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  • Spinach Salad with Spicy Banana Squash Seeds
  • From "Paul James' Home Grown Cooking"
    episode DHGC-304
    advertisement

    Click here to view a larger image.

    Spinach Salad With Spicy Banana Squash Seeds

    Recipe courtesy chef Scott Leysath.

    Ingredients for Spicy Banana Squash Seeds:

    1/2 cup raw banana squash seeds
    Salt to taste
    Chili powder to taste
    Cayenne pepper to taste

    Ingredients for Spinach Salad:

    1/2 lb. fresh spinach, triple-cleaned with stems removed
    6 slices bacon, cooked crisp and golden brown; reserve bacon grease
    2 Tbs. white wine vinegar
    1 Tbs. brown sugar
    6 large mushrooms (your favorite), sliced
    1 egg, hard-cooked and shells removed, chopped
    1/2 red onion, thinly sliced
    Salt to taste
    Freshly ground black pepper to taste
    Spicy banana squash seed to taste

    Preparation for Banana Squash Seeds:

    Remove the seeds from banana squash; rinse and drain seeds, but do not allow to dry all the way. Place damp seeds in a bowl.

    Season seeds with salt, chili powder and cayenne pepper to taste. You may add a little sugar to offset the spices if you don't want it too spicy. Spread the seeds out on a lightly greased baking pan and bake in a 300-degree oven for approximately 1 hour. You may want to periodically shake the pan around to ensure even cooking. Seeds will get crisp as they cool.

    Preparation for Spinach Salad:

    Trim spinach to remove thick stems and wilted or yellowed leaves and wash 3 times thoroughly. Pat dry with paper towels or dry in a salad spinner. Place in a bowl.

    Fry 6 slices bacon in a skillet over medium heat until golden brown and crisp. Remove bacon from skillet and drain on a paper towel. Reserve bacon grease in skillet.

    Add 6 large sliced mushrooms and 1 chopped hard-cooked egg to spinach. Add 1/2 thinly sliced red onion. Toss to mix.

    To make the dressing, stir 1 tablespoon brown sugar and 2 tablespoons white wine vinegar into the reserved warm bacon grease. Pour dressing over the salad. Season with salt and pepper to taste. Toss salad and top with spicy banana squash seeds. Serve family-style in the bowl.

    We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.


    RESOURCES :
    Joy Of Cooking: All About Salads And Dressings
    Model: 074621501X
    Author: Irma S. Rombauer
    (2001)


    Scribner Book Co./Simon and Schuster
    New York, NY 10020
    Phone: 212-698-7000

    Insalate: Authentic Salads For All Seasons
    Model: 0811828727
    Author: Susan Simon
    (2001)


    Chronicle Publishing Company
    Website: www.chroniclebooks.com

    How To Make Salad: An Illustrated Step-by-Step Guide to Perfect Salad and Dressings
    Model: 0936184248
    Author: Editors of Cook's Illustrated
    (1998)


    Boston Common Press
    Boston, MA 02445
    Phone: 617-232-1000
    Email: webmaster@bcpress.com

    Pumpkin, Butternut and Squash
    Model: 1841721042
    Author: Elsa Peterson-Schepelem
    (2000)


    Ryland, Peters and Small
    LondonW1T 2RD
    UK
    Phone: 020-7436-9090
    Fax: 020-7436-9790
    Email: infor@rps.co.uk
    Website: www.rylandpeters.com

    Pumpkin and Squash Cookbook
    Model: 1842152181
    Author: Manufacturers of Southwater Publishing
    (2000)


    Southwater Publishing (The Manning Partnership Ltd.-- Imprint of Anness Pub)
    Phone: 0-1225-852727
    Fax: 0-1225-85282

    The American Harvest Cookbook: Cooking with Squash, Zucchini, Pumpkin and More
    Model: 0785808981
    Author: Rosemary Moon
    (1998)


    Book Sales Inc.
    Website: www.booksalesusa.com

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