11/98 Recipes of the Month: Page 4



                     *  Exported from  MasterCook  *

                   Scalloped Yams with Praline Topping

Recipe By     : USA Weekend: Nov 13-15, 1998
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           brown sugar -- packed
   3      tablespoons   butter -- at room temperature
   3      tablespoons   all-purpose flour
     1/3  cup           pecans -- finely chopped
   6      medium        yams or sweet potatoes, peeled -- cut 1/2" thick
   1 1/2  cups          heavy cream -- heated

 In bowl, work together brown sugar, butter and flour until well 
combined, then work in pecans. Set aside. (This topping can be prepared 
up to 8 hours ahead and kept at room temperature.) Bring a large pot of 
lightly salted water to a boil. Add yams and cook until crisp-tender, 
about 5 minutes. Do not overcook. Drain and rinse under cold running 
water. Preheat oven to 375F. Lightly grease 13x9" baking dish. Arrange 
yams, overlapping in vertical rows. (This can be done up to 8 hours 
before baking, covered tightly with plastic wrap and refrigerated.) 
Pour cream over yams. Bake for 20 minutes. Crumble pecan mixture over 
yams and continue baking until yams are tender and topping is browned, 
20-30 minutes longer.


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                     *  Exported from  MasterCook  *

                   Cranberry, Ginger and Lemon Chutney

Recipe By     : USA Weekend: Nov 13-15, 1998
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        lemon
  12      ounces        cranberries -- fresh or frozen
     1/2  cup           crystallized ginger -- finely diced
     1/3  cup           onion -- finely chopped
   1                    jalapeno pepper -- seeded and minced
   1      clove         garlic -- minced
   1      stick         cinnamon
   2      cups          sugar
     1/2  teaspoon      dry mustard
     1/2  teaspoon      salt

Grate yellow zest from lemon. Cut away and discard white pith. Halve lemon 
crosswise; pick out seeds. Cut into 1/4" dice. In stainless steel or glass 
pan, combine all ingredients. Bring to boil, stirring to help dissolve 
sugar. Reduce heat, simmer until sauce is thick and cranberries have burst. 
Remove cinnamon stick just before serving. Serve at room temperature.


 
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                     *  Exported from  MasterCook  *

                Butternut Squash Pie with a Cornmeal Crust

Recipe By     : USA Weekend: Nov 13-15, 1998
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Cornmeal Crust---
   1 1/4  cups          all-purpose flour
     1/4  cup           cornmeal
     1/2  teaspoon      salt
   1      teaspoon      sugar
     1/2  cup           very cold butter
     1/4  cup           cold water
                        ---Butternut Squash Puree---
   1 1/2  pounds        butternut squash -- cut in half
   1      cup           water
                        ---Pie Filling---
   1 1/2  cups          butternut squash puree
   1      cup           half and half
     1/2  cup           brown sugar -- packed
     1/3  cup           molasses
   4                    eggs
   1      teaspoon      salt
   1      teaspoon      cinnamon
   1      teaspoon      vanilla

     FOR CRUST: Combine dry ingredients in bowl. Cut butter into small 
pieces; rub into dry ingredients until mixture is crumbly and butter is 
incorporated. Sprinkle with water and combine with rubber spatula to form 
dough. Press into flat disc, wrap in plastic and refrigerate at least 1 
hour. Place chilled dough on lightly floured surface; sprinkle with a bit 
of flour. Roll out gently from center to edges to form circle 1/8" thick. 
Press into 10" pie pan; cut off extra dough, leaving 1/2" over rim. Tuck 
edges under to form attractive border. Refrigerate 30 minutes. Preheat 
oven to 350F. Cut parchment paper into a circle to completely cover pie 
shell and fill with dried beans. Bake at 350F for 10 minutes or until edge 
feels set. Carefully lift out parchment and beans. (Alternate method: Prick 
bottom and sides of chilled crust with fork; bake without parchment or 
beans.) Return crust to oven and bake 5-10 minutes longer, until crust 
appears done but not completely browned. Cool completely.
     FOR PUREE: Remove stem from squash, cut in half lengthwise and discard 
seeds. Place flesh side down in baking dish and add water. Bake at 350F for 
1 hour or until tender. Add more water if necessary. Scoop flesh from skin 
and puree in blender or food mill.
     FOR FILLING: Combine filling ingredients and whisk lightly. Pour into 
pie shell and bake at 350F for 1 hour or until filling is set. Cool 
completely. Serve with whipped cream.


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                     *  Exported from  MasterCook  *

                               Corn Custard

Recipe By     : Old Farmer's Almanac Colonial Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          corn kernels, fresh -- or canned & drained
     1/4  cup           flour
   1      teaspoon      sugar
   1      teaspoon      salt
     1/2  teaspoon      pepper
   3                    eggs -- well beaten
   2      cups          milk
   2      tablespoons   butter -- melted

Mix corn with dry ingredients. Add eggs, milk and butter. Bake in buttered 
baking dish or casserole set in pan of hot water at 350F for 50-60 minutes, 
or until knife inserted into center comes out clean.


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