Recipes Included On This Page Delicata Squash Flan Deluxe Cheesecake Dinner in a Pumpkin Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Delicata Squash Flan -Barolo Grill Recipe By : Anthony Walker, Chef: Barolo Grill, Denver (Oct98) Serving Size : 6 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Eggs Side Dishes Spinach Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter -- plus extra 1/4 cup fine dry bread crumbs 2 small delicata squash -- peeled and seeded and cut into thin strips 1 bunch spinach -- washed and dried 1/2 cup freshly grated Parmigiano Reggiano 4 eggs SQUASH: Delicata is also called sweet potato squash. It has delicate yellow skin with green striations. PREPARATION: 350F preheated oven. Lightly buttered six-bin muffin tin; coated with the bread crumbs; tapped to remove excess. FLAN: Saute the squash in butter for 10 minutes over medium-high heat; add 1 cup of water and the spinach. Cook until all the liquid has evaporated and the squash is soft. Puree in a food processor; pass through a fine sieve into a bowl. Whisk in the grated Parmigiano Reggiano and eggs, pour into muffin bins, place in a roasting pan filled halfway with warm water, and bake for 35 minutes. Cool for 10 minutes. Run a knife around the edges of each flan, invert onto plates, and serve warm. [160 cals, 9g fat, 52% cff] SOURCE NOTES. Blair Taylor, owner of the restaurant, makes it a point to take his entire kitchen and dining room staff to Italy once a year. 1)Recipe by Anthony Walker, chef, Barolo Grill, Denver, Colorado. Restaurant opened 1993 in Denver's North Cherry Creek. Cuisine of Tuscany and Piedmont. 2) Magazine of LA CUCINA ITALIANA (October 1998:74) 3) Edited: Pat Hanneman's Kitchen: kitpath@earthlink.net 4) Brenda's RecipeCafe: http://www.onelist.com/subscribe.cgi/RecipeCafe 5) Fareshare Recipe Gazette 11/98 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 1034 0 0 5212 0 0 * Exported from MasterCook * Deluxe Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Cheesecakes Cream Cheese Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups graham cracker crumbs 2 tablespoons sugar 1/4 cup plus 2 tablespoons butter or margarine -- melted 1 1/2 teaspoons ground cinnamon 24 ounces cream cheese -- softened 1 cup sugar 3 eggs 1 teaspoon vanilla extract -- divided 1 carton commercial sour cream -- (16-ounce) 3 tablespoons sugar My favorite Cheesecake from an old Southern Living. It's a large cake, and rich, so you can get as many servings as you think looks right- at least 12, but probably 16. Combine crumbs, 2 tablespoons sugar, butter, and cinnamon in a medium bowl; mix well. Press into a 10-inch springform pan; set aside. Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1 cup sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1/2 teaspoon vanilla. Pour cream cheese mixture into crust; bake at 375° for 25 to 35 minutes or until cheesecake is set. Beat sour cream on medium speed of electric mixer for 2 minutes. Add 3 tablespoons sugar and remaining 1/2 teaspoon vanilla; beat 1 minute longer. Spread over cheesecake. Bake at 500° for 5 to 8 minutes or until bubbly. Cool; chill 8 hours or overnight. Remove from pan before serving. Yield: 10 to 12 servings. Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dinner in a Pumpkin Recipe By : From "Haunt Your House for Halloween" Cindy Serving Size : 1 Preparation Time :0:00 Categories : Ground Beef Main Dishes Pumpkin Rice Vegetables Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Med. sized pumpkin (4 lbs) 1 1/2 lbs. lean ground beef 1/3 cup chopped green pepper 3/4 cup chopped celery 3/4 cup chopped onion 1 tsp. salt 1/4 tsp. pepper 1/4 cup soy sauce 2 Tbsp. brown sugar 1 can mushrooms -- (4 oz.) 1 can cream of chicken soup 2 cups cooked rice Black olives Steamed carrot Whole cloves Fresh parsley Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Us fresh parsley leaves to make hair around like opening. To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate. From "Haunt Your House for Holloween" by Cindy Fuller. Shay/bakery-shoppe Posted on FareShare 11-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : I used a small pie pumpkin and made half the filling. It made enough to generously serve 4. All the filling would not fit in the pumpkin. I did not decorate the pumpkin, but served it with brussels sprouts.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.