By Marge Petts

On January 11 one of the recipes in my column was Winter Vegetable soup. After the recipe printed, I made the soup for my husband and myself. We loved it! In fact my husband said that I could make it at least once or twice a month. There were a lot of ingredients in it, but after making it once, the second time was faster and easier. It called for a small butternut squash. I didn’t see any squash in the produce department that I would have described as small, so I bought a medium sized one, peeled it and cut it into chunks and then put half of it in a zip-lock bag and saved it for my second batch of soup.

Last Saturday was our daughter Melissa’s birthday. The soup fit well into our weekend plans. I made the soup Saturday morning. We had it for lunch, along with a French bread and then about 3 o’clock in the afternoon we went bowling. Six adults and three kids – it was fun and I think we started a new family tradition. At this time of the year – when cabin fever sets in – indoor sports can be just as much fun as outdoor sports. After bowling for two hours, we went home, prepared taco salad shells in the oven, gathered our gifts for Melissa and went to her house. She provided the fixings, we provided soft shell tacos and taco shells. We also had canned peaches and, of course, a birthday cake – what a great evening.

Note that the soup recipe says it serves 10-12 – but four of us had it for lunch and there was only enough left for two or three people. Don’t worry about having too much soup!

Conrad Bilgrien of Plymouth had given me a recipe for making acorn squash a couple of months ago. At that time, the instructions I had weren’t very detailed – so he wrote out the directions for his method of making this squash again. I am planning on making a beef roast next week, so will make this squash in the oven at the same time.

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Baked Acorn Squash

The squash is not stringy or watery if left on the vine and picked after a killing frost and then baked. It will taste different and have a darker color.

Bake squash on rack in oven at about 325 degrees for 3 or more hours alongside a roast or fowl. Set a pan on the rack underneath the squash to catch drippings. When done, cut in half and scoop out seeds. Turn shell upside down on plate and spoon out meat and mash. Discard shell and seeds. Serve like mashed potatoes with butter and salt or gravy. Don’t poke before baking, the liquid will drain out. The squash meat can be frozen for 6 months or longer.

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Lunch plans are in the making with very good friend, Janet Baumann of Plymouth. Janet recently sent me a beautiful birthday card, kitchen towel and more of her great recipes. Thank you Janet for the following recipes!

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True Orange Salad Ingredients: 1 3-ounce package orange Jell-O 1 3-ounce package lemon Jell-O 2 cups boiling water 1 cup mandarin oranges – save juice from oranges – add water to make 1 cup 1 can lemon pie filling

Directions: Dissolve gelatin in boiling water. Add juice from oranges gradually. Add gelatin mixture to pie filling and whisk together. Add oranges and place in bowl or mold. This is a Baumann family favorite!

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Easy Lime Jell-O Salad Ingredients: 1-1/2 cups boiling water 1 large (or 2 small) package sugar-free lime Jell-O 1 cup cold water 1-1/2 cups whipped topping, divided

Directions: Dissolve Jell-O in boiling water. Add enough ice to cold water to make 1-1/2 cups – stir until ice is completely melted. Add to Jell-O. Refrigerate 45 minutes until slightly thickened. Remove 1-1/2 cups gelatin – set aside. Add 3/4 cup of whipped topping to remaining Jell-O. Whisk until blended. Pour into clear glass dish or pan if you want to cut into squares. Refrigerate 15 minutes. Carefully spoon reserved clear gelatin over creamy layer. Put remaining whipped topping on top before serving. Enjoy! Sounds like a lot of work, but it’s not.

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Mom’s Apple Bread Ingredients: Sift together: 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt Cream together: 1 cup sugar 1/2 cup shortening 1 teaspoon vanilla 2 eggs 1-1/2 cups chopped apples 1/2 cup chopped nuts

Add dry ingredients. Pour into 2 bread pans or use 3 small aluminum foil pans.

1 – 4 of us

1 – 4 the kids

1 – 4 the freezer Topping: 1/4 cup sugar 1-1/2 teaspoons cinnamon Spread over bread before baking.

Bake at 350 degrees 50-60 minutes.

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Send your favorite recipes to The Review, 113 East Mill Street, Plymouth, WI 53073. I can be reached at 920-980-3885 for questions or comments.

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