wa's bread stuffing

2 eggs
1 yellow onion, chopped
4 stalks celery, chopped
2T garlic, minced
1 cup stuffing
7 slices one day old white bread, crumbled
35oz chicken broth
4 heaping tablespoons sage
2t garlic salt
salt and papper to taste

saute onion, celery, and garlic in olive oil. add salt, pepper, and garlic salt.

in a bowl, mix stuffing, bread, sage, chicken broth, eggs to right consistency. add onion/celery mixture to bread mixture. mix well.

pour into a 9x12 pyrex. bake at 350 for 30 mintues covered, 15 additional minutes uncovered.

sausage stuffed sweet dumpling squash

2 acorn squash
1lb pork sausage, sweet or hot
1 onion, chopped
1lb mushrooms, sliced
2 cups bread crumbs, optional
1/2 cup dried cranberries
salt and pepper to taste
2T maple syrup, optional
2T butter, cut into pieces, optional
crumbled goat cheese

preheat oven to 400 degrees. split squash through the stem and remove seeds and fibers. place the squash halves, cut side down, in roasting pan. add 1/2 inch of water and bake about 30 minutes or until squash is tender.

meanwhile, in a large skillet, brown the pork sausage and drain off about half the fat. add the onion and mushrooms and saute until soft. add the bread crumbs, if using, and cranberries. season to taste with salt and pepper.

when the squash are done, divide filling among the four. (you will have leftover stuffing mix.) drizzle the maple syrup on top of each squash and dot with butter if desired. return the stuffed squash to the oven and bake another 10 minutes, uncovered, to crisp the top. top with crumbled goat cheese, if desired.

give credit: dallas morning news

squash casserole

3 yellow squashes, sliced
1 can cream of mushroom soup
1 8oz sour cream
1 7oz jar sliced pimentos
1 large onion, chopped
1 cup cheddar cheese, grated (optional)
salt and pepper, to taste
1 stick butter
1 package pepperidge farm herb bread crumbs

cook squash in salted water for 7 minutes. drain and add next 6 ingredients plus salt and pepper. in separate skillet, melt butter and add 8oz (about half the bag, assuming a 16oz bag) stuffing. mix well. pack stuffing mixture in 9x11 pyrex and pour squash mixture over. cover with additional bread crumbs.

bake at 350 degrees for 30 minutes.

give credit: betsy

field green salad with cider vanilla vinaigrette

8oz fresh mixed field greens

4 granny smith apples, sliced as thin as possible

1/4 cup golden raisins

1/4 cup cashews

1/3 cup vinaigrette

salt and pepper to taste

1 cup goat cheese

4 fresh apricots, pitted and sliced into eighths

place first five ingredients in a large salad bowl. toss with vinaigrette. season with salt and pepper. top with crumbled cheese and sliced apricots.

cider vanilla vinaigrette:

combine 1/2 cup cider vinegar, 1/4 cup white wine vinegar, 1/4 cup apple juice, 1 teaspoon ground coriander and 2 teaspoons pure vanilla extract. slowly whisk in 1.5 cups extra virgin olive oil. mix in 1/4 cup chopped parsley and 1/2 tablespoon chopped fresh basil. season with salt and pepper.