Quote from Forum Archives on September 17, 2001, 2:00 pm

Posted by: empalo <empalo@...>

To: Shoshana Eliavah Lockwood <empalo@hyperusa.com>

> Baby Carrots in Hawiian Cherry Sauce
> 3 16 oz cans small, whole baby carrots, with liquid
> 1 10 oz can maraschino cherries, well drained
> 1 16 oz can unsweetened pineapple chunks or tidbits, with juice
> 3 cinnamon sticks
> 1/2 tsp. Lemon juice
> 1/4 cup sugar
> 2-3 Tbsp. Cornstarch
> 3/4 cup cold water
> Combine all ingredients except cornstarch and water in a 4-quart pot.
Bring
> to a boil.
> In a separate bowl combine cornstarch gradually with cold water. Mix well
to
> make sure there are no lumps; it should be very smooth. Pour into boiling
> carrots, stirring gently. Cook about 3 minutes or until just slightly
> thickened.
> USE: 4-quart pot
> YIELDS: 8 to 10 servings
> -------------------
> Honey Sponge Cake
> 6 eggs, separated
> 1 cup sugar
> 3 Tbsps. honey
> 3 Tbsps. strong black coffee
> 2 Tbsps. oil
> 1 tsp cinnamon
> 3 cloves, crushed (optional)
> 1 1/4 cups flour
> 1 1/2 tsps. baking powder
>
> Preheat oven to 350.
> In a small mixer bowl beat egg whites with 1/2 cup sugar untill stiff but
> not dry and set aside.
> In a separate bowl, cream egg yolks and 1/2 cup sugar. Add honey, coffee,
> oil, cinnamon, cloves and brandy. Beat until thick and light in color.
> With a spatula, fold in flour and baking powder until well blended. Then
> fold in egg whites gently and carefully until well blended. Pour into
> ungreased tube pan. Bake for 1 hour. When done immediately invert on soda
> bottle. Cool at least 3 hours before removing so that cake will not fall.
> When cool, loosen edges and remove cake from pan.
> USE: 10-inch tube pan
> YIELDS: 1 cake
> ------------------------------------------------------
> Tzimmes
> 1 tsp oil
> 4 to 6 carrots, sliced
> 1 large sweet potato, cubed
> 2 to 3 tsps. honey or 4 Tbsp. sugar
> 1/4 cup orange juice
> dash of salt
> 2 slices pineapple, cut into pieces
> 1/2 tsp nutmeg (optional)
> Coat bottom of 2-quart saucepan with oil and heat. Add carrots and cook on
> low heat for about 10 to 15 minutes. Add sweet potato, honey, orange
juice,
> and dash of salt. Cook over low flame for 30 minutes.
> Add pineapple and nutmeg, if desired. After 5 minutes, remove from heat.
> Serve warm.
> USE: 2-quart saucepan
> YIELDS: 4 servings
>
>