MM: Acorn Squash Puppies - Sl 11/94
---------- Recipe via Meal-Master (tm) v8.05
Title: Acorn Squash Puppies - Sl 11/94
Categories: Side dishes, Breads, Vegetables, Southern
Yield: 2 Dozen
1 ea (1-3/4 lb) acorn squash
2 c Self-rising cornmeal
1/4 c All-purpose flour
1 lg Egg; lightly beaten
1/2 c Milk
1/2 c Onion; finely chopped
Vegetable oil
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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