from: marthastewart.com
Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned
Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.
Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.
from:
Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt
Directions
Whisk all ingredients together or shake them up in a jar.
from:
Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper
Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.
from:
Ingredients
1 c cooking oil
¾ c sugar
¼ c vinegar
½ t salt
1/3 c ketchup
2 T Worcestershire sauce
1 med. onion grated
Directions
Combine all ingredients in blender. Blend ‘til thoroughly mixed.
May be stored several days in refrigerator.
from: Dorothy Nichols
Ingredients
4 slices of bacon, diced
¼ cup chopped onion
2 cans (16 oz) baked beans
2 tsp brown sugar
1 tsp Worcestershire sauce
dash garlic powder
Directions
Preheat oven to 375. Sauté bacon until almost crisp. Add onion; continue to sauté until bacon is crisp and tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients in a 1qt casserole.
Bake, uncovered, for 50 to 55 minutes or until beans are hot, stirring occasionally.
from: Ron Kafer
Ingredients
Ears of corn, shucked
lemon juice
sugar
Directions
Fill pot full of cold water. Add 1 tsp lemon juice and 1 tsp sugar for each gallon of water. Place corn in pot. Bring to a boil. Boil for 2 minutes, uncovered. Remove from heat and let stand 10 minutes.
