whisk together eggs, egg yolks , cream, butter and maple syrup. Soak cubed stale bread in egg mixture for 10-20 min until bread absorbs egg mixture. Fold in bacon and blueberries.
Pour into buttered baking pan. Bake in a oven for 50-65 minutes until bubbling and golden brown. Serve with a drizzle of maple syrup.

From:  Capital City News, Thursday September20, 2012
Bcblueberry.com

SAUTEED SWISS CHARD

I am not a big swiss chard fan. I try to eat because has high iron content. I find it sauteed is the best for me. Servings: 4

Ingredients:
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 pinch dry crushed red pepper
2 bunches swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces
1/2 lemon, juice of
salt
Directions:
Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
Sauté until fragrant, about 1 minute.
Add swiss chard; stir to coat.
Cover and cook until tender (stirring occasionally) about 8 minutes.
Squeeze juice from 1/2 lemon onto chard.
Season to taste with salt.

Enjoy!
Read more at: http://www.food.com/recipe/sauteed-swiss-chard-dont-be-afraid-232055?oc=linkback

BACON WRAPPED QUAIL

I made quail with swiss chard the other day. It was delicious.

We added some fresh tomato and cucumber from the farmers' market too.

8 quail
2 1/2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1 teaspoon dry mustard
1/2 teaspoon garlic powder
8 slices bacon
1 lemon, quartered
4 tablespoons unsalted butter, softened and divided
1 tablespoon all-purpose flour
6 cups fresh mushrooms, sliced
1 teaspoon garlic
1/2 cup dry white wine
2 cups chicken broth
1/2 teaspoon dried thyme
Directions:

Preheat oven to 350. Lightly grease a deep roasting pan. I.

In a small bowl, combine 2 t. salt, 1 t. pepper, dry mustard, and garlic powder. On a clean flat surface, lay quail flat: season inside of each cavity with 1/4 t. salt mixture. Reshape quail to form whole bird: tightly wrap a strip of bacon around body to hold it's shape.

Place quail, breast side up, in prepared pan. Squeeze juice of the quartered lemons over the quail, and scatter the rinds around the pan.

Bake for 16 minutes; broil for 8 minutes to brown the skin.

In a small skillet, whisk 1 T. butter & flour together over medium heat; cook until golden brown, whisking constantly. Set aside.

In a large skillet, melt remaining butter over medium-high heat; add mushrooms and garlic, and cook, stirring occasionally, until browned, about 8 minutes.

Add wine; cook until liquid is almost gone. Stir in broth, 1/2 t. salt, 1/2 t. pepper, thyme and the flour mixture. Reduce heat to medium low, and simmer for 6 minutes, or until mixture bubbles and thickens

Read more at: http://www.food.com/recipe/bacon-wrapped-quail-413925?oc=linkback

APRICOT (DATE) BARS

 I had a big package of dried apricots. I decided to make apricot bars, using a date bars recipe.

 Delicious apricot (date) bars, made with an oat crust and wonderful apricot (date) filling.
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients:
3/4 cup butter or margarine
1 cup light brown sugar, firmly packed
1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon soda
1 1/2 cups quick-cooking oats, uncooked
apricot (date) filling (below)

Preparation:

Directions for date squares.
Cream butter (or margarine) and sugar together until light and fluffy. combine flour, salt and soda; add to creamed mixture. Stir in oats, blending well.
Pat half of the mixture into a lightly buttered 13x9x2-inch baking pan; spread with date filling then top with remaining crust mixture. Pat lightly to smooth top crust. Bake at 400° for 30 minutes. Cut into bars while still warm; remove from pan. Makes 32 date squares or bars.

Apricot (Date) Filling

1 1/2 pounds apricots (dates), chopped 1/4 cup sugar 1 1/2 cups water -I left it out the sugar;
placed everything in the foodprocessor; do not forget to place the lid of the foodprocessor back.

Apricot (date) filling for apricot (date) squares. Combine apricot (dates), sugar, and water in a medium saucepan; cook over low heat for 5 to 10 minutes, or until smooth and thick. Cool slightly before spreading on oat crust. Makes 3 cups of apricot (date) filling for apricot (date) squares.