Sweet Potato Casserole
12 Servings

7    Sweet potatoes
1/4 c  Butter (1/2 stick)
1/2 c  Sugar
1/4 c  Brown sugar
1/2 t  Vanilla
1/4 c  Evaporated milk
2    Eggs
Cinnamon (or nutmeg),to taste

TOPPING

1 c  corn flakes, Crushed
1/4 c  Butter (1/2 stick)
1/2 c  Brown sugar
1/4 c  Pecans, chopped

Boil sweet potatoes in skins until done; cool, peel, mash and mix
with remaining ingredients, except topping.

Place in greased 3 qt. casserole and cover with topping mixture.

Bake 15 minutes at 450 deg.

Tropical Fudge

1 1/4 c  Sugar
1/2 c  Molasses
1/3 c  Hot water
2 T  Butter (or margarine)
1/4 t  Salt
6 oz Semisweet chocolate pieces
2 c  Finely Brazil nuts, Chopped
1 cn Flaked coconut
1/2 c  Finely Brazil nuts, Chopped

Servings: 2 pounds

DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and
salt. Stir over low heat until a small amount of the mixture forms a
soft ball when dropped in cold water (240-F). Remove from heat; add
chocolate; do not stir. Cool to 150 F, and stir until chocolate is
well blended. Add 2 cups nuts and coconut. Pour into buttered 8×8x2″
pan, and press in 1/2 cup nuts. Let stand in cool place several hours
before cutting in squares.

Tourtiere
6 Servings

2 lb Pork,ground
1    Onion,large
1    Garlic clove
1/8 t  Mace,ground
1/8 t  Sage,ground
1    Potato,small
1/4 c  Raisins
-Pepper,To Taste
-Water,boiling
Pastry for double crust pie

Finely mince onion and garlic. Peel and grate potatoes. Place pork,
onion, garlic, mace, sage, grated potato and raisins in large heavy
pot. Cover with boiling water, about 2 cups/ Cook, uncovered over
medium hear or till meat is no longer pink and water is absorbed, 30
to 45 minutes. Stir frequently, reducing water if necessary to avoid
boiling. Remove from heat and set aside to cool. Skim off excess fat.
Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with
half of the pastry. Prick with fork and bake 10 minutes. Cool to room
temperature. Pour coled meat mixture into pie shell. cover with top
crust. Crimp and seal edges and cut vents to allow steam to escape.
Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till
crust is light brown and filling is bublly. Serve hot.

—

CRUST  ==========================
2 1/2 c  Flour
2 t  Baking powder
1 t  -Salt
1/2 lb Shortening
1/2 c  -Hot water
2 t  Lemon juice
1    Egg,well beaten
FILLING  ========================
1 lb Pork,lean ground
1    Onion,finely chopped
1/2 t  -Salt
1/4 t  -Pepper
1/2 t  Thyme
1/2 t  Sage
1/2 t  Dry mustard
1/2 t  Cloves
1    Potato,boiled & mashed
HERB SAUCE  =====================
1    Celery stalk,minced
2 1/2 c  Consomme
1/2 t  Sage
1/2 t  Thyme
1/4 c  Butter
1/2 c  Flour
1 T  Parsley
1 c  Mushrooms,chopped

For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust.

For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes.

For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere.

Velveeta Cheese Fudge

6 Servings

1 lb Margarine (or Butter)
1 lb Velveeta Cheese
1 c  Cocoa
4 lb Powdered Sugar
2 c  Nuts, Chopped
2 t  Vanilla

Melt margarine and cheese together.  Mix in remaining ingredients.
Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.
Makes enough for a big party.

Vegetable Latkes

4 Servings

2    Lg. carrots, grated
2    Med. zucchini, grated
6    Leaves spinach, chopped
3/4 c  Whole-wheat flour
1/4 c  Wheatgerm
2    Eggs, slightly beaten
2 T  Soy sauce
Oil.
1 lg Clove garlic, minced

Place vegetables in a strainer and pressout liquid. Transfer to a bowl.
Stir in flour and wheat germ.  In another bowl, mix together eggs, garlic
and soy sauce; add to veggies (if mixture is watery, add additional flour
or matzoh meal). Heat enough oil to cover surface of a large, heavy skillet. When hot, drop veggie mixture by soupspoonsful into the pan. Cook over medium heat until brown and crisp, about 10 minutes. Turn and brown the other side.  Serve hot with additional soy sauce to taste.

Two Minute Velvet Fudge

1    Milk chocolate chips (12 oz)
1    Semisweet chocolate (6 oz)
1 can Sweet condensed milk (14 oz)
1/3 c  Confectioners sugar
1 t  Vanilla
1 c  nuts,Chopped

Grease a 8″ x 8″ pan.  Microwave the chips and condensed milk,
uncovered, in a 2 quart bowl, on high, for 2 minutes.  Stir until
smooth.  Stir in sugar and vanilla, then add nuts until well blended.
Pour into a prepared pan, and spread evenly.  Chill until firm.

—

Vassar Fudge

2 c  Sugar
2    Squares (2 oz) unsweetened chocolate
1 c  Light cream
1 T  Butter

Combine sugar, coarsely chopped chocolate, and cream.  Cook
over moderate heat, stirring only until sugar and chocolate have
melted.  Continue cooking until mixture reaches 238 degrees or until
a few drops tested in cold water form a soft ball. Remove from heat,
add butter, and cool slightly. Beat until fudge begins to harden,
then transfer to a buttered platter. Cut into squares before the fudge
is absolutely firm. Makes a little more than 1 pound.

VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is
removed from the heat.

Turkey Giblet Gravy

12 Servings

1/4 c  Pan drippings
1/4 c  Flour
1 c  Water
2 c  Turkey stock
Turkey giblets,cooked,choped
Salt
Pepper

Pour off all turkey fat from roasting pan into a glass measuring
cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
reserved turkey stock. Cook, stirring and scraping up browned bits in
pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.

—

Turkey Stock

12 Servings

Turkey giblets+neck & wings
3 c  Water
1/2    Onion,small,sliced
1/2    Garlic clove
1/2    Bay leaf
1/8 t  Basil,crumbled
1/8 t  Rosemary,crumbled
1/8 t  Thyme,crumbled
1/8 t  Salt

Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or until
remaining giblets are tender. Strain mixture; remove and chop giblets
and liver for gravy. Reserve stock.

—

Turkey Stuffing

8 Servings

1/4 c  Olive oil
1    Shallot,finely chopped
1    Onion,large,finely chopped
1 1/2 c  Celery,finely chopped
12 c  Bread,stale,cut in 1/2″ cube
2 T  Sage,ground
1/2 t  Thyme,dried
1/2 t  Celery seed,ground
1/2 t  Paprika
Pepper,freshly ground
2 1/4 c  Stock,strong vegetable

1. Heat the oil, shallot, onion and celery in a heavy pot. Saute
until the vegetables begin to soften, then add bread cubes, sage,
marjoram, thyme celery seed, paprika and pepper to taste. Mix well.
Cook, stirring frequently, for 5 minutes over medium-low heat.

2. Add hot vegetable stock to pot and mix well. Cover and cook over
low heat for 30 minutes or longer, stirring frequently, until bread
cubes have broken down. (The secret to a good stuffing is in the slow
cooking and the frequent stirring.)

Truffes Au Chocolat (Chocolate Truffles)

3 oz Chocolate
1 1/2 oz Butter
2 oz Powdered sugar
2 T  Fresh cream

Preparation: Put cream, butter and grated chocolate into a pan. The
chocolate need not be grated fine. The cream can be replaced by
skimming the top off raw milk poured into a wide basin and allowed to
settle. Melt butter, chocolate, and cream in a double boiler,
stirring to mix well. When melted, remove the double boiler from the
fire, leaving the hot water in the bottom pan to keep it warm. Sift
the powdered sugar in slowly, so that it will not form lumps,
stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12
hr. in a cold room will do.) At the end of this time, cut a piece of
this chocolate about the size of a small nut, using a knife or spoon.
Roll it into a ball in the palm of the hand until the outside of the
bonbon begins to melt a little. Then roll it in grated or granulated
chocolate, which will stick to it perfectly. Let stand 2 hr. before
serving, but in a place that is not too cold, because these truffles
are better when they are a little soft. Instead of rolling them into
balls, you can also shape them to look more like truffles.

—

Truffes Pralinees (Praline Truffles)

1/2 lb Good chocolate
About 1/2 glass water
3    Egg yolks
3 oz Butter
1 1/2 oz Praline paste

Slowly melt the chocolate in the water, bring to a gentle boil,
remove from the fire, and add the yolks, beating with a spatula, then
replace on a low fire to poach the eggs in the chocolate. Do not stop
beating. Remove from the fire and add the butter and the praline
paste. Let cool, beating from time to time (this cooling takes a
rather long time). When the mixture begins to solidify, take some
with a spoon, place it in some grated chocolate (prepared in
advance), and shape to resemble real truffles. These truffles keep a
week. To keep a longer time, substitute vegetable shortening for the
butter.

—

Truffles Royale

6 Servings

3/4 c  Whipping cream
1/4 c  Butter
1/4 c  Orange liqueur
7    Squares Semi sweet chocolate
Dipping
8    Squares unsweetened
-chocolate

Combine cream and butter.  Bring to a boil over medium heat.  Remove
from heat; add ligueur and chocolate. Stir until chocolate is
entirely melted. chill mixture until firm enough to handle, about 3-4
hours. Using a teaspoon, form and roll mixture into small balls.
Chill for another hour.

Partially melt chocolate.  Then place chocolate over saucepan of
lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into
chocolate; gently scrape away excess chocolate from under tines of
fork. Place on waxed paper lined trays. Chill until chocolate is set.

Winkler’s Bakery Moravian Sugar Cake

20 Servings

1/2 c  Warm water,110 deg.
1/2 t  Sugar
2 pk Yeast
3/4 c  Warm water,110 deg.
1/2 c  Sugar
2 T  Dry milk
1/4 c  Instant mashed potatoes,dry
1/2 c  Butter,melted
2    Eggs
6 c  Flour
1 c  Brown sugar
1 t  Cinnamon
1/2 c  Butter,melted

Add yeast to 1/2 c. warm water and 1/2 t. sugar. Set aside until
yeast bubbles.

Add next 7 ingredients plus 1 c. flour. Beat 2 min. with electric
mixer on medium speed. With wooden spoon, add remaining flour. Place
in a greased bowl; turn once to grease top of dough. Cover and let
rise until double – about 1 hour.

Punch down dough and put in greased jelly roll pan. Let rise in warm
place for 30 min. Spread evenly in pan and sprinkle evenly with brown
sugar and cinnamon. Make shallow indentations with fingers and
drizzle with 1/2 c. melted butter. Let rise 30 min. Bake until golden
brown (about 12-15 min.) at 375 deg.

-From the Old Salem Cookbook.