Presto electric Stainless Steel Skillet manual Waldorf Baked Squash, Sautéed Asparagus with Garlic

Waldorf Baked Squash

2	medium acorn squash	1⁄2	cup coarsely chopped walnuts
	Water	1⁄2	teaspoon ground cinnamon
1	cup coarsely chopped mixed	1⁄8	teaspoon ground nutmeg
1⁄2	dried fruit	1⁄4	cup maple syrup
	cup chopped cored apple

Cut squash into halves; remove seeds and discard. Place squash halves, cut sides down, on rack in skillet. Add 1 inch water; cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until squash are tender, 35 to 40 minutes.

Mix dried fruit, apple, walnuts, cinnamon, and nutmeg in small bowl. Turn squash halves over, cut sides up, on rack; fill cavities with fruit mixture. Drizzle syrup over fruit mixture; cook, covered, until apple is tender, about 10 minutes.

4 servings

Sautéed Asparagus with Garlic

1	pound fresh asparagus, ends	2 tablespoons water
	trimmed	Salt
1	clove garlic, minced
2	tablespoons olive or vegetable oil

Place asparagus and garlic in skillet. Drizzle with oil and water; cook, covered, at 225° for 5 minutes. Reduce heat to 200°; cook until water has evaporated and asparagus is browned on all sides, 8 to 10 minutes, turning frequently with tongs. Season to taste with salt.

4 servings

Ratatouille

1	eggplant (about 1 lb.), peeled,	1	28-ounce can diced Italian
	cut crosswise into 1⁄2-inch slices	1⁄4	plum tomatoes
	Salt		cup sliced black olives
3	tablespoons olive oil	11⁄2	teaspoons dried basil leaves
1	large onion, sliced	1	teaspoon dried tarragon leaves
2	cloves garlic, minced	1⁄2	teaspoon salt
1	large green pepper, cut into	1⁄4	teaspoon dried oregano leaves
	1⁄4-inch strips

1medium zucchini, cut into 1⁄2-inch slices

Cut eggplant slices into quarters; sprinkle lightly with salt and let stand 30 minutes. Rinse well with cold water; drain thoroughly.

Heat skillet at 225°. Add oil, onion, and garlic; cook 2 minutes. Add green pepper; cook 1 minute. Add eggplant and remaining ingredients; cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until eggplant is tender and mixture is desired consistency, 1 to 11⁄2 hours.

6 to 8 servings

6