Recipe - Boston Chicken Saucer Sized Chocolate Chip Cookies

WALDINE VAN GEFFEN VGHC42A
2 Butternut squash; halve
Remove seeds
Margarine or butter
Salt
One half cup Brown sugar; packed
One half cup Honey
One half teaspoon Ground ginger
1 teaspoon Pumpkin pie spices
4 tablespoon Butter or margarine; melted

Preheat oven to 400~. Place squash cutside down on Pamsprayed shallow
baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut
surface with a little butter and sprinkle with salt. Return to bake
cutside up about 10 minutes longer or until browned and soft. Scrape out
the meat into a mixing bowl. Add sugar, honey, ginger, pumpie pie spice and
butter. Beat with electric mixer at med speed until smooth. Return to oven,
ocvered in foil, just to keep warm until time to serve, 325~ for 30
minutes. Refrigerate leftovers for about a week or freeze up to 4 months.
Source: Gloria Pitzer.
Posted to EATL Digest 25 Sep 96

Date: Thu, 26 Sep 1996 18:17:16 0400

From: Simps c.simpson@WORLDNET.ATT.NET