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Happy Holidaysand Happy Cooking!!!
Sweet Potato Souffléwith Brown Sugar Crumbles
Assembly
Directions: With
a potato masher, electric mixer, or food processor, puree the sweet potatoes.
You will end up with about 3 cups of puree per 6 servings.
With a whisk or electric mixer, add milk, melted butter, sugar, eggs and
vanilla extract. In another bowl, stir together the brown sugar and flour.
Slice the chilled butter into the brown sugar mixture.
With your fingers, a fork or pastry blender, blend in the butter until
the mixture is crumbly and evenly mixed. Stir
in the chopped nuts.
Freezing
Directions:
Place
the sweet potato mixture in a labeled one-gallon freezer bag(s) or container. Remove the excess air from the container, seal and freeze.
Place the brown sugar crumbles in a labeled quart size freezer bag(s).
Remove excess air, seal and freeze.
To
Serve: Thaw both bags.
Spread sweet potato mixture in a greased or spray coated baking dish.
Evenly distribute the crumbles over the sweet potatoes.
Bake at 350°
for 25 – 30 minutes.
Comments: To cook
fresh sweet potatoes, scrub and peel them, place them in a pan and cover with
water. Bring to a boil, reduce heat
to a simmer and cook until they can be easily pierced with a fork. Drain well. For a richer version, use evaporated skim milk or
cream to replace the milk.
Lower
Fat Options:
Use
skim milk and cut the butter in the sweet potato mixture in half.
Replace each whole egg with two egg whites.
The nuts may be omitted, but it won’t be the same!
Storage
Time: Baked:
Refrigerator (40°):
4-6 days, Freezer: 2-3 months Unbaked: Refrigerator (40°):
2-4 days, Freezer: 2-3 months
Celebration Salad
Freezing
Directions:
Cover
the salad with the container lid, plastic wrap, or slide it inside a 2-gallon
freezer bag. Freeze on a level
surface so the salad does not become lopsided.
To
Serve:
Set the salad out at room temperature about 10
minutes before serving. Molded
salads should be inverted onto chilled serving plates.
If the salad does not come out of the mold easily, dip the mold in hot
water for about ten seconds and then unmold.
Salad frozen in serving container or freezer container can be sliced into
squares and served onto chilled plates.
Comments: The
candied fruits may be used to decorate the surface of the salad that is served
from a container. A pretty design
can be made with them on the white layer before freezing, or the salad can be
cut and then decorated after it is on serving plates.
Lower
Fat Alternatives:
Use low fat or fat free whipped topping. Reduce
the amount of chopped nuts or omit them completely.
Storage Time: Keep frozen (do not refrigerate), Freezer: 2-3 months
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Assembly
Directions:
Combine orange rind, pineapple, lemon juice, and cranberry sauce.