* Exported from MasterCook * Strawberry Sorbet Recipe By : SOUTHERN LIVING 1993
Serving Size : 8 Preparation Time :0:30
Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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2/3 Cup Boiling Water
1/2 Cup Sugar
4 Cups Strawberries -- Sliced
2 Tablespoons Orange Juice
1 Teaspoon Grated Lemon rind
1 Tablespoon Lemon Juice
Garnish: Fresh Mint Leaves Combine boiling water and sugar in a large bowl, stirring until sugar
dissolves; let cool. Stir in strawberries and next 3 ingredients.
Press into a 13x9x2 inch pan; freeze until almost firm. Spoon into
a large mixing bowl; beat at medium speed with an electric mixer
until smooth. Return to pan, and freeze until firm. To serve, let stand at room
temperature 10 to 15 minutes; garnish, if desired. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 cups
* Exported from MasterCook * Summer Garden Soup Recipe By : SOUTHERN LIVING ALL TIME FAVORITE SOUP & STEW RECIPES
Serving Size : 4 Preparation Time :2:00
Categories : Volume 3-1 Jan. 2000 Soups, Broths & Chowder Amount Measure Ingredient -- Preparation Method
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2 1/2 Cups Tomato Juice
1 Medium Carrot -- Scraped and Sliced
1 Stalk Celery -- Sliced
1/2 Cup Seeded Chopped Cucumber
2 Green Onions -- Chopped
1 Slice Lemon
1/2 Teaspoon Celery Salt
1/2 Teaspoon Worcestershire sauce
1/8 Teaspoon Hot Pepper Sauce
Green Onion Fans -- Garnish Combine first 9 ingredients in container of a food processor or
electric blender; process until smooth. Cover and chill. Ladle soup into individual serving bowls, or store
in refrigerator in a tightly covered container up to 3 days. Garnish,
if desired. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sun-Dried Tomato Vinaigrette Recipe By : EMERIL'S NEW NEW ORLEANS COOKING
Serving Size : 1 Preparation Time :0:30
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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1/4 Cup Balsamic Vinegar
1/4 Cup Sun-Dried Tomatoes -- Soaked in Lightly
-- salted water 2 min.
1/4 Cup Green Onion -- Chopped
2 Teaspoons Shallots -- Minced
1 Teaspoon Garlic -- Minced
1/2 Teaspoon Salt
4 Turns Fresh Ground Black Pepper
3/4 Cup Olive Oil Combine the vinegar, tomatoes, green onions, shallots, garlic, salt,
and pepper in a bowl. Slowly whisk in the oil until the dressing
is thoroughly emulsified. Serve immediately or store, refrigerated,
in an airtight container for up to 3 days. Whisk before serving. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - NOTES : Makes about 1 1/3 cups.
* Exported from MasterCook * Sweet Potato Casserole Recipe By : SOUTHERN LIVING 1989
Serving Size : 8 Preparation Time :1:30
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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3 Cups Uncooked Sweet Potato
1 Cup Sugar
1 Cup Milk
1/4 Cup Butter
4 Eggs -- Slightly beaten
3 Tablespoons Flour
1/4 Teaspoon Allspice
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt Combine all ingredients; stir well. Spoon into a greased, shallow 2
quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes;
stir and bake an additional 15 minutes or until a knife inserted
in center comes out clean. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sweet Potato Rolls or Bread Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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2 packages active dry yeast
4 Tablespoons granulated sugar
1/2 cup warm water (100 - 115F -- approx)
3 Tablespoons melted butter
1 Tablespoon salt
3 eggs
3 cups all-purpose flour
-- approximately (3 to 3 1/2)
1/2 cup mashed sweet potatoes or yams
-- (if canned, drain all liquids first)
2 tablespoons cream Combine the yeast with 1 tablespoon of the sugar and the warm water
in a mixing bowl and let proof for 5 minutes. Add the remaining
sugar, the butter, salt, and 2 of the eggs to the yeast mixture,
and stir to blend well. Stir in the flour, 1 cup at a time, then
stir in the sweet potatoes. Turn out on a lightly floured board
and knead for 2 or 3 minutes, adding only enough flour to prevent
the dough from sticking to the board. (The dough will be soft, so
do not knead too heavily.) When the dough is smooth and springy to
the touch, shape it into a ball. Put in a buttered bowl and turn
to coat the surface with butter. Cover with plastic wrap and let
sit in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch the dough down, then shape it into a ball and let rest for 2
minutes. Pull off equal pieces about the size of golf balls and shape into
balls - about 2 dozen of them. Place them on a buttered cookie sheet
about 2 inches apart or, if you want the rolls joined, about 1/4 inch
apart. Cover and let rise until doubled in bulk. Beat the remaining
egg with the cream and brush this onto the rolls. Bake in a
preheated 375 degree F oven for about 20 minutes, or until the rolls
sound hollow when tapped on the bottom and are a lovely brown color. VARIATION: After the dough has had its first rising, punch down,
then let rest for 2 minutes, and then turn out onto a floured board.
Divide in half, shape into loaves and place in two buttered 9x5x3
inch loaf pans. Let rise until almost doubled in bulk. Bake at 375
degrees F for 40 to 45 minutes. Yields about 24 rolls or 2 loaves I have only made these as rolls - but really enjoyed them as such.
I baked them in a 9x13 pan, and they worked great. Don't expect a
lot of flavor from the sweet potato, but you will get beautiful
color and nice moisture. I got them out of my favorite bread cookbook, "Beard on Bread" by
the master, James Beard. Posted on FareShare 1-2000
by Patty <Patricia.Nabozny@yuma-exch1.army.mil> - - - - - - - - - - - - - - - - - - | 
