/.
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.