CAROLINA KITCHEN
Maple-Topped Sweet Potato Skins 6 ½ ¼ 2 2 2 2 3 ¼
sweet potatoes cup cream cheese, softened cup sour cream teaspoon cinnamon, divided teaspoon nutmeg, divided teaspoon ground ginger, divided cups chopped walnuts or pecans tablespoons butter, softened cup brown sugar, packed Garnish: warm maple syrup, additional nuts
Jenny Lloyd, recipes editor
Pierce potatoes with a fork. Bake at 400 degrees or microwave on high setting until tender; cool. Slice each potato in half lengthwise; scoop out baked insides, keeping skins intact. Place potato skins on an ungreased baking sheet. Mash baked potato in a bowl until smooth; add cream cheese, sour cream and one teaspoon each of spices. Mix well and spoon into potato skins. In a bowl, mix nuts, butter, brown sugar and remaining spices; sprinkle over top. Bake at 400 degrees for 15 minutes. Drizzle with warm maple syrup; garnish as desired. Makes one dozen
Fire & Spice Baked Ham 5½ to 6 pound fully-cooked ham half ½ cup red pepper jelly ½ cup pineapple preserves ¼ cup brown sugar, packed ¼ teaspoon ground cloves
Mee-Mee’s Berry Gelatin 3.4 3.4 2 10 1 8 1
ounce package raspberry gelatin mix ounce package lemon gelatin mix cups boiling water ounce package frozen raspberries, thawed cup whole berry cranberry sauce ounce can crushed pineapple, drained cup lemon lime soda
In a bowl, dissolve gelatin mixes in boiling water; stir well. Add raspberries and cranberry sauce; mix well. Stir in pineapple. Let cool briefly. Add soda; pour into a 9-by9-inch serving dish and refrigerate until set. Spread topping over gelatin; cut into squares.
From Your Kitchen Baked Brie 1 can of fat-free crescent rolls Sugar-free raspberry Jam (enough to cover block of brie) 1 block of brie (about 12 ounces)
Trim off rind and excess fat from ham; score fat in a diamond pattern. Place ham on a broiler pan sprayed with nonstick vegetable spray. Combine remaining ingredients in a small saucepan over low heat, stirring with a whisk until well blended. Brush ⅓ of jelly mixture over ham. Bake uncovered, at 425 degrees for 5 minutes. Turn down oven temperature to 325 degrees. Bake ham for an additional 45 minutes, basting with remaining jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand for 15 minutes before slicing.
Preheat oven to 375. Carefully roll crescent rolls out onto ungreased cookie sheet. Make sure they stick together and make a flat sheet. Place brie in the center of the rolls. Cover brie with raspberry jam (coating the sides and the top generously). Fold crescent rolls up over the brie until the brie is covered. Bake for 13 minutes or until crescent rolls are golden brown. Serve with crackers.
Makes 8 to 10 servings
Makes 8 servings
Morgan Lashley of Raleigh will receive $25 for submitting this recipe.
Send Us Your Recipes Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, P.O. Box 27306, Raleigh, NC 27611 or E-mail to: Jenny.Lloyd@carolinacountry.com
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Serves 6 to 9 Vanilla topping ¼ cup instant vanilla pudding mix 1 cup milk 2 cups frozen whipped topping, thawed Whisk together pudding mix and milk for 2 minutes; fold in topping. 42 DECEMBER 2010 Carolina Country
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