"If the Amish
make it, you'll find it at Amish Pleasures."
Bettie Stewart's Squash and Cranberries
| Peel the
squash and cut into cubes. Cook in lightly salted water until tender.
Drain well, then puree by putting through a food mill. There should be
about 4 cups. Mix well with the eggs, butter, sugar, salt, pepper, and
cranberries. Put in a buttered 1½-quart casserole. Grate nutmeg over
the top. Bake in a preheated oven at about 350° F. for 45 minutes.
lbs. butternut squash
2 c. water
2 eggs, beaten
1/3 c. melted butter
1/4 c. light brown sugar, firmly packed
1 t. salt
freshly ground black pepper to taste
1½ c. raw cranberries, halved
freshly grated nutmeg
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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