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    Skillet Cornbread with Dried Cranberries & Sage.

    Preparation1 Preheat oven to 400 degrees F. 2 Cut squash in half lengthwise and scoop out the seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up on the baking sheet, cover tightly with foil and bake until tender, about 35-40 minutes. 3 If using sausage links, squeeze sausage from the casings. 4 Over medium heat, cook sausage until it is no longer pink, breaking the sausage into small pieces. Drain sausage on paper towels, if necessary. Reserve 1 teaspoon pan drippings and discard remaining pan drippings. 5 Over medium heat, cook celery in reserved pan drippings for 2 minutes, add apple and continue to sauté for 2-3 minutes. 6 Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar. 7 When squash is cooked, remove from oven and reduce oven temperature to 350 degrees F. Cool squash until shells can be handled. Scoop out the pulp, leaving a ½-inch shell. Combine the squash pulp with sausage mixture. 8 Mound sausage into the squash shells. Top each with 1-tablespoon apple jelly. 9 Return to the 350 degree F oven and bake uncovered until sausage is cooked through, about 25 minutes.Source: National Turkey Federation

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    Celery Root Soup | Recipe | Joy of Kosher with Jamie Geller Lovely soup ,I make it regularly, akthough not often as chopping the root is a bit of a pain ! You can leave out the potato if you want to, and use boild leek instead of fried onions

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    Place sliced persimmons onto crust. Sprinkle with sugar, cinnamon and nutmeg, and dot with butter or margarine. Bake in 375˚F degree oven for 25 minutes, until persimmons are tender. Glaze with date syrup. As seen in the Joy of Kosher with Jamie Geller Magazine (Winter 2012) - Subscribe Now.

    Skillet Cornbread with Dried Cranberries & Sage