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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads
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Place acorn squash cut side down in greased shallow baking pan. Bake in preheated moderate oven (350 degrees) 40 to 45 min or possibly till squash is easily pierced. Turn right side up and scoop out seeds. Scoop out squash into a bow. Reserve shells. Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar. Spoon mix into squash shells. Bake in moderate oven for another 20 min or possibly till lightly brown.