RHUBARB MUFFINS

W= INTER SQUASH RECIPES

Butter-Baked Squash Chu= nks

Put butter in a baking pan and place in a 400 degree oven just until melted. Trim squash, cut into 2-inch chunks, and add to pan. Coat with butter, bake for 15 minutes, turn over, baste, and bake 10-15 minutes longe= r. When squash is almost cooked sprinkle 2 teaspoons brown sugar over squash a= nd butter. Mix and cook for 5-8 minutes or until glazed.

Creamy Squash and Sweet Potatoes

1 large butternut squas= h &= nbsp; &nbs= p; 1/2 teaspoon salt

2 medium sweet potatoes= &= nbsp; &nbs= p; 1/3 teaspoon pepper

1 cup water &= nbsp; &nbs= p; &= nbsp; &nbs= p; 1 slice whole wheat bread, cut into small &nb= sp; 1 tablespoon butter &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; &nbs= p; cubes

2 tablespoons brown sugar = N= on-fat sour cream, garnish

Peel sweet potatoes and squash with a vegetable peeler. Cut vegetables lengthwise; remove seeds from squash and then cut vegetables into 1/2 inch slices. In a 4-quart saucepan bring vegetables and water to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15-20 minutes. Drain. Add butter, sugar, salt and pepper. Beat until fluffy. Place whipped vegetables in a baking di= sh, top with bread crumbs and bake at 350 degrees for 20 minutes. Serve with a dollop of sour cream.

B= aked Spaghetti Squash

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Prick squash with a long-tined fork so the skin won’t burst while cooking. Bake in a preheated 350 degree oven 40 minutes to 1 1/2 hours, depending on size, or until flesh is tender. With a fork “comb” the flesh and the “spaghetti” will pull off in long strands. This vegetable spagh= etti can be refrigerated for later use or used right away. Saute with your favor= ite sauce or saute in butter. Can also steam to reheat.

B= aked Acorn Squash

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H= alve squash, scoop out seeds and strings. Cut a small slice from bottom so pieces sit securely. Brush cut surfaces with melted butter and sprinkle with salt. Arrange in baking pan, cut sides down. Cover bottom of pan with water. Bake= in preheated 400 degree oven for 30 minutes. Turn squash cut side up and fill = with a mixture of butter, brown sugar and honey or maple syrup. Bake 15-30 minut= es or until tender. Baste occasionally.
FRIED OKRA AND POTATOES

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1/4 cup all-purpose flo= ur

1 tablespoon cornmeal

1 teaspoon salt

1/2 teaspoon ground pep= per

1 pound fresh okra, sli= ced

1/2 cup cubed potatoes<= o:p>

vegetable or olive oil<= o:p>

Combine first four ingredients in a small bowl; coat okra and potato in mixture. Pour a small amount of oil in a large heavy skillet and place over medium-high heat until hot. Add okra and potato; reduce heat to medium. Cover and cook, turning of= ten, 10 minutes or until potato is tender. Uncover and cook 3 more minutes or un= til browned.

C= HOCOLATE ZUCCHINI CAKE

4 eggs &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; 3 cups flour

11/2 cups oil &= nbsp; &nbs= p; &= nbsp; &nbs= p; 1/2 teaspoon salt

3 cups sugar &= nbsp; &nbs= p; &= nbsp; &nbs= p; 11/2 teaspoons baking powder &n= bsp; = ; &n= bsp; 3 cups grated zucchini, drained &n= bsp; = ; &n= bsp; = ; 1 teaspoon baking soda &= nbsp; &nbs= p;

2 squares (2 ounces) un= sweetened &= nbsp; 1 teaspoon cinnamon

chocolate, melted &= nbsp; &nbs= p; 1 cup chopped nuts (optional)

= &nb= sp; = &nb= sp; = &nb= sp;

Preheat oven to 350 degrees.

Beat eggs, oil and sugar together until light in color. Stir in zucchini. Stir in cooled melted chocolate. Mix well. Stir together flour, salt, baking powder, baking soda,= and cinnamon. Set aside 1/4 cup of this mixture. Add flour mixture to egg mixtu= re, mixing just to blend. Toss nuts with the reserved 1/4 cup of flour mixture.= Add to cake mixture and stir to blend. Spoon into greased tube pan or 2 9-x-5-i= nch loaf pans. Bake in preheated oven for 1 hour or until cake tests done when a pick inserted in the center comes out clean.

O= KRA DILLS

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1 lb. small fresh okra<= span style=3D'mso-tab-count:1'> &= nbsp; &nbs= p; &= nbsp; 1 teas. dill seeds

3 small red chili peppe= rs &= nbsp; &nbs= p; 1 1/3 cups water

2 garlic cloves, minced= &= nbsp; &nbs= p; 2/3 cup white vinegar

2 Tbls. fresh celery leaves &= nbsp; &nbs= p; 2 1/2 Tbls. salt

Combine first 5 ingredi= ents in a large bowl. Bring last 3 ingredients to a boil in a non-aluminum sauce= pan until salt dissolves. Pour over okra mixture and cool. Chill for 3 days.

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