Squash with Apricot Glaze
2 medium apricots, sliced or 1 peach, peeled and
2 tablespoons honey
tablespoon margarine or butter
|1 medium apple, sliced
1/4 cup apricot nectar
1/4 teaspoon ground nutmeg
squash lengthwise; remove and discard seeds.
Place squash, cut side down, in a 2-quart
rectangular microwave-safe baking dish.
Microcook, uncovered, on 100 percent power (high)
for 12 to 16 minutes or till just tender, giving
dish a half-turn once. Meanwhile, in a small bowl
combine apple and apricot slices, nectar,
honey,and nutmeg. Turn squash over, cut side up.
Spoon fruit mixture into squash cavities. Dot
with margarine or butter. Micro-cook, covered
with waxed paper, for 4 to 7 minutes or till
fruit is hot. Sprinkle with additional nutmeg, if
desired. Makes 4 servings.
fresh broccoli or 3 16-ounce packages of frozen
4 tablespoons butter
1 can cream of mushroom soup
1 cup mayonnaise
|3 1/2 cups cubed stuffing
onion chopped and sauted in butter
2 eggs beaten
1 cup grated sharp cheddar cheese
ingredients except dressing and butter in baking
dish. Spread dressing on top. Pour melted butter
over the dressing. Bake 350 degrees for 35
minutes for frozen broccoli or 60 minutes for
fresh broccoli. Fresh broccoli is always better.
3 cups tomatoes, diced
Salt and pepper to taste
2 teaspoons sugar
1 1/2 cup bread, soft, torn into small pieces
butter in a skillet. Add the onions and cook
until just soft. In a mixing bowl, combine the
onions, butter, sugar, tomatoes, bread, and
seasonings. Lightly oil a medium casserole dish.
Add the mixture and bake at 350 degrees until
beginning to bubble (about 20-30 minutes). Allow
to cool slightly before serving. Serves 4-6.
Serve this slightly sweet vegetable side dish
with chicken or pork.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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