Fall Favorites

Labor Day usually starts me to thinking about fall and the things I like to prepare. Here are a few of those dishes…see you around…Agnes

Sweet Potatoes with Marshmallow Meringue Topping

1 1/2 cups cooked mashed sweet potatoes

1 cup packed brown sugar

1 cup whipping cream

3 large eggs

Preheat oven to 350 degrees F. Place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into a greased baking dish. Bake the pie in the preheated oven until the center is set (about 45 minutes). Remove from the oven and cool on a rack.

Meringue Topping:

2 cups miniature marshmallows

1 tablespoon milk

2 egg whites

¼ cup white sugar

½ teaspoon vanilla extract

¼ teaspoon salt

Preheat oven to 400 degrees. Place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy. Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add ¼ cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the potatoes. Return to oven and cook until meringue is light brown, 5 to 10 minutes.

Broccoli Salad

4 cups small broccoli flowerets

½ cup sliced red onion

1 cup soft raisins

½ cup real Mayonnaise

½ cup sour cream

Salt and pepper to taste

1 teaspoon sugar

Mix all together and refrigerate for a couple of hours. When ready to serve, chop and fry 8 to 10 slices of bacon. Cool bacon and sprinkle on top of salad.

Fish Soup (This is

delicious!)

1 cup chopped onion

¼ cup minced carrot

1 clove garlic, minced

½ cup olive or salad oil

3 pounds fish fillets cut into 3 inch pieces (Use haddock, pike, or sole)

6 lobster tails – cut in half

1 can whole tomatoes (16 ounce size), chopped with a spatula

2 bay leaves, crushed

2 quarts water

1 pound cleaned raw shrimp

1 dozen clams, shucked or 10 ounce can, un-drained

1 can beef broth (10 ½ ounce size)

½ cup chopped pimiento

¼ cup minced, fresh parsley

1 tablespoon salt

1 tablespoon lemon juice

½ teaspoon saffron (an expensive spice, just omit if you don’t have it.)

Dash freshly ground black pepper

In a large kettle, heat oil and stir in onion, carrot, and garlic. Cook, stirring until onion is tender. Add fish, lobster, tomatoes, bay leaves and water. Heat to boiling; reduce heat. Cover and simmer gently for 15 minutes. Add remaining ingredients, except shrimp and simmer gently for 15 minutes. Add shrimp and simmer for 5 minutes or until shrimp is done.

To serve: Remove fish to a heated bowl and strain the broth. Put slices of toasted garlic bread in individual serving bowls and pour the strained broth over bread. Divide fish among the bowls and serve with lemon slices and more garlic bread.

Recipe for Laughter: You know sometimes we say the right thing but it doesn’t come out with the right message. A visiting minister at our church told of a large church having a very important speaker to visit and as he spoke a lot of static and noise appeared. As he attempted to speak the technicians worked fearlessly all around him…adjusting his mike, the speaker, etc. Finally they laid a note on the pulpit that read, “We have found the problem…it’s the speaker.”

HHJ News