Yam Cream

As we move into autumn, our thoughts turn to entertaining. It will not be long until Thanksgiving rolls around and one month after it's Christmas. As Americans, our Christmas traditions seem to revolve around good food with family and friends. Whether it's for you to organize the festivities or just to take a dish to a friend or relatives house, here are a couple of old recipes from my fashion collection of recipes from the period. Both are great for parties or just good family meal sitting. Festive Yam Souffle is a perfect recipe for the busy host / hostess. Not only is it delicious, but it looks very festive, garnish with miniature marshmallows, pecans and maraschino cherries. The best part? It can be assembled and refrigerated 8 hours before cooking! apricot compote is a delicious winter recipe for hot fruit that is sure to please.

YAM SOUFFLE FESTIVE

3 eggs
2 v. tablespoon brown sugar (more if you use fresh yams)
2 v. tsp grated orange rind
1 tbsp tsp salt
1 / 4 c. nutmeg
3 cans (16 oz each yam) or 6 cooked yams, peeled and crushed
2 / 3 cup light cream or milk
2 / 3 cup chopped pecans
6 c. tablespoons butter, melted
miniature marshmallows for garnish
pecan halves for decoration
maraschino cherry halves, drained, for garnish

By 8 hours before cooking, beat eggs, sugar, orange zest and seasonings in a large mixing bowl until light and fluffy. Stir in sweet potatoes, cream, pecans, and butter. Cool in baking dish. Bake at 325 degrees in a casserole dish a 1/2-qt for 50 minutes. Garnish with alternating marshmallows, pecan halves, and halves of cherry on top of casserole.

Stewed apricots WINTER

If you are a follower of this blog, you know that many of my recipes are from the collection of my mother "The work-basket" magazine. The magazine now defunct little has been the pride of more than one rural home when I was a child. This is another recipe from one of 1970's "The work-basket" magizine.

2 cans (30 oz each half) apricot
1 cup apricot nectar
1 1 / 2 tsp tablespoon cornstarch
3 c. tablespoons cold water
1 tbsp tablespoons curry powder
1 / 2 cup firmly packed brown sugar
1 cup dried pitted prunes
1 can (30 oz) pear halves, drained
1 / 2 cup toasted coconut, grated, optional

Pour 2 cups apricot syrup in a large skillet. (Use the remaining syrup in beverages and desserts.) Add syrup nectar boil rapidly until the volume is reduced to 1 1 / 2 cups. Mix cornstarch and water in a large saucepan and add the curry powder and sugar. Gradually stir in syrup mixture. mixture and simmer, stirring constantly, for 30 seconds. Add the drained prunes and apricots and pears and simmer uncovered for about 5 minutes or until hot. Pour into an attractive stove and serve with coconut, if desired.

Enjoy!