1._________________________________________________________

Butternut Squash (Roasted)

Posted by: Ann_T (My Page) on Sun, Jan 12, 03 at 22:43

Butternut Squash (Roasted)
==========================
Adapted from: Sugar in the Raw

Butternut Squash

2 Tablespoons olive oil
1 Tablespoon fresh rosemary
1 tablespoon brown sugar
salt
pepper
. Cut the butternut squash into 1 inch cubes.

Coat the squash with the olive oil. Mix together the sugar, rosemary, salt
and pepper and toss with the squash.

Place in a shallow roasting pan and roast in a 375F oven until the squash
is tender.

Watch carefully so that the squash doesn't burn.

Home Cookin 4.8 Chapter: Recipes From Thibeault's Table

2.__________________________________________________________

Cauliflower And Potatoes In A Spicy Curry Sauce

Posted by: Ann_T (My Page) on Sun, Jan 12, 03 at 22:43
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1 small head of cauliflower,
3 russett potatoes,
1/2 cup oil,
1 small onion chopped,
1 clove of garlic minced,
1 teaspoon cumin seeds,
1 teaspoon cumin powder,
2 tablespoons ground coriander,
1/4 to 1 teaspoon red pepper flakes,
1 teaspoon turmeric,
1 to 2 teaspoons grated ginger,
1 cup finely chopped tomatoes (fresh or canned),
2 to 3 cups of chicken broth,
Fresh chopped coriander (Same as cilantro)
. Break cauliflower into about 1 1/2 inch pieces. Peel the potatoes and cut
into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute until
golden, add garlic and cumin seeds. Cook for a minute or two. Do not burn.
Add the rest of the spices. Stir and add the potatoes and the cauliflower.
Toss with the spices and cook for a few minutes and then add the grated
ginger, tomatoes and chicken broth. Cover and simmer until the vegetables
are tender. Turn off heat and add chopped coriander (cilantro leaves)

3._________________________________________________________
glazed steamed asparagus

Posted by: Linda_inTennessee (My Page) on Thu, Apr 3, 03 at 21:42

glazed steamed asparagus
serves 6

24 stalks of fresh asaparagus,
4 tbs butter,
1 tsp sugar,
snap off thick ends of asparagus. place in a large fry pan, that has boiling water in it. cook till crisp-tender, 3 - 5 minutes, do not overcook, drain.
melt butter over asparagus sprinkle sugar and shake until each spear is gilded with butter and sugar