Guest guest Posted October 28, 2000 Report Share Posted October 28, 2000 * Exported from MasterCook * Scalloped Yams with Apples, Prunes and Lemon Recipe By : " Nicole Routhier's Fruit Cookbook " by Nicole Routhier Serving Size : 8 Preparation Time :0:00 Categories : Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium yams (about 5 pounds total) -- rinsed well 1 tablespoon minced garlic 3 apples (preferably Granny Smith) 1 cup pitted prunes -- coarsely chopped 1/2 cup dry sherry 1/2 cup firmly packed light brown sugar 2 teaspoons finely grated lemon zest 3/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 tablespoons unsalted butter -- (3/4 stick) melted 3 tablespoons fresh lemon juice 1/2 cup dry bread crumbs Place the yams in a large pot, cover with cold water, and bring to a boil. Reduce the heat to medium, and cook until the yams are fork-tender, 25 to 30 minutes. Drain, rinse under cold running water, and let cool. Preheat oven to 375 degrees F. Butter an 11 1/2- by 9- by 2-inch-deep casserole dish and sprinkle 1 teaspoon of the minced garlic over the bottom. Peel the yams and slice them 1/2 inch thick. Core and thinly slice the apples. Layer one-third of the yams in the prepared dish. Cover the yams with half the apple slices. Scatter half the prunes over the apples. Repeat the layers, starting with the garlic, and ending with the yams. In a small saucepan, combine the sherry, brown sugar, lemon zest, nutmeg, salt and pepper, and 4 tablespoons of the melted butter. Heat, stirring until the mixture is hot and the sugar is dissolved. Stir in the lemon juice and pour the syrup evenly over the yams. In a small bowl, mix the bread crumbs thoroughly with the remaining 2 teaspoons melted butter and sprinkle over the yams. Bake for 1 hour, or until bubbling. Serve hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Fig Scones Recipe By : California Fig Advisory Board Serving Size : 6 Preparation Time :0:00 Categories : Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour or 1 1/4 cups all-purpose flour and 1/2 cup whole-wheat flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon cinnamon 1/2 teaspoon to 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/3 cup margarine 1/3 cup nonfat milk 1 1/2 cups figs -- (about 8 ounces) stems removed 2 tablespoons lemon juice In a large mixing bowl combine flour, sugar, baking powder, spices and salt. Cut in margarine with pastry blender or two knives until consistency of small peas. Stir in milk just until blended. Chop figs by hand or in food processor. Stir juice into figs. Add figs to dough; knead gently in bowl about eight to 10 times or just until figs are distributed throughout dough. Pat or roll dough to 9-inch circle; place on lightly greased baking sheet. Cut into wedges. Bake in a preheated 425-degree F oven until golden brown, about 12 to 17 minutes Nutrition facts per serving: 345 cal., 5.4 pro., 11 g fat, 58.6 carbo., 28 mg chol., 5.31 g fiber, 440 mg sodium, 6.6 g saturated fat. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Mashed Potato Salad Recipe By : McIlhenny Co. Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds russet potatoes 1/4 cup mayonnaise 1/4 cup sour cream 2 green onions -- sliced 1 carrot -- peeled and grated 4 teaspoons jalapeno sauce 1 teaspoon salt Boston lettuce leaves Tomato wedges for garnish Peel potatoes and cut into 1-inch chunks. Place potatoes and enough water to cover in a 4-quart saucepan. Over high heat, heat to boiling. Cover and simmer 15 minutes or until potatoes are tender. Drain. In a large bowl, coarsely mash potatoes. Stir in mayonnaise, sour cream, green onions, carrot, jalapeno sauce and salt. To serve, line plate with lettuce leaves, top with potato salad. Garnish with tomato wedges. Nutrition facts per serving: 261 cal., 4 g pro., 31 g carbo., 14 g fat, 14 mg chol., 757 mg sodium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Fruit Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups seeded diced tomatoes 1 cup diced mango 1 cup diced avocado 1 tablespoon instant minced onion 1 tablespoon lime juice 1 teaspoon basil leaves -- crushed 1/2 teaspoon garlic salt 1/2 teaspoon crushed red pepper 1/2 teaspoon ground allspice In a medium bowl combine tomatoes, mango, avocado, onion, lime juice, basil leaves, garlic salt, crushed red pepper and allspice. Sprinkle salsa with sweetened flaked coconut. Makes 3 1/2 cups. Nutritional facts per 1/4-cup serving: 31 cal., 0 g pro., 4 g carbo., 2 g fat, 55 mg sodium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * The Green Goddess Dip Recipe By : Yaron Blachman of Beer-Sheva, Israel Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup green onion -- chopped fine 9 ounces soft white cheese 9 ounces sour cream 1/3 cup dill -- chopped fine 2 tablespoons mayonnaise 1/4 cup parsley -- chopped fine 2 tablespoons lemon juice - fresh -- if possible 1 tablespoon vinegar Salt and pepper to taste Combine all ingredients in a small bowl. Stir well. Serve chilled. Serving ideas : Best served with some vegetables and crackers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Beans & Roasted Vegetables Recipe By : Bean Education & Awareness Network Serving Size : 6 Preparation Time :0:00 Categories : Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil cooking spray 1 pound winter yellow squash (Hubbard -- butternut and acorn), peeled, seeded, cut into 1-inch pieces 2 large carrots -- sliced 1 small parsnip -- sliced 2 medium potatoes -- unpeeled, halved and sliced 2 medium onions -- cut into wedges 1 can Great Northern beans -- (15 ounce) drained and rinsed 1 can pinto beans -- (15 ounce) drained and rinsed 1 1/2 teaspoons dried basil leaves 1/2 teaspoon dried thyme leaves 1 1/2 cups mixed dried fruit -- cut into large pieces 3 tablespoons white-wine vinegar 1 1/2 tablespoons olive oil 1/2 cup minced parsley Salt Pepper Line large jelly roll pan with aluminum foil; spray with cooking spray. Combine fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle with herbs and toss. Bake uncovered in a preheated 425-degree F oven until vegetables are tender, about 30 minutes, adding dried fruit at the last 5 minutes. Spoon vegetable mixture into bowl. Mix vinegar and oil; drizzle over vegetables, add parsley and toss. Season to taste with salt and pepper. Serve with grilled or roasted turkey, chicken, lean beef or pork. Any kind of colored beans can be used. Nutrition facts per serving: 412 cal., 85 g carbo., 14 g pro., 5 g fat, 290 mg sodium, 0 mg chol. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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