STUFFED ACORN SQUASH
- 3 acorn squash
- ⅓ cup molasses
- 1 tsp. salt
- 1 lb. pork sausage
- 1 tsp. sage
- bread crumbs
Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses in each half, sprinkle with salt and a pinch of powdered sage (if the sausage does not contain sage). Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove cover and brown.
BAKED SPARERIBS AND SAUERKRAUT
with Dumplings
- Spareribs
- sauerkraut
- 2 cups flour
- 1 egg, beaten
- 1 tsp. baking powder
- 1 cup milk
Cut spareribs into serving portions and place in the bottom of roasting pan. Add the sauerkraut and a little liquid. Cover and bake in moderate oven (350-f) 1½ hours. Make dumplings by combining flour, baking powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and bake for 20 minutes.