FOOD FRENZIE
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HOME-STYLE SWEET POTATOES
SERVES 6-8
3 large sweet potatoes
3 tablespoons butter
3 large tart apples, peeled, cored & sliced
1/2 cup maple syrup
Dash salt & pepper
SERVES 6-8
3 large sweet potatoes
3 tablespoons butter
3 large tart apples, peeled, cored & sliced
1/2 cup maple syrup
Dash salt & pepper
Steam spuds over boiling water about 30 minutes, or until fork-
tender, but not too soft; drain & set aside. Heat oven to 350
degrees. Butter a 9" square baking dish. When spuds are cool
enough to handle, peel & cut into 1/2" slices. Melt 2
tablespoons of the butter in a medium skillet over medium heat.
Add apple slices & saute until tender, about 5 minutes. Layer
spuds & apples alternately in the baking dish, ending with spuds.
Dot with rest of butter. Pour syrup over all. Sprinkle with S&P.
Bake 35 minutes or until spuds are heated through & glazed.
tender, but not too soft; drain & set aside. Heat oven to 350
degrees. Butter a 9" square baking dish. When spuds are cool
enough to handle, peel & cut into 1/2" slices. Melt 2
tablespoons of the butter in a medium skillet over medium heat.
Add apple slices & saute until tender, about 5 minutes. Layer
spuds & apples alternately in the baking dish, ending with spuds.
Dot with rest of butter. Pour syrup over all. Sprinkle with S&P.
Bake 35 minutes or until spuds are heated through & glazed.
SEASONED GREEN BEANS SERVES 4
3 1/2 cups fresh or frozen green beans
(about 1 pound)
2-3 tablespoons butter, melted
1/2 teaspoon seasoned salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash black pepper
3 1/2 cups fresh or frozen green beans
(about 1 pound)
2-3 tablespoons butter, melted
1/2 teaspoon seasoned salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash black pepper
Place beans in a steamer basket; place basket in
saucepan over 1" of water. Bring to a boil; cover
& steam 6-8 minutes, or until crisp-tender.
In a small bowl, combine butter & seasonings.
Drain beans & toss with butter mixture.
saucepan over 1" of water. Bring to a boil; cover
& steam 6-8 minutes, or until crisp-tender.
In a small bowl, combine butter & seasonings.
Drain beans & toss with butter mixture.
CHUNKY APPLESAUCE MAKES 5 CUPS
8-10 large, tart apples, peeled & cut
into chunks
1/3-1 cup sugar
1/2 cup water or apple juice
1 teaspoon cinnamon
Dash salt
8-10 large, tart apples, peeled & cut
into chunks
1/3-1 cup sugar
1/2 cup water or apple juice
1 teaspoon cinnamon
Dash salt
Combine all ingredients in a large pot. Cook
over medium heat just until mixture comes to a
boil. Cover & cook over low heat about 20
minutes, or until apples are softened, stirring
often. Uncover & cook about 10 minutes to
reduce & thicken slightly, stirring very often.
over medium heat just until mixture comes to a
boil. Cover & cook over low heat about 20
minutes, or until apples are softened, stirring
often. Uncover & cook about 10 minutes to
reduce & thicken slightly, stirring very often.
FEATURED FOOD
PASSION FRUIT
DID YOU KNOW?
--Passion fruit has very few calories & is loaded with fiber. It has vitamin C, E & some B vitamins & is a good
source of potassium.
--The seeds in passion fruit are edible.
--Passion fruit are at their sweetest if they are left to wrinkle & will keep in the refrigerator for about 2 weeks.
--Freeze passion fruit: Scoop out the pulp into a bowl, sprinkle with a little sugar, freeze in ice cube trays, then
pop cubes into a plastic bag & freeze.
--Passion fruit has very few calories & is loaded with fiber. It has vitamin C, E & some B vitamins & is a good
source of potassium.
--The seeds in passion fruit are edible.
--Passion fruit are at their sweetest if they are left to wrinkle & will keep in the refrigerator for about 2 weeks.
--Freeze passion fruit: Scoop out the pulp into a bowl, sprinkle with a little sugar, freeze in ice cube trays, then
pop cubes into a plastic bag & freeze.
CHICKEN BREASTS with PASSION FRUIT SAUCE
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons butter
1 teaspoon sugar
2 tablespoons light rum or rum flavoring
2 tablespoons lemon or lime juice
Pulp from 2 passion fruits
Salt & pepper
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons butter
1 teaspoon sugar
2 tablespoons light rum or rum flavoring
2 tablespoons lemon or lime juice
Pulp from 2 passion fruits
Salt & pepper
SERVES 4
Pound meat to flatten to about 1/4" thick. In large skillet,
add oil & 1 tablespoon butter. Add chicken; brown well on
each side over medium heat; lower heat & cook through,
about 5-8 minutes. Remove to a plate, S&P and keep warm.
Discard fat from skillet. Add sugar, rum & lemon juice. Whisk
over low heat, stirring up browned bits. Stir in passion fruit.
Cook & stir just until heated through. Remove from heat &
whisk in butter. Taste & adjust seasonings. Slice chicken, fan
out slightly on plate & spoon sauce over. Serve immediately.
add oil & 1 tablespoon butter. Add chicken; brown well on
each side over medium heat; lower heat & cook through,
about 5-8 minutes. Remove to a plate, S&P and keep warm.
Discard fat from skillet. Add sugar, rum & lemon juice. Whisk
over low heat, stirring up browned bits. Stir in passion fruit.
Cook & stir just until heated through. Remove from heat &
whisk in butter. Taste & adjust seasonings. Slice chicken, fan
out slightly on plate & spoon sauce over. Serve immediately.
MANGO & PASSION FRUIT SAUCE 1 CUP
1 large mango, peeled & cut up
1/2 cup passion fruit pulp
In a food processor or blender, combine both
fruits. Blend until a smooth puree. Chill
before serving. Good served over ice cream
or angel food cake.
1 large mango, peeled & cut up
1/2 cup passion fruit pulp
In a food processor or blender, combine both
fruits. Blend until a smooth puree. Chill
before serving. Good served over ice cream
or angel food cake.
IN SEASON
APPLES
BANANAS
BEETROOT
BRUSSELS SPROUTS
CARROTS
CAULIFLOWER
CELERIAC
CELERY
CHICORY
CITRUS FRUITS
CLEMENTINES
HORSERADISH
JERUSALEM ARTICHOKES
KALE
KIWI FRUIT
KOHLRABI
LEEKS
ONIONS
PARSNIPS
PASSION FRUIT
PEARS
PERSIMMONS
PINEAPPLE
POMEGRANATES
POTATOES
RADISHES
ROCKET
SALSIFY
SHALLOTS
SPINACH
TURNIPS
BANANAS
BEETROOT
BRUSSELS SPROUTS
CARROTS
CAULIFLOWER
CELERIAC
CELERY
CHICORY
CITRUS FRUITS
CLEMENTINES
HORSERADISH
JERUSALEM ARTICHOKES
KALE
KIWI FRUIT
KOHLRABI
LEEKS
ONIONS
PARSNIPS
PASSION FRUIT
PEARS
PERSIMMONS
PINEAPPLE
POMEGRANATES
POTATOES
RADISHES
ROCKET
SALSIFY
SHALLOTS
SPINACH
TURNIPS
ORANGE-PASSION SODA MAKES 2 LARGE DRINKS
4 passion fruit, or 1 small can of passion fruit pulp
or nectar
Juice from 2 large oranges
2 1/2 - 3 teaspoons sugar
4 cups soda water or seltzer
Ice cubes
Place passion fruit pulp in a bowl; add sugar & stir to
dissolve well. Stir in orange juice. Strain liquid into a
pitcher. Stir in soda water. Serve over ice.
4 passion fruit, or 1 small can of passion fruit pulp
or nectar
Juice from 2 large oranges
2 1/2 - 3 teaspoons sugar
4 cups soda water or seltzer
Ice cubes
Place passion fruit pulp in a bowl; add sugar & stir to
dissolve well. Stir in orange juice. Strain liquid into a
pitcher. Stir in soda water. Serve over ice.
PASSION FRUIT ICE CREAM
MAKES ABOUT 2 QUARTS
1 1/2 cups sugar
3 large eggs
3 cups heavy cream
1 1/4 cups thawed frozen
passion fruit pulp
MAKES ABOUT 2 QUARTS
1 1/2 cups sugar
3 large eggs
3 cups heavy cream
1 1/4 cups thawed frozen
passion fruit pulp
In bowl, whisk sugar with eggs well. In
a 3-quart pot, heat cream just until it
reaches a boil. In a small dish, put a
little of the egg mixture. Slowly add
hot cream to the egg mixture, whisking
constantly to help eggs from "cooking".
Pour custard into a pot; cook over
medium-low heat, stirring constantly,
a 3-quart pot, heat cream just until it
reaches a boil. In a small dish, put a
little of the egg mixture. Slowly add
hot cream to the egg mixture, whisking
constantly to help eggs from "cooking".
Pour custard into a pot; cook over
medium-low heat, stirring constantly,
until 170 degrees on a candy thermometer (do not boil). Pour through
a fine sieve into a clean bowl. Cool. Stir in passion fruit pulp. Cover
& refrigerate until chilled. Pour into an ice cream maker & freeze
according to manufacturer's directions. Pour into an airtight container
& freeze to ripen (harden).
a fine sieve into a clean bowl. Cool. Stir in passion fruit pulp. Cover
& refrigerate until chilled. Pour into an ice cream maker & freeze
according to manufacturer's directions. Pour into an airtight container
& freeze to ripen (harden).
Brought to you by the people
at Food Frenzie!
Nothing fancy...just good food!
at Food Frenzie!
Nothing fancy...just good food!
- Contact us at: admin@foodfrenzie.com
FEATURED MENU
OVEN-BBQ'D PORK CHOPS SERVES 4
1 tablespoon vegetable or olive oil
8 pork chops
1 small onion, chopped
1/2 teaspoon minced garlic
2 tablespoons vegetable or olive oil
1/2 cup water
3 tablespoons vinegar
1 cup chili sauce
2 tablespoons brown sugar
1/4 teaspoon dry mustard
2 drops hot pepper sauce
Dash black pepper
1 tablespoon vegetable or olive oil
8 pork chops
1 small onion, chopped
1/2 teaspoon minced garlic
2 tablespoons vegetable or olive oil
1/2 cup water
3 tablespoons vinegar
1 cup chili sauce
2 tablespoons brown sugar
1/4 teaspoon dry mustard
2 drops hot pepper sauce
Dash black pepper
Heat oven to 350 degrees.
In a large skillet, over medium-high heat,
heat 1 tablespoon
oil; add chops & brown on both sides.
Place chops in a
13 x 9" baking dish. Combine rest of
ingredients in a bowl & pour over the
chops in pan. Cover & place in oven.
Cook 40 minutes. Uncover & cook 10-20
minutes more, depending on thickness of
chops.
In a large skillet, over medium-high heat,
heat 1 tablespoon
oil; add chops & brown on both sides.
Place chops in a
13 x 9" baking dish. Combine rest of
ingredients in a bowl & pour over the
chops in pan. Cover & place in oven.
Cook 40 minutes. Uncover & cook 10-20
minutes more, depending on thickness of
chops.