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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 2 large Acorn squash 1 Can(s) Whole cranberry sauce 1 Tablespoon(s) Honey 1/4 Teaspoon(s) Ground allspice |
Directions: Prick squash several times with fork to allow steam to escape. Place in
oven and microwave at High (100%) until soft when tested with fork, 10 to
12 minutes. (If oven doesn't have carousel, rotate and turn squash after
half the cooking time. Let stand.
Place cut side up in 10" square casserole.
Combine cranberry sauce, honey and allspice in small bowl. Microwave at
High (100%) until hot and bubbly, 3 to 4 minutes, stirring after half
cooking time. Spoon into squash halves. Microwave at High (100%) 2 to 3
minutes until heated through.
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A fruit relish for holiday dinners -- In Chicago, where I did much of my growing up, there was a company called Indian Trails that made a frozen cranberry relish, and their relish was traditional at my family's T Runza filling Saute beef almost brown. Combine with onions, cabbage, spices and water. Steam for 10 to 15 minutes.
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'
ve got a nice chocolate paste.
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