1 large acorn squash
1 tbsp butter
1/4 tsp curry powder
1/4 tsp salt
1 tbsp apple juice
Directions
With sharp knife, cut squash in half lengthwise; scoop out seeds and
fibres. Place flat side down; cut crosswise into 1/2-inch thick
crescents. Arrange in single layer in 1x9-inch baking dish.
In small saucepan, melt together butter, curry powder and salt over
medium heat until bubbling; brush over squash. Cover and bake in 375F
190C oven for about 20 minutes or just until tender. [Squash can be
prepared to this point, covered and set aside for up to 8 hours.]
Sprinkle squash crescents with apple juice, turning to coat. Bake,
uncovered for about 5 minutes or until tender and glazed.
Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote
6 servings for $2.44 CDN[Nov 95]
Per Serving: about 100 calories, 2 g protein, 2 g fat, 21 g
carbohydrate Good source of fibre.
Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Kate Gammal
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Nov-Dinner: Squash Crescents Recipe brought to you by Recipe Ideas
Categories: Dinner; Squash; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into history, in fact as far back into recorded history as ancient Egypt, and maybe further still. In practice though, these, old records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to academics are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Closer to modern times, we find a couple of books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that appears on menues today, but rather recipes for the types of meals served to the rich people of those days. During the succeeding few centuries, the powerful and rich houses strove to serve the most exotic meals, and as a result the best cooks and their collection of recipes were at a premium. However, it was during the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and writing down recipes common in their social group. By the time we get to the twentieth century, cook books were starting to become popular mostly due to increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Nov Dinner_ Squash Crescents recipe.
