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[bob ford <bobford79 AT yahoo.com>]

Damn, that second recipe sounds good --- I'm going to print this  out for my 
wife.....boboford


--- On Thu, 7/31/08, Robert Walton <waltonrp AT gmail.com> wrote:

> From: Robert Walton <waltonrp AT gmail.com>
> Subject: Re: [Homestead] Goodbye Hello and a Squash question
> To: homestead AT lists.ibiblio.org
> Date: Thursday, July 31, 2008, 7:46 PM
> Here's a couple of different uses.
> 
> Saute the grated squash down with some chopped onion,
> garlic, tomato
> and maybe some cilantro until it's not runny wet. Let
> it cool off some
> and add some grated cheese (mozzarella, romano, think melty
> and
> stinky). You can add ground chicharon (what's left
> after you render
> your lard) at this point or leave it out. I add.
> 
> Taste it too see you have salt and seasonings good. Chill.
> 
> Pupusas de Ayote - Make tortilla dough. Make a smaller than
> an egg
> ball of dough. Dent it with your thumb. Take a smaller ball
> of squash
> filling and push it into the dough indentation. Roll it all
> up,
> flatten out into a thick (1/4 to 1/2 inch) tortilla and
> toss it on a
> hot grill. The cheese and fat will run out some and the
> pupusa will
> get toasty brown. Almost burnt. Turn as needed.
> 
> Tamal de Ayote - Make tamales and use the above filling.
> You can add
> what you like. Cooked chicken, meat, garbanzos, beans,
> whatever you
> like. Wrap them in a blanched squash leaf instead of corn
> husk or
> banana leaf. You can eat the wrapper in this one.
> 
> You can also use young, tender winter squash for these
> recipes. Even
> better, IMO. You could freeze the filling after adding
> everything,
> take a rest, do your new ID and make them when you have
> time, Like a
> cold winter's Saturday afternoon :>)
> 
> Rob - Va
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