As we head into fall, our thoughts turn to entertain. Will not be long before Thanksgiving rolls around and after a month is Christmas. As Americans, our holiday traditions seem to center around good food with family and friends. If you take it up to you to host a party or just to court for a friend or a relative, here are some old recipes of my collection of vintage recipes. Both are ideal for a fun vacation or just a good sit-down familyMeals. Yam Souffle feast is a perfect recipe for busy hosts / hostesses. It is not only delicious, but it looks very festive with a garnish of miniature marshmallows, pecans and maraschino cherries. The best part? Can be assembled and refrigerated for up to 8 hours in advance to cook! Apricot compote is a delicious winter recipe for hot fruit, which certainly fallen.
YAM SOUFFLE FESTIVAL
3 eggs
2 tablespoons brown sugar (if using fresh potatoes)
2 teaspoons grated orange peel
1tsp salt
1/4 tsp nutmeg
3 cans (16 oz each) yams or 6 yams, cooked, peeled and mashed
2/3 cup light cream or milk
2/3 cup chopped pecans
6 tbsp butter, melted
miniature marshmallows for garnish
pecan halves for garnish
maraschino cherry halves, drained, for garnish
As early as 8 hours before baking, beat eggs, sugar, orange peel and seasonings in a large mixing bowl until light and fluffy. Stir in yams, cream, pecans, and butter. Chill in baking dish. Bake at 325 degrees, in a 1 1/2-qt casserole dish for 50 minutes. Garnish by alternating marshmallows, pecan halves, and cherry halves around top of casserole.
WINTER APRICOT COMPOTE
If you are a follower of this blog, you know that several of my recipes are from my mother's collection of "The Workbasket" magazine. This now defunct little magazine was the pride of many a rural homemaker when I was a child. This is another recipe from one of the 1970s "The Workbasket" magizine.
2 cans (30 oz each) apricot halves
1 cup apricot nectar
1 1/2 tbsp cornstarch
3 tbsp cold water
1 tbsp curry powder
1/2 cup firmly packed light brown sugar
1 cup dried pitted prunes
1 can (30 oz)pear halves, drained
1/2 cup toasted shredded coconut, optional
Pour 2 cups syrup from apricots into a large skillet. (Use remaining syrup in drinks and desserts.) Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blend cornstarch and water in a large saucepan; stir in curry powder and sugar. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds. Add prunes and drained apricot and pear halves; simmer uncovered for about 5 minutes or just until heated through. Spoon into attractive chafing dish and serve with coconut, if desired.
Enjoy!
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