Hi Arbor
an e-newsletter for vegetarians
V.4 No.9
September 16, 2004

 www.hiarbor.org

CONTENTS:

Hello, and welcome back to Hi Arbor.  The first Hi Arbor cookbook is now on sale at the Hi Arbor web site, and a winter squash recipe from that cookbook sets the theme for  today's newsletter.  If you have any questions, information, recipes or suggestions, please  write to me at HiArborNews@aol.com.  The next issue will go out on October 21, 2004.
               Take care.
                        Roxanne

WINTER SQUASH:   Includes various members of the gourd family that are harvested  in the fall.  The rinds are thick and the yellow to orange flesh is edible.  Winter squash can  be stored for several months.    

"There are several different kinds of winter squash and many of them have a very unique  taste. Butternut is probably the most popular squash and easiest to find. Acorn and  spaghetti squash are also found in most food stores. Buttercup and kabocha squash are  delicious as well but harder to find."
From: http://www.321recipes.com/winter_squash.html

ACORN SQUASH:   The following recipe is different and easy to make and is from  "Take This Veggie and Stuff it! - Tasty recipes for stuffing a variety of vegetables", a Hi  Arbor cookbook.  One copy costs $12.50 plus $2.50 for shipping and handling.  It's got  87 recipes covering 21 vegetables, and the book itself is lightweight and easy to handle.  The spiral binding makes it lie flat, open to any recipe you might want to use.  And there is other information such as a list of substitutions, a glossary, and a list of measurements [i.e.  16 tablespoons = 1 cup].  The sale of the cookbook benefits two non-profit organizations  - Hi Arbor and I.C.E. [Individuals Concerted in Effort, a self-help group].
    
CITRUS STUFFED ACORN SQUASH    
Serves 4

2 acorn squash
salt to taste
4 tsp brown sugar
2 tbsp butter
1 medium grapefruit
1 tangerine or orange

Preheat oven to 400 degrees F. Wash squash and cut in half lengthwise.  Scoop out  seeds.  See tips on page 87 for preparing squash halves. Steam squash on stovetop in  covered pan in approximately 1 inch of salted water for about 10 minutes. Drain and place squash in a greased baking pan. Score pulp inside the skin, but be careful not to pierce the skin.  Put 1 tsp brown sugar, 1/2 tbsp butter, and salt into the center of each squash half.  Bake for 15 minutes and remove from oven. Bake another 15 minutes, or until tender.

KABOCHA SQUASH: "Kabocha squash: Usually very, very dry and flaky but  delicious. You'll get the most bang for your buck from this one because kabocha squash  will hardly shrink at all after cooking and gives off very little liquid. 8 lbs of uncooked  butternut squash, for example, will only yield a little more than 3 lbs of cooked squash. A  dry squash like this one will freeze the best too. This one might be our favorite squash."
    
From:  http://www.321recipes.com/winter_squash.html
KABOCHA SQUASH, SHALLOTS AND ROSEMARY SAUTE'

At: http://www.perfectentertaining.com/page1636.html

KABOCHA SQUASH AND SAGE DERBY [CHEESE] STRUDEL

At: http://vt.essortment.com/kabochasquash_rzny.htm

The following recipe was sent to me by my mother.  It made me think that a quarter  wedge from a large baking potato could be seasoned and served on a hot dog bun with  vegetarian chili.

POTATO SNACKERS

 4     large russet potatoes
3T  olive oil
2T  garlic powder
2t   salt or 1t salt and 1t seasoned salt
1t   pepper
Dip(s) if desired

Preheat oven to 450-degrees.

Scrub potatoes well with vegetable brush and pat dry with paper towels.  Cut potatoes  lengthwise into eight wedges each.

Using a plastic food storage bag, add oil and seasonings, blending well.  Add the  potatoes, moving them around in the bag to coat them well.

Place each wedge skin down on a cookie sheet or shallow baking pan treated with non-stick spray.

Place in mid-oven and immediately turn heat down to 425-degrees.  Bake approximately  25 minutes or until brown.

Suggested dips if desired:  Ketchup, barbeque sauce, ranch dressing, mustard or salsa.

Snackers will serve 6 to 8 people.

This recipe is 1/4 of a recipe I found in the Atlanta Journal-Constitution [July 1, 2004].  The beans have to bake a long time but I found that a quick soak works just as well as soaking the beans overnight.

 BAKED BEANS
 Serves 2-4

1/2 pound dry Great Northern beans, pre-soaked ad drained
1/8 cup canola oil
1/8 cup molasses
1/8 cup honey
1/2 teaspoon dry mustard
1/4 cup onion, chopped
1/2 teaspoon salt
pepper to taste

After the beans have been pre-soaked, drained and rinsed, "cover with several inches of  water and bring to a boil over medium high heat.  Boil about 15 minutes for Great  Northern beans.  Remove a spoonful and blow on them. If the skins crack and curl, they're ready.

"Remove from heat and drain beans.  preheat oven to 250 degrees.  In the same pot, add  canola oil, molasses, honey, dry mustard, chopped onion, salt and pepper. Stir, and add  enough water to cover beans.  Cover pot and bake beans 6 to 8 hours (adding more  water if beans are dry), until tender."

From an ad in a magazine:

TOFU PUMPKIN PIE

1 1/2 pkgs. Mori-Nu tofu [lite and extra firm but firm is okay]
1 15 oz. can pumpkin
2/3 cup honey
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice

Pre-heat oven 350 degrees F.  Blend tofu in blender until smooth.  Remove about 1/2 of  tofu to a bowl.  Add honey to tofu still in blender cup.  Cold honey can be loosened up by  a few seconds in the microwave oven but don't overheat.  Blend honey with tofu until  well mixed then put honey-tofu in bowl with rest of tofu.  Add vanilla and pumpkin pie  spice.  Stir with a spoon until well blended.  Put into pie crust and bake one hour.  Let it  cool then chill in refrigerator overnight.

[Most of the above directions are mine.  Trying to mix everything in the
blender didn't work well and finishing the mixing in a bowl worked fine.]

The End