| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
10 |
– 12 servi |
INGREDIENTS
| 3/4 |
lb |
Pitted prunes |
| 6 |
md |
Peeled carrots, cut in hunks |
| 3 |
md |
Sweet potatoes (about 2 lbs.) peeled and diced |
| 6 |
tb |
Honey |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Chopped fresh coriander |
| 12 |
|
Green or red Anaheim chilies |
INSTRUCTIONS
Source: Jewish Cooking in America, by Joan Nathan
1. Mix all the ingredients, except the coriander and the chilies in a
greased 3 quart baking dish.
2. Cover and bake in a preheated 250*F oven, stirring occasionally, until
the vegetables are soft, but not mushy. Let cool.
3. Using a fork or a potato masher mash the mixture coarsly with the
chopped coriander to facilitate stuffing into the chilies. This can be
prepared a day ahead.
4. Place the chilies on a cookie sheet in a preheated 450*F oven. Roast
about 20 minutes, turning ocasionally, or until the skin is black. Remove
to a plastic or paper bag and leave until cool. Peel off the skin.
5. With a sharp knife, make a slit from the bottom of the stem to the point
of each chili.
6. Gently scrape out the seeds and rinse the inside of the chili.
7. Pat each chili dry and stuff with chopped tsimmes so that each chili is
slightly overstuffed , causing the slit in the chili to open, exposing the
filling.
8. Bake in a preheated 350*F oven for 10 - 15 minutes. Alternately, you can
merely put the stuffing-mixture in a greased flat casserole , approximately
9 x 13 inches, and bake in a 350*F oven for about 20 minutes or until it is
warm.
Posted to JEWISH-FOOD digest V97 #063 by alotzkar@direct.ca (Al) on Feb 26,
1997.
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