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| Bakes
Creamy Greens 1 10 oz. package frozen greens (collards, mustard, or turnip) 1/2 cup diced onion 2 tblsp. butter 1 tblsp. flour 1 cup milk Salt and pepper to taste
Thaw greens and squeeze out excess moisture. Place in a medium saucepan and heat through.
Meanwhile, in a small saucepan, sauté onion in butter until golden, about 5 minutes. Stir in flour
and cook 1 minute. Stir in milk and bring to a boil, stirring constantly. Reduce heat to low and
cook until thickened. Stir in cooked greens and season with salt and pepper. (http://www.extension.psu.edu/HealthWellness/DeepLeafyGreen/GreensRecipes.pdf)
Sweet Squash
- 1 Acorn Squash, about 4lbs. You can substitute acorn for butternut.
- 2-3 T. butter
- 2-3 T. brown sugar
- Water
Cut squash in half lengthwise, clean out seeds. Place cut-side down in baking dish and pour water to reach about a half inch up the pan. Bake in a 355*F oven for 20 minutes. Drain some of the water, but not all, from the pan. turn over squash and bake another 20 minutes or until tender. Peel skin off the squash and cut flesh into small chunks (you could mash it, if you prefer). Melt the butter and add sugar, stir until sugar is dissolved. Add to squash, mix well.
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