Yam and Cranberry Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Holiday Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 ounces yams — drained
12 ounces cranberries (3 cups) — fresh,whole
1 1/2 cups sugar
1 small orange — sliced
1/2 cup pecan halves
1/4 cup orange juice (or brandy)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon mace

Wash cranberries. Combine with sugar, orange slices, pecan halves, orange
juice and spices in a 2 quart casserole. Bake, uncovered, at 375 for 30
minutes. Stir yams into cranberry mixture; bake until hot through, about 15
minutes.

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1 large leek, halved lengthwise with half the green part removed
3 baking potatoes, unpeeled
6 carrots, peeled
8 celery stalks
3 medium zucchini
2 large unpeeled onions quarted
1/2 lb. fresh mushrooms, quartered
1 whole head of garlic, unpeeled but crushed ( a chance to practice our
knife whacking skills 🙂
10 black peppercorns
8 fresh thyme sprigs
8 fresh parsley sprigs
3 bay leaves

Cut the leek, potatoes, carrots, celery and zucchini in 1 inch pieces
In a large stockpot combine all the ingredients – add water until it is six
inches above the top of the vegetable. Bring to a boil, uncovers; reduce
heat, cover and simmer on hour, skim top if necessary
Remove cover after hour and simmer 45 minutes and then strain, pressing
vegetables with spoon to release their flavor (any one have any uses for the
mushy veggis afterwards besides composte?)

From the New York Times yesterday in the eating well column by Marian Burros.

Yeild: 8 cups
Approximate nutritional analysis per serving: 35 calories, >1 gram fat, 0
milligrams cholesterol, 15 milligrams sodium, 1 gram protein, 8 grams
carbohydrates.

Title: CHOCOLATE-COVERED BUGS
Categories: Christmas, Candies
Yield: 12 servings

Red-licorice whipss
24 Soft caramel candies
6 oz Chocolate chips

——————————FOR DECORATIONS——————————
Colored sprinkles
Red hots
Sliced almonds
Assorted decors and dragees

————————–NUTRITIONAL INFORMATION————————–
140 * calories per serving
1 * g protein per serving
7 * g fat per serving
45 * mg sodium per serving
20 * g carbohydrate per serving
2 * mg cholesterol per serving

Line a baking sheet with waxed paper. Cut licorice into small pieces. Use
your hands to flatten each caramel into a small oval. Press bits of
licorice onto 12 of hte flattened caramels to make legs. Top each with a
second caramel and press edges to seal. Put on prepared baking sheet. Put
chocolate in a microwave-safe bowl. Microwave on High 1 minute. Stir and
then microwave on High 1 minute longer. Remove from oven and stir until
melted. Spoon melted chocolate over each candy. Decorate with nuts and
candy. Work time: 1 hour, 40 minutes Total time: 1 hour, 40 minutes

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POTAGE MONGOL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 1/2 oz Can condensed tomato soup
10 1/2 oz Can condensed green pea soup
2 Soup cans water
1/4 c Dry sherry

1. In a deep, 2 1/2-quart heat-resistant, non-metallic
casserole or heat-resistant, non-metallic soup tureen,
combine the tomato soup, pea soup and water; stir
until smooth. 2. Heat, covered, in Microwave Oven 10
minutes or until soup bubbles. Stir several times
during heating. 3. Before serving, stir in sherry.

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Title: BEEF AND BEAN CURD CLAY POT
Categories: Chinese, Beef
Yield: 6 servings

1 lb Ground beef
1/2 c Cooked rice
1/4 ts Five-spice powder
2 tb Peanut oil
1 md Yam
2 Sqs. bean curd
6 Fresh mushrooms
2 c Warm water
1/2 c Dark soy sauce
2 tb Sherry
1 ts Fresh ginger, minced
Cornstarch paste

This dish is almost a meal in itself. It is easy to
prepare and a dramatic addition at the table.

Preparation: Mix beef, rice five-spice powder; form
into firm 1″ balls.Peel yam; cut into chunks. Cut
bean curd into 1″ cubes. Wash mushrooms; remove dried
part of stem.

Cooking: Heat wok until smoking; add peanut oil.
When oil is hot, braise meatballs. Add warm water,
soy sauce, sherry ginger. Bring to boil, transfer
to clay pot, cover, and simmer for 30 minutes. Add
yam chunks, bean curd mushrooms. Cook uncovered
another 20 minutes until yams are done but still firm.
Thicken sauce with cornstarch paste; boil briefly.
Turn off heat, cover to keep hot until ready to serve.

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Title: EXTRA-RICH CHOCOLATE PECAN PIE
Categories: Chocolate, Desserts, Pies
Yield: 6 servings

6 oz Semi-Sweet Chocolate Chips
2/3 c Evaporated Milk
2 tb Butter Or Regular Margarine
2 Eggs; Lg, Slightly Beaten
1 c Sugar
2 tb Unbleached Flour
1/4 ts Salt
1 ts Vanilla
1 c Pecans; Chopped
1 Unbaked 9-inch Pie Shell

Combine the chocolate chips, evaporated milk, and butter in a small
saucepan. Cook over low heat, stirring constantly, until mixture is
smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and
pecans in a bowl and mix well. Gradually stir the chocolate mixture
into the egg mixture, blending well, and pour into the unbaked pie
shell. Bake in a 375 degree F. oven for 40 minutes or until the
filling is set. Cool on a wire rack.

MMMMM

HEARTY OAT AND WALNUT BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-SCOTT SESSIONS (VTWP87A)
1 1/2 ts Yeast-
3 1/4 c Bread Flour –
1/2 c Quick oats –
1/4 c Brown sugar
1 tb Salt –
3/4 c Walnuts –
1 tb Margarine-
1 1/4 c -very warm water — (not hot)

….With homemade soup its a real favorite.
Follow manufactures instructions

Formatted by Elaine Radis BGMB90B; JANUARY; ’93

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Louisa May Alcott’s Apple Slump

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tart Apples — peel/core/slice
1/2 Cup Brown Sugar
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cinnamon
1/4 Teaspoon Salt
—–Topping—-
1 1/2 Cups Flour
2 Teaspoons Double-Acting Baking Powder
1/2 Teaspoon Salt
1/2 Cup Sugar
1 Egg — beaten
1/2 Cup Milk
1 Stick Unsalted Butter — melted and cooled

Toss together apples, brown sugar and spices. Place in a buttered
baking dish and bake at 350F for 20 minutes. Topping: Sift together
dry ingredients. In separate bowl mix wet ingredients. Add to dry
ingredients, stirring till just combined. Spread topping over apples
and bake at 350F for 25 minutes. Top with whipped cream if desired.

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1 cup whole wheat flour
3/4 cup raisins (I used 1/2 cup)
2/3 cup all-purpose flour
1/2 cup rye flour
1/2 cup yellow corn meal
1/2 cup brown sugar (scant)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups sour milk (2 cups skim milk plus 2 tsp. vinegar)
1/2 cup dark molasses

Preheat oven to 350°F (325°F if using glass loaf pans). Lightly spray two 8
1/2 x 4 1/2 x 2 1/2-inch loaf pans. Combine dry ingredients in large bowl.
Whisk sour milk and molasses in small bowl. Mix into dry ingredients.
Divide batter between prepared pans. Bake until tester inserted into center
comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn
out loaves onto racks and cool. Can be made one day ahead. Makes 2 loaves
(9 slices each).

CRANBERRY WALDORF SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cranberries — chopped
2 tb Sugar
2 lg Apples — peeled, cored
1 tb Fresh lemon juice
3 Celery ribs — thinly sliced
1/2 c Walnuts — chopped
1/4 c Mayonnaise

Toss the cranberries with the sugar to mix. Sprinkle the chopped apples
with the lemon juice to prevent browning. Mix the cranberries and apples
with the remaining ingredients. Cover and chill several hours before
serving.

Nutritional info per serving: 272 cal; 4.5g pro, 23g carb, 20g fat (63%)

Source: Miami Herald 12/21/95

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