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Tuesday Taste Tempter 10.21.08

Tuesday Taste Tempter 10.21.08

Posted: Tuesday, October 21, 2008 10:22 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipes come from the cookbook “The Old Farmer’s Everyday Cookbook Almanac.” The cookbook (Yankee Publishing, Hardcover trade original/$24.95; August 2008) includes more than 400 recipes from snacks to casual meals and special occasion dinners. A Hungry Man’s Quiche 1 unbaked (9 1/2-inch) deep-dish pie shell 3 small potatoes, mashed 1/4 cup cubed cooked ham 2 cups shredded cheddar cheese 5 large eggs 1 cup milk Preheat the oven to 325°F. Prick the bottom of the pie shell with a fork in several places and prebake for 15 minutes; remove from the oven, then increase the oven temperature to 375 °F. Layer the potatoes, ham and then cheese into the shell. In a medium bowl, beat the eggs and milk together, and pour the mixture into the shell. Bake for 30 minutes at 375°F. Reduce heat to 350°F and bake for an additional 10 minutes. Makes 6 to 8 servings Spicy Pumpkin and Potato Soup 3 tablespoons olive oil, divided 1 medium onion, chopped 2 cloves garlic, minced 2 medium potatoes, peeled and diced 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 6 cups chicken or vegetable broth 1/4 cup chopped fresh cilantro 1 jalapeno, seeded and minced 1 cup solid-pack canned pumpkin 1/4 cup half-and-half or light cream, heated 6 fresh cilantro sprigs, for garnish Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add the onion, garlic, potatoes, chili powder and cumin and sauté for 5 minutes. Stir in the broth and cook for 15 minutes or until the potatoes are tender. Process the soup in a blender, along with the chopped cilantro and jalapeno. In a separate bowl, whisk together the pumpkin, half-and-half and remaining tablespoon of oil. Ladle the potato soup into six bowls. Swirl 1/6 of the pumpkin mixture into each bowl, creating a marbling effect, and garnish with a cilantro sprig. Makes 6 servings. Deviled Egg Spread 5 large, hard-boiled eggs, peeled and finely chopped 1/4 cup mayonnaise 2 teaspoons lemon juice 1 teaspoon Dijon-style mustard 1/2 teaspoon Worcestershire sauce 2 tablespoons minced chutney 1 tablespoon minced fresh chives 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Mix all of the ingredients together. Spread on crackers or small squares of pumpernickel bread. Makes 2 cups. Pork Chop and Sweet Potato Bake 2 tablespoons vegetable oil 1/2 cup chopped onion 4 lean pork chops 4 sweet potatoes, peeled and thinly sliced 2 tablespoons cornstarch 1 1/2 cups chicken stock, divided 1/4 teaspoon dried thyme 1/8 teaspoon freshly ground black pepper Preheat the oven to 350°F. Grease a 3-quart casserole. Heat the oil in a large skillet, add the onion, and sauté until golden. Add the pork chops and brown on both sides. Arrange the sweet potato slices in the bottom of the casserole and top with the onions and pork chops. Dissolve the cornstarch in 1/2 cup of chicken stock. Heat the remaining 1 cup of chicken stock in the skillet with the thyme and pepper. Add the cornstarch mixture to the hot stock, stirring constantly until thick. Pour the sauce over the pork chops, cover and bake for 1 hour, or until the pork chops and sweet potatoes are tender. Makes 4 servings. Published in The Messenger 10.21.08

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