Sorrell Ridge Recipes

Cooking Without Refined Sugar

Sugar-Conscious Recipes by Sherry Ross

Main Events

Sesame Orange Apricot Chicken

Golden Chicken Delight

Island Shrimp

Sauteed Scallops and Peppers

Curried Veal Loaf

Sorrell Ridge Stuffed Peppers

Sorrell Ridge Best Chili Ever

Raspberry Mint Leg of Lamb

Flank Steak with Orange Marmalade

Sorrell Ridge Glazed Party Ham

Orange Marmalade Pork Chops

Sorrell Ridge Meatless Lasagna

Homemade Sorrell Ridge Tomato Sauce

Elyse's Baked Brie

Sorrell Ridge Omelet

Vegetables

Sweet Potato, Apricot and Apple Bake

Sweet Potato or Yam Souffle

Spicy Squash Casserole

Marinated and Grilled Onions

Sensational Stringbeans

Glazed Carrots

Sweet and Sour Beets

Corn Sauteed with Almonds

Strawberry Baked Turnips

Apricot-Stuffed Acorn Squash

Soups, Salads & Sides

Orange-Herbed Bread Stuffing

Curried Rice with Fruit and Nuts

Yam Cakes

Lucille's Apple Noodle Pudding

Sorrell Ridge Corn Pudding

Sweet Potato Soup

Sorrell Ridge Carrot Soup

Mint Salad Dressing

Lemon Salad Dressing

Banana Bread

Zucchini Apricot Bread

Apple Walnut Teabred

Strawberry Rhubarb Custard Cornbread

Blueberry Muffins

Sorrell Ridge Fruit-Flavored Butter Spread

Strawberry Buttermilk Biscuits

Desserts

Oat Fruit Cookies

Fruit Salad Fantastic

Two-Fruit Rice Pudding

Fruit and Nut Ricotta Treat

Spiced Fruit with Sour Cream Topping

Raspberry Pear Tart

Apple Pie

Basic Pie Crust (Pastry Rounds)

Sorrell Ridge Strawberry or Blueberry Pie

Sorrell Ridge Banana-Strawberry Shake


Acorn Squash Stuffed with Apricot, Apples and Raisins

Printable Version


Prep. Time: about 15 min.

Cook Time: 1 1/4 hours

Preheat oven: 350 degrees


Makes 4 servings.

2 acorn squash
1 tart apple, peeled, cored and diced
1/2 cup Sorrell Ridge Apricot
1/2 cup black raisins
2 tablespoons margarine

Cut the squashes in half and scoop out the seeds and fibers.

In a small bowl, mix together the diced apple, Sorrell Ridge Apricot and raisins.

Fill each of the four squash halves with equal amounts of this mixture. Top each of them with 1/2 tablespoon of margarine and place in a shallow oven pan with roughly a half-inch of water on the bottom.

Bake until tender (about 90 minutes). Check occasionally to see if more water is needed on the bottom of the pan. Serve hot.

 

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