Second Harvest Pork Stuffed Squash 2 medium acorn squash 1/2 cup water 1/2 cup butter 2 medium onions, chopped 2 stalks celery, chopped 3/4 pound pork (boneless ribs or tenderloins) cut into chunks 1/2 tsp fresh marjoram 1/2 tsp fresh thyme 2 cups cubed rye bread salt and pepper to taste Heat oven to 375 degrees F. Place squash in a baking pan and pour water in the bottom of the pan. Cook 20 minutes, turn and cook 20 minutes more. Remove squash, cut in half and remove inside goo. Return to pan and cook another 20 minutes, or until fork tender. Meanwhile, in a skillet, melt butter until sizzling. Add all remaining ingredients except for the bread. Cook over medium heat, stirring occasionally until meat is well browned, about 15-20 minutes. Stir in rye bread until well coated. Spoon mixture into squash shells and bake another 10 minutes, until heated through. Serve as a main course, each 1/2 squash is a full serving.

Quick Harvest Soup 1 quart plus chicken stock, fat skimmed off top 1/2 lb. potatoes, peeled and sliced 1/2 lb. carrots, peeled and sliced 1 onion, sliced 1 clove garlic, crushed 1 cup frozen corn kernels 5 radishes washed and sliced thinly 2 celery ribs, thinly sliced 2 tsp. olive oil salt and pepper 1/2 cup of your favorite croutons Combine first 3 ingredients in a heavy saucepan over medium high heat. Season with salt and pepper to taste. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15 minutes or until potatoes are tender. Meanwhile, in another small frying pan combine olive oil with onion, radishes, celery and garlic. Cook over medium-high heat until onion is tender but not soggy. Add to the potato mixture, along with the corn about 10 minutes into the cooking time. Remove from heat. Serve soup with croutons.

Rye Bread 1 packet yeast 1 tablespoon sugar 1/4 cup warm water 1 quart warm water 3 cups rye flour 2 tablespoons salt 3 tablespoons caraway seeds 1 tablespoon melted shortening 9 cups all purpose flour Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast mixture. Mix well. Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead on floured board for about 10 minutes. Place in a greased bowl and let rise until the dough doubles in size, about 1 1/2 to 2 hours. Knead again for 10 minutes. Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees.

Oat Cake 2 Tablespoons vegetable shortening 1/3 cup boiling water 3 cups Medium rolled Oats 1 Teaspoon Minced fresh sage 1/4 Teaspoon Baking Soda 1/2 teaspoon Salt. Preheat the oven to 350*F. In a small pan, heat the shortening and water, until the shortening has melted. Remove from heat and let cool. Mix the oats, sage, baking soda, and salt together in a bowl. Mix the cooled liquid and the oat mixture, adding water, if necessary, to maintain a dough-like consistency. Pat the dough into a circle, about 8 inches in diameter. Place on an un-greased baking sheet. Bake for about 40 minutes. Cut into 8 wedges, then leave to cool on a wire rack.

Corn Pudding 12 cups milk 14 teaspoons yellow cornmeal 2 cups dark molasses 4 eggs 2 cups sugar 2 teaspoons cinnamon Mix milk and cornmeal together in a pan and cook over low heat. Mix sugar, eggs, and cinnamon together in separate bowl. When milk boils, add molasses and mix well, then add egg mixture and mix well. Bake at 350 degrees for 1 hour.

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