Title: SWEET POTATO-PECAN PIE
Categories: Pies
Yield: 8 servings

1 Recipe flaky pie pastry *

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2 T Butter, unsalted
1 c Sweet potato; cooked
-mashed
2 Egg; slightly beaten
3/4 c Sugar, brown
1/2 ts Ginger, ground

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1 pt Whipping cream
3 T Sugar, confectioners
1/2 ts Cinnamon, ground
1/2 ts Nutmeg, grated
1 ts Vanilla extract
1/2 ts Salt
1/2 c Corn syrup, dark
1 c Evaporated milk
1 1/2 c Pecans; coarsely chopped
1/4 c Praline liqueur *OR*
Pecan halves; soaked in
-Frangelico

TO PREPARE PASTRY: Prepare pastry and chill as directed in following
recipe. Preheat oven to 375F. On a lightly floured surface, roll out
chilled pastry into a 1/16-inch-thick circle. Gently roll pastry
around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry
into bottom of pan; pat against side. Do not stretch pastry. Trim
off and discard excess pastry. Flute edges, if desired, Refrigerate
until ready to bake.

TO PREPARE FILLING: In a large bowl, stir butter into sweet
potatoes. Add all remaining ingredients except pecans; blend well.

TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust;
sprinkle chopped pecans evenly over top. Bake in preheated oven until
filling is set and a knife inserted into center comes out clean, 40
to 45 minutes. Cool in pan on a rack to room temperature before
slicing. Prepare topping. To serve, top with topping. Top with
pecan halves. Makes 8 servings.

TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a
large bowl. Beat with an electric mixer until large, soft peaks form.
Refrigerate, covered, until ready to serve.

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Title: Canning Spinach and Other Greens
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 28 pounds is needed per canner load of 7 quarts;
an average of 18 pounds is needed per canner load of 9 pints. A bushel
weighs 18 pounds and yields 3 to 9 quarts–an average of 4 pounds per
quart.

Quality: Can only freshly harvested greens. Discard any wilted,
discolored, diseased, or insect-damaged leaves. Leaves should be tender
and attractive in color.

Procedure: Wash only small amounts of greens at one time. Drain water
and continue rinsing until water is clear and free of grit. Cut out
tough stems and midribs. Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and steam 3 to 5 minutes or until
well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired.
Fill jars loosely with greens and add fresh boiling water, leaving
1-inch headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

Table 1. Recommended process time for Spinach and Other Greens in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Spinach and Other Greens in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Stuffed Peppers
Categories: Main Dish, Mcdougall
Yield: 46 servings

4 Sm to med bell peppers
1/3 c Diced red onions
2 c No-fat refried beans
1 c Whole kernel corn
3/4 c Cooked brn rice
1/8 c Chopped parsley
1 ts Garlic powder
1/2 ts Chili powder
1/2 ts Ground cumin
3/4 c Chunky salsa

Cut peppers in half from top to stem to bottom. Discard seeds and
membranes. Blanch peppers in boiling water for 3 mins. Drain. Set aside.
Mix rest of ingredients in sauce pan and simmer until hot and bubbly. Place
peppers in 13 X 9 X 2 baking dish; stuff peppers with bean mixture. Bake
covered at 350 for 35 to 40 mins.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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CARROT AND GINGER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion Chopped
1 tb Jargarine
1 1/2 lb Carrots Sliced
1 t Fresh Grated Ginger
Black Pepper
4 1/2 c Light Vegetable Stock or
Water
1 lb Peeled Chopped Apples,
3 tb Sherry

1. Saute the Onion in Margarine Covered for 5 Min,
Without Browning. Then add the Carrots Ginger.
Cover and Cook for a Further 10 Min. Stir from Time To
Time.
2. add the Stock or Water and Bring To a Boil, Then
Simmer Gently for 15 Min, until the Carrots Are
Tender. Puree the Soup in a Foodprocesor, Then Sieve
(Not Really Necessary).
3. Return the Soup To the Finsed Out Pan, Reheat
Gently and Season To Taste With Pepper.
(yOu May Use Parsnips Instead Of Carrots and add 1
T. Curry Powder To the Onions When You Saute Them. a
Swirl Of Yogurt on Top Is Good and add Some Crisp
Croutons.

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Italian Wedding Soup

Recipe By : Home Cooking Magazine -Oct. 1998
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg — slightly beaten
1 pound ground beef
1 cup Italian bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons olive oil
5 cups chicken broth
1 cup water
1 1/2 cups pastina or other small pasta
1 package (10 oz.) frozen chopped spinach — cooked and drained

In large bowl, combine egg, ground beef, bread crumbs, Worcestershire sauce and
garlic powder. Mix well. Shape meatballs, using 1 rounded teaspoon meat mixt
ure for each.

In large skillet, heat olive oil over medium-high heat. Add meatballs. Cook f
or 5 to 7 minutes, or to desired doneness, turning frequently to brown on all s
ides. Drain. Set aside.

In large saucepan, bring chicken broth and water to a boil over medium high hea
t. Reduce heat to low. Add meatballs, pastina and spinach. Cover and simmer
for 10 minutes, stirring occasionally. Serves 8.

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SPINACH DIP #2

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach
1 c Dairy sour cream
1/2 c Plain yogurt
1/2 c Finely chopped fresh parsley
1/4 c Chopped green onions
1 t Salt
Fresh ground pepper to taste

1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt,
parsley, green onion, salt and pepper in a small bowl. Cover and
refrigerate for at least 4 hours or overnight to blend flavors.

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Mississippi Delta Eggnog

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 lg Eggs —
1 c Bourbon
Nutmeg
ugar
1/2 c Heavy cream

Put the egg yoLks and sugar into the bowI of an electric mixer and
beat until light and lemon-colored.

Gradually add the bourbon, beating on low speed.

In a separate bowl whip the cream until stiff. Fold it into the
egg-yolk mixture.

In a clean bowl whip the egg whites unti1 stiff and fold them into the
eggnog. Serve in goblets, preferably silver, with a gen erous grating
of nutmeg on top.

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Chile Rellenos

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tex-Mex Vegetable
Hot Soup
Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 whole green chiles — peeled
1 Bisquick pancake mix — mix as with pancakes
1/2 pound mozzarella cheese

After mixing up a batch of pancake mix, place cheese in the chiles and dip
the chiles in pancake mix. Fry until golden brown turning only once if
possible.

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Title: FRUITS IN SYRUP (TRY CAI)
Categories: Desserts, Vietnamese
Yield: 6 servings

2 tb Sugar
4 tb – water
2 tb Dry sherry
2 ts Lemon or lime juice
1 Orange
2 c Fresh pineapple; cubed
1 1/2 c Fresh or canned lichees

Cook the sugar and water into a syrup. Cool and stir
in sherry and lemon/lime juice. Peel and segment the
orange; Toss with the pineapple and lichees. Pour the
syrup over the fruits. Chill 1 hour. From AOL, June
1993.

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Title: Fresh Corn Relish
Categories: Corn, Relishes
Yield: 6 servings

1 c Water
1 c White vinegar
1/2 c Sugar
1/2 t Salt
1 t Celery seed
1 t Mustard seed
1 t Ground turmeric
1/2 t Tabasco sauce
1 Green bell pepper, cut into
-small dice
1 Red bell pepper, cut into
-small dice
4 Scallions, green and white
-parts, sliced crosswise
Kernels cut from 8 ears of
-yellow corn
2 T Chopped fresh cilantro -(or
-parsley)

Adapted from “Judy Gorman’s Vegetable Cookbook.”

Combine water, vinegar, sugar and salt in large non-aluminum saucepan.
Stir in celery and mustard seed, turmeric, Tabasco, peppers and onion.
Bring to a bubble and cook, uncovered, for 10 minutes. Add corn and
cilantro, increase heat, stir and cook until almost all liquid has
evaporated. Cool, then chill overnight to blend flavors.

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