Stuffed Acorn Squash

Ingredients

2 acorn squash
2 carrots, grated 1 can (8 oz.)
crushed pineapple 2 tbsp.
dried white raisins
1/4 tsp. ginger
Directions

Cut squash in half; scoop out seeds. Place in baking dish.

Combine remaining ingredients and spoon into squash cavities.

Bake at 350°F for 30 minutes or until squash is tender.

Fruited Sweet Potatoes

Ingredients

1 can (40 ounces) sweet potatoes drained and mashed
1 can (8 ounces) crushed pineapple in juice drained
1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut
2 teaspoons pumpkin pie spice
1 teaspoon salt
vegetable cooking spray
Directions

Preheat oven to 350.

In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.

Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray.

Bake at 350 degrees F. for 40 minutes.

Pineapple Cheese Salad

Ingredients

2 16 oz. cans pineapple chunks, drained, save the juice
1 1/2 cups to 2 cups miniature marshmallows
about 3 in. off of a 3lb. loaf of Velvetta cheese, cubed
l egg
2 1/2 tbsp. cornstarch (mixed with 1/4 cup water)
l tbsp. sugar

Directions

Beat egg, pineapple juice, sugar and cornstarch mixture to blend

Cook over low heat until thick.

Cool slightly and pour over first three ingredients.

Pueblo Pie

Ingredients

1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16-oz can unsweetened tomato sauce
1 16-oz can black beans
1 16-oz can of corn
2 tsp chili powder
2 tsp cumin
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tablespoon lemon juice
1 tsp dijon mustard
1/2 tsp fine sea salt
shredded mozzerella cheese
Directions

Heat the oil in a large frying pan over medium-high heat.

Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.

Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.

Stir and mash the beans some to make a thicker consistancy.

Pour into a 8 x 8 inch glass baking dish.

Sprinkle a layer of mozzerella cheese on top of mixture.

Preheat the oven to 350 F.

Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.

Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 min before serving.

Pa. Dutch Potato Filling

Pa. Dutch Potato Filling
Ingredients

6 potatoes, boiled and mashed
1 egg beaten, ( added to the mashed potatoes )
1/4 c. each sauteed onion and celery added to the mashed potatoes
6 pieces of cubed bread ( any kind ) mixed in with the potatoes.
Directions

Bake at 350 deg. for 30 min. or until browned on top.

Serve with gravy.

Mashed Sweet Potatoes

Ingredients

4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon
Directions

Boil water.

Peel potatoes and cut into small cubes.

Put in boiling water. Let cook until potatoes are soft.

Remove potatoes, place in bowl.

Mash potatoes with potato masher or mixer.

Add butter and milk; stir.

Add brown sugar and cinnamon, stir.

Dish onto bowl or plate.

Sprinkle cinnamon lightly over top.