Subj : Re: Stuffed Squash
To : Ben Collver
From : Dave Drum
Date : Sat Sep 06 2025 05:03 am
-=> Ben Collver wrote to Dave Drum <=-
DD> My favourite way to do acorn squash is very siumple. Living single all
DD> these years has made the acorn and delicata squishes my favourites.
BC> I love delicata squash. Basically i halve them, scoop the guts out,
BC> and coat with oil and a few grinds of pepper, then bake face up kind of
BC> like potatoes. Usually i can eat them skin and all. The seeds i can
BC> clean & run through the toaster oven for a snack later.
I've only ever done the delicata stuffed (like the recipe I posted) your3
way soulds sorta/kinda how I treat acorn squash. The seeds, IIRC, are not
very big so it would take a lot of them to make a decent batch of pepitas.
Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings
10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt
MMMMM---------------------------BATTER--------------------------------
1 c A-P flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten
To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.
Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).
Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.
Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.
Uncle Dirty Dave's Kitchen
MMMMM
s
... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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