August 3, 2010

Texas Cranberry Orange Muffins

1 c. chopped fresh or frozen cranberries
2 tsp. grated orange peel
2 tsp. baking powder
1/2 c. oil
3 eggs
3/4 c. sugar
2 c. unsifted plain flour
1/2 tsp. salt
1/2 c. orange juice
1/2 c. chopped nuts

    Combine cranberries, 1/4 cup sugar and orange peel. Set aside. In large bowl, combine flour, remaining sugar, baking powder and salt. In 2 cup measuring bowl, combine orange juice and eggs. Pour all at once into dry ingredients. Stir until moist. Blend in cranberry mixture and nuts. Spoon into muffin pan, Bake 25 minutes
at 375 F. Let cool in pan for 5 minutes before turning out.

Catherine J. Michael
My Mother

Sweet Potato Pecan Pie

Prep Time: 30 minutes - Bake Time: 45 Minutes.

1 lb. sweet potatoes or yams, cooked and peeled
1/4 cup(1/2 stick) butter or margarine, softened
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1 tsp.ground cinnamon
1 tsp.grated orange peel
1 tsp. vanilla extract
1 tsp.ground nutmeg
1 egg
1 (6oz) graham cracker crumb pie crust

  Preheat oven to 425 F. with mixer, beat hot sweet potatoes and butter until smooth. Add Eagle Brand and remaining ingredients except crust and pecans Topping; mix well. Pour into crust.

Bake 20 minutes. Meanwhile, prepare pecan topping.

Remove pie from oven; reduce oven temperature to 350 F. Spoon Pecan Topping on pie.
Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest, Refrigerate.
Makes 1 pie.

Pecan Topping: 

Beat together 1 egg, 2 Tbsp. each dark corn syrup and firmly packed brown sugar, 1 Tbsp. melted butter and 1/2 tsp. maple flavoring. Stir in 1 cup. chopped pecans. ( Use pecan topping mixture as noted above).

Joyce Holly 
Tyler, Texas
"old childhood friend"

Spinach Casserole

3 (10oz) pkg. frozen chopped spinach
1 cup. sour cream
1 (3/8oz) envelope onion soup mix

Cook spinach according to directions and drain. Add sour cream and onion soup ix, Bake at 350 F. for 30 minutes.
8 servings.

Four Cheese Spinach Lasagna

2 cups chopped fresh broccoli
1-1/2 cups. julienned carrots
1 cup sliced green onions
1/2 cup all purpose flour
3 garlic cloves, minced
1/2 cup chopped sweet red pepper
2 tsp. vegetable oil
3 milks
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 pkg.(10oz) frozen spinach, thawed and well drained
1 -1/2 cups. small curd cottage cheese
1 cup shredded mozzarella cheese
1/2 cup. shredded swiss cheese
12 lasagna noodles, cooked and drained

       In a skillet, sauté the vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. In a heavy saucepan, whisk, flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. reduce heat; add 1/4 cup Parmesan cheese, salt and pepper.
       Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
In a bowl, combine cottage cheese, mozzarella and Swiss. Spread 1/2 cup of spinach mixture in a greased 13 x 9 inch baking dish. Layer with four noodles, half of the cheese mixture and vegetables and 3/4 cup. spinach mixture.
     Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. Cover and bake at 375 F. for 35 minutes or bubbly. Let stand 15 minutes before cutting.
Serves 12