God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.
Malcolm Muggeridge
Acorn Squash Corn Bread Dressing
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Meats
New import
4
Servings
INGREDIENTS
1
md
Acorn squash
3
tb
Butter (divided use)
12
sl
Stale white bread,
Ends trimmed
1
(8×8-inch) pan of cooked
Corn bread
2
Red or green delicious
Apples, peeled,
And chopped
1
md
Onion
3
Stalks celery, strings
Removed, and
Cut in %-inch dices
1 1/2
ts
Thyme
1
tb
Sage
1
ts
Salt
1/4
ts
Pepper
2
Eggs, beaten
2 3/4
c
Low~sodium chicken broth
Nonstick cooking spray
INSTRUCTIONS
Preheat oven to 350 F. Slice acorn squash in half, dot with 1 tablespoon
butter and bake for 40 minutes. Cool, remove skin, chop into 1/2 inch
cubes. In mixing bowl, coarsely crumble stale bread and mix with crumbled
corn bread. Mix in apples and raisins. Melt remaining butter in heavy
skillet; add onions and celery. Saute until tender. Add to crumbs. Mix in
thyme, sage, salt, pepper and squash. Add beaten eggs and chick- en broth.
Mix well. Spray a casserole dish with cooking spray. Spread mix- ture
evenly in dish. Bake 45 minutes. Makes 12 servings.
Posted to MM-Recipes Digest V4 #185 by BobbieB1@aol.com on Jul 18, 1997
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