Old-Fashion Recipes For Festive Yam Souffle and Winter Apricot Compote

As we head into autumn, our thoughts turn to entertain. Will not be long before Thanksgiving rolls around and a month after that is Christmas. As American holiday traditions seem to center around our good food with family and friends. Whether you, the guest of the festival or just a dish to a friend or relative to take home, here are some old-fashioned recipes from my vintage recipe collection. Both are ideal for a holiday or just for fungood sit-down family dinner. Festive Yam Souffle is a perfect recipe for the busy host or hostess. It is not only tasty, but it looks very festive with its outline of miniature marshmallows, pecans and cherries. The best part? Can be assembled and refrigerated up to 8 hours before cooking! The apricot compote is a delicious winter recipe for hot fruit is sure to please.

SOLEMN YAM SOUFFLE

3 eggs
2 tablespoons brown sugar (if using fresh potatoes)
2 teaspoonsgrated orange peel
1 tsp salt
1/4 tsp nutmeg
3 cans (16 oz each) yams or 6 yams, cooked, peeled and mashed
2/3 cup light cream or milk
2/3 cup chopped pecans
6 tbsp butter, melted
miniature marshmallows for garnish
pecan halves for garnish
maraschino cherry halves, drained, for garnish

As early as 8 hours before baking, beat eggs, sugar, orange peel and seasonings in a large mixing bowl until light and fluffy. Stir in yams, cream, pecans, and butter. Chill in baking dish. Bake at 325 degrees, in a 1 1/2-qt casserole dish for 50 minutes. Garnish by alternating marshmallows, pecan halves, and cherry halves around top of casserole.

WINTER APRICOT COMPOTE

If you are a follower of this blog, you know that several of my recipes are from my mother's collection of "The Workbasket" magazine. This now defunct little magazine was the pride of many a rural homemaker when I was a child. This is another recipe from one of the 1970s "The Workbasket" magizine.

2 cans (30 oz each) apricot halves
1 cup apricot nectar
1 1/2 tbsp cornstarch
3 tbsp cold water
1 tbsp curry powder
1/2 cup firmly packed light brown sugar
1 cup dried pitted prunes
1 can (30 oz)pear halves, drained
1/2 cup toasted shredded coconut, optional

Pour 2 cups syrup from apricots into a large skillet. (Use remaining syrup in drinks and desserts.) Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blend cornstarch and water in a large saucepan; stir in curry powder and sugar. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds. Add prunes and drained apricot and pear halves; simmer uncovered for about 5 minutes or just until heated through. Spoon into attractive chafing dish and serve with coconut, if desired.

Enjoy!