Butternut Squash Soup
Serves 4 - 6
1 Butternut squash
1 quart chicken stock
1 cup heavy cream or to taste
3 - 4 Tablespoons Cream Sherry or Dry Sack
Fresh Grated Nutmeg
Salt, Pepper, Ginger, and Curry to taste
Roast squash in 400 degree oven approx. 1 hour or until tender at small end
Cool, slice in half, peel and seed. Put in sauce pan with chicken stock
and heavy cream. Bring to simmer. Add rest of ingredients. Puree in
processor or with stick blender.
Baked Apples with Incredible Cranberry
Granny Smith, Cortland or Jonathan Apples, cored and peeled half way.
Incredible Cranberry Sauce
Place a tablespoon or so of Incredible Cranberry Sauce in each
apple. Place in baking pan.
Pour enough apple cider in pan to come up about 1/2" around apples. Bake
uncovered in a pre-heated 350 degree oven for approx. 1 hour or until
apples are tender.
Serve warm or cold, alone, or with ice cream or whipped cream.