Sweet Potato and Pecan Casserole

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:35
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds sweet potatoes — boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons orange peel — grated
2 teaspoons margarine
1/2 cup pecans — chopped

Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan.
In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in
apricot nectar, water and orange peel. Bring to a boil, stirring
constantly, for two minutes. Remove from heat; stir in margarine and
pecans.
Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25
minutes.

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Per serving: 288 Calories; 4g Fat (11% calories from fat); 2g Protein; 63g
Carbohydrate; 0mg Cholesterol; 106mg Sodium

Serving Ideas : Serve this with your winter holiday feasts.

RED PEPPER PUREE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil, olive
2 c Onion, chopped
2 Garlic cloves, minced
1 lb Peppers, red bell
2 c Chicken stock
1 t Szechuan chili sauce

Heat the olive oil in a large saucepan over high heat.
Add the onions, garlic, and bell peppers then saute
for 10 minutes. Add the chicken stock and chili sauce.
Bring to a boil before reducing heat to simmer,
covered, until vegetables are very soft. Let cool then
puree in a processor or blender. Makes about 3 1/2
cups. May be stored for brief periods if refrigerated.
Substitute reduced amount of hot pepper sauce for
Szechuan chili sauce. Serve with stir-fried or steamed
chicken, fish.

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Title: Pretzels
Categories: Snacks
Servings: 6

1 pk Yeast
1 1/2 c Warm water
4 1/2 To 5 cups flour
2 ts Salt
1 tb Sugar

Combine yeast and 1/2 c warm water in measuring cup, stirring with fork
until dissolved.

Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, 1/4 c at a time, to make
a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as
little flour as necessary, about 8-10 minutes.

Place dough in bowl, cover with plastic wrap, put in warm place to rise
until doubled in size.

Punch down dough and divide into 12 equal portions. Roll each portion into
an 18-20 inch long rope, slightly tapered and thinner at ends. (My Note:
you may need to allow the dough to rest once or twice if it’s too elastic
to hold the rope shape. It also helps to roll if your hands are clean and
slightly damp – you’ll have to rinse them in between every piece or so.)
Form into pretzel shapes. Place on 5-inch squares of baking parchment.
Cover with a towel and let rest 20-30 minutes.

Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup salt in a
large shallow pan. Gently drop 3 or 4 pretzels into the simmering water,
parchment side up. Remove parchment. Poach first side 2 minutes. Turn
and poach other side 2 minutes. Remove pretzels with slotted spatula and
place on towel to cool.

Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
>greased< and >foil lined< baking sheets at 375 degrees for 30 minutes. Remove from baking sheet and cool on wire racks. These freeze very well. MMMMM

HOT ‘N SOUR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried Chinese mushrooms,
-1 to 1 1/2 in dia
2 Squares, 3 inches each,
-fresh
-Chinese bean curd, about
-1/2 inch thick
1/2 c Canned bamboo shoots
1/4 lb Boneless pork
1 qt Chicken stock, fresh or
-canned
1 t Salt
1 Scallion, including the
-green top, finely chopped
1 tb Soy sauce
1/4 ts Ground white
-pepper
2 tb White vinegar
2 tb Cornstarch*
-mixed with 3 tablespoons
-cold water
1 Egg, lightly beaten
2 ts Sesame seed oil

* if soup is not thick enough, add 2 more spoons of
cornstarch (mixed into cold water) into the soup
PREPARE AHEAD:
1. In a small bowl, cover the mushrooms with 1/2 cup
of warm water and let them soak for 30 minutes.
Discard the water. With a cleaver or knife, cut away
and discard the tough stems of the mushrooms, and
shred the caps by placing one at a time on a chopping
board. Cut them horizontally into paper-thin slices,
and then into thin strips. 2. Drain the pieces of
bamboo shoots and bean curd, and rinse them in cold
water. Shred them as fine as the mushrooms. 3. With
a cleaver or sharp knife, trim the pork of all fat.
Then shred it, too, by slicing the meat as thin as
possible and cutting the slices into narrow strips
about 1-1/2 to 2 inches long. 4. Have the above
ingredients, stock, salt, soy sauce, pepper, vinegar,
cornstarch mixture, egg, sesame seed oil and scallions
within easy reach. TO COOK: Combine in a heavy
3-quart saucepan the stock, salt, soy sauce,
mushrooms, bamboo shoots and pork. Bring to a boil
over high heat, then immediately reduce the heat to
low, cover the pan and simmer for 3 minutes. Drop in
the bean curd and the pepper and the vinegar. Bring to
a boil again. Give the cornstarch mixture a stir to
recombine it and pour it into the soup. Stir for a
few seconds until the soup thickens, then slowly pour
in the beaten egg, stirring gently all the while.
Remove the soup from the heat and ladle it into a
tureen or serving bowl. Stir in the sesame seed oil
and sprinkle the top with scallions. Serve at once.

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IMPOSSIBLE TURKEY STUFFING PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Turkey — cooked;diced
1/2 ts Seasoned salt
1 c Prepared turkey stuffing
1/4 c Green onions — w/tops,sliced
1/2 c Green peas — cooked
1 c Milk
2 Eggs
1/2 c Bisquick

Heat oven to 400. Grease a 9″ pie plate. Arrange
turkey in plate; sprinkle with seasoned salt. Separate
stuffing into small pieces; arrange on turkey. Top
with onions and peas. Beat remaining ingred. until
smooth, 15 sec. in blender on high. POur into plate.
Bake until knife inserted in center comes out clean.
30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6
servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY
TSPN00B Judy*Bloomington*IN*04/18 02:21 pm*

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Barley And Oat Bread

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 10 Preparation Time :0:00
Categories : Bread Machine Grains
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb Loaf: — (1 lb loaf):
2 1/4 Tsp Active Dry Yeast — (1 1/2 t)
2 1/2 C Bread Flour — (1 2/3 C)
3/4 C Barley Flour — (1/2 C)
1/3 C Rolled Oats — (1/4 C)
3 Tbsp Wheat Germ — (2 T), I omitted
3 Tbsp Nonfat Dry Milk Powder — (2 T)
3 Tbsp Orange Zest — grated, (2 T)
3 Tbsp Sesame Seeds — optional, (2 T)
1 1/2 Tsp Salt — (1 t)
3 Tbsp Honey — (2 T)
1 1/2 Tsp Wonderslim — *NOTE, (1/2 T)
1 1/3 C Water — (3/4 C + 2 T)

*NOTE: The original recipe used 1 1/2 T vegetable oil (1 T).

A moist and chewy loaf like this one makes good peanut butter, tuna, or
fresh ham sandwiches and excellent toast. It goes well with vegetable and
meat soups, especially Scotch broth.

Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer’s
directions. Eat warm – but not hot – or cool.

Entered into MasterCook II and tested for you by Reggie Dwork

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Title: Finnish Summer Soup
Categories: Vegetarian, Soups/stews, Vegetables
Yield: 5 servings

2 c Water 12 x Young fresh baby
carrots ***
6 x Small thin skinned potatoes* 1/2 lb Young fresh green
beens ****
1 ts Salt 2 c Fresh sshelled tiny peas
1/8 ts White pepper 2 c Half and half (light cream)
2 tb Butter or margarine 3 tb All purpose flour
6 x Small boiling onions **

* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3-inch lengths
*** 1/2 lb.
**** cut into 1-inch lengths
Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat;
cover and simmer for 5 minutes. Add salt, pepper, butter, onions,
carrots, and green beans; simmer for 8 more minutes. Add peas and cook
for another 2 minutes or until vegetables are crisp-tender.
In a small bowl, stir together half and half and flour until smooth; stir
into simmering vegetables. Cook, stirring until soup slightly thickened
(about 5 minutes) Serving size: 1-2/3 cup
Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams
cholesterol, 292 calories
May be served with open faced sandwiches of cream cheese on rye, decorated
with sliced vegetables.

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FOR THE ELEGANT SET (MENU RECIPES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Onion juice
Juice from 1/2 lemon
8 oz Pacakge softened cream
-cheese
Toast rounds
1 sm Jar of caviar

FROM: Shelley Rodgers (Jolly Rodgers:the
Portuguese Pirate!)

Food fit for the most exquisite of palates! Build
your reputation as a hostess. Don’t be faint hearted
when it comes to serving your gourmet friends. Bring
out your best silver and dazzle them with your
culinary skill. The recipes that follow will bring you
compliments and you won’t have to spend hours in the
kitchen to bring it off.

~ÿMenu Red Caviar Canapes Strawberry Surprises
Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise,
Anchovy, Garlic, Mustard Plum Elite Espresso coffee
(no recipe) Light California champagne (no recipe)

~ÿServing Suggestion Starched blue linen, crystal
serving dishes, white porcelain and sterling champagne
glasses all bring a touch of elegance to an intimate
deck-side gathering. Arched candelabra with tall white
tapes would be perfect for illuminating the fondue
dish. Each guest could be handed a porcelain salad
size plate with blue linen napkin folded on top and
frosted sliver champagne glass. Remember to preheat
your best demitasse cups for the expresso.

~ÿRed Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using
a pastry tube, form a crown of this mixture on rounds
of toast. From the jar of caviar, take a dab to fill
each center. Decorate the edges with chopped chives.

~ÿStrawberry Surprises (note: NO LIE!!!) 2 lbs
fresh strawberries 1 cup powdered sugar 1 cup light
rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the
strawberries are exposed. Place them in a plastic
container and sprinkle the powdered sugar over them.
Add the rum, vodka and Triple Sec and gently tumble
until well mixed. Refrigerate covered for at least 2
days occasionally tumbling. Gently remove
strawberries from marinade and serve cold in
pre-chilled crystal bowl. Sip the marinade!!!

~ÿFondue Bourguignonne 1 1/2 lbs beef tenderloin
(cheaper cuts may need to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour
oil into your fondue dish or chafing dish until it is
at least 3 inches deep. Heat the oil t about 360~ or
until it will cokk a test chunk of meat in three
minutes. Each guest spears a chunk of beef with a
fondue fork and cooks it to taste in the hot oil.
(It’s nice to mark the forks with a colored dot on a
piece of tape so they will be recognized). After the
pieces of meat are cooked, each guest dips the choice
morsel into one of the variety of elegant sauces.

~ÿMeat Dip Sauces –ÿMock Bernaise Soak 1 tsp
tarragon in 1 Tbsp tarragon vinegar. Add 1 cup
mayonnaise, 3 shallots and a pinch of dry mustard.
Whirl in a blender for 1 minute.

~-ÿAnchovy Combine 2 tsp anchovy pate with 1 cup
mayonnaise. Mix thoroughly.

~-ÿGarlic Cream together 1 stick of softened butter
and 1 clove finely minced garlic.

~-ÿCurry Combine 2 tsp curry powder (or more) witha
dash of garlic powder, dash oflemon juice and 1 10-oz
can of beef gravy.

~-ÿMustard Combine 1 cup mayonnaise, 2 Tbsp sour
cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar
and a little salt.

~ÿPlum Elite 4 parts Sake 1 part Plum wine sqeeze of
lime fresh pineapple wedges for garnish

Combine sake and plum wine. Add a squeeze of lime.
Pour over cracked ice in a prechilled tall silver or
crystal stemmed water glass. Garnish with a slim wedge
of fresh pineapple for stirring and nibbling. [ Food
for Wet Fingers, Sharon R. Hines, 11/81 ]

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ - - - - - - - - - - - - - - - - - -

Butterscotch Candy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy Osg1966

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Brown sugar
1/4 cup Corn syrup — light
1 cup Water
1/4 teaspoon Salt
1/3 cup Butter
1/4 teaspoon Vanilla

Put sugar, corn syrup, water and salt in saucepan. Stir over low heat until
suga
r is dissolved. Increase heat and cook until thermometer registers 250 F.,
firm
ball stage. Add butter, cook with ocassional stirring until thermometer
registe
rs 300 F., brittle stage. Remove from stove, add vanilla, pout into buttered
sha
llow pan, making a layer 1/4″ deep. While warm, crease into squares wiht blunt
k
nife.
When cold, break into pieces.

Source: Shalersville Grange, Portage County, OH

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Title: DARK CHOCOLATE TORTE WITH ORANGE CONFIT SAUCE AND ZEST
Categories: Desserts
Yield: 8 servings

CHOCOLATE MOUSSE:
150 g Cream
2 Gelatine leaves softened in
Water
300 g Dark chocolate chopped in
Small pieces
500 ml Cream, whipped
CHOCOLATE SPONGE:
4 Eggs
125 g Sugar
100 g Flour
25 g Cocoa
ORANGE CONFIT SAUCE:
250 g Sugar
Few drops of lemon juice
1 l Orange juice
TO SERVE:
Cocoa for sprinkling
Chocolate triangles
Segments of orange

To make the chocolate mousse: bring the cream to the boil. Squeeze the
gelatine leaves to remove excess water and add to the cream with the
chocolate. Remove from the heat and stir constantly until the chocolate
and gelatine have dissolved. Set aside to cool. When the chocolate cream
is cool, fold through the whipped cream and set aside. To make the
chocolate sponge: beat the eggs with the sugar until pale and thick and
carefully fold in the sifted flour and cocoa. Line a 20x30cm baking sheet
with baking paper and spread the mixture onto the paper to a thickness of
1cm. Bake in a preheated 200c oven for about 10 mins, then remove and set
aside to cool. To make the orange confit sauce: melt the sugar in a
saucepan with the lemon juice and cook until the mixture forms a golden
caramel. Remove from the heat and carefully pour the orange juice on to the
caramel and stir to combine. Remove from the heat, stir through the orange
zest and set aside to cool. To assemble the torte: spread a 2cm thick layer
of mousse onto the chocolate sponge, cover and refrigerate until set. To
serve: cut the torte into triangular slices, place on a serving plate and
dust with cocoa. Spoon around some orange confit sauce, arrange a triangle
of chocolate on top and serve with segments of orange. Typed for you by
Sherree Johansson.

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