1 tablespoon butter or margarine, melted
4 pounds yellow squash, sliced (about 12 medium)
2 small onions, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups milk
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon white wine Worcestershire sauce
4 egg yolks, beaten
1 1/2 cups (6 ounces) shredded Swiss cheese, divided
Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400° for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.
Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.
Melt 6 tablespoons butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.
Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350° for 40 minutes or until browned.
Note: If you can’t find fresh yellow squash, substitute frozen sliced squash.
3 cups cranberry-apple juice drink
1 (14-ounce) can sweetened condensed milk
1 cup fresh lime juice
Combine all ingredients; pour into an square dish. Cover and freeze overnight or until firm. Cut frozen mixture into small squares. Process in a food processor, in 2 batches, until smooth. Place slush in a plastic container; cover and freeze at least 3 hours or until firm. Serve small scoops with sugar cookies or Christmas cookies, if desired.
Saffron And Sage Baked Potatoes
3kg Sebago potatoes, peeled (see note)
Large pinch of saffron threads
60ml (1/4 cup) olive oil
1/4 cup fresh sage leaves
- Place potatoes in a large saucepan. Add the saffron and cover with cold water. Stir to combine. Set aside for 1 hour to infuse.
- Bring to the boil over high heat. Reduce heat to medium-high. Cook for 30 minutes or until tender. Drain and return to the pan. Place over medium-high heat and cook, shaking the pan, for 1-2 minutes or until the moisture has evaporated.
- Preheat oven to 180C. Heat the oil in a large baking dish in oven for 5 minutes. Add the potatoes. Use a potato masher to flatten slightly. Toss to coat. Add the sage and bake for 30 minutes or until the potatoes are crisp.
- Season the potatoes with salt. Transfer to a serving platter to serve.