* Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving.
2 lb Mushrooms; fresh ¼ lb Bacon; diced ¼ c Butter or margarine 2 ea Onions; large, diced 1 c White wine ½ t Salt ¼ t Pepper ¼ t Paprika 1 x Nutmeg; pinch of 1 x Mace; pinch of 1 c Cream; heavy 1 x Lemonjuice; ½ med lemon 2 ea Parsley; sprigs
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemonjuice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings.
2 ea Med. sweet potatoes ¼ t Finely shredded orange peel 2 T Orange juice ½ c Orange juice 2 t Cornstarch 4 T Honey or maple (flvrd) syrup 2 T Peanuts
Peel and slice sweet potatoes crosswise into ½-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orangejuice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together ½ c orangejuice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100 % power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with