Ron asked for winter squash recipes. This is a favorite at my house, I make it several times each winter. Substitute any variety of hard winter squash. It is from Linday Wagners cookbook, The Higher Road to Health. * Or, bring to a boil for 1 minute, turn off heat and let soak for 1 hour. Drain and rinse peas, cover with water and simmer for 20 minutes. ** butternut, buttercup, banana, acorn, pumpkin, etc Bring to a simmer, cook for 30 - 45 minutes, or until all is tender. Then add Corn, cut from 4 cobs fresh or 2 cups frozens sweet corn. Heat through. This is good to cook ahead and serve the next day. Or for the crockpot, soak the peas overnight, then put it all in the crock pot in the morning, (hold off on the salt and corn). Cook on low all day, add corn, heat and serve. You can serve this in bowls by itself with corn bread or crusty french bread or serve it over grains, such as bulgar or rice. Posted to fatfree digest by "Jan Gordon"
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|Serving Size: 1 Serving (1399g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 41 (36%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 37.9mg||1 %|
|Potassium 636.8mg||17 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 10.6g|
|Protein 4.6g||7 %|
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Calories per serving: 114
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