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CONTENTS:
FRUIT STUFFING
CRANBERRIES - websites, information and a recipe
WINTER SALAD WITH ALMONDS (website and a recipe)
BOTTLED POMEGRANATE JUICE (website)
HUBBARD SQUASH - websites, information and a recipe
EASY BLACK EYE PEAS (recipe)
Hello, and welcome back to Hi Arbor. In the December issue I mentioned that there would be changes in Hi Arbor and I will explain those now. The "The" has been dropped from the name and the arbor now has a website at
Hi Arbor is also now a non-profit organization with a goal of publishing
cookbooks and the money earned from the sale of the cookbooks will be donated to different non-profit organizations. To explain that further, each
cookbook will be dedicated to another non-profit organization and the money
made from the cookbook will go to that organization after operating
costs have been deducted. My sister, Lucia, created the website and is
overseeing the cookbook project. I will continue to send out the newsletter
once a month, but then it will also be posted at the website. As always, I hope each of you will find something you like in this issue.
The website is a work in progress and I hope you will enjoy it. The email
address for the newsletter has been changed to HiArborNews@aol.com and
the next issue will go out on February 19, 2004.
Take care.
Roxanne
STUFFING -- Below is a recipe from Lucia. It offers a nice change from the usual cornbread stuffing.
FRUIT STUFFING
2/3 cup butter (may substitute margarine)
2/3 cup chopped onion
1 1/4 cup chopped celery stalks and leaves
1 1/4 teaspoon poultry seasoning
6 cups cubed, day old wheat bread
6 cups cubed, day old white bread
1 1/2 cup seedless raisins
1 1/4 cup chopped, dried apricots
3 tablespoons chopped parsley
1/3 cup vegetable stock (may substitute water)
salt and pepper to taste
Sauté onion and celery, remove from heat and add poultry seasoning. In a
separate large bowl mix bread, raisins, apricots and parsley. Slowly add
sautéed vegetables and stock. Add salt and pepper to taste.
CRANBERRIES
The couscous recipe below comes from the Cape Cod
Cranberry Growers Association website and there are more
recipes posted there.
Cranberry Org
There is also a cookbook offered for sale at the site. It is "Cranberry
Cooking for All Seasons" by Nancy Cappelloni, Spinner Publications, $19.95
soft cover, Spinner Publications.
Cranberry Cooking for All Seasons
COUSCOUS WITH DRIED CRANBERRIES, PINE NUTS AND FRESH MINT
Serves 6
1 12 oz. package couscous
1 14 oz. can ... vegetable broth
Pinch of salt
3 tablespoons walnut, almond or olive oil
1 teaspoon fresh lemon juice
3/4 cup dried cranberries
1/3 cup pine nuts
1/3 cup fresh mint leaves
Cook the couscous according to the package directions, using broth
instead of water. Add a pinch of salt to the broth. While the couscous is
cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until
lightly browned. Wash and finely chop the mint leaves. When the couscous
has finished cooking, drain any excess liquid. If more liquid is needed to cook
the couscous, add water, a little at a time. Pour the couscous into a serving
bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the
cranberries, pine nuts and mint leaves. Stir to combine all the ingredients.
Serve immediately.
Recipe courtesy of Spinner Publications, Cranberry Cooking for All Seasons
Nutritional Analysis Per Serving: Calories 362; Protein 10.2 g; Fat 12.3 g;
Mono unsaturated fat 17%; Poly unsaturated fat 7%; Saturated fat 5%;
Carbohydrates 54.7 g; Cholesterol 0; Fiber 4 g; Sodium 298.8 mg.
Financial Support for this project was provided in part through the
Massachusetts Department of Food and Agriculture’s Agricultural Specialty
Crop Funds.
ALMONDS -- Found the following recipe with a coupon for Sunkist Almond
Accents. I removed turkey from the recipe and don't know what
is meant by an "orange squash". Information on the almonds
can be seen at
www.almondaccents.com
WINTER SALAD WITH ALMONDS
Serves 4
1 (12oz.) bottle vinaigrette dressing
1 red pear, cored and diced
1 (7 oz.) bag European-Style salad mix
1 (6 oz.) bag Sunkist Almond Accents Honey Roasted sliced almonds
1 cup dried cranberries
1/3 cup crumbled gorgonzola or blue cheese (optional)
1 small julienne cut orange squash
In small bowl, combine vinaigrette dressing and pear; set aside. Divide
salad mix among four plates. Top each plate with Almond Accents,
cranberries and cheese (if desired). Evenly divide diced pear among the
salads. Drizzle each salad with the pear vinaigrette dressing. Garnish with
squash.
BOTTLED POMEGRANATE JUICE
POMEGRANATES -- I didn't know there was such a thing as bottled
pomegranate juice. A POM coupon led me to their
website where I found out about the juice. There
are "five flavors 100% pomegranate, blueberry, mango,
cherry and tangerine."
According to information at the site,
pomegranate juice is a good source of antioxidants which
help protect the body from free radicals.
POM Wonderful Fresh Pomegranates and Juice
SQUASH -- Hubbard squash is something I found while doing a search on
winter squash. Below is a brief history and a recipe. Hot soup
is a good thing to have on hand during the chilly days of January
and February.
Food Facts & Trivia: Hubbard Squash
HUBBARD SQUASH --
"Hubbard is a tear-shaped squash comes in several varieties: green (true),
golden, blue, and baby blue. It ranges from dark green to orange and weighs
from 5 to 50 pounds. Because of its size, Hubbard's popularity has decreased
over the years. However, pre-cut portions of green and orange Hubbard can be
found in markets. Green Hubbard's are thick, sweet, and dry. Golden
Hubbard's—a smaller squash than the green or blue—are fairly sweet, but
have a bitter aftertaste. CDC.gov - 5 a Day"
"`Of the origin of the Hubbard squash we have no certain knowledge. The
facts relative to its cultivation in Marblehead are simply these. Upwards of
twenty years ago, a single specimen was brought into town, the seed from
which was planted in the garden of a lady, now deceased; a specimen form
this yield was given to Captain Knott Martin, of this town, who raised it for
family use for a few years, when it was brought to our notice in the year 1842
or '43. We were first informed of its good qualities by Mrs. Elizabeth Hubbard,
a very worthy lady, through whom we obtained seed from Capt. Martin. as the
squash up to this time had no specific name to designate it from other
varieties, my father termed it the 'Hubbard Squash.'"
Letter by James J. H. Gregory written in December, 1857 for
The Magazine of Horticulture"
RecipeSource: Hubbard Squash Soup(Hl)
* Exported from MasterCook *
HUBBARD SQUASH SOUP (HI) Serves 4
Recipe By : RECIPE FOR HEALTH SHOW #RHI027
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Cream-ss
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon virgin olive oil
1 onion -- finely diced
2 garlic cloves -- finely diced
1 quart vegetable broth or water
4 cups Hubbard squash -- pureed
--about 1 medium squash
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon mace
1 cup heavy cream
1/2 cup chopped scallion
Heat the olive oil and sauté the onion and garlic until golden. Add the
broth and simmer 15 minutes. Add the squash and the salt, pepper,
cinnamon and mace, and simmer for another 15 minutes. Add the heavy
cream, and continue to simmer 5 to 6 minutes until heated through. Serve
garnished with chopped scallion.
Recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro
Formatted for MC by Gail Shermeyer <4paws@netrax.net>.
BLACK EYE PEAS -- Here is the recipe for black eye peas I fixed for my
husband and myself on New Year's Day.
EASY BLACK-EYE-PEAS Serves 2
1 TB oil
1/8 cup chopped onion
1/2 stalk celery, thinly sliced
1 carrot, thinly sliced
1 can (15 oz) black-eye peas, rinsed and drained
1/8 cup canned diced tomatoes and juice
1/4 ts rubbed sage
1/8 ts Italian flavored spice mix
heavy on the garlic powder (i.e. Mrs. Dash or Spike)
Salt and pepper to taste
In medium saucepan sauté' onion, celery and carrot in oil until
softened. Add black-eye peas and stir. Add tomatoes and stir. Add
seasonings and stir. Leave on low heat about 10 minutes, stirring
occasionally. Serve.
The End
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