SMOTHERED DUCK

Smothered Duck

Makes 4 to 6 servings

1 tablespoon salt                             

2 teaspoons cayenne

2 teaspoons ground black pepper                

1 teaspoon ground white pepper        

1-1/2 cups all-purpose flour

1/2 cup vegetable oil

2 or 3 fresh dressed ducks, 4 to 5 pounds each  

3 medium onions, finely chopped

2 medium bell peppers, finely chopped

1 celery rib, finely chopped 

1 cup chicken stock

1 cup chopped green onions

1/2 cup chopped green onions

Cooked white rice for serving

In a small bowl, mix salt and peppers. Season ducks inside and out with about half the mixture. Place flour in a large flat pan and dredge the ducks lightly on all sides. Place oil in a Dutch oven or other large heavy pot over medium-high heat and brown the ducks well on all sides. Remove ducks to a platter and discard all but 1 tablespoon oil.

Add onions, bell peppers and celery, reduce heat to low, and sauté for 2 to 3 minutes. Return ducks to the pot, stir well, and add the stock. Cover pot and cook over lowest possible heat until the ducks are very tender, about 3-1/2 to 4 hours. Stir once during cooking to be sure nothing is sticking to the pot.

Remove from heat and let stand a few minutes to allow fat to rise to the top. Skim and discard fat. Stir in green onions and parsley. Serve on individual plates, with rice alongside, and gravy over all.

STRAWBERRY SOUP

Strawberry Soup

1 (15 ounce) package frozen strawberries, thawed with juice
2 cups sour cream
2 tablespoons vanilla extract
6 tablespoons confectioners' sugar, (measure after sifting)
1 tablespoon grenadine syrup
1/4 cup half and half

Mix strawberries, juice and sour cream. Beat slowly until well mixed. Add vanilla, sugar and grenadine syrup while mixing until smooth consistency. Add half and half last, mixing only until well blended. Chill and serve, Shake well before serving. Serves 6

SMOTHERED CHICKEN

Smothered Chicken

1 lbs chicken ( I used legs, and thighs)
1 1/2 cup all purpose flour
1 tsp salt
1 tsp ground black pepper
1 tsp celery seed
1 tbsp onion powder
1 tsp poultry seasoning
1 tbsp garlic powder
1 tsp smoked paprika
1/4 cup vegetable oil
2 cups chicken broth
1 cup whole milk
2 tsp minced garlic
1 medium sized onion, chopped

Start off by making sure that all of the chicken is nice and clean.
Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
Reserve the seasoned flour.

Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).

Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).

Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.

Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren’t any lumps.

Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.

Make sure all of the chicken is coated with the creamy gravy.
Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.

Once done serve the chicken with rice or mashed potatoes.

BLACK BOTTOM PIE

Black Bottom Pie

Unsalted butter, for pie plate
All-purpose flour, for dusting
Pate Brisee
1 1/2 ounces semisweet chocolate, coarsely chopped
1/4 cup cold water
1 envelope gelatin
4 large eggs, separated
1 cup sugar
2 tablespoons cornstarch
2 cups milk
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon dark rum
1 cup heavy cream
1/4 cup chocolate shavings, for decorating


To make the crust: Lightly butter a 10-inch pie plate. On a lightly floured board, roll out the half of the pate brisee to a 1/8-inch thickness (unused dough can be wrapped and plastic and stored in the refrigerator or freezer). Place the dough in the pie plate, and press it into the bottom edges and along the sides. Trim the dough using scissors or a sharp paring knife. Crimp or decorate the edges of the crust if desired. Chill crust for 30 minutes.


Preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.


To make the filling: Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften.


In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes.


Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set.


In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight.


Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve.

BLACKBERRY COBBLER

BLACKBERRY COBBLER

3 (16 oz.) Bags Frozen blackberries
3 c. sugar
3 Tbsp lemon juice
3/4 tsp. Salt
2 tsp. Cinnamon
8 Tbsp. Flour
1 ½ c. cold water
6 Tbsp. Butter
3-4 recipes pie crust dough (if using double crust pie dough recipe use 1 ½ recipes)

Thaw blackberries. Add sugar, lemon juice, salt and cinnamon. Heat until near boiling. Mix flour and water until smooth and add to hot mixture, stirring until smooth. Roll out large piece of dough and lay in 9 x13-inch oblong baking dish, overlapping sides. Add butter slices and fold crust over top. Fork top with holes to allow steam to escape. Bake at 375 degrees for 40-45 minutes. Serve hot with ice cream.

BLACKBERRY JAM CAKE

Blackberry Jam Cake with Caramel Icing


For the cake
2 sticks (1 cup) unsalted butter
2 cups sugar
5 large eggs, beaten
3 cups plus 1 tablespoon sifted all-purpose flour
1 1/2 teaspoons allspice
1 1/2 teaspoons ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup chopped raisins or dates
1 cup chopped pecans
1 cup seedless blackberry jam
For the icing
3 cups light brown sugar
1 cup evaporated milk
1 stick (1/2 cup) unsalted butter

In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely

Make the icing
In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.

Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.

SUCCOTASH SALAD with BUTTERMILK DRESSING

If you can find fresh, small lima beans (as small as a baby's earlobe), then by all means use them, but frozen ones will do just fine. Ditto for the corn. You can dress the salad with your favorite vinaigrette using white or dark balsamic vinegar, or you might enjoy a buttermilk dressing that I like.

Succotash Salad
Makes 6 servings

6 medium-size tomatoes, cut into small chunks
3/4 cup cooked baby lima beans
2 cups cooked whole kernel corn
6 bacon slices, fried crisp, crumbled
Salad greens of your choice for lining salad plates

BUTTERMILK DRESSING
1/2 cup plain yogurt
1/2 cup buttermilk
5 tablespoons sour cream
2 tablespoons white wine vinegar
2 tablespoons minced chives
1 teaspoon minced garlic
Salt and freshly ground black pepper

Gently toss together the tomatoes, lima beans, corn and bacon. Line salad plates with greens.

To make the dressing, combine all the ingredients and whisk to blend. Toss the tomato mixture with dressing to taste. You will probably not use all of the dressing so any leftover can be stored in an airtight container for several days in the refrigerator.

KENTUCKY COLONELS

Kentucky Colonels


8 ounces butter, softened
2 pounds confectioners' sugar
½ cup bourbon whiskey
2 cups finely chopped pecans or walnuts
14 ounces semisweet chocolate

In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed. Add the bourbon, remaining sugar and nuts and mix well. Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours.

Melt the chocolate in the top of a double boiler and allow to cool to body temperature.

Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper. Dip the candy into the chocolate mixture 2 at a time. Using 2 forks, turn the candy
coating completely with chocolate. Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper.

Continue with remaining candies. Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl,cover tightly, and store refrigerated until ready to serve. (Can be kept refrigerated for up to 1 week.)
　

FIESTA DIP

Fiesta Dip

1 can black eyed peas
1 red pepper diced 
1 green pepper diced
1 red onion diced
Rinse and drain peas corn 
Add: 2 tbs Tiger Sauce
3/4 cup white sugar
1/2 cup apple cider vinegar
1/4 veg oil

Mix and let stand overnight.

Drain liquid before serving with tostito scoops This also works great as a salad topper/dressing.
 
1 can shoe peg corn, can be any corn, or use 2

 c. frozen corn

CHICKEN and DUMPLINGS

Chicken and Dumplings
If you want it even better....boil the chicken in chicken broth instead of water; twice the flavor.  Good strong stocks are indispensable to fine cooking. 

1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 carrot, chopped
2 teaspoons poultry seasoning

DUMPLINGS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons lard or butter
1/2 cup hot broth, (or if you prefer, cold milk)

Season chicken with salt and pepper; Place chicken, celery, onion and carrot in a Dutch oven. 

Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound).

Remove chicken and keep warm. 

When chicken is cool enough to handle remove the skin and discard it. 

Remove the meat from the bones and return the bones to the broth in the pot. Reserve the chicken meat.

Bring the bones and aromatic vegetables to a boil. Reduce heat and simmer for one hour, covered. Strain the broth and reserve it. Discard the bones and cooked vegetables

Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry Seasoning. 

The Dumplings: Combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough of the 1/2 cup of hot broth you set aside to make a firm but manageable dough.
Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; NO THICKER. If thick, they will be tough. Cut into 2-in. squares. Drop a few at a time into boiling broth. You want the broth to always continue to boil. 

Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Add the chicken and serve immediately.

HUMMINGBIRD CAKE

Hummingbird Cake

MAKES ONE 9" CAKE

This recipe comes from Mammy's Cupboard restaurant in Natchez, Mississippi, they serve good old down-home cooking in a uniquely designed building—shaped like a woman's skirt—that is a local landmark. Ole Miss students and architecture buffs alike have trekked all the way to Mammy's for desserts like this one.

FOR THE CAKE:

3 tsp. butter, softened

3 cups plus 3 tbsp. flour

2 cups sugar

1 tsp. salt

1 tsp. baking soda

1 1⁄2 cups vegetable oil

3 eggs, well beaten

6 ripe bananas, peeled and coarsely mashed

1  8-oz. can crushed pineapple

1 cup sweetened flaked coconut

1 cup chopped pecans

1 tsp. ground cinnamon

1⁄2 tsp. vanilla extract

1⁄2 tsp. almond extract

1⁄2 tsp. coconut extract

FOR THE FROSTING:

14 oz. cream cheese

8 tbsp unsalted butter, softened

1 tsp. vanilla extract

1 tsp. almond extract

1 tsp. coconut extract

6 cups confectioners' sugar, sifted

1. For the cake: Preheat oven to 350°. Grease each of three 9" round cake pans with 1 tsp. of the butter, dust each with 1 tbsp. of the flour, tapping out excess, and set aside.

2. Combine the remaining 3 cups flour, sugar, salt, and baking soda in a large bowl. Add oil and eggs and mix well. Add bananas, pineapple, coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix well. Divide batter evenly between pans. Bake until toothpick inserted into center of cakes comes out clean, 25–30 minutes. Set aside to cool briefly, remove cakes from pans, then set aside to cool completely.

2. For the frosting: Beat cream cheese, butter, and vanilla, almond, and coconut extracts in a mixing bowl with an electric mixer on high speed until smooth, then reduce speed to medium-low and gradually beat in sugar.

3. Assemble and frost cake, spreading 1 1⁄2 cups of the frosting evenly between the three layers of cake and use the remainder to frost top and side of cake completely.

BOURBON BALLS

Bourbon Balls

Southern truffles—boozy and bad to the bone.

28 vanilla wafers, finely crushed (to yield 1 cup)

1 cup shelled pecans, finely chopped

3 tbsp. quality unsweetened cocoa powder

3–5 tbsp. bourbon, preferably small-batch

1/4 cup light corn syrup

1/4 cup small chocolate sprinkles

1. Mix crushed wafers, pecans, and cocoa together in a medium bowl. Combine bourbon and corn syrup in a small bowl, add to wafer mixture, and stir until thoroughly combined. Pinch off pieces of chocolate mixture just a bit smaller than the size of a walnut, roll into 1" balls, and transfer to a wax paper–lined sheet pan as done.

2. Put chocolate sprinkles into a small bowl. Dredge balls in sprinkles, turning to coat completely. If sprinkles are not sticking easily, moisten fingertips with a drop of water, lightly dab surface of ball, then dredge again.

3. Serve at room temperature. Store bourbon balls in individual paper candy cups, if you like, in an airtight container in a cool spot or in the refrigerator for up to 1 week. Bring to room temperature before serving.

PASTALAYA

PASTALAYA

MAKES 6 TO 8 SERVINGS

·         2 tablespoons butter

·         1 pound boneless skinless chicken breast, cut into 1-inch pieces

·         1 pound andouille or smoked sausage, cut into ½-inch rounds

·         2 cups Trinity, recipe follows

·         2 cups chopped fresh tomatoes

·         1 cup chicken broth

·         2 cloves garlic, minced

·         2 tablespoons Creole Seasoning, recipe follows

·         1 pound linguine, cooked and kept warm

·         ¼ cup chopped green onion

1. In a large Dutch oven, melt

butter over medium-high heat.

Add chicken and sausage; cook

until lightly browned, about 5

minutes. Remove and set aside.

2. Add Trinity to pot and cook until

softened, stirring occasionally,

6 to 7 minutes.

3. Add chicken and sausage,

tomatoes, chicken broth, garlic,

and Creole Seasoning to pan. Bring

mixture to a boil, then reduce heat

to medium, cover, and simmer until

chicken is cooked through, about

15 minutes.

4. Stir in cooked pasta and green

onion.

TRINITY

MAKES ABOUT 4 CUPS

·         1 large yellow onion, chopped (about 2 cups)

·         1 large green bell pepper, seeded and chopped (about 1 cup)

·         2 stalks celery, chopped (about 1 cup)

1. In a medium bowl, combine onion,

bell pepper, and celery. Refrigerate in

an airtight container up to 3 days or

freeze up to 3 months.

CREOLE SEASONING

MAKES 1½ CUPS

·         5 tablespoons sweet paprika

·         2 tablespoons salt

·         2 tablespoons onion powder

·         2 tablespoons garlic powder

·         2 tablespoons dried oregano

·         2 tablespoons dried basil

·         1 tablespoon ground white pepper

·         1 tablespoon dried thyme leaves

·         1 tablespoon celery seeds

·         1 tablespoon cayenne pepper

·         1 tablespoon ground black pepper

1. In a medium bowl, combine paprika,

salt, onion powder, garlic powder, oregano,

basil, white pepper, thyme, celery

seeds, cayenne, and black pepper. Store

in an airtight container.

PISTOLETTE ROLLS

PISTOLETTE ROLLS

For the 2 Hour Sponge:

•  1 cup of warm water (100 to 110 degrees)

•  2-1/2 teaspoons of rapid-rise yeast

•  Pinch of granulated sugar

•  1-1/2 cups of bread flour*

For the Dough:

•  1 cup of warm water (100 to 110 degrees)

•  1 tablespoon of honey

•  3 tablespoons of olive oil

•  2-1/2 teaspoons of salt

•  4 cups of bread flour

Instructions

Proof the yeast by combining with the warm water and a pinch of sugar. Let sit for 5 minutes. Put the bread flour in your mixer bowl and stir in the water and yeast mixture. Cover the entire mixer bowl with a thick towel and let sponge bubble up for 2 hours. Okay to stir down if it begins to bubble up out of the bowl.

To the sponge, add the water, honey, olive oil, salt and flour; stir to combine. Using dough hook, knead on low speed for 8 to 10 minutes until you have a good, elastic dough. Remove dough hook, spray top of dough with non-stick spray and cover entire mixer with a large, clear plastic bag and allow to rise 45 to 90 minutes or until about doubled.

Cover a baking pan with quick spritz of non stick spray and place a sheet of parchment paper in the pan. Turn dough out onto a lightly floured surface, and pull off 12 equal pieces of dough. Shape into oval rolls and place on parchment paper about an inch or so apart. Spray a sheet of plastic wrap with cooking spray and place on top of rolls to keep them from drying out and set in a draft free spot to allow to rise about 20 to 30 minutes until they puff up.

Preheat oven in the meantime to 400 degrees F. If a crusty bottom is desired, place a baking stone in the lowest part of the oven when you preheat. You may also score rolls across the top or snip with scissors for a decorative affect if desired.

Before placing the rolls in the oven, spritz them very lightly with water, place in oven and spritz inside of oven also to create a more crispy crust. For softer and shiny rolls, brush tops with melted butter or oil before baking.

Bake for approximately 25 to 30 minutes until rolls are brown

SWEET POTATO PONE

Sweet Potato Pone

5 large sweet potatoes
½ cup molasses
1 cup brown sugar
1 cup milk
1 cup butter
5 well beaten eggs
grated rind of ½ orange and 1 lemon
½ tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp salt
1/8 tsp black pepper

Peel and grate sweet potatoes. Cream butter and sugar together and blend in eggs. Add potatoes, milk and spices. Stir in molasses, orange and lemon rind. Pour into buttered pan. Bake 1 hour in 325 oven or until done. Serves 8.

SMOTHERED SUMMER SQUASH

Smothered Summer Squash

3 cups white summer squash (patty pan)
3 Tbsp oil or butter
1 medium onion
salt to taste
1 cup seasoned bead crumbs

, remove seeds and pare squash. In sauce pan melt buter or heat oil. Add and saute onions. Add squash and cook in covered pan over low to medium heat until water is gone. (When water appears to be almost gone stir to prevent sticking). Place in casserole dish and top with bread crumbs (buttered). Seasoned meat, ham, or boiled shrimp can be added when water is almost gone. Serves 6.
　
　

MARINATED CARROT SALAD

Marinated Carrot Salad

2 Tbsp. sugar

1 Tbsp. salt

2 lbs. Carrots, peeled and sliced into thin rounds

1 ½ cups tomato juice

3/4 cup Vinegar

3/4 c. sugar

1 Tbsp. Yellow mustard

1 tsp. Salt

1 tsp pepper

2 tsp. Dried tarragon, or 2 Tbsp fresh

3/4 cup oil

2 green bell peppers, cut into matchsticks (julienne)

2 medium red onions, chopped

Combine 4 quarts of water, 2 Tbsp. Sugar and 1 Tbsp salt. Bring to a rolling boil; add carrots. Cook until crisp-tender, about 10 minutes. Partially fill a bowl with ice cubes and water. Drain carrots. Plunge them into the ice water; stir until cooled. Drain; set aside.

Whisk together the tomato juice, vinegar, 3/4 cup sugar, mustard, 1 tsp. Salt, pepper and tarragon until combined. Add oil in a steady stream, whisking until combined-it should emulsify but if it doesn’t don’t worry about it. Toss drained carrots, bell pepper and onions in a container; pour dressing over vegetables. Toss gently to coat with dressing. Cover and refrigerate 24 hours or up to 3 days before serving. 
Makes 10 servings.

　

　

CORN PUDDING

Ms. Alberta’s Corn Pudding

Natchez, Mississippi

12 to 13 ears fresh corn, husks removed, that’s about 6 cups of fresh, frozen or canned versions.

1/4 cup sugar

3 Tbsp flour

2 tsp. Baking powder

1 1/4 t.p. Salt

6 eggs

2 cups cream

1/4 cup melted butter

Preheat oven to 350 degrees. Cut kernels from cobs into a large bowl to equal about 6 cups. Scrape milk and remaining pulp from cobs, discard cobs.

Combine sugar, flour, baking powder and salt. Whisk together eggs, whipping cream and sugar mixture. Whisking until smooth. Stir in corn. Pour mixture into lightly greased 13 x 9-inch baking dish.

Bake at 350 degrees for 40 to 45 minutes or until set. Let stand 5 minutes before serving.

9 Servings

VICKSBURG TOMATO SANDWICHES

Vicksburg Tomato Sandwiches

Makes 36
4 loaves day-old bread 
6 to 8 medium tomatoes, peeled 
Salt and black pepper 
Mayonnaise, preferably homemade 
1 grated onion with juice 
Paprika 

With a large (2- or 3-inch) biscuit cutter, cut bread slices into 72 rounds. Slice tomatoes thinly and place on double sheets of paper towels to drain. Salt and pepper tomato slices. 
Spread mayonnaise on bread rounds. Place well-drained tomato slices on half of the bread rounds and sprinkle again with salt and pepper. Sprinkle 1/2 teaspoon of onion with juice over each tomato and top with remaining bread rounds. Sprinkle tops with paprika. 
To save until serving time, place on a cookie sheet with waxed paper between the layers.

SWEET POTATOES AND APPLES

SWEET POTATOES AND APPLES
Makes 6 cups


1 (29 ounce) can sweet potatoes


1 (21 ounce) can apple pie filling


2 teaspoons brown sugar


1/2 teaspoon ground cinnamon


3 Tbsp. vinegar






In a large bowl, mix together sweet potatoes, apple pie filling, brown sugar, cinnamon and vinegar. Transfer to a medium microwave-safe dish.


Microwave on high 5 minutes, or heat in conventional oven at 350° for fifteen minutes or until the mixture is hot and bubbly.