Living 2 Eat |

Special Sweet Potato Pies

  
Four cups of sweet potatoes, cooked and mashed
One fourteen-ounce can of sweetened cream of coconut
Three eggs, beaten
One teaspoon vanilla flavoring
One-half teaspoon ground cinnamon
One-half teaspoon salt
One cup sugar
Two nine-inch pie crusts, unbaked

  
Preheat oven to 350 degrees.

In a large mixing bowl, beat sweet potatoes, cream of coconut and eggs until smooth.

Beat in vanilla, cinnamon, salt and sugar. Spoon into two pie crusts.

Bake for 50 to 60 minutes or until knife inserted into center comes out clean.

Note: For variation try adding one cup flaked coconut to the above recipe or replacing cream of coconut with a can of sweetened condensed milk.

Yield: two pies

Toffee-Mocha Cream Cake

    Cake: 

One cup butter or margarine
Two cups sugar
Two eggs
One-and one-half teaspoons vanilla
Two and two-thirds cups all-purpose flour
Three-quarter cup baking cocoa
Two teaspoons baking soda
One-quarter teaspoon salt
One cup buttermilk
Two teaspoons instant coffee granules
One cup boiling water 

Cream butter and sugar.  Add eggs and vanilla. Sift together flour, cocoa, baking soda and salt. Add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for two minutes. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 16 to 20 minutes. Cool ten minutes. Remove from pans to wire rack. Cool completely.

     Topping:

One-half teaspoon instant coffee granules
One teaspoon hot water
Two envelopes whipped topping mix
Three tablespoons light brown sugar
Six 1.4-ounce chocolate covered toffee candy bars, crushed

Dissolve coffee in water and cool. Mix whipped topping mix according to package directions, adding brown sugar while whipping. Add coffee mixture. Place layer on cake plate. Spread with topping and sprinkle half cup of crushed candy bars. Repeat for the other two layers. You may spread topping on sides to seal in moisture or leave the side of layers showing. Refrigerate.

Green Tomato Relish

  
Four cups ground onions
Four cups ground cabbage
Four cups ground green tomatoes
Twelve green bell peppers, sliced
Six red bell peppers, sliced or pimento
One and one-half cups salt
Six cups sugar
Four cups vinegar
Two cups water
One and one-half teaspoons turmeric
Two tablespoons mustard seed
Two tablespoons celery seed

  
Grind vegetables in blender or food processor.

Place in container and cover with salt. Rinse and drain well.

Combine sugar, vinegar, water and spices. Bring to a boil, reduce heat and simmer three minutes. Seal in jars.

Yield: 8 pints  

Party Potatoes

  
One eight-ounce package cream cheese
One-quarter cup sour cream
Eight to ten medium potatoes, cooked
One-half cup milk
One teaspoon salt
One teaspoon dried onion soup
One-half cup grated cheese
Two tablespoons melted butter
Paprika
  

Mix softened cream cheese and sour cream at medium speed. Add hot potatoes. Beat until fluffy. Slowly add milk, salt and onion mix.

Fold in grated cheese.

Pour into a two-quart casserole. Brush top with melted butter. Sprinkle with paprika.

Bake at 350 degrees for 30 to 45 minutes until barely brown.  

Marinated London Broil
  

Three-quarters cup vegetable oil
One-quarter cup soy sauce
One-half cup honey
Two tablespoons vinegar
Two tablespoons finely grated onion
One-quarter teaspoon garlic salt
One-half teaspoon ground ginger
One and one-half to two pounds London Broil (flank steak)

  
Combine all ingredients except steak.

Place flank steak in a shallow pan and pour marinade over top.  Cover and chill at least four hours.

Remove from marinade and grill for five minutes on each side or until desired doneness.

Cut in diagonal strips to serve.  

Quick and Easy Chicken Appetizer

  
One 10-ounce can chunk breast of chicken, drained and shredded
One quarter cup chopped celery
One quarter cup chopped onion
One half cup mayonnaise or salad dressing
Shredded cheese
Crackers
  
Mix all ingredients, except cheese and crackers, until blended.

Spoon 1 tablespoon of the chicken mixture onto crackers. Top with shredded cheese.

Bake at 350 degrees for 10 to 15 minutes or until cheese is melted.  

Cabbage Casserole 

Two and one-half cups crushed cornflakes cereal
One-half stick butter or margarine, melted
Four cups chopped cabbage
One-half cup mayonnaise
One cup milk
One can cream of onion soup
One cup shredded sharp cheese

Mix cornflakes cereal with melted butter or margarine. Put in the bottom of a 9 x 13-inch baking dish. Cover with chopped cabbage.

Heat mayonnaise, milk and soup together and pour over cabbage.

Bake at 350 degrees for 30 minutes. Top with grated cheese and heat until melted.

Variation: Reduce cornflakes to one and one-half cups and increase butter or margarine to one stick. Use celery soup instead of onion soup. May sprinkle top with one-half cup cornflakes with cheese before baking.

Open-Face Cucumber Sandwiches
  

Three ounces cream cheese, softened
One-quarter teaspoon finely grated sweet onion
Dash of salt
One-third cup finely diced cucumber, peeled
One-half teaspoon white vinegar
Green food coloring to tint
  

Mix all ingredients together and spread on white bread.

Cut into desired shapes and garnish with a tiny wedge of fresh cucumber with peeling.

Sour Cream Pound Cake

Three cups sugar
One cup solid vegetable shortening
One cup sour cream
Six eggs
Three cups all-purpose flour
One-quarter teaspoon baking soda
One-quarter teaspoon salt
One and one-half teaspoons vanilla flavoring
One teaspoon almond flavoring
One-half teaspoon lemon flavoring

In mixer cream sugar, shortening and sour cream until light.

Add eggs one at a time. Mix well.

Blend three cups flour, baking soda and salt. Add mixture to batter one cup at a time.

Add vanilla, almond and lemon flavoring.

Bake at 300 degrees about one hour and 40 minutes or until toothpick comes out clean when testing cake.

Broccoli-Orange Salad

 
  
Four cups fresh broccoli flowerets (about one and a half pounds fresh broccoli)
One small purple onion, thinly sliced
One-half cup raisins
One-half cup pecan pieces, toasted
Three-quarters cup mayonnaise or salad dressing
One-quarter cup sugar
One and one half teaspoons white vinegar
One eleven-ounce can Mandarin oranges, drained

  
Combine first four ingredients in a bowl, set aside.

Combine mayonnaise, sugar and vinegar.

Add to broccoli mixture, stirring to coat. Gently stir in Mandarin oranges.

Cover and refrigerate at least 3 hours.