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The Quilt Inn Country Cookbook
Aliske Webb
1
1
1
1
/4 tsp. ground nutmeg
/3 tsp. fresh ground pepper
/4 cup butter
/2 lb. fresh mushrooms, sliced
ground nutmeg
Cut squash in half crosswise. Remove seeds. Place squash cut side down on
lightly greased baking sheet. Bake at 375F for 45 minutes. Scoop out pulp, leaving a
1
/4 inch shell on six halves. Discard remaining shells.
Blend pulp, melted butter, brown sugar, salt, nutmeg and pepper until smooth.
Melt 1/4 cup butter in skillet. Add mushrooms. Saute over low heat 5 to 8 minutes,
stirring occasionally. Drain. Combine mushrooms and squash mixture. Spoon into
reserved shells. Place on baking sheet. Sprinkle with nutmeg. Bake at 350F for 15
minutes.
A Gaggle of Green Beans
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2
1
5
4
1
1
1
1
lb. fresh green beans
tbsp. olive oil
large onion, chopped coarsely
cloves garlic, chopped
large tomatoes, peeled, seeded and chopped
/2 cup dry white wine
/2 cup pitted olives
tbsp. lemon juice
/2 tbsp. fresh ground pepper
Steam green beans until crisp tender (about 5 minutes). Heat oil in large skillet
over medium heat. Add onion and garlic. Saute for 5 minutes. Add tomatoes and wine.
Cook for 20 minutes. Add olives and beans and heat through. Sprinkle with lemon juice
and pepper.
A Blush of Baked Beets
2
lbs. beets
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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