APPLE, PARSNIP & SWEET POTATO CRUMBLE
Base
4 cups EACH peeled and cubed parsnips and sweet potatoes
1 1/2 cups Knorr Simply Chicken Broth
1 1/2 cups apple juice
1 tbsp Imperial Margarine
3 MacIntosh or Spartan apples, peeled and chopped
1 tsp dried thyme leaves
3/4 tsp pepper
1/2 tsp salt
Topping
1 cup fresh bread crumbs
1/3 cup chopped walnuts or pecans
1/3 cup crumbled blue cheese or aged Cheddar cheese
3 tbsp Imperial Margarine, melted
2 tbsp brown sugar
Combine the sweet potatoes, parsnips, broth and apple juice in a large saucepan set over high heat. Bring to a boil. Cover and reduce the heat to medium-low; cook for 10 minutes. Partially uncover and cook for 10 to 15 minutes or until fork tender. Drain off all but 1/2 cup of the broth. Mash the vegetables and reserve.
Meanwhile, heat the margarine in a large skillet set over medium-high heat. Add the apples; cook, stirring occasionally, for 3 to 4 minutes. Sprinkle over the thyme, pepper and salt. Continue to cook, stirring often, for 2 to 4 minutes or until the apples are caramelized and softened. Stir into the mashed vegetables; transfer to a greased, 8-cup baking dish.
(Crumble can be prepared to this point; cooled, covered and reserved for up to 2 days in the refrigerator.)
Preheat the oven to 375° F. Toss the bread crumbs with the walnuts, blue cheese, margarine and brown sugar until crumbly. Sprinkle evenly over the vegetables. Bake for 30 minutes or until the topping is golden.
HOLIDAY SPINACH CASSEROLE
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika
Thaw spinach and press or squeeze to remove excess water.
Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, parmesan and 1/4 cup of
melted butter. Spoon into casserole dish. Sprinkle with the
breadcrumbs and paprika, and drizzle with remaining 1/4 cup
of butter. Bake at 350 degrees for 25 minutes.
SWEET POTATO PUFFS
2 pounds sweet potatoes
1/3 c fresh squeezed orange juice
1 T grated orange zest
1 egg-lightly beaten
1/2 t nutmeg
1/2 t vanilla flavoring
1/4 c fine chopped nuts
Pam cooking spray
honey
Preheat oven 375*. Spray a cookie sheet with Pam. Peel and cut potatoes into inch pieces. Put potatoes in a 3 qt saucepot and cover with water. Bring to a boil and cook 10-15 minutes or until tender. Drain and put in a large bowl. Mash potatoes until smooth. Add remaining ingredients except nuts. Spoon mix onto cookie sheet in 10 mounds, sprinkle with nuts. Bake 30 minutes. Drizzle with honey while warm if desired.
SPICY BAKED ACORN SQUASH
6 whole acorn squash
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon mace
6 tablespoon butter or margarine, melted
1 tablespoon cider vinegar
6 tablespoon maple syrup
Preheat oven to 350 degrees. Split each squash in half
lengthwise; scoop out and discard seeds and fiber from centers.
Slice a thin piece from each bottom so they will rest flat in
the pan. Place squash in a shallow baking dish. Mix spices
together and sprinkle over squash. Mix melted butter with
vinegar; drizzle over squash. Add 1/2 Tbs. maple syrup to each
cavity. Cover dish with foil and bake for 1 and 3/4 hours.
Remove foil; baste. Return to oven for 10 minutes.
ACORN SQUASH W/RASPBERRY STUFFING
1 large acorn squash
2 teaspoons extra-virgin olive oil
1/4 teaspoon pumpkin pie spice
1 cup brown ready rice
1/4 cup frozen raspberries
1 scallion, finely chopped
1 tablespoon frozen orange juice concentrate
1/4 cup chopped walnuts
1/4 cup light raspberry and walnut vinaigrette
Preheat oven to 400 degrees F.
Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside.
In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture.
Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes.
Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender.
Cut each half acorn squash into half and serve hot.
FRUITED ACORN SQUASH
1 large acorn squash
2 teaspoons extra-virgin olive oil
1/4 teaspoon pumpkin pie spice
1 cup brown ready rice
1/4 cup frozen raspberries
1 scallion, finely chopped
1 tablespoon frozen orange juice concentrate
1/4 cup chopped walnuts
1/4 cup light raspberry and walnut vinaigrette
Preheat oven to 400 degrees F.
Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside.
In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture.
Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes.
Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender.
Cut each half acorn squash into half and serve hot.
CRANBERRY-PECAN STUFFING
1 cup dried cranberries (5 ounces)
4 tablespoons UNsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 ribs celery, finely chopped
One 1-pound bag cornbread stuffing mix or you can use 2 1-lb bags herb stuffing mix
One 1-pound bag herb stuffing mix
1/2 cup flat-leaf parsley leaves, chopped
1 cup pecan pieces (4 ounces), toasted
2 large eggs
1 quart chicken broth
1. Preheat the oven to 350º. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain.
2. Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and celery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat.
3. In a large bowl, combine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid. In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined.
4. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.
