Here is the Acorn Squash I Made....

I recently came upon a stuffed acorn squash recipe that I just had to try. I collect so many recipes and the recipe is so old, I don't even know where it came from. It was such a very easy recipe.  Last year all I had was butternut squash, and pumpkin, can't forget to try some acorn squash to cook on its own. My Mother would could a filled acorn squash for me when I lived at home.


AUTUMN SQUASH BAKE 4 Servings
Cut 2 Acorn squash (about ¾ pound each) in half. Remove seeds and fiber.
Place cut side down in baking pan with 1/4 inch of water in bottom. Bake in a 350°F oven 45 to 50 minutes, or until squash is tender and can  be pierced with a fork.
Meanwhile, combine ¼ cup Butter or margarine, ½ cup Dried tart cherries, 3 tablespoons brown sugar and ½ teaspoon Ground cinnamon. Heat on top of stove or in microwave oven until butter melts.
Fill center of each squash half with equal amount of cherry mixture. Mix some of the cooked squash with the cherry filling.
Serve immediately or eat one and put the rest in the refrigerator for later.

I found it quite a treat. A dinner in itself.

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The Resourcefulness of Peasants

Here is my poor little upside down chicken. My chicken has actually had a tremendous adventure before jumping into this pan. This recipe was really very simple but then again, it is peasant food. The was drenched with chicken stock. To be more specific this chicken swam in it.

Juicy Roasted Chicken
Recipe Original by Evelyn Rogers
Adapted from : Vidalia Onions: Blue Blue Recipes
1 chicken, about 4 1/2 lbs
3 cups water
1 tablespoon sugar
1 medium Vidalia onion, chopped into pieces
1/2 cup dry sherry
1 teaspoon ginger
1 teaspoon salt
Mix the water, sugar, Vidalia onion, dry sherry, salt, and ginger in a pot and bring to a boil.
Clean the chicken. When the mix comes to a boil, add to the chicken and boil for 10 minutes. After you add the chicken you may have to turn the heat down slightly.
Take the pot off the heat and let rest for 20 minutes.
Take the chicken and put it into a shallow pan with a pan and roast at 375F about 40 minutes or until tender.

Here is the chicken stock that is leftover.
Cool this chicken stock. Pour them into freezer containers, label and freeze.

Now I have never made chicken stock before, let alone tried it in this fashion. So I definitively know it is different.

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Orange-Balsamic Glazed Chicken

For dinner last night I settled down to a nice Orange-Balsamic Glazed Chicken, some leftover brown rice, and baby carrots with which I dipped in ranch dressing. It was Curry and Comfort's recipe and it was wonderful.

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English Country Chicken

This meal was wonderful. The hardest prep work was cutting up the chicken. Here it is served with a brown rice pilaf and green beans. I did make a few slight changes to this recipe. I made it with a roaster instead of a chicken (believe it or not the roaster was cheaper). The recipe also calls for a 16-oz jar orange marmalade. Have you ever seen a 16-oz jar of orange marmalade in the supermarket? I found a 12-oz jar and an 18-oz jar, but not 16-oz. So I went with the 18-oz. I also made the sauce right in the pan I baked the chicken in. I figured why waste a pan.

ENGLISH COUNTRY CHICKEN Serves 4
2½ to 3 lb. chicken, cut up and skinned
½ tsp. salt
16 oz. jar orange marmalade
2 tbsp. lemon juice
⅓ c. prepared mustard
½ c. water
½ - 1 tsp. curry powder
2 tbsp. cornstarch
Arrange chicken in 2 quart shallow baking dish. In saucepan heat marmalade, mustard, curry powder and salt until melted. Add lemon juice; pour over chicken. Cover with foil. Bake 375°F for 45 minutes. Remove foil and baste. Bake 30 minutes longer. Remove chicken to platter. Pour sauce into pan. Combine water and cornstarch. Blend into sauce. Cook until thickened. Pour over chicken.

This chicken was a big hit at my house, I hope it is a hit at yours.

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Marmalade Morning Muffins and Cat Sitting

Here is my cousin's lovely cat George.  I am sorry to say that he passed last week.  My cousin was heartbroken and I loved spending time with the little guy. We snuggled and played. I whispered sweet nothings into his ear telling him he was such a good cat and that I loved him.  I miss him now that he is gone.

Today I made some muffins from the cookbook Muffins Galore by Catherine Atkinson.  
I made the Marmalade Morning Muffins which I found on page 60.
Here is a single muffin...

and here is the recipe...

Marmalade Morning Muffins
Makes 12 muffins

1/2 cup whole-wheat flour
1 1/2 cups all-purpose white flour
3/4 cup unrefined superfine sugar—-granulated sugar will work too
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
2 tablespoons orange marmalade
3/4 cup unsweetened orange juice
1/2 cup sunflower margarine, melted
2 medium ripe pears, peeled, cored, and chopped

For the topping
1 tablespoon unsweetened orange juice
4 tablespoons orange marmalade

Preheat the oven to 400°F. Grease a 12-cup muffin pan or line the cups with paper muffin cups.

For the muffins, mix the flours, sugar, baking powder, and salt in a large bowl. In a separate bowl, mix together the eggs, marmalade, orange juice, melted margarine, and two-thirds of the chopped pears. Add the wet ingredients to the dry ingredients, mixing briefly until just combined.

Spoon the batter into the prepared muffin cups, dividing it evenly. Scatter with the remaining chopped pears, pressing the pieces gently into the batter. Bake in the oven for about 20 minutes, or until risen and golden. Cool in the pan for 5 minutes, then turn out onto a wire rack.

Meanwhile, for the topping, genly heat the orange juice and marmalade together in a small saucepan, stirring occasionally until melted and combined. Spoon and brush over the tops of the warm muffins. Serve warm.

They look divine and they taste out of the world.

Whip up something new and have an appreciation for new experiences.

Cassandra