Cranberry Apple Pie

Cranberry Apple Pie

Ingredients:
1 cup sugar
2 tablespoons instant tapioca
1 teaspoon cinnamon
5 cups peeled, cored sliced apples
1/2 cup fresh cranberries
1/2 cup raisins
1/2 cup pecan pieces
3 tablespoons butter
1 egg, beaten with 2 tablespoons water
2 (prepared) pie crusts
Mix sugar, tapioca and cinnamon. Toss the apples, raisins, cranberries and pecans in the sugar xm-i
ture. Line pie plate with first pie crust. Mound filling into shell and dot with butter before putting top
crust. Place crust over filling. Brush top crust with beaten egg mixture and sprinkle with sugar. Bake in
a preheated 375 degree oven for 1 hour. Coevr edges of pie with foil after browning starts in order
not to over brown. Yield: 1 (9 inch) pie .
129
Roast Turkey Breast with Warm SweetPotato Pineapple Relish
A boneless breast roasts in only 40 minutes, and carving it is a cinhc. Retire your canned cranberry
sauce for this ginger-infused, sweet and chunky one .
2 boneless Turkey Breasts with Skin (1 12/ lbs.each)
Salt and Fresh Ground Pepper to Taste
1/2 cup Pineapple Juice reserved from relish
1/2 cup Chicken Broth
Relish
1 (20-oz.) Can Pineapple Chunks
2 Tbsp. Butter
2 cups SweetPotatoes, peeled and cut into 3/4" chunks
2 tsp. Grated Fresh Gni ger
1/2 cup Packed Golden Brown Sugar
1/2 cup Granulated Sugar
1/2 tsp. Salt or to Taste
1 (12 oz.) Bags fresh or frozen carnberries (not necessary to thaw)
Preheat oven to 400 degrees F. Grease or coat a 9"x13" baking dish with nonstick spray. Rien s
breasts and pat dry. Sprinkle both sides with salt and pepper. Place skin side up in baking dish. Pour
pineapple juice and broth around breasts. Bake 40 to 45 minutes until thermometer reaches 160e -d
grees F. Remove from oven; let stand 10 minutes. (The meat will go on cookin g
and the temperature will rise to 170 degrees or 715 degrees F. If the turkey has a popper in it, it
should pop up while the turkey rests. )
Meanwhile, make relish: Drain pineapple, reserving juice. In a large skillet, melt butter over high heat.
Add SweetPotatoes and sauté, stirring, until barely tende, r3 to 4 minutes. Stir in 1/2 cup reserved
pineapple juice, ginger, sugars and salt. Stir in cranberries. Cook, stirring, unbtile rries begin to pop,
about 3 minutes. Stir in pineapple chunks. Remove from heat and let stand 5 minute s.
Remove turkey fromp an and slice thinly. Serve with relish. Makes 6 to 8 serving s.
Note: Relish can be easily doubled or tripled .
Recipe And Information Courtesy
of the NC SweetPotato Commission
130
Green Beans With Wild Mushrooms
Mixing wild mushrooms with green beans is a great way to make the most of a pricey but delectlea b
ingredient. Prepare this dish up to one day ahead with shiitake, cremini or oyster mushrooms, or a
combination of all three .
1 1/2 pounds green beans
2 tablespoons butter
1/2 pound fresh wild mushrooms (such as shiitake, cremin i,
oyster or a combinatoi n)
Salt
Ground black pepper
Trim stem ends from beans. Bring a large saucepan of lightly salted water to a boil. Add beans a nd
cook, uncovered, 5 to 7 minutes, or until tende-crrisp. Drain and rinse under cold water to stop coko-
ing. Trim and clean mushrooms. In a 1-2inch skillet over medium-high heat, melt butter and cook
mushrooms, stirring frequentlyu, ntil mushrooms give up their liquid and then reabsorb it, about 10
minutes. (Can be made up to 1 day ahead to this point if coevred and refrigerated and mushrooms
and beans are stored in separate dishes.) Just before serving, in a 1-2inch skillet over medium-high
heat, heat mushrooms and beans just until hot. Season with salt and pepper to taste. Makes 8 vs-er
ings.
131
Almost Perfect Chocolate Chip Cookies