| 1 lb Carrots; peel & slice 1/4″
1/2 ts Salt; optional 3/4 c Water 1 ts Orange peel; grated 1 Orange sections; peeled and ; into bite-size piece 1 tb Green onion; minced, optiona Butter buds.; sprinkle Recipe by: The Mormon Diet Cookbook Preparation Time: 0:45 In lg saucepan, cook carrots, covered in salted water until crisp-tender, about 20 min. |
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1 tb Vegetable oil 2 tb Chopped coriander leaves Peel onion, cut in half & slice into 1/4″ thick slices. Separate the slices into shreds. |
| Ingredients | |||
| 4 | each | acorn squash | |
| 1 | teaspoon | cinnamon | |
| 1/4 | teaspoon | cloves | |
| 1/4 | cup | butter | |
| 3/4 | cup | maple syrup | |
| 1/2 | teaspoon | nutmeg | |
| 1/2 | teaspoon | salt | |
| 2 | each | bacon slices, quartered | |
| Directions: | |||
| A Christmas favorite. Cut each squash in half; remove seeds and fibers. Arrange the halves, cut side up in a large shallow baking pan. In a small bowl, blend together the syrup, cinnamon, nutmeg, cloves, salt, and butter. Spoon about 2 tbsp of the mixture into the hollow of each squash. Top with a piece of bacon. Add boiling water to pan, about 1 inch deep. Bake in a preheated 350F oven until tender, about 1 hour. |
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