Food and Drink Articles

This is a couple of economical recipes that will enable you to feed your family a “meatloaf” that is different without breaking the bank, so to speak. If you prefer pork over beef, try this ham loaf. For a different take on the traditional meatloaf, try the Norwegian meat loaf.

NORWEGIAN MEAT LOAF

1/2 lb ground beef

5 cups seasoned mashed potatoes

1/2 cup minced onion

2 eggs, slightly beaten

2 tbsp flour

3/4 tsp dill weed

1/2 tsp salt

1/4 tsp pepper

pinch nutmeg

1/2 cup shredded pasteurized process cheese

Preheat oven to 350 degrees. Line an 8-inch loaf pan with foil extending about 1/2 inch above sides. In medium bowl, combine ground beef, 2 cups of the potatoes, onion, eggs, flour, dill, salt, pepper, and nutmeg. Press mixture into loaf pan. Cover with foil and bake for 1 hour. Remove from oven and let stand 10 minutes. Increase oven temperature to 400 degrees. Carefully remove meatloaf by lifting foil from pan. Peel off foil and transfer with spatula to an oven proof serving platter. In medium bowl, combine remaining potatoes with cheese. Spread on top and sides of loaf. Return to oven and bake 20 minutes or until potatoes are lightly browned. Makes 4 servings.

HAM LOAF

1 1/2 lbs ground ham

1/2 cup bread crumbs

1/2 cup quick oats

2 eggs, beaten

3 tbsp chopped onion

2 tbsp parsley flakes

1/2 cup dark brown sugar

Combine ham, bread crumbs, oats, eggs, onion, parsley in a large mixing bowl. Mix well and shape into a loaf shape. Sprinkle the sugar over top of loaf. Place loaf in a very lightly greased and floured baking dish. Bake at 350 degrees for 60 to 70 minutes.

Enjoy!

For more of Grandma Linda’s vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com For Linda’s diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Elsie’s Easy Chicken In The Oven

This chicken recipe from my personal best recipes cookbook is very easy to prepare. Even though it has to bake in the oven for 1 ½ hour, you can pop it into the oven and carry on with something else, so you really spend very little time on it and it is delicious. Serve this tasty chicken with rice and a mixed salad and you have a meal fit for a king.

Ingredients for this recipe:

• 2 ½ - 3 lb. Chicken cut into 6 pieces
• 1 Cup cream
• 3 Teaspoons curry powder
• 1 Onion chopped finely
• 1 Tin of mushroom soup
• 2 Tablespoons butter
• 1 Peeled apple chopped finely
• Salt, pepper and paprika to taste

Method for this recipe:

1. Melt the butter in a saucepan.
2. Sauté the onion, apple and curry powder in the butter until the onion is transparent.
3. Add the soup and the cream and heat it through without boiling.
4. Salt the chicken to taste.
5. In a large, shallow ovenproof dish place the chicken in a single layer.
6. Sprinkle the chicken with the paprika.
7. Pour the sauce over the chicken.
8. Bake uncovered for about 1 ½ hours until done.

The next chicken recipe is really for those days when there is just no time for cooking. Prepare the chicken, pop it in the oven and forget about it until it is done. In this case it is tinfoil that is coming to the rescue. Remember to use the tinfoil with the shiny side on the inside and the matt side on the outside.

Tasty Chicken Done In Tinfoil From My Personal Best Recipes Cookbook.

Place the chicken (size according to requirements) on a large piece of heavy duty tinfoil. Sprinkle a packet of dehydrated soup all over the chicken. (If it is a very large chicken a little extra soup may be needed.) Any spicy soup will do. Brown onion soup is also very good. Place a peeled onion inside the chicken. Wrap the chicken in the tinfoil and place in a pre-heated oven at 400oF for 2 hours until done.

Serve the chicken as you would any roast chicken. As there is not really a lot of gravy I do not usually serve this chicken with rice but rather with potatoes and vegetables.

Marge loves cooking but, like everyone else does not always have a lot of time for cooking. Have a look at more of her easy recipes at Best Recipe Cookbooks and you will also find lots of other tasty recipes on her site All Our Recipes & More Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis

Fruit and vegetables on the grill are becoming more and more popular. I have a perfect fruit recipe for the vegetarian, or anyone who loves fruit. This is the perfect little dessert to polish off a nice meal. You can cook it while you’re cooking your dinner and leave them until afterwards. The idea here is to just warm the fruit through and give it a nice grilled flavor on the outside. We don’t want to cook the fruit entirely or it will turn to mush and fall off the skewer. This is a great recipe to do on a gas grill. There’s no preparation and maintenance to stress over. Just turn your burners on to medium heat and place the skewers on and rotate a few times while brushing a glaze on. These skewers would also make a fantastic lunch all by itself.

Fruit skewers:

We’ll need to make a trip to the grocery store and grab a few items, very few. We want a bag of wooden skewers, a small bag of brown sugar if you don’t have any already, a small bottle of real apple juice, one really ripe and fresh cantaloupe, one pineapple, also super fresh and ripe, a few green baking apples, a few bananas (or bushel, whatever you call them) and 2 lemons. Make sure all your fruit is as fresh as possible. One possibility would be to pick up your skewers and sugar from the store, and then pick up your fruit from a roadside farmers stand.

The rest of this recipe is a breeze. Before we start on the fruit, we want to make a really simple glaze. Pour 2 cups of the apple juice into a medium sized pot and place on the stove. Add ½ cup of brown sugar and a nice pinch of salt. Turn the heat to medium-high and let it come to a boil. Reduce the heat to medium and let it bubble down and reduce until there’s roughly ½ to ¾ of a cup left. You will see it thickening up and looking more like a gravy or sauce than apple juice. After this has reduced, remove it from the heat and allow it to cool. You can leave it in the pan. No reason to dirty another dish.

Place as many skewers as you’ll be using into some water to soak. Generally, we’re going to use around 8 pieces of fruit per skewer. Pour 1 cup of cold water into a bowl. Mix in ½ cup of sugar, stir until almost dissolved. Next, squeeze the juice of both lemons into the bowl, throwing the lemon pieces in the bowl also. Now, we’re going to cut up that fruit.

Start with the apples, peel and dice the apples into 1 inch cubes, immediately putting them in the sugar/lemon solution. Repeat these steps with all the fruits, all being cut into roughly 1 inch squares. We want to start arranging the fruit on the skewers. You can go in any order you wish, just make sure to alternate fruits. After each skewer is complete, you can place it back into the lemon mixture bowl. This will stop your apples from browning excessively.

Make sure your grill is set to medium heat and allowed to heat up for at least 10 minutes. Oil the racks well with a neutral flavored oil such as vegetable oil before placing the skewers down. When placing the skewers down, make sure to go against the grain of the grids. Immediately after placing the fruit down, begin basting with the apple juice reduction. You should turn these skewers every minute or so, do not leave them unattended. Once they have a good color on them and are heated through, they’re done.

Be careful turning the skewers. Use tongs or some oven mitts. You don’t want to burn yourself. You will find these pieces of fruit nicely contrast each other in flavor. The fruit picks up a smoky flavor with a hint of lemon in each bite. These are great to eat by itself, or pull the pieces off and serve over some vanilla ice cream. It’s amazingly simple and delicious.

Richard Myers will provide articles, tips, recipes, and videos to help you learn to use your grill and to become a better griller, and show you that “Grilling Is Easy” at: http://www.TheGrillingCoach.com Article Source: http://EzineArticles.com/?expert=Richard_Calvin_Myers

Imagine some melted cheese, veggies and meat wrapped-up in tender and crisp crusted breads. Grilled sandwiches are not only delectable healthy snacks, they are also very easy to make. Here are some well-loved grilled sandwich recipes.

Italian Grilled Cheese Sandwich

Ingredients:

¼ c prepared pesto

8 slices whole wheat bread

8 thin slices of Mozzarella cheese

8 thin slices of Provolone cheese

1 thinly sliced tomato

2 beaten eggs

1/8 teaspoon white pepper

1/3 c milk

1 tablespoon flour

2 tablespoon Parmesan cheese, grated

3 tablespoon cornmeal

Procedure:

1. Preheat your waffle maker, panini maker or dual function contact grill.

2. Spread some pesto on one side of every bread slice.

3. To make the sandwich, place a thinly sliced tomato in between 2 slices of cheese (1 slice of Mozzarella, 1 slice of Provolone).

4. Using a shallow type of plate beat the eggs along with pepper and milk.

5. Using another shallow type of plate, combine some cornmeal, Parmesan cheese and flour.

6. Dip the sandwiches onto the egg mixture, then to the flour mixture.

7. Cook this on the grill for about 4 minutes until it becomes golden and crisp.

Grilled Ham Gruyere Sandwiches

Ingredients:

2 tablespoons Parmesan cheese, grated

2 tablespoons Mayonnaise

8 slices of sourdough bread or cracked wheat

4 slices of Swiss or Gruyere cheese

4 x ¼ in thick slice of Deli smoked ham

½ c red pepper strips, roasted and drained

2 tablespoon butter

½ c fresh leaves of baby spinach or basil

Procedure:

1. Using a small bowl, mix some Parmesan cheese and mayonnaise.

2. Spread some on one side of every bread slice.

3. To make the sandwiches, mix it with the following ingredients:

Gruyere cheese

Coated bread

Ham

Baby spinach or Basil

Red pepper strips

4. Spread the outer part of the sandwiches with some softened butter.

5. Grill your sandwiches on your Panini grill, contact indoor grill or your griddle. Make sure it becomes crisp and toasted.

Grilled Flank Steak Sandwiches

Ingredients:

2 tablespoon olive oil

1lb flank steak

1 tablespoon Apple Cider Vinegar

1/8 teaspoon dry mustard

1/8 teaspoon celery seed

1/8 teaspoon smoked paprika

1/8 teaspoon pepper

¼ teaspoon salt

8 slices of Muenster cheese

4x 5in chunks of Ciabatta bread, cut into half lengthwise

1 thinly sliced Avocado

Procedure:

1. Place the flank steak inside a large zipped lock bag.

2. Pour the remaining ingredients inside, except for the Avocado, cheese and the bread.

3. Seal the bag and squish it in order to mix marinade it and coat your steak.

4. Refrigerate this for about 1 to 24 hours.

5. Preheat in a griller before serving.

6. Place the flank steak onto your griller.

7. Cook it for approximately 5 mins per side, over some medium coals. Turn it only once, until it becomes “well-done” already.

8. Set the steak aside and cover it with foil. Do this for about 6 minutes.

9. As the steak rests, put some cheese on top of your bread slices.

10. Place this on your griller, with the cheese side facing up. Wait until the cheese begins to melt.

11. Thinly slice the flank steak across the grain.

12. Make this into a sandwich along with a slice of Avocado and cheesy bread.

13. Grill the sandwich for about 1 to 2 minutes.

14. Cut in half and serve.

For more information on Grilled sandwiches and Gas Grill Reviews please visit our website. Article Source: http://EzineArticles.com/?expert=David_Urmann

Here is a great beef recipe to help optimize your workout. Great source of protein, carnitine and most important great flavor. This is a dish I like to try and incorporate into every week.

Seared Beef Medallions w/shitake mushroom and shallot sauce

2 8oz beef tenderloin fillets(cut in half so you have 4-4oz medallions)

1 shallot, rough chopped

4 shitake mushrooms, sliced 

1c flour

1tbs kosher salt

2tsp granulated garlic,or 1tsp garlic powder

1tbs black pepper

1/2c red wine

olive oil

In a  bowl mix flour and seasonings then dredge the four beef medallions in the flour. In a saute pan, add 3 tbs olive oil and heat over med high heat. When oil is nice and hot place you beef in the pan and cook for about a minute or so on each side until golden brown.(This about medium rare, if you want them more done after removing them form the pan, place on a cookie sheet and place in a 300F over until they are cooked the way you like them) Remove from pan and set aside.

In the same saute pan add your shallots and mushrooms. Toss for about 45 seconds then add the red wine and reduce until thick. Add salt and pepper to taste and remove from heat.

Serve on a plate with some roasted Yukon mashed potatoes and sauteed fresh spinach and spoon your shallot mushroom reduction right over the beef. Now just a glass of your favorite Cabernet sauvignon and enjoy. If you prefer, this dish also goes very well with rice or orzo pasta but only if you don’t want to go through the trouble of making roasted mashed potatoes.

Being a chef and an athlete, Chef Matt Bailey brings a new perspective on workout foods and workout diets. He makes eating healthy very enjoyable. Check out some of his workout food recipes at http://www.thegourmetworkout.blogspot.com and make healthy eating fun. Article Source: http://EzineArticles.com/?expert=Matt_L_Bailey

Often those who advocate wild foods and wild ingredients are seen as either slightly worthy or slightly weird. It can frequently be perceived that such proponents of wild foods want you to whole-heartedly and completely change your lifestyle to eating nothing but wild foods.

You are welcome to do this, if you so desire, but that’s definitely not the point of the wild food movement at all. It’s partly about increasing people’s views of nature and the natural world. After all, if you naturally add wild ingredients to your overall larder then you will appreciate nature and what it can do for your. Nature no longer becomes an enemy or something you have to fight with. Rather the wild world becomes an extension of your environment. Something useful that you can dip into to extend the types of food available to you.

You can build a meal based on nothing but wild foods. Or, you can go into the wild and source things like young linden (lime tree) leaves or wild herbs for use in a salad or recipe as a simple addition.

Here I present two wild food dishes. A salad that includes almost nothing but wild-sourced foods and a main course includes a few wild-sourced ingredients as additions to he list of overall ingredients.

Winter Salad

Ingredients:

1 large bunch wintercress

1 large bunch bittercress

1 large bunch chickweed

handful of gorse flowers (if available)

10 sheep’s sorrel leaves (or wood sorrel if it’s a mild winter)

4 tbsp melted clarified butter

2 tbsp cider vinegar

1/2 finely-chopped small onion

Method:

Wash the herbs thoroughly and place in a bowl. Finely-chop the sheep’s sorrel (or wood sorrel) and add to a lidded jar along with the onion, melted butter, vinegar and seasonings.

Shake to mix thoroughly then arrange the greens in a bowl, pour the dressing over them, toss and serve.

Spicy Chicken and Goosegrass

Ingredients:

600g chicken breasts, cubed

4 garlic cloves, minced

2 small onions, sliced

butter or oil for frying

1/2 tsp ground ginger

1/2 tsp ground cumin

1/2 tsp ground coriander seeds

1/2 tsp cayenne pepper(1/2 tsp freshly-milled black pepper

1/2 tsp garam masala

4 whole cloves

10 tomatoes, chopped

200g goosegrass leaves

salt, to taste

Method:

Add the chicken and a little oil to a pan and stir-fry until nicely browned. Remove the meat from the pan and set aside. Now add a little more oil to the pan and use this to gently fry the onion and garlic for a few minutes before adding the spices (except the garam masala). Fry for a few minutes more then return the chicken to the pan along with the tomatoes and about 400ml water.

Season with salt then bring the mixture to a boil. Reduce to a very low simmer, cover and continue cooking for about 40 minutes, stirring occasionally to prevent sticking. Raise the heat at the end of this time and stir-in the goosegrass.

Continue cooking until the sauce thickens and most of the liquid has evaporated. Remove from the heat, add the garam masala and serve on a bed of rice.

I hope that these recipes have shown that incorporating wild foods into your diet does not need to be complex or ‘worthy’ all you need to do is go out, find some ingredients and use them!

Dyfed Lloyd Evans has a love of food and cookery and a particular passion for incorporating more wild-sourced ingredients into modern cooking. He has created a Guide to Wild Foods which is free for all to browse and you can find many more recipes incorporating wild ingredients in his Wild Food Recipes pages. Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans

I learned to prepare this simple chicken dinner from my Swedish mother-in-law. She says it’s a very common meal in Sweden. I like it because my whole family loves it and it’s easy to make.

In this recipe, you boil a whole chicken and use some of the chicken broth to make a lemon sauce. We usually enjoy it with basmati rice and steamed broccoli. It also freezes and reheats well and makes great school lunches.

For 4 to 6 servings you will need:


One whole chicken (fresh or thawed, but not frozen)


2 to 3 bay leaves


9 to 12 whole black pepper corns


1 teaspoon salt


one large white onion


3 tablespoons butter


1/3 cup all purpose flour


2 to 3 tablespoons lemon juice


lemon pepper


one egg yolk

To set up: Fill a large pot (big enough to cover a whole chicken with water) 2/3 full of water. Add to the water: bay leaves, pepper corns, salt, and the onion cut into quarters with the ends and skin removed.

Bring water to a boil first and then add the chicken. Bringing the water to a boil with the chicken in it causes a brown frothy substance to appear that will then need to be remove.

The chicken takes one hour and ten minutes to cook. If you’re preparing rice or other accompanying side dishes, plan them to be ready one hour and ten minutes from when you put the chicken in the pot. Also, you can start making the lemon sauce about 10 minutes before the chicken is done.

Lemon Sauce: To prepare the lemon sauce, melt the butter in a medium pan over medium-high heat. Whisk in the flour until well blended with the butter. Reduce heat to medium. Take some of the broth from the chicken pot and add it to the butter-flour mixture, stirring to blend well. Continue adding more chicken broth and stirring it into the lemon sauce - about 3 cups or so depending on the thickness you prefer. Stir in the lemon juice and lemon pepper. With whisk in one hand and egg yolk in other, whisk the sauce while adding the egg yolk and blending well. Remove from heat and cover.

To serve: Lift the chicken from the pot into a more shallow serving dish. Cut the chicken from the bones and serve with rice and broccoli. We like the lemon sauce poured over all of it. Sprinkle with lemon pepper as desired. Experiment and see how you like to enjoy this yummy dinner.

To save: If there are any leftovers, I mix the chicken, rice, broccoli, and lemon sauce all together and freeze it in a lunch size container. My kids love it for lunch. If you use chicken broth in your cooking, strain the broth from the large pot and freeze it. I pour it into ice cube trays to make convenient cubes of chicken broth.

Shelia Norling combines her background in systems design, self-development, and nutrition with her love for cooking and her zest for life to deliver practical, no nonsense information for how to tweak your diet for greater health and vitality and how to tweak your life for greater enjoyment. Claim your free copy of Shelia’s extensive Alkalizing Food List and more at http://www.Tweakability.com . Download a printer friendly version of this recipe at http://www.Tweakability.com/chickenlemon.html . Article Source: http://EzineArticles.com/?expert=Shelia_Norling

This is a great tasting homemade chocolate pudding that is also low in fat. You can adjust this recipe to suit your own taste.

3/4 cup sugar

1/3 cup baking cocoa

1/4 cup cornstarch

1/8 teaspoon salt

3 cups fat free milk

1 (5 oz.) can evaporated milk

1 oz. German sweet chocolate, grated

1 teaspoon vanilla extract

1/4 cup whipped topping

Directions

In a large, heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually stir in the fat free milk and evaporated milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until pudding is thickened.

Remove from heat. Stir in the grated chocolate and vanilla. Spoon pudding into dessert dishes. Serve warm or cold with a dollop of whipped topping.

=> Chocolate Pudding Recipe: Quick and Easy Chocolate Pudding Recipe

This is a rich and delicious pudding that you make in your microwave. Tastes better than the instant pudding you buy in a box. For an extra treat, you can fold in bananas, or, fold in whipped cream to create a yummy chocolate mousse.

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract

Directions

In a microwave safe bowl, whisk together the sugar, cocoa and the cornstarch. Whisk in the milk, a little bit at a time, so the mixture doesnÂ’t have any dry lumps.

Place the pudding in the microwave and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for another 2 to 4 minutes, or until pudding is shiny and thick. Stir in the vanilla.

Place a piece of plastic wrap directly on the surface of the pudding to prevent a top layer of skin forming. Chill in the refrigerator. Serve cold.

=> Chocolate Pudding Recipe: Devine Chocolate Pudding Cake Recipe

This chocolate pudding cake recipe is a chocolate lovers dream. You will be happy when you taste this rich, delicious and moist cake. Each bite is to be savored. This will truly become one of your favorite cake recipes.

1 (18.25 oz.) package devilÂ’s food cake mix

1 (3.9 oz.) package instant chocolate pudding mix

1 cup sour cream

1 cup milk

1/2 cup vegetable oil

1/2 cup water

4 eggs

2 cups semisweet chocolate chips

6 tablespoons butter

1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease and flour a 10-inch bundt pan.

In a large bowl, combine the cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat all ingredients for 4 minutes. Stir in 2 cups of chocolate chips.

Pour batter into the prepared bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes inside the pan. Remove cake from pan and let cool on wire rack, until cake is cooled completely.

Cake Glaze

In a double boiler, saucepan or microwave oven, melt butter and 1 cup of chocolate chips. Stir until glaze is smooth. Drizzle over top of cake.

Note: You can use powdered sugar instead of the glaze.

=> Chocolate Pudding Recipe: Chocolate Chip Pudding Cookie Recipe

This recipe makes moist and delicious chocolate cookies that youÂ’ll make again and again.

1/4 cup white sugar

2 eggs

1 teaspoon vanilla

2 1/4 cup flour

1 (12 oz.) package chocolate chips

3/4 cup brown sugar

1 cup butter

1 teaspoon baking soda

1 small package vanilla instant pudding

Directions

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients. Mix until well blended. Drop cookie dough onto a baking sheet. Bake for 6 to 8 minutes.

=> Chocolate Pudding Recipe: Double Chocolate Pudding Pie Recipe

If you follow this recipe exactly, you will make a fantastic chocolate pie. I’m gonna say that this may be the best chocolate pie you’ve ever tasted – yes, it’s that good.

1 prepared 9-inch pie crust, baked

1 1/2 cups white sugar

1/3 cup cornstarch

1/2 teaspoon salt

3 cups milk

3/4 cup semisweet chocolate chips

2 (1 oz.) squares unsweetened chocolate, chopped

4 egg yolks, beaten

1 tablespoon vanilla extract

Directions

In a 2-quart saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Add the chocolate chips and the unsweetened chocolate. Cook over medium heat; stirring constantly, until mixture thickens and boils. Boil another 1 minute; stirring constantly. Remove from heat.

In a medium heatproof bowl, add in the egg yolks. Gradually pour in half of the warm chocolate mixture; whisking constantly.

Whisk the egg yolk mixture back into the chocolate mixture sitting in the saucepan. Cook the chocolate mixture over medium heat; stirring constantly. Bring to a boil and boil for 1 minute. Remove from heat. Stir in the vanilla extract.

Pour chocolate mixture into the baked pie shell. Press a layer of plastic wrap onto the filling. Refrigerate for 4 hours or no longer than 48 hours. Remove the plastic wrap before serving. Top with whipped cream.

Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com Article Source: http://EzineArticles.com/?expert=Brandy_Summers

As we head into Fall, our thoughts turn to entertaining. It won’t be long until Thanksgiving rolls around and a month after that it is Christmas. As Americans, our holiday traditions seem to center around good meals with family and friends. Whether it is up to you to host the festivities or just to take a dish to a friend or relatives house, here are a couple of old-fashion recipes from my vintage recipe collection. Both are great for holiday entertaining or just good sit-down family meals. Festive Yam Souffle is a perfect recipe for the busy host/hostess. Not only is it tasty but it looks very festive with its garnish of miniature marshmallows, pecans, and maraschino cherries. The best part? It can be assembled and refrigerated up to 8 hours in advance of baking! Winter apricot compote is a delicious recipe for warm fruit that is sure to please.

FESTIVE YAM SOUFFLE

3 eggs

2 tbsp light brown sugar (more if using fresh yams)

2 tsp grated orange peel

1 tsp salt

1/4 tsp nutmeg

3 cans (16 oz each) yams or 6 yams, cooked, peeled and mashed

2/3 cup light cream or milk

2/3 cup chopped pecans

6 tbsp butter, melted

miniature marshmallows for garnish

pecan halves for garnish

maraschino cherry halves, drained, for garnish

As early as 8 hours before baking, beat eggs, sugar, orange peel and seasonings in a large mixing bowl until light and fluffy. Stir in yams, cream, pecans, and butter. Chill in baking dish. Bake at 325 degrees, in a 1 1/2-qt casserole dish for 50 minutes. Garnish by alternating marshmallows, pecan halves, and cherry halves around top of casserole.

WINTER APRICOT COMPOTE

If you are a follower of this blog, you know that several of my recipes are from my mother’s collection of “The Workbasket” magazine. This now defunct little magazine was the pride of many a rural homemaker when I was a child. This is another recipe from one of the 1970s “The Workbasket” magizine.

2 cans (30 oz each) apricot halves

1 cup apricot nectar

1 1/2 tbsp cornstarch

3 tbsp cold water

1 tbsp curry powder

1/2 cup firmly packed light brown sugar

1 cup dried pitted prunes

1 can (30 oz)pear halves, drained

1/2 cup toasted shredded coconut, optional

Pour 2 cups syrup from apricots into a large skillet. (Use remaining syrup in drinks and desserts.) Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blend cornstarch and water in a large saucepan; stir in curry powder and sugar. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds. Add prunes and drained apricot and pear halves; simmer uncovered for about 5 minutes or just until heated through. Spoon into attractive chafing dish and serve with coconut, if desired.

Enjoy!

For more of Linda’s recipes and diabetic information go to diabeticenjoyingfood.squarespace.com or her vintage recipe blog at http://grandmasvintagerecipes.blogspot.com Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson