Foods Recipes

2 1/2 lb Sweet potatoes, cooked

1 c Apricots, dried, chopped

3/4 c Orange juice

1/2 c Water

4 tb Honey

1/2 c Walnut pieces (optional)

Peel and cut cooked sweet potatoes into large pieces. Place apricots, orange juice, water and honey in a saucepan. Bring to a boil. Reduce heat, cover, and simmer until apricots are soft, about 25-30 minutes. Remove from heat. Arrange sweet potatoes in a baking dish. Sprinkle with walnuts, if desired. Pour apricot sauce over the top. Cover. Bake at 350 degrees until heated, about 15-20 minutes. From: The McDougall Health-Supporting Cookbook, Vol. I by Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

2 c Sweet Potatoes *

2 x Apples, peeled

1/2 c Brown Sugar

4 T Butter

1/2 t Salt

* boiled and skinned Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated orange rind.

-PNewton vkbb14a -1 1/2 lb loaf 1/2 c Plus 1 T water 1 1/4+2T

1 1/2 lg Eggs 1

3 tb Orange juice concentrate 2

1 1/4 ts Salt 3/4

1 1/2 tb Applesauce 1

3 c Bread flour 2

2 tb Dry milk powder 1 1/2

1/4 c Sugar 3 T

1/2 ts Grated orange peel 1/4

2 ts Fleischmann'sRapidRise yeast

Smaller loaf quantities are to the right of the ingredient. For yeast in the smaller loaf, use 1 1/2 t. Put ingredients into bread pan according to custom. Bake on regular or rapid cycle. Fleischmanns Best-Ever Breads pg 76 (recipe calls for butter/marg where I have applesauce)

4 lg Red Apples

3/4 c Sugar

3/4 c Water

1/2 ts Cinnamon

2 dr Red Food Coloring

1/2 Lemon; sliced thin

1/2 Orange; sliced thin

Chocolate Liqueur Sauce 1 pt Vanilla Ice Cream

1/4 c Walnuts; chopped

--------------------------CHOCOLATE LIQUEUR SAUCE-------------------------- 2 tb Butter or Margarine

2 Unsweetened Chocolate square

1 c Sugar

1/2 c Water

2 tb Apple Brandy -OR-

- Creme de Cacao Preheat oven to 350~. Wash & core apples, but DO NOT PEEL. Cut apple 1/3-1/2 of the way from top to bottom in 6 or 8 sections, depending on size

of apple. Place in shallow, ungreased baking pan. Mix sugar and cinnamon together in small saucepan; add water, lemon and orange slices, and bring to a boil. Boil 7 mins. or until syrup is thickened. Discard lemon and orange slices. Pour this syrup over the apples, and bake for 30 minutes or until fork tender. Baste apples frequently during baking with syrup from the pan. They should be nicely glazed when done. To serve warm, let apples stand 10-15 minutes before continuing. Also good served cold. Place apple in glass dessert bowl, opening the apple sectionsso they spread (like flower petals) to fit the bowl. Cut sections deeper if needed to open it more easily. Fill center of apple with scoop of ice cream. Drizzle the chocolate liqueur sauce over all, and garnish with chopped walnuts. Serve immediately. CHOCOLATE LIQUER SAUCE: Melt butter and chocolate in saucepan over low heat. Add sugar and water. Cook until sauce is thickened a bit, stirring frequently. Add liqueur and remove from heat. Cool.

2 c Water

1 1/2 c Sugar

3 T Lime juice

3/4 c Mint leaves,minced

20 lb Watermelon

1 Cantaloupe,small

6 Plums,large

4 Nectarines,large

1 lb Grapes,seedless green

1. In 2-quart saucepan over medium heat, cook water, sugar, and lime juice

15 minutes or until mixture becomes a light syrup. Stir in mint leaves;

cover and refrigerate until well chilled. 2. Cut watermelon into bited-sizepieces; discard seeds. Cut cantaloupe into

bite-sized pieces; cut unpeeled plums and nectarines into wedges. Combine cut-up fruits with grapes and arrange in very large bowl. Pour chilled syrup through strainer over fruit; gently toss to mix well. Cover and refrigerate to blend flavors, stirring mixture occasionally.