| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Acorn squash |
| 1/3 |
c |
Orange juice |
| 1/2 |
c |
Firmly packed brown sugar |
| 1/4 |
c |
Light corn syrup |
| 1/4 |
c |
Butter |
| 2 |
ts |
Lemon rind |
INSTRUCTIONS
From: Patricia Moore <PCPJMOOR@IHC.COM>
Date: Thu, 11 Jul 1996 17:46:26 -0700
Cut squash into 3/4 inch slices, remove seeds and membrane. Arrange in
lightly greased shallow baking dish. Pour juice over squash. Cover and
bake 350 for 30 min. Combine next four ingred in sauce pan. Bring to a
boil, reduce heat and simmer 5 min. Pour mix over squash. Bake uncovered
additional 15-20 min or until squash is tender, basting occ.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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