Sweet Potato Pudding
4 medium sweet potatoes (about 2 lb. (908 g)
1 onion
6 eggs
1 tsp. (5 ml) salt
2 tsp. (10 ml) cinnamon
¼ tsp. (1.3 ml) nutmeg
¼ tsp. (1.3 ml) cloves
¾ cup (177 ml) brown sugar, packed
½ cup (120 ml) flour
½ tsp. (2.5 ml) baking powder
3 Tbsp. (45 ml) oil
Peel sweet potatoes and grate with the Coarse Grater (J.3). Empty
into a large mixing bowl. Grate onion using the Extra Fine Grater (J.5).
Add to sweet potatoes. Add eggs, spices and brown sugar, Mix
together well. Add flour and baking powder and mix well. Heat oil at
400°F (205°C ) in a 7 x 11" (178 x 280 mm) glass (Pyrex) baking
dish. When hot, pour in sweet potato mixture and sprinkle a few
drops of oil on top. Bake at 400°F (205°C ) about 1 hour until nicely
browned. Yields about 8-10 servings.
Ratatouille
3 cloves garlic
1 large onion
1 green pepper
1 cup (237 ml) mushrooms
3 unpeeled zucchini
1 eggplant, peeled
½ tsp. (2.5 ml) basil
1 tsp. (5 ml) oregano
Salt and pepper to taste
19 oz (562 ml) tin tomatoes
5½ oz (163 ml) tin tomato paste
Grate garlic with Fine Grater (J.4). Grate onion and green pepper with
Coarse Grater (J.3). Slice the mushrooms with the Thin Slicer (J.2).
Sauté garlic, onion, green pepper and mushrooms in oil on medium
heat until golden about 7 - 8 minutes. Cut zucchini and eggplant with
the Thick Slicer (J.1). Add to frypan and sauté 10 minutes longer,
stirring occasionally. Add the remaining ingredients, cover and
simmer for 30 minutes. Serve hot or cold. 6-8 servings.
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