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Show -IT--' - 1 f V ; - 1 ' ' ' r - ' " " i While acorn squashes are on the market, here's a new vegetable-entree vegetable-entree for your menu. The acorn squash "cups" hold a generous serving of succulent cream style corn and ready-cooked sausages for an easy meal-in-itself dish. We like to serve it on a platter with generous wedges of canned . cranberry sauce. Add crunchy cole slaw, and for dessert serva hilled canned raspberries over instant pudding. This money saving menu combines the easy and tasty with good nutrition. Savory Corn in Acorn Squash 2 (or 3) acorn squashes 1 can (16 to 17 oz.) cream style Vt teaspoon mace (optional) corn teaspoon salt 1 can or jar (8 oz.) cocktail Dash pepper sausage Cut squashes in half and remove seeds. Turn cut side down on ft buttered baking pan and bake in a moderate oven (375 degrees) until tender. Combine seasonings with corn and fill center of squash halves. Put sausages on top of each. Return to oven about 15 minutes, until heated through. Four to six servings. |