Today's date: September 3, 2010
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| Country Cooking |
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November 26, 2009 |
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| by Dorothy Bloemendaal | |
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Apple Cinnamon Yams 2 medium yams, pared 2 large apples, cored and sliced 3/4 cup orange juice 1/4 cup brown sugar l Tbsp. lemon juice 1/2 teaspoon salt 1/2 teaspoon cinnamon l Tbsp. butter 1/2 cup chopped pecans Grease a 1-1/2 quart casserole. Thinly slice yams and layer alternately with apples. Mix orange juice, brown sugar, lemon juice, salt, and cinnamon. Pour over apples and yams. Cover and microwave on HIGH for 15 minutes, basting several times during cooking. Dot top of yams with butter and sprinkle with pecans. Microwave, uncovered, for 2 minutes. Let stand 5 minutes before serving. Conventional oven: Bake, covered, for 45 minutes at 350 degrees or until yams are tender. Dot with butter and bake, uncovered, an additional 5 minutes. Turkey Divan Leftover turkey 24 ounce package frozen broccoli spears l stick margarine l can Cheddar cheese soup Butter a 9 x 13 inch baking dish. Place broccoli spears on bottom. Top with turkey. Dilute soup with either l can milk or water. Bake in 350 degree oven for 30-40 minutes. Serve over rice. Parmesan-Butternut Squash Gratin l Butternut squash (2 1/2 lb.) 1/4 cup butter or margarine 2 large cloves garlic, finely chopped 1/4 cup panko bread crumbs 1/3 cup grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup chopped fresh parsley Heat oven to 375 degrees. Spray a 9 x 13 inch glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2 inch thin slices. Arrange with slices overlapping slightly in bottom of baking dish. Melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown. Mix bread crumbs, cheese and l tablespoon of butter-garlic mixture. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. Bake uncovered 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 degrees; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top. |
©Fulda Free Press 2010