Sed ac egestas nisl. Sed vestibulum ac diam sit amet porta. Vivamus est neque, tristique quis tempor at, consequat a velit. Morbi sapien sem, posuere quis tellus a, volutpat efficitur odio. Sed in neque in turpis fermentum fermentum. Mauris non enim vitae tortor eleifend consectetur at id odio. Quisque non neque ac lorem finibus tristique vitae sit amet arcu. Etiam convallis ipsum vestibulum, laoreet sem ac, sagittis odio. Cras libero velit, sodales id ipsum vel, pretium molestie purus. Aliquam quis luctus lacus. Proin risus nunc, viverra vel semper nec, porta eu libero. Nam vitae lectus egestas, rhoncus ex porta, fermentum ex. Phasellus ullamcorper quis urna quis tempor.

Natural Blues
by Moby

Duis auctor arcu ac mi bibendum posuere. Integer diam orci, faucibus ut mi sed, tincidunt vehicula erat. Sed ultricies tempor nunc, nec malesuada tortor vehicula ac. Curabitur imperdiet massa ac ex pretium, et mollis metus aliquet. Phasellus tempor nunc et odio interdum iaculis. Vestibulum ac pretium erat. Maecenas sollicitudin sagittis tellus at malesuada. Mauris eget maximus elit. Proin feugiat tellus vitae aliquet mattis. Vivamus porta massa lacus, quis venenatis felis elementum et. Sed eu mauris auctor, auctor erat a, molestie lacus. Praesent cursus dignissim hendrerit. Ut tincidunt elementum diam, eget pretium est. Integer laoreet felis a magna cursus semper.

Acorn or Butternut Squash Stuffed with Mushroom Cheese Filling

  • 2 acorn or butternut squash
  • 1/2 lb. mushrooms, chopped
  • 1 c onion, chopped
  • 1 clove garlic, crushed
  • 1 c low fat cottage cheese
  • 1/2 tsp. basil
  • 1/4 c parsley, chopped
  • salt and pepper to taste
  • 3/4 c cooked brown rice or bread crumbs
  • 2 tbsp. dry white wine (optional)

Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350o or until tender. While the squash are baking, saute mushrooms, onions and garlic with salt and pepper until onions are soft. Drain well (save liquid) and combine with the remaining ingredients. Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350F. Baste with liquid from saute during baking.

  • 1 butternut squash peeled
  • 2 potatoes peeled
  • 1 cup cream or half and half
  • 3 1/2 cups of chicken stock
  • Optional: 1 med. onion chopped >

Cook the potatoes and squash till tender, and then place in food processor and puree. Onced pureed place in pan , add cream and stock. Easy dish that is ready in 20 minutes and is absolutely wonderful!

We have found our relationship with this company to be a very satisfying
and mutually beneficial experience.

Ortiz Heather
CEO

Superior Sales, Inc © 2024. All rights reserved.