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Tuesday’s Taste Tempters

Tuesday’s Taste Tempters

Posted: Wednesday, November 26, 2008 6:25 am

  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 Thanksgiving section of the cookbook “Twinfare — Make Your Next Gathering Twice As Nice” ( ISBN 978-0-942407-87-7) written by identical twins, Connie Loux-Murray and Chris Loux-Henning. The cookbook sells for $25.95 and includes more than 700 recipes, over 40 party theme menus with coordinating entertainment ideas and dozens of family photos in 470 pages.

 

SWEET POTATO SOUFFLE

6 cups sweet potatoes, mashed

1/4 cup evaporated milk

1 cup sugar

2 eggs, beaten

1/4 cup butter, melted

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon 

 

Topping

1 cup corn flakes

2/3 cup pecans, chopped

1/2 cup butter, melted

1/2 cup brown sugar

 

Preheat oven to 375 degrees.

In a bowl, beat sweet potatoes and milk until fluffy. Add sugar, eggs, butter, nutmeg and cinnamon. Beat slowly. 

Pour into a greased 13-inch by 9-inch pan. Mix topping ingredients together and place topping mixture on top of soufflé. Bake for 20-25 minutes. 

Serves 6.

 

OLD FASHIONED EGG LETTUCE SALAD

3/4 cup table cream or evaporated milk

6 tablespoons sugar

3 tablespoons vinegar

1 1/2 teaspoon salt

2 hard boiled eggs, diced

1 head lettuce, coarsley torn

2 hard boiled eggs, sliced

 

Combine first 4 ingredients and stir until sugar is dissolved. Add diced eggs. Place lettuce in bowl. Pour cream dressing over lettuce and toss lightly. Placed sliced eggs on top.

 

BROKEN GLASS TORTE

3 packages of gelatin (any color)

1 1/2 cups water for each package

1 envelope plain Knox gelatine

1/4 cup cold water

1 cup pineapple juice, hot

2 cups whipping cream

1/2 cup sugar

1 teaspoon vanilla

Graham cracker crust

1/3 cup crushed graham crackers

 

Dissolve each package of gelatin in water in separate cake pans and let set until firm. Then cut into cubes.

In a bowl, soften gelatine in cold water. Dissolve in hot pineapple juice and set aside to cook.

In another bowl, whip cream until stiff. Add sugar and vanilla and beat into cream. Fold in gelatine and pineapple juice mixture. Blend in gelatin cubes carefully. Turn into graham cracker crust. Sprinkle crushed graham crackers on top. Chill for 6-12 hours. 

Serves 8.
Published in The Messenger 11.25.08

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