[Liz]

Lucky you-—adding those wonderful retro cookbooks to your collection. The slaw recipe is a must-try.

I happened onto your new thread as I was about to ping Miss M to a Nigella recipe....still on my clipboard.....cont below.

[Liz]

An unusual Nigella recipe (from her first book) to satisfy those cheesy Mexican cravings. Great for leftovers—or start from scratch and do entire dish day ahead; oven-bake next day. The creamy filling satisfies even the carnivorous. Using sweet potatoes would also be delicious.

ROASTED BUTTERNUT SQUASH ENCHILADAS

PREP Roast butternut squash halves tender flesh side down on parchmented sheetpan 400 deg 40 min. Let cool.

FILLING Mash roasted squash, 2 tb ea cr/cheese, chp cilantro, minced green onion, 1-2 minced canned chipotles in sauce, 1/2 tsp cumin, tsp adobo sauce; s/p.

ASSEMBLY Center 2 large spoonfuls on 6 corn tortilla (microed in damp paper towel 20 sec to soften); roll up. Bake seam-side down 8x8" sprayed baker. Blanket w/ can enchilada sauce. Sprinkle w/ grated mozz, cheddar, jack. Bake/melt 400 deg 15 min (enchiladas are bubbly).

SERVE w/ sides of guacamole or salsa, green salad. 1-2 margaritas wouldn't hurt.