Diane Prather: A taste of home, a little early
Craig — Taste of Home Cooking School will be in Craig on Monday.
This week’s recipes are courtesy of Taste of Home. The first, “Acorn Squash with Cranberry Stuffing,” is from “Country Woman.”
The recipe came from Dorothy Pritchett of Wills Point, Texas. What a great idea for Thanksgiving.
The ingredients are: 2 medium acorn squash, 1/4 cup chopped celery, 2 tablespoons chopped onion, 2 tablespoons butter, 1 medium tart apple (peeled and diced), 1/2 teaspoon salt, 1/2 teaspoon lemon juice, 1/8 teaspoon pepper, 1 cup fresh or frozen cranberries, 1/2 cup sugar and 2 tablespoons water.
Cut squash in half; discard seeds. Cut a thin slice from the bottom of each squash half so it will set flat. Place squash, hollow side down, in an ungreased 13-inch-by-9-inch baking dish. Add 1/2 inch of water. Cover and bake at 375 degrees for 45 minutes. Meanwhile, in a small skillet, saute celery and onion in the butter until tender. Add the apple, salt, lemon juice, and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar, and water. Cook and stir until berries pop, and liquid is syrupy.
Turn squash halves over; fill with the cranberry mixture.
Cover and bake for 10 to 15 minutes longer, until squash is tender.
Yields 4 servings.
The next recipe is from “Light and Tasty.” It came from Rebekah Sabo of Rochester, N.Y. She suggests using Monterey Jack cheese instead of the cheddar for a slightly milder flavor.
The ingredients for “Marvelous Chicken Enchiladas” are: 1 pound boneless, skinless chicken breasts, cut into thin strips; 4 teaspoons chili powder; 2 teaspoons olive oil; 2 tablespoons all-purpose flour; 1 1/2 teaspoons ground coriander; 1 teaspoon baking cocoa; 1 cup fat-free milk; 1 cup frozen corn, thawed; 4 green onions, chopped; 1 can (4 ounces) chopped green chilies, drained: 1/2 teaspoon salt; 1/2 cup minced fresh cilantro, divided; 6 whole wheat tortillas (8 inches); 1/2 cup salsa; 1/2 cup tomato sauce; 1/2 cup shredded, reduced-fat cheddar cheese.
Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in olive oil over medium heat until juices run clear. Sprinkle with flour, coriander, and cocoa; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies, and salt – cook and stir 2 minutes longer or until heated through Remove from the heat. Stir in 1/4 cup cilantro. Spread 2/3 cup filling down the center of each tortilla.
Roll up and place seam side down in a 13-inch-by-9-inch baking dish that’s coated with cooking spray.
In a small bowl, combine the salsa, tomato sauce, and remaining cilantro; pour over enchiladas. Sprinkle with cheese, Cover and bake at 375 degrees for 25 minutes or until heated through. Yields 6 enchiladas.
Thanks to Taste of Home.
Do you have a favorite candy recipe? Send it to me at Box 415 or call me at 824-8809.
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