2 1/4 lb Sweet potatoes -(canned or precooked) 2 c Milk 3 T Brown sugar 3 T Butter, melted 1/2 t Salt 1 ds Pepper 1 ds Cinnamon 1/4 c Raisins Marshmallows Mash sweet potatoes by putting through a sieve or beating in an electric beater or using a potato masher or food mill. Add milk gradually (if you add it too fast it splashes and is hard to mix in). Mix in remaining ingredients. Put in buttered casserole. Heat through (bake in slow oven 250 degrees F.) for 20-30 minutes, or in microwave). Cover top with marshmallows. Return to oven until marshmallows are slightly melted and a bit brown. (If the oven is too hot, the marshmallows will disappear!) This step cannot be done in the microwave. NOTES: * Mashed sweet potatoes with marshmallows -- This recipe is traditional in my family for holiday dining. It comes from my great-grandmother. : Difficulty: easy with an electric mixer. : Time: 15 minutes preparation, 30 minutes baking. : Precision: approximate measurement OK. : Spencer W. Thomas : Computer Science Dept., University of Utah, Salt Lake City, Utah, USA : [email protected] : Copyright (C) 1986 USENET Community Trust |
Ingredients | |||
1 | each | pie crust, (deep dish) unbaked | |
3 | each | eggs | |
1 | cup | corn syrup, dark | |
1/2 | cup | sugar 1/4 c butter, melted | |
1 | cup | pumpkin | |
1 | teaspoon | vanilla | |
1 | cup | pecan halves | |
Directions: | |||
Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream. NOTES: * A rich pie with pumpkin and pecans -- I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan. * You can use chopped pecans, but pecan halves are prettier. |
6 Egg whites 1 c Sugar Red food coloring Pink or red cake crystals -Tools 2 sm Bowls lg Mixing bowl Spoon Mixer Parchment paper Cookie sheet Popsickle sticks Spatula Toothpicks With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 2ooF. Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl of whites. Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add tow to three drops of red food coloring Place a sheet of parchment paper on a cookie sheet. To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently into the center of the tongue, leaving about 2" of stick hanging o Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers. Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 |
-----------------------------------ROLLS----------------------------------- 1/2 oz Yeast (dry), active -(two standard envelopes) 1/2 c Water, warm 4 1/2 c Flour, all-purpose 3/4 c Sugar 1/2 ts Salt 1/2 c Butter 2 Eggs 2 Egg yolks (save -whites for the filling) 1/2 c Sour cream 1 ts Vanilla POPPY SEED FILLING 2 tb Butter 10 oz Poppy seeds, -coarsely ground 2 tb Honey 2 ts Lemon juice 2 Egg whites 1/2 c Sugar 1/4 c Candied orange peel, -chopped fine 1/4 c Raisins, steamed -(steamed, or soaked in -hot water, until soft) 2 ts Lemon peel, grated -----------------------------------ICING----------------------------------- 1 c Sugar, powdered 2 tb Lemon juice MAKE THE DOUGH: Soften the yeast in warm water in a bowl. Mix flour with sugar and salt. Cut in the butter until mixture has a fine, even crumb. Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well. Knead dough on floured surface for 5 minutes. Divide in half and roll each half into a 12 inch square. Cover. MAKE THE FILLING: Melt butter in a large pan. Add poppy seed and stir-fry for 3 minutes. Add honey, lemon juice and raisins to poppy seeds. Cover and remove from heat. Let stand for 10 minutes. Beat egg whites with sugar until stiff moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture. Spread half of the filling on each dough square (after you uncover them). Roll up as you would for a jelly-roll and seal the edges. Place on greased baking sheets and cover. Let rise until doubled in bulk (approx. 1 1/2 hours). Preheat oven to 350 degrees F. Bake about 45 minutes, then remove from oven and cool. MAKE THE ICING: Mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls. NOTES: * Poppy seed rolls -- This recipe could be used as part of a 12-course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. Yield: Makes 2 rolls. * You can grind poppy seeds in a mortar and pestle. Specialty food stores sell grinders specifically designed for poppy seeds. Some spice shops sell poppy seeds already ground, but like all spices they lose their freshness much more rapidly after they are ground. This year (1987) in Poland, the people are having a very hard time finding enough poppy seeds for their strucle z makiem because there is a government crackdown on the growing of all poppies in an attempt to control opium production. : Difficulty: moderate. : Time: 3-4 hours including yeast rising time. : Precision: Approximate measurement OK. : Original recipe passed down through the generations and : translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : [email protected] or {ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust |
Ingredients | |||
8 | each | pumpkins, baby | |
1/3 | cup | vegetable stock OR water | |
1/2 | cup | onion, finely chopped | |
2 | each | garlic cloves, minced | |
1/2 | teaspoon | sage leaves, dried | |
1/2 | teaspoon | thyme | |
1 | cup | bread crumbs, whole wheat | |
1/4 | cup | pine nuts, toasted (optional) | |
1/3 | cup | celery, finely chopped | |
1/4 | cup | apricots, dried, chopped | |
1/2 | cup | nutritional yeast flakes, grated | |
1 | soy sauce, low sodium, to taste | ||
Directions: | |||
Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes. In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.) Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split. Serves 8. |
1 Stick margarine 40 Large marshmallows (10 oz. bag) 5 Cups corn flakes cereal 1/2 Teaspoon vanilla (optional) 2 Teaspoons green food coloring M&Ms. Plain Chocolate Candy Melt margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix. Add corn flakes and mix until well coated and bright green. |
3 c Flour 2 c Sugar 1 ts Baking soda 1 ts Cinnamon 1 ts Salt 20 oz Strawberries, frozen 1 c Oil 4 Eggs Preheat oven to 350. Grease and flour 2 loaf pans. Combine dry ingredients; mix well. Make a well in the center of the mixture and pour all liquid ingredients into it. Mix with spoon. Pour mixture into pans and bake for 1 hour, until tester inserted in center comes out clean. Can be frozen. Slice thinly before completely thawed. Great Christmas gift! from Patty Searles Bradbury. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253 |