Old-fashion Recipes for Yam Souffle and Winter festival Apricot Compote

As we head into autumn, entertain our thoughts. It will not be long before Thanksgiving rolls around and after a month and Christmas. While Americans seem to our holiday traditions center around good food with family and friends. If you for hosting parties, or just down a plate to a friend or relative back home, here are some old fashion recipes from my vintage recipe collection. Both are great fun for the holidays or simply a good sit --Family. Festive Yam Souffle is a perfect recipe for busy hosts and hostesses. Not only good, but it looks very festive with its outline of miniature marshmallows, pecans, and cherries. The best part? Can be assembled and refrigerated up to 8 hours in advance to the oven! Winter apricot compote is a delicious recipe for warm fruit that is sure to please.

NOTE YAM SOUFFLE

3 eggs
2 tablespoons brown sugar (more if you use fresh sweet potatoes)
2 teaspoonsgrated orange rind
1 teaspoon salt
1 / 4 teaspoon nutmeg
3 cans (16 oz each potato), sweet potatoes or, 6, boiled, peeled and crushed
2 / 3 cup cream or milk
2 / 3 cup chopped pecans
6 tablespoons melted butter
Mini-marshmallows for garnish
Pecan half for garnish
Half Maraschino cherry, drained, for garnish

Fluffy from 8 hours before cooking, eggs, sugar, orange peel and spices in a large bowl. Stir in potatoes, cream, pecans and butter.Chill in pan. Bake at 325 degrees in a saucepan 1 1/2-qt for 50 minutes. Garnish with marshmallows, alternately half walnuts and half cherry around the top of the pot.

WINTER apricot compote

If you are a follower of this blog, you know that some of my recipes from my mother's collection of "The Workbasket" magazine will be. This magazine recently deceased was the pride of many rural housewives, when I was a child. This is another recipe from a 1970"The Workbasket" magizine.

2 cans (30 oz each apricot)
1 cup apricot nectar
1 1 / 2 tablespoons cornstarch
3 tablespoons cold water
1 tablespoon curry powder
1 / 2 cup well packed brown sugar
1 cup pitted prunes
1 can (30 oz) pear half, drained
1 / 2 cup toasted shredded coconut, optional

Pour 2 cups of apricot syrup in a large saucepan. (Use the remaining syrup drinks and desserts.) Addition of nectar to boil the syrup rapidly until it reduces to 1 volume 1 / 2Cups. A mixture of cornstarch and water in a large pot, stir in curry powder and sugar. Gradually stir in syrup mixture. Simmer mixture, stirring constantly for 30 seconds. Add the prunes and apricots and dehydrated pear half, for about 5 minutes, or cook covered until just heated through. Spoon Cooking attractive and serve with coconut, if desired.

Enjoy!