CHOCOLATE MUFFINS

2 cups flour
pinch salt
1 tablespoon baking powder
1/2 cup brown sugar
1/2 cup pecans, chopped
2 eggs
2/3 cups milk
1 teaspoon vanilla
1/3 cup butter, melted
3 1/2 ounces semi-sweet baking chocolate, melted
1/2-3/4 cup vanilla chips

Heat oven to 400 degrees. Grease muffin pan or line with paper liners.

Sift flour, salt, and baking powder into a bowl. Add brown sugar and
pecans.

In another bowl, combine eggs, milk, vanilla, butter, and melted
chocolate.

Stir dry mixture into wet mixture. DO NOT OVERMIX. Lightly stir in
vanilla chips.

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Sigrun, UT (12:13:13 am) : I would like a recipe or an idea to feed a crowd
of about 20.
----------------------------------------------------------------------------
Betsy (4:16:08 pm) : Sigrun - the McCormick Food Service site has a good
selection of recipes for quantity cooking:
http://www.mccormick.com/fsrecbox/fssearchrecbox.html
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Sigrun, UT (4:49:42 pm) : Thank you, Betsy, I will give the McCormick Food
Service site a try. I appreciate your help in this, as I am expecting
company off and on during the summer and would like to plan ahead.
----------------------------------------------------------------------------
Betsy, NY (9:23:20 pm) :
Muesli

4 c. quick cooking rolled oats
1 c. wheat flakes
1 c. chopped nuts
1 c. crunchy wheat cereal (opt.)
Dried apples, apricots or other fruit

Mix together and put in covered container. Keep fruit separated until ready
to serve.

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Betsy, NY (9:24:27 pm) : Hi Risa :)

Muesli Crunchies

2 1/2 c. muesli
1/2 c. whole wheat flour
1 c. oats
3/4 c. coconut
3/4 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
6 oz. margarine, melted
2 tsp. bicarbonate of soda
1/4 c. milk

Mix all ingredients except soda and milk. Mix soda with milk and add to
mixture. Mix well and press onto a greased baking sheet (it should be about
1/2 inch thick). Bake for 25-30 minutes in a preheated oven of 350 degrees.
Cut into squares, remove from sheet and allow to cool.

----------------------------------------------------------------------------
Betsy, NY (9:25:09 pm) : Hi Carol :)

Muesli

6 c. oats
1 c. coconut
1 c. wheat germ
1 c. sunflower seeds
1/2 c. sesame seeds
1/4 c. oil
2 tsp. vanilla
1/2 c. honey
Raisins
1 c. sesame seeds
1 tbsp. cinnamon

Mix well. Place in greased baking pan. Bake 1 hour at 250 degrees, stirring
frequently. Remove from oven and add raisins. Store in cool, dry place. Use
as a cereal or topping for ice cream, etc.

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Betsy, NY (9:26:03 pm) : Hi Bubbles :)

European Muesli

4 c. quick cooking oats, uncooked
1/2 c. each chopped almonds and hazelnuts
1 c. toasted wheat germ
1/2 c. each diced apricots, prunes and raisins (or to your taste)

Spread oats in a jelly roll pan. Toast 10 minutes in a 350 degree oven. Add
nuts. Toast 10 minutes. Stir in remaining ingredients. Cool. Store in
covered jar at room temperature up to one month. Makes 7 cups.

----------------------------------------------------------------------------
(9:27:46 pm) : * Exported from MasterCook *

Blue Hill Granola

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Healthy And Hearty
Rice And Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rolled oats
1/4 cup brown sugar
1/2 cup walnuts -- coarsely chopped
1/4 cup sunflower seeds
or
1/4 cup pumpkin seeds, roasted
2 teaspoons cinnamon
1/2 cup apple juice, frozen concentrate -- thawed
2 tablespoons honey
2 tablespoons vanilla extract
1/2 cup dried blueberries or cranberries
1/3 cup raisins
1/3 cup thinly sliced dried apricots

Preheat ovent to 400 degrees. Stir together oats, brown sugar, walnuts,
seeds and cinnamon. In small bowl combine apple juice, honey and vanilla.
Drizzle over cereal and stir to coat. Spread onto large baking sheet with
sides. Bake 20-25 minutes, stirring every 5-7 minutes until granola is crisp
and golden. Cool. Transfer to mixing bowl add dried fruits. Package in
airtight containers

- - - - - - - - - - - - - - - - - -

NOTES : Tim liked this!

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Carol,FL (9:30:59 pm) : Here is a recipe to warm you up Maryan. This looks
good for a cool night.Hello Jude!
Tomato-bacon rabbit

1/2 cup beer or ale
1 teaspoon Tabasco pepper sauce
1 teaspoon Worcestershire sauce
1 (8-ounce) package extra-sharp (orange) Cheddar cheese, shredded
1 teaspoon cornstarch
1 teaspoon dry mustard
1 egg yolk
3 strips bacon, cooked and crumbled
1 small tomato, seeded and diced

In a 2-quart microwave safe bowl combine beer, pepper sauce and
Worcestershire sauce. Cook, uncovered at high power, 1 minute.

Meanwhile, in a medium-size bowl, toss shredded cheese, cornstarch and
mustard. Whisk the cheese mixture into the beer mixture; cook 1 minute.
Stir;
cook 30 seconds longer. Whisk in egg yolk; cook 1 minute, stirring
occasionally, until smooth. Stir in crumbled bacon and tomato.

Serve immediately over slices of toasted French bread.

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Risa G,, NJ (9:31:41 pm) : I just pulled this from the Vegetarian Times site
today. Looked good to me. I'll be trying this one soon:

Grilled Ratatouille

1 lg eggplant, sliced 1/4" thick & quartered
12 cherry tomatoes
2 lg. zucchini, blanched & sliced 1" thick
2 onions, blanched & quartered
Mediterranean Marinade*
6 whole cloves of garlic
1 lg. red bell pepper, cut in 1/2" slices
1 lg. yellow bell pepper, cut in 1/2" slices
12 whole basil leaves

Marinate eggplant, tomatoes, zucchini & onions, covered and refrigerated up
to 8 hours. Soak 8 wooden skewers for at least 30 minutes before cooking.

Thread each skewer with a single type of vegetable (alternate tomatoes with
basil leaves). Brush kebabs with marinade; grill, turning often, until
veggies are lightly charred. Remove veggies from skewers; mix together in a
large bowl and serve.

Makes 4 servings

Mediterrean Marinade

1/2 c. olive oil
1/4 c. white wine or balsamic vinegar
1/4 c. minced onion
1 clove garlic, minced
1 T. crumbled dried oregano
salt and pepper

Mix together in a bowl.
****************************************
Carol, don't you mean rarebit?
----------------------------------------------------------------------------
Risa G,, NJ (9:34:22 pm) : Bubbles, hummus is served either an an appetizer
(part of a really large meal) with warm pita bread and other appetizers like
Babaghannough (eggplant) or as a dip. It is really delicious!!

I also use it in sandwiches in pita bread with yogurt and tomatoes.
----------------------------------------------------------------------------
Betsy, NY (9:39:57 pm) :
I haven't tried this..let's see how it compares to Lisa's tried and true..
Hummus

2 c. cooked garbanzo beans
1/4 c. bean liquid
1/4 c. lemon juice
2 cloves garlic, minced
1/2 tsp. salt
3 tbsp. tahini (sesame butter)
2 tbsp. chopped parsley
2 tbsp. olive oil

Pureed garbanzo beans are the base for this Middle East spread. Serve with
pita bread or as a dip with raw vegetables. Serves 4. Puree in a blender or
food processor until smooth and creamy. Drizzle over surface just before
serving.

----------------------------------------------------------------------------
Risa G,, NJ (9:41:49 pm) : Here's a basic hummus from the New York Cookbook
by Molly O'Neill:

Jane Gol's Hummus
Makes about 2 cups

2 c. canned chickpeas, drained & rinsed
3 T. tahini paste (sesame paste)
1 clove garlic, minced
juice of 1 lemon
salt, to taste
olive oil

Combine all of the ingredients except for olive oil in food processor or
blender. Add 1/2 c. water. Process to a thick puree. Transfer to a bowl and
cover with a thin film of olive oil to keep the hummus from crusting.
Refrigerate until ready to use.
----------------------------------------------------------------------------
Bubbles, NH (9:45:17 pm) : Hummus: 3 cups garbazo beans, drained, 1 cup
water, 4-5 T. fresh lemon juice, 1/2 c. tahini,3 cloves garlic, pressed. 1/8
tsp. cayenne pepper. 1/4 cup chopped fresh parsley. See next message for
instructions, sorry.
----------------------------------------------------------------------------
Risa G,, NJ (9:45:36 pm) : Here's another mid eastern appetizer (if you like
eggplant). It is usually ordered with hummus at restaurants and served with
warm pita bread:

Baba Ganoush
Makes about 2-1/2 c.

1 large eggplant
1/3 c. tahini paste
2 cloves garlic, minced
1/4 c. chopped fresh parsley
juice of 1 lemon

Preheat oven to 375 degrees.
Prick the eggplant all over with a fork; wrap in foil. Bake until fork
tender, about 1 hur.
Remove the eggplant from the oven; let cool. Peel the eggplant and mash the
pulp in a medium bowl. Add all of the remaining ingredients and stir to mix
well. This keeps for us to 1 week in a covered container in the
refrigerator..
***************************************
Maryan, I don't have anything like Mastercook at the moment. I just write
out all the recipes for everyone. Soon I should have something like it
though.
----------------------------------------------------------------------------
Betsy, NY (9:46:09 pm) :
This looks interesting!

Truffles

1 (18.5 oz.) pkg. cake mix
1 stick butter, softened
1 pkg. fruit flavored Jello
1/2 c. confectioners (10x) sugar
1/2 c. preserves (raspberry, strawberry, apricot, etc.)
1 tsp. vanilla
2 (8 oz.) pkgs. chocolate chips
1 tsp. Crisco

**NOTE: Use cake mix to match Jello and preserves: strawberry cake,
strawberry Jello and strawberry preserves or; Orange cake, orange Jello and
apricot preserves or; Chocolate cake, raspberry Jello and raspberry
preserves. (For more chocolate taste, substitute 1/2 cup unsweetened cocoa,
instead of Jello.) Make cake mix as package directs, cool. In 3 quart
saucepan, over medium heat, melt butter; add Jello and sugar, stir until
smooth. Add preserves and vanilla. Stir until smooth. Remove from heat.
Crumble cake into mixture. Mix until well blended and moist. Roll into 1
inch balls. Chill in freezer, approximately 1 hour. Melt chocolate chips and
Crisco over water, low heat. Stir until smooth. Dip balls in chocolate, cool
on wire racks until chocolate sets. Refrigerate on wax paper.

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Bubbles, NH (9:47:29 pm) : Combine beans, 1/2 cup water, lemon juice in
blender, in 2 or 3 batches or in food processor all together. Add more
wzater if needed. Add rest of ingredients and blend, Chill. Freezes well.
----------------------------------------------------------------------------
Maryan, NZ (9:49:23 pm) : Tiny Choc Ices
Makes 30

* pint (290ml) vanilla ice cream
4oz (110g) plain chocolate

Using a melon baller, scoop the ice cream into balls. Put the ice cream
balls on a tray and freeze until firm.

Put the chocolate into a bowl set over a pan of simmering water (or melt in
the microwave). Dip the ice cream balls in the melted chocolate and return
them to the freezer.

Once the chocolate has set, the choc-ices can be dipped a second time to
form a thick chocolate crust. Freeze until needed.

----------------------------------------------------------------------------
Maryan, NZ (9:59:33 pm) : This is one of my major favourites, I canít stop
making them. I do them for
an entree or nibbles before dinner and people always rave over them. The
dipping sauce is the perfect accompaniment for these.

Thai Crispy Parcels

9 oz (250g) ground pork
9 oz (250g finely chopped prawns (cooked or raw)
2-3 cloves garlic, crushed
2 tbsp chopped fresh cilantro (coriander)
1 tsp salt
1 tsp pepper
1 tbsp cornmeal
Filo pastry

Combine all ingredients except pastry in a deep bowl, mix well. Cut two
sheets of filo pastry in 3 inch squares. Brush each sheet with melted
butter. Place a tablespoonful of mixture in the centre of squared sheets and
gather the corners to meet in the middle and "scrunch" into a pouch. Bake in
a moderate oven 350F (180C) until golden brown. Serve with dipping sauce.

Dipping Sauce

2 red chillies (minced) or a couple of dried ones ground up
2 cloves garlic crushed
* cup sugar
* cup vinegar
* teaspoon salt
chopped fresh cilantro (coriander)

Simmer vinegar, sugar and salt together until the sugar dissolves. Set aside
and when cool pour into a small bowl, add minced chillies and garlic.
Garnish with cilantro leaves.

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Kathy/MA (10:01:16 pm) : BROCCOLI NOODLE SIDE DISH
Louise Saluti, Sandwich, MA

6 c (8oz.) uncooked wide noodles
3 - 4 garlic cloves, minced
4 c broccoli florets (1 lb.)
1/2 lb. fresh mushrooms, thinly sliced
1/2 tsp. dried thyme
1/4 tsp. pepper
1 tsp. salt

Cook noodles. In skillet, sautÈ garlic in oil until tender. Add broccoli,
sautÈ for 4 min.
Add mushrooms, thyme, pepper and salt. SautÈ for 2 - 3 minutes. Drain
noodles, add to
broccoli mixture. Stir gently over low heat until heated through
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Risa G,, NJ (10:02:37 pm) : Cindy, boy are there sites out there to explore.
Let's see:

Aside from Kitchenlink, which we all dearly love, there is
www.cyber-kitchen.com, www.culinary.com,
www.culinary.net/cgi-bin/iccentry-cgi,
www.vegsource.com, http://sunsite.auc.dk/recipes,
www.fatcatcafe.com/food/food.htm, and many, many more.

The search engines are wonderful and are very helpful. Just put in what you
are looking for and many wonderful sites will come your way. I am amazed at
how much is on the web. I find new stuff everyday.
----------------------------------------------------------------------------
Betsy, NY (10:27:25 pm) :
GRILLED MUSHROOMS WITH HERBS

1/3 c fat-free Zesty italian dressing
3 Tbsp lemon juice
1/4 tsp dried, crushed oregano leaves
1/4 tsp dried thyme leaves
1 garlic clove, crushed
1 lb portabella mushrooms -- sliced 1/2" thick
1/8 tsp pepper

Mix Italian dressing, lemon juice, oregano, thyme, and garlic in large
glass or plastic bowl. Add mushrooms; stir to coat with marinade. Cover
and let stand for 1 hour. Remove mushrooms from marinade. Grill
mushrooms about 4 inches from medium coals for 15-20 minutes turning 2-3
times, until tender. Sprinkle with pepper.
Servings: 4
Calories: 41
Fat: 0 gm
Chol.: 0 mg
Sodium: 7 mg
exchanges: 2 vegatables

* In the winter I broil them in my oven! Enjoy! patti

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Maryan, NZ (10:33:01 pm) : My husband goes snapper fishing regularly in our
local harbour. I do them like this:

Fish with Lemon Caper Sauce

Fresh white fish fillets
Flour
Grated Parmesan cheese
salt & pepper
Clarified butter
2 tblsp finely chopped capers
Chopped parsely

Coat fish fillets in a mixture of flour, parmesan cheese, salt and pepper.
Pan fry fillets 2 minutes on each side (put the side into the pan first that
you wish to serve uppermost on the plate.

Add lemon juice, lemon slices and capers to the pan and allow the juice to
come to the boil.

Serve the fish with the pan juices poured over and a garnish of parsely or
some chopped chives.

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Betsy, NY (10:35:31 pm) :
Maryan - you probably aren't grilling right now, but..
Banana Boats for Camping

Recipe By : Jo Anne Merrill

1 banana -- unpeeled
semisweet chocolate chips
miniature marshmallows
brown sugar

* This recipe is for 1 serving; make as many as you wish.

Slit each banana lengthwise but not all the way through. Leave the
skin on (do not peel).
Put 1-2 teaspoons each of the marshmallows and chocolate chips in
slit. Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends. Place on grill over
campfire or coals, seam side up. Takes about 7 minutes to cook.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Fun to serve on camping trips or backyard grills.

----------------------------------------------------------------------------
DC (10:35:33 pm) : Mary Ann: I freeze ripe bannana's. (Skin and all..) I use
them for fruit shakes...Run under warm water to peel...add 2 cups low fat
milk 1-2 bannanas, some berries, ice and blend.
----------------------------------------------------------------------------
Velma , TN (10:36:35 pm) : Maryan, Try freezing them if you have room in
your freezer. I had been freezing mine with the skin on, but I read that it
was better to take the skin off and freeze them. I'd put plastic wrap around
the.. You have to peel the skin off with a knife otherwise. They can be used
while still frozen with other frozen fruit to make a 'smoothie'--in my case
blueberries for I have lots of them. If both are frozen then you don't have
to add ice. You can then use them in breads, etc., too.
----------------------------------------------------------------------------
Betsy, NY (10:37:50 pm) :
Oh...and this...

From: jstewart@cnri.reston.va.us (John W. Stewart III)
Newsgroups: rec.food.cooking
Bananas Foster (also called "Flaming New Orleans Bananas")

take bananas and cut in half twice, once length-wise and once cross-wise
melt a couple tablespoons of butter in a saute pan
throw in 1/4 cup light brown sugar and heat until dissolved
add 2-4 tablespoons of water and lemon juice
add bananas and cook until heated through and soft, but not mushy
add several tablespoons of cognac/brandy and flame
serve over a *good* vanilla ice cream (e.g., Bryers)

A tip for flaming: heat the brandy for 5-10 seconds in a
microwave, add to pan in one spot, grab some liquid from
that spot with a metal spoon, put a match to the spoon so
that it flames, then put the flaming liquid in the spoon
back in the saute pan to light the whole pan. Throughout
this *whole* process, don't put your face above the pan --
stand back from it.

Good luck.

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Janet (10:38:46 pm) : Hi, everyone! :) ... I just made a "smoothie" with a
frozen banana. It's like adding ice cream. You can also puree them, measure
for recipes and bag. Oh, I freeze them without peel .. but today Sara Moulin
showed them frozen with peel ... your choice, I'd say.

steve, that's common now .. architectural presentation
----------------------------------------------------------------------------
steve fr fla (10:41:55 pm) :

1 lg Can of diced pineapples in
Their own juice
1 c Finely sliced strawberries
1 ea Crushed ice as you wish (I
Like 3or4cups)

Put all ingredients in the blender and blend on high for 3 to 4 minutes or
until smooth. I use this recipe almost every other day substituting all
different types of fruit. Try it first thing in the morning, it is a great
pick - me - up!!

----------------------------------------------------------------------------
Betsy, NY (10:46:47 pm) :
Banana Sweet Potato Puff Casserole

2 cups of mashed sweet potatoes
1 cup of mashed ripe bananas (3 medium)
3/4 teaspoon of curry powder
1/3 cup of sour cream
1/2 teaspoon of salt
1 egg

In a large bowl, combine all ingredients. Beat with electric mixer until
light and very fluffy. Turn
into 1 quart casserole dish. Bake at 350-degrees F. in the oven for 20
minutes or until puffed and
lightly browned.

YIELD: 4 to 6 servings.
----------------------------------------------------------------------------
Betsy, NY (10:51:50 pm) :
steve, you may want to talk to Linda about how she approached doing her
cookbook - there are 800 recipes in it!

This looks yummy!

From: hindskw@cts.com (Ken Hinds)
Newsgroups: rec.food.cooking

Pasta con Quattro Fromaggi (which is to say, macaroni and cheese).

I made a thin white sauce of 2 Tbs butter and
2 Tbs flour with 2 cups of milk, then stirred in until melted:
1 cup shredded Fontina
1 cup shredded Gouda
3/4 cup diced Gorgonzola
3/4 cup grated Parmesan

Meanwhile I had 8 ounces of ziti boiling away. When it was all ready, I
put the pasta in an ungreased casserole, poured on the cheese sauce, and
put it in the oven at 350F to bake for 30 minutes.

It was a great combination of cheeses. I had a helping of broccoli to
go with it. Dessert was a banana.

What's nice about this dish is now I have leftover cheese which I will
have to munch on lest it go bad.

Ken

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Betsy, NY (10:57:43 pm) :
Does anyone have any alligator tail in their frig?

BARBECUED ALLIGATOR TAIL 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Alligator tail steaks -- about 3/4" thick
Milk for marinade
1/2 teaspoon Fresh ground black pepper
1/4 teaspoon Cayenne pepper
1 tablespoon Rosemary
Red pepper flakes

Place milk in a deep bowl, add pepper flakes and rosemary. Season meat
with black and cayenne peppers.
Place meat in the bowl, add milk as needed to cover.
Let marinate 3-4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry. Re-season
the meat, if desired, with black and red peppers. Add salt to taste, if
desired.
Brush meat with olive oil to reduce sticking, and grill over hot coals, or
over medium heat in a gas grill for about 10 minutes each side, brushing
with oil again when turning.

----------------------------------------------------------------------------
ArtDC (11:04:24 pm) : Like to pa fry it best. Clue. when you get your gator
tail,soak it in brine in the refrigerator vvernight. Pour off the brine and
replace with fresh water and leave ten or twelve hours in the fridge. The
prepare any way you like. Iyt will have a much purere taste this way.
----------------------------------------------------------------------------
Betsy, NY (11:08:03 pm) : Hi Sierrax...I'll look...

Unique Peach Barbecue Sauce

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:10
Categories : Fruits On The Grill

16 ounces peach halves -- drained
1/2 cup packed brown sugar
1/3 cup catsup
1/3 cup vinegar
2 tablespoons soy sauce
2 garlic cloves -- chopped
2 teaspoons fresh ginger root -- chopped
1 teaspoon salt
1 dash black pepper -- fresh

* Use a 16-ounce can of peaches, in syrup or in its own juice for a less
sweet sauce.

Put all the ingredients in a blender and run on high speed until
smooth. Spoon sauce over meat, basting every 15 minutes with the drippings
in pan. If used for outdoor grilling, baste after meat is about half
cooked. Continue basting until meat is done.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Use this sauce on a variety of meats and poultry.

----------------------------------------------------------------------------
Betsy, NY (11:09:43 pm) :
Sierrax - this isn't my recipe, but looks good

Date: Fri, 5 Aug 1994 10:19:20 EST
From: Sybil Walker swalker@NASPA.ORG
Subject: Sweet Potato Pie

Laura, your request for a recipe for sweet potato pie made
an interesting discussion during dinner last night. It seems
that sweet potato pie is mostly a southern/south eastern
U.S. dessert treat. I have fond memories of my grandmother
and mother making this. Here's their recipe . . .

SWEET POTATO PIE

3 eggs
1 1/4 cups sugar (you can reduce this to 3/4 cup if you
prefer not so sweet)
2 teaspoons powdered cinnamon
1 teaspoon powdered allspice
1 teaspoon powdered nutmeg
1 cup heavy cream
3 cups cooked mashed sweet potatoes (approx. 6-8 med size)
1 unbaked pie shell

Beat eggs well; add sugar and spices and mix thoroughly. Add
cream and stir. Add mashed potatoes and mix well. Pour into
pie shell (I just use the 10-inch deep dish pie shells from
the frozen pastry section of the grocery store) and bake in
a preheated 350 degree oven for 1 hour or until the pie is
firm in the middle.

Enjoy!

Sybil

----------------------------------------------------------------------------
Betsy, NY (11:10:45 pm) :
From: hartman@infi.net (ron & sally hartman)
Newsgroups: rec.food.recipes

This is a good Sweet Potato Pie recipe that easily adapts to being a
Pumpkin Pie. Beating the egg whites gives this pie a light texture.
It's delicious!

SWEET POTATO PIE

1/4 cup butter or margarine, softened
1 cup sugar
2 eggs, separated
1 1/2 cups cooked mashed sweet potatoes or pumpkin (fresh or caned)
3/4 cup evaporated milk
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. nutmet
1/4 tsp. ginger
1 unbaked 9-inch pie shell

Preheat oven to 350. Cream butter with a mixer and add 3/4 cup sugar. Beat
until blended. Add egg yolks. Beat. Stir in sweet potatoes, milk, vanilla,
cinnamon, nutmeg and ginger. Beat egg whites. When foamy add 1/4 cup sugar
a little at a time. Beat until stiff. Fold into sweet potato mixture.
Put in pie shell and bake about 40 minutes. Make sure it's set before
removing from oven. Cool. It's great topped with whipped cream.
----------------------------------------
Ron and Sally Hartman

----------------------------------------------------------------------------
Betsy, NY (11:12:01 pm) : This one looks wonderful Sierrx:

From: louisegray@aol.com (LouiseGray)
Newsgroups: rec.food.cooking

Sweet Potato Pie with Three Nut Topping

8 servings

Crust:
1/3 c walnuts, toasted
1/3 cu hazelnuts, toasted
1/3 cu almonds, toasted
1 cup graham cracker crumbs
1/4 c firmly packed dark brown sugar
1/2 tsp pumpkin pie spice
5 Tblsp. unaslated butter, melted

Filling:
18 oz. sweet potatoes
3 large eggs
3 Tblsps butter
1/2 c firmly packed dark brown sugar
2 Tblsps honey
a tsp pumpkin pie spice
1/2 c whipping cream

Topping: 1/4 c unslated butter
1/4 c firmly packed dark brown sugar
2 Tblsp honey
1/3 c whole almonds, toasted
1/3 c whole hazelnust toasted
1/3 c walnuts toasted

For Crust: Coarsely grind all nuts in processor. Blend in graham cracker
crumbs, sugar , and pumpkin pie spices. Add butter and blend in using
on/off turns until moist crumbs form. Press crumbs onto bottom and sides
of 9" deep dish glass pie dish. Set aside.

For Filling: Preheat oven to 350 degrees. Bake sweet potatoes until
tender. , about one hour. Cool potatoes, peel Puree in processor.
Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet
over medium heat until melted and brown. Add sugar, honey and pumpkin pie
spice and boil one minute, stirring constantly. Whisk in cream. Add
butter mixture to potato puree; blend until smooth..
Pour filling into crust. Bake until center moves onlyu slightly when pan
is shaken, covering with foil if crust browns too quicly, about 40 min.

Meanwhile prepare topping. Stir first 3 ingredients in heavy medium sauce
pan over low heat until sugar dissolves. Increase heat and boil 1 min.
Mis in nuts, coating completely. Spooon hot nut mixture over pie.
Continue baking until topping bubbles, about 5 minutes. Transfer to rack
and cool completely.

----------------------------------------------------------------------------
Betsy, NY (11:13:19 pm) :
and one more...

From: Mitchell jmsm@ucla.edu
Newsgroups: rec.food.recipes

Sweet Potato Pie with Praline Topping

1 16-oz. can yams
1 14-oz. can sweetened condensed milk
2 eggs, beaten
1/2 T. nutmeg
1/2 T. ginger
1 T. cinnamon
1 pie shell, unbaked
1/2 cup dark brown sugar
1/4 c. evaporated milk
1 cup pecan halves

Mash, (do not puree the yams) until they are well smushed but not
devoid of fiber.
Mix in milk, eggs, and spices and pour into an unbaked pie-shell,
either your own or one of those pre-done things (perfectly decent crusts)
in your grocer's cold section.
Oven ought to be around 350, bake for about 50 minutes. Look at it -
use mitts and potholder and give it a little shake. If it's done, the
middle will not jiggle at all. Or you could do the toothpick thing.
Praline topping: Mix dark brown sugar and evaporated milk in a
medium-sized teflon skillet. Throw in pecan halves, Turn heat up to
medium, and stir constantly. T he sugar will melt, and begin to bubble.
Keep cooking, for around five minutes and don't
let up on that stirring, otherwise the pecans will burn. And, by the
way, so will you if you g et any of this stuff on you, so be careful - it
is like molten lava, only stickier. Turn off th e heat, and let it cool
five minutes. Pour it out on waxed paper, and kind of spread it out. It
w ill harden pretty quickly. Put the candied pecans on top of the pie.
Top with whipped cream (if you use dream whip, you will be struck
dead), or really good vanilla ice cream.
This experience will lengthen your life. I promise. Enjoy!

Sandy Mitchell

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ArtDC (11:14:02 pm) : Sierrax Try this one

11/2 cups mashed sweet potatoes
1/2 cup sugar
1 tsp cinnamon
1 tsp a;\llspice
1/2 tsp salt
3 eggs
1 cup milk
2 tblspn butter
9" unbaked pastry shell

mash sweet potatoes until free of lumps.Add sugar,cinnamon,allspice and
salt.Beat eggs,add to mixture and cream well.Blend milk and bvutter;mix
well.Pour into pastry shell.Bake 40-45 minutes at 35t0 degreesRecipe of Mrs.
S.O. Henry,Jr.Columbia,La.

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Janet, CA (11:14:12 pm) : mmm, Betsy. here's a fatfree Yam Pudding:

Sweet Yam Pudding

3-4 large red garnet yams
1/4 c. fresh-squeezed orange juice
1 tsp nutmeg
slices of blood oranges (or other citrus) for garnish

Individually wrap yams in heavy duy aluminum foil and bake at 350F
for 3 hours. This will carmelize the pulp giving it a smooth,
sweet flavor. Cool yams overnight in refrigerator. Remove foil
and yam skins (they should fall off) and put pulp in food processor.
Add juice and spices and blend 8-10 minutes, until pudding is light
and fluffy. Chill and serve in individual dessert dishes garnished
with fruit.

Hints:
- I put the yams on some non-stick pan; they seem to "leak" no matter
how tightly I wrap them.
- 3 medium yams seems about the right ratio for the amount of other
ingredients.
- You really do need to blend for a while to make it light and fluffy
This makes a big difference as to whether you get sweet yams or a
sweet fluffy pudding.

Notice this is vegan, and has no processed sugars, or processed items
at all. And we all know how good yams are for us! It is also very
easy (the skins really do fall off) and keeps well in the refrigerator
for a few days. Enjoy!
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ArtDC (11:16:05 pm) : Does anyone have a good egg custard pie recipe?
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Betsy, NY (11:21:10 pm) :
This is one of our favorites Art:

Vanilla Custard Pie

Scald 2 2/3 cups milk
Beat together:
4 eggs (I use half beaters)
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla

Slowly stir in scalded milk.
Pour into unbaked pie shell and sprinkle with nutmeg. Bake 15 min. at 425F
reduce oven to 350F and bake about 35 min. longer.
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steve fr fla (11:21:52 pm) : , ( Oct 4)

ïPAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE ïPAPPADEAUX'S SWEET
POTATO PECAN PIE WITH BOURBON SAUCE ï1 1/4 c Cooked, mashed sweet 'taters
ï-crust 9"-10" pie shell ïPecan filling and Bourbon
ï-----------------------------PECAN PIE FILLING-----------------------------
ïPreheat oven to 325 Deg F. Combine mashed sweet potatoes, sugars, egg,
ïcream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric
ïmixing bowl and beat at medium-low speed until smooth, do not overmix. ïTo
assemble pie, spoon sweet potato filling into the pastry-lined pie ïpan.
Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours ïor
until a knife inserted into the center of the pie comes out clean. Store
ïpie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce
ïPrepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla,
ïsalt and cinnamon in an electric mixing bowl and beat on low speed until
ïPrepare Bourbon Sauce: Combine cream and milk in a large mixing bowl.
ïSlowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla
ïand whip until mixture is well blended to sauce consistency (should not be
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