One of the results of eating with the seasons is, sometimes, one feels like one is stuck on the same page.
I had a bumper crop of acorn squash this year, and very few butternut squash.
As the acorn only have about half the storage life as the butternut, we’re eating those first.
As we have so many, we’re eating them often.
Acorn Squash Stuffed with Sausage and Tomatoes
Total time: 50 minutes
- 1 acorn squash
- 8oz (240gr) sausage, not in casings
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup yellow tomatoes, chopped
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 2 tbs fresh sage
- 2 tsp olive oil
- Cut squash in half and scoop out seeds. Place face down in a baking dish and bake in 400F (200C) oven for 30 minutes.
While squash cooks:
- Heat the oil in a nonstick skillet over medium heat.
- Add the onion and sauté 5 minutes
- Add garlic, sausage and sauté until sausage is cooked through, breaking it up as it browns.
- Add paprika, chili powder, sage and sauté another 1 – 2 minutes.
- Add tomatoes, reduce heat and simmer until thickened and squash are ready.
- When squash are ready (they should be tender) remove from oven and fill with sausage.
- Bake, for 5 – 10 minutes, until heated through.
I get an email from my niece the other day, looking for my mother’s fruit salad recipe.
She remembers it from when she was a child, always loved it and now wants to make it for her family.
Unfortunately, I never liked it, never ate it and couldn’t find the recipe – although I found one that I think might be it…
I looked through my mother’s ‘local’ cook books – the ones compiled for the church or village or women’s groups that she would have both used and contributed to.
It took me a very long time – I was having such fun reading the recipes!
I have to say, with the advent of Google, there is no longer any creativity in naming food. If you want your recipe to be found it has to include the ingredients.
These are so much more fun:
Clouds at Sunrise: a dessert made with cherry pie filling and whipped cream
Lemon Fluff Delight: Angel food cake with a lemon glaze
Apple Rum Dum: apple cake with caramel sauce
Tomorrow Salad: fruit salad with a cooked dressing (I think this was my mother’s)
Round Robin Dessert: a dessert of lemons, jello, condensed milk and honey (???)
Elephant Tracks: a type of cinnamon roll
Casey Jones Bars: a type of coconut bar cookie with brown sugar frosting.
Uncooked Hot Dish: ground beef, noodles and other stuff, dumped into the baking dish raw.
Farmer John: I think it’s a raisin cake…. or maybe a tea bread… Similar, I think, to Hill-Billy Cake.
Sunshine Cake: I think it’s just a yellow cake.
All of these recipes were submitted by women, of course.
In the older cook books the women listed their names as: Mrs. John Anderson.
That slowly changed to: Mrs. John Anderson (Mary)
To: Mrs. John Anderson (Mary Smith)
And, finally: Mary Anderson
Anyone else remember whimsical food names?