Tag Archives: let’s set food on fire!

Citrus Sweet Potatoes

Leave a reply

citrus_sweet_potatoes

6 cups water
2 pounds sweet potatoes (about 6 medium)*
1 orange, thinly sliced
1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons orange-flavored liqueur or rum

Heat water to boiling; add potatoes. Heat to boiling; reduce heat. Cover and simmer until tender, 30 to 35 minutes. Drain; slip off skins. Cut potatoes lengthwise in half.

Cut fruit from orange slices, leaving orange peel rings intact. Heat butter until melted. Stir in brown sugar and salt. Cook, Stirring constantly, until smooth and bubbly. Add sweet potatoes, orange peel rings and orange slices; cook and stir gently until gazed and hot.

Transfer sweet potato mixture to chafing dish or skillet. heat liqueur in small skillet and saucepan just until warm. Ignite and pour on potatoes. 4 servings.

*1 can (17 ounces) vacuum-pack sweet potatoes can be substituted for the fresh sweet potatoes. Add with orange peel rings.

Citrus Carrots: Substitute 2 cans (16 ounces each) whole carrots, drained, for the sweet potatoes.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

More Fruits Ablaze

3 Replies

more_fruits_ablaze

Cherries Jubilee

1 can (16 ounces) pitted dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum
3/4 cup currant jelly
1 teaspoon grated orange peel
1/4 cup brandy
Vanilla ice cream

Combine reserved syrup and the rum; pour over cherries. Refrigerate at least 4 hours. In chafing dish or saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers.

Heat brandy just until warm; pour slowly over cherries and ignite immediately. Do not stir. Spoon sauce and cherries over ice cream. 8 to 10 servings.

Bananas Flambé

1/2 cup butter or margarine
2/3 cup brown sugar (packed)
1 teaspoon cinnamon
4 firm medium bananas
1/3 cup white rum
Vanilla ice cream

In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes. Into chafing dish, cut bananas diagonally into 1/2-inch slices; heat through, carefully turning slices to coat.

Heat rum just until warm; pour slowly over slices and ignite immediately. Do not stir. Spoon sauce and banana slices over ice cream. 6 to 8 servings.

© Copyright 1971 by GeneralMills, Inc. All rights reserved. Printed in U.S.A.

Pineapple Polynesian

1 Reply

pineapple_polynesian

1 quart vanilla ice cream
1 1/2 cups flaked coconut
2/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup butter or margarine
1 tablespoon lemon juice
2 teaspoons finely shredded orange peel
4 cups cut-up fresh pineapple (about 1 medium)
1/4 cup rum or apricot brandy

Shape ice cream into 6 to 8 balls as pictured and roll in coconut. Place on waxed paper-covered baking sheet and freeze.

Mix brown sugar and cornstarch in chafing dish or skillet; add butter, lemon juice and orange peel. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple; heat until fruit is hot, about 2 minutes. Heat rum in small saucepan just until warm; ignite and pour flaming rum on pineapple. Stir; spoon over each serving of ice cream. 6 to 8 servings.

Fresh Fruit Polynesian: Omit coconut. Substitute 4 cups cut-up or sliced fresh fruit for the pineapple. Choose from the following: strawberries and peaches, bananas and raspberries or pears and blueberries.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Spinach-Bacon Flambé/Krisps

1 Reply

spinach_bacon_flambe

6 slices bacon, cut into 1/2-inch pieces
2 tablespoons honey
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
10 ounces spinach, torn into bite-sized pieces
5 ounces mushrooms, sliced
1 lemon, cut in half
1/4 cup brandy

Fry bacon in skillet until crisp. Remove from skillet; drain on paper towel. Drain skillet, reserving 2 tablespoons bacon fat. Heat reserved bacon fat, honey, vinegar, Worcestershire sauce and salt just to boiling. Pour mixture on spinach and mushrooms; toss. Squeeze lemon over salad.

Heat bacon pieces and brandy in small skillet or saucepan just until warm. Ignite and pour on salad. Toss gently; serve immediately. 6 servings.

Krisps

Heat oven to 400°. Spread 6 slices rye bread with soft butter or margarine. Sprinkle with grated Parmesan cheese and sesame seed. Bake on ungreased baking sheet 10 minutes. Cut each slice in half. 6 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.