/.
stand 5 to 7 minutes before serv
ablI0 to 12 serviDp.
UIdil· Add the butter,
ua�,", ....... 1Dd )db. Beat
...mare UDtilIlllOOth. Add the
p. pple, rum, 01'" peel,
aiD&er, nutmeg. salt uad pep
per. Stir until mixture is n
bIcDded. Tum pudding iDto •
greased 3 qUart soUfDe dish.
Spread Praline ToppiDg e\Wy
over pudding. (P t in
refrigerator up to today
before.)
To complete the recipe, bake
in a 3SO degree � for 30 to 3S
miDutes or until pudding is
heated through and 'praline
mixture is golden brown.
Preheat broiler. Broil pudding 6
inch &om heat for 1 minute or
til praline topping begins to
bubble. Remoyc from oycD. Let
..... M teDDbaa (See below)
In a large saucepan, cook
fresh potatoes,
covered, in enough boiling
ater to cover for 25 to 35
minutes or until tender. Drain,
peel and cut up. Place pot toes
in a large mixin g bowl. Using
electric mixer, beat potatoes
Thanksgiving
I November 23, 1989
111
1 lIIII�pGCI. Arp eom
111 t..illPCMNl ehlIlUUlltOD
..
RAU ETOPPI
lila small bowl, stir together
10 tablespoons melted unsalted
butter and 1 cup pIdtcd brown
supr wdil smooth. Stir in 11/l
CUpI coarsely chopped pecaDS
aDd 11 cup shredded coconut
UDlil well mixed. Add 1/4 cup
half and half and 1 1/2
tableapooas golden rum j)r 1/l
teaspoon rum extract.
19
more to do with family tradi
tions than taste. For those
reared in the "cooked mode,
this \USion laeed with port aDd
cnmclly t ed pecan halYCs is
bouad to please. .
In a large saucepan, combine
cranberrie , apricots, ugar,
port or cranberry juice, orauge
juice and brown sugar. Coo
over medium heat, stirring oc
casionally, for 25 to 30 minutes
or until sauee is thickened to
desired consistency. Remove
from heat; cool Stir in pecans,
Transfer sauce to airtight con
t iner. Cover. Store in
refrigerator. To serve, bring
sauce to room tempera
ture.( auee may be stored in
refrigerator up to 2 weeks.)
Makes about 4 cups.
er berri
-squeezed
CRA BEARY A D
·PECA
Preference for coo ed cran-
berry sauce opposed to raw
cranberry r' seems to DYe
IDEAS I· EaJy to make. Hard to resist"
�----------�---------=--------��
Q.
10 d p tatoe rr
cIIl O.B., s� OK. wed,
A. Curdliag' cbaracter'-
tic of scalloped potatoes be
cause of a compound in
potatoes that reacts with milk.
o minimize curdling use
mealy potatoes such Idaho
or Russet IIld heat milk (don't
boil) before adding it to
potatoes. Use a aeam sauce
to 4Ir.
a. HoI y Popo
•
Chocolat 81 Vanilla Ch ke
( .. 'one I-inch .)
deliciou and co -
veni nt recipe. rite Ii
CaoItil'l6 witla FAM. Send 50 t
na and addre to: Wondr
Reci • Box 5196, pl., M
55460: OfI'er expires Fe
ruary 1990.
instead of mill: but expect a
different eati texture.
o
I' cto
Ht:.
. Oat, b ley, com or rice
flo r 'can't be ub tituted
directly for wheat flour in
baked goods becau the flour
can' form enough gluten
n fo their structure.
LoQk for recipes using alter
native flour • the flour sa
or to cook with recipe
s iaUy developed for aJ er-
flours.