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| RECIPE FOR ACORN SQUASH PUPPIES - SL 11-94 |
Title: Acorn Squash Puppies - Sl 11-94
Category: Side Dishes Southern
Serves: 2
Ingredients:
| 1.00 | ea | (1-3/4 lb) acorn squash | | 2.00 | c | Self-rising cornmeal | | 0.25 | c | All-purpose flour | | 1.00 | lg | Egg; lightly beaten | | 0.50 | c | Milk | | 0.50 | c | Onion; finely chopped | | | Vegetable oil |
Instructions:
Cut acorn squash in half crosswise; remove from seeds.
Place squash, cut side down, in a shallow baking dish or pan.
Add water to baking dish to depth of 1/2 inch.
Bake at 375F for 45 minutes or until tender.
Drain.
Scoop out pulp, discarding shells.
Place pulp in container of an electric blender or food processor; process until smooth.
Measure 1-1/4 cups squash puree; set aside.
Reserve any additional puree for other uses.
Combine cornmeal and flour in a bowl; make a well in center.
Set aside.
Combine squash puree, egg, milk, and onion.
Add to dry ingredients, stirring just until moistened.
Pour oil to a depth of 2 inches in a Dutch oven; heat to 360F.
Drop mixture by tablespoonfuls into hot oil.
Cook 2 minutes or until golden, turning once.
Drain on paper towels.
Yield: 2 dozen.
Mary Horton of Alabama, in November, 1994 ""Southern Living".
Typos by Jeff Pruett.
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