Food Recipes Collection

SQUASH SHELLS RECIPE ============= Ingredients: ------------ 1/2 spaghetti squash per person 1/4 cup cooked ham chunks per squash half 1/2 cup cooked peas 1/2 beaten egg yolk per squash half 1/4 cup cream per squash half 1/4 cup Parmesan cheese per squash half Instructions: ------------- Cook and drain the squash. Separate out the spaghetti strands, handling the shells carefully so they do not tear. Set the shells aside to drain. In a bowl mix together the strands of spaghetti squash with the rest of the ingredients. Mound this mixture back into the squash halves and microwave or bake until heated through. Notes: ------ Since I was growing spaghetti squash last year - I planted three which was a big mistake - those vines are incredibly prolific - the need to find things to do with them turned critical pretty fast. Here is my list: 1. Cooked spaghetti squash has a "noodle-like" quality which makes it a good addition to lots of soups. 2. Eat the...

SPAGHETTI SQUASH AND AVOCADO SALAD RECIPE ================================== Ingredients: ------------ Avocado Oil Vinaigrette 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Instructions: ------------- Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. Avocado Oil Vinaigrette: ------------------------ 3/4 cup avocado oil or light vegetable oil 1/4 cup white wine vinegar 2 to 3 cloves garlic, crushed 1 tsp each oregano, sweet basil, rose...

SOUTHERN SUMMER SQUASH RECIPE ====================== Ingredients: ------------ 1 1/2 lbs of yellow squash 3 tblsp bread crumbs 2 tblsp diet marg. 2 egg whites 1 tblsp minced onion flakes 2 tsp diet marg. Instructions: ------------- Preheat oven to 350. Wash and slice squash and put in pan of water. Cook on top of the stove until soft, drain. In a large bowl mash squash up. Add the 2 tbs of marg, egg whites, onion, and 1 1/2 tbs of bread crumbs, mix well. Pour mixture in a greased pan. Dot the top with the 2 tsp of marg and sprinkle the rest of the bread crumbs on top. Bake for 45 minutes. Note: This is a great veg. dish for people watching their weight. From: hksru@usho82.hou281.chevron.com (Kathie Rupert-Wayne)

MALAI KOFTAS (SOUTH ASIAN MEATBALLS & VEGETABLE BALLS) RECIPE ============================================================== ============================================================== Ingredients: ------------ Kofta Ball: ----------- 2 yellow squash 2 zuchini squash 1 white or yellow onion ca. 2 cups chickpea (garbonzo) flour. 1 tblsp ground Coriander 1/2 tsp Cayenne bit of salt 1/2 tsp baking powder 1 egg (optional) Instructions: ------------- There are two parts to the preparation. I start with the Kofta (vegetable) balls. While baking (or deep fry if you like grease) the Kofta balls, prepare the Malai (Hindi for "cream") sauce. Heat oven to 425 or so. In large bowl, grate the squashes and onion, add spices, add optional egg. Mix chickpea flour till breaddough consistency. Form kofta "dough" into 1 inch diameter balls. Place on cookie sheet, bake for 25 minutes or so. While cooking: Mix Malai sauce. Malai Sauce: ---------...

COLACHE RECIPE ======= ======= (Serves 6-7) Ingredients: ------------ 2 tblsp vegetable oil 1 Butternut Squash OR small Pumpkin (about 2 lbs) peeled, seeded, and diced 1 medium onion, coarsley chopped 1 clove garlic, minced 16 oz canned tomatoes, undrained 1 green pepper, seeded, cut into 1" cubes 14 oz can whole kernal corn 1 green chili, coarsley chopped (optional) 1/2 tsp salt 1/4 tsp pepper Instructions: ------------- Heat oil in large skillet over medium heat. Add squash, onion, and garlic; cook for 5 minutes or until onion is tender. Coarsley chop tomatoes; add tomatoes and bell pepper to skillet. Bring to a boil over high heat. cover; reduce heat and simmer 15 minutes. Add remaining ingredients. Simmer covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most liquid has evaporated. Note: ----- Pumpkin is the traditional squash used in this dish, but butternut is less stringy...