The FareShare Menu November 4, 1998 Baked Acorn Squash with Cranberry Apple Stuffing - by Candy Guyer Pumpkin Chili Mexicana - by Art Guyer
	* Exported from MasterCook *   Candice's Baked Acorn Squash with Cranberry Apple Stuffing Recipe By : Candice Valencia Serving Size : 5 Preparation Time :1:00 Categories : FareShare Chat 009 Squash   Vegetables   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   3 each acorn squash -- pierced with a fork   3 each apples -- chopped   1 16 ounce can whole cranberry sauce   1/4 cup honey   1/2 teaspoon lemon rind -- finely chopped   1 tablespoon lemon juice -- fresh squeezed   1/4 teaspoon cinnamon -- ground   butter flavored cooking spray or butter Pierce Acorn Squash with a fork in several places. Place in glass baking dish and microwave approximately 20 minutes or until it feels tender. Let cool. Cut acorn squash in half and pull out seeds and strings. Put squash back into baking dish open side up. Mix together apples, cranberry sauce, honey, lemon rind, lemon juice, and cinnamon. Spray the inside of the squash with the cooking spray or brush with melted butter. Fill squash with apple mixture and bake 30 minutes at 350 degrees F. Serves 4 to 6. NOTES : This is very nice served with brown rice and cranberry muffins. Contributed to #FareShare IRC Chat, 4 November 1998, by Candice Valencia. Formatted or prepared for the FareShare Website by Hallie du Preez   - - - - - - - - - - - - - - - - - -         * Exported from MasterCook *   Pumpkin Chili Mexicana Recipe By : St. Pete Times, 10/27/94 Serving Size : 10 Preparation Time :0:00 Categories : FareShare Chat 009 Chili   Pumpkin Turkey   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1/2 cup Onion -- chopped   1 clove Garlic -- minced   1/2 cup Red bell pepper -- diced   1/2 cup Green bell pepper -- diced   2 tablespoons Vegetable oil   1 pound Ground turkey -- OR   1 pound Lean ground beef   28 ounces diced tomatoes -- undrained [1 can]   1 3/4 cups pumpkin puree -- Canned or   -cooked pureed fresh pumpkin   15 ounces tomato sauce -- [1 can]   15 1/4 ounces kidney beans -- rinsed, drained [1 can]   4 ounces diced green chilies -- [1 can]   1/2 cup corn -- canned or frozen   1 tablespoon Chili powder   1 teaspoon Ground cumin   1 teaspoon Salt   1/2 teaspoon Black pepper   -----GARNISH-----   Cheddar cheese -- shredded   Green onions -- diced   Sour cream Saute onion, garlic, and peppers in oil in 6-qt. saucepan 5-7 mins. or until tender. Add ground meat, cook until browned, drain. Add remaining ingredients except garnishes. Bring to a boil; reduce heat, cover and simmer 30 mins. Serve garnished as desired. Source : St. Pete Times, 10/27/94 Formatted in MasterCook by Art Guyer at The Point Contributed to #FareShare IRC Chat, 4 November 1998, by Art. Formatted or prepared for the FareShare Website by Hallie du Preez   - - - - - - - - - - - - - - - - - -