September 23, 2022
More yummy casseroles and we're serving a Golden Delicious layered SWEET POTATO & APPLE BAKE for you today. If you are lucky enough to be within traveling distance from an orchard....the fresher the better I always say. I'm just waiting for the weather to get myself pickin this month or early next. The Galas are a personal favorite of mine for their versatility and all that vitamin C keeps the doc away. I betcha the kids'll love this too now that they are on table food and loving the taste-test of new things.
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SWEET POTATO & APPLE BAKE
1 large (1/4 lb) sweet potato
3 medium Golden Delicious apples
1 teaspoons lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon Salt
1/8 teaspoon ground pepper
1/4 cups apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar
Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thlnly slice leek crosswise. Drain apples well; pat dry. Grease 1
1/2-quart casserole with 1 table- spoon butter. Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes. Meanwhile, to make topping, in small saucepan, melt remaining 1 tablespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately.
Yield: 6 Servings
Categories: casseroles, vegetables
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PICK YOUR PAN
PAPER OR PLASTIC? HOW ABOUT COPPER OR ALUMINUM? When buying pots and pans, you should know a little about the heat conductivity of different metals. Here are some of the pros & cons for some of our common cookware materials:
is the best heat conductor of all commercial metals. It is 99 percent heat efficient, which enables it to heat up and cool down almost immediately. Chefs value this quality when making delicate sauces. Copper alone is too soft for cooking, so it always has a stainless steel, tin, or other lining.
Copper has several drawbacks, however. For one, the good stuff is very expensive. Many stores sell shimmering sets of light-gauge copper cookware, mostly suitable for placing on a side board as decoration. Good-quality copper is heavy---A big saucepan weighs about the same as a St. Bernard puppy. Finally you can spend half of your productive life cleaning and polishing the darn stuff-Copper discolors when more than two people look at it. As for the linings tin is old-fashioned. Professionals, know how to use it, but amateurs may melt the tin by accident. moreover tin lining, wears out and must be replaced. Don't bother; go with stainless steel lining.
may not conduct heat very efficiently, but it has many advantages. For one, stainless steel is easy to clean; it is also indestructible. To improve heat conductivity, manufacturers put a copper pr aluminum core in stainless steel pans, giving you the best of both worlds.
pots and pans have gotten a bad rap in recent years. Certain scientists contended that aluminum cookware releases toxins that can have sundry bad health effects. Recent studies have found no hazards with aluminum, however. True, certain acidic foods, such as tomatoes, react to aluminum and turn the color of pond scum, but the transformation is no health hazard.
CHEMICALLY TREATED ANODIZED ALUMINUM
cookware has become increasingly popular in recent years. Anodization is an electrolytic process that creates a hard, inpenetrable oxide film over the aluminum , which prevents reactions to foods like eggs and tomatoes. Anodized aluminum pots and pans are always heavy-gauge, charcoal gray in color, and more expensive than regular aluminum cookware (but still costs less than stainless steel and copper). Calphalon is the major purveyor of anodized aluminum.
is a good conductor of heat and retains heat better than other materials used in cookware. That quality makes cast iron ideal for searing steaks, hamburgers, or other meats at extremely high temperatures, or for browning stew meat before adding it to casserole. Cast iron is inexpensive, durable, and versatile. It takes a long time to heat and cool, so we don't recommend it for delicate sauces.