Tsimmes Recipes

Mango Carrot Dick And Harry's Restaurant, Atlanta, Georgia 6 carrots, peeled 1 medium sweet potato, peeled and parboiled 1 mango, peeled 2 to 3 oz. orange juice 2 to 3 tsp. honey 2 tablespoons butter or margarine 2 tablespoons brown sugar Cut carrots, mango and potato into 1/2" slices. Arrange in a shallow baking dish. In separate bowl, combine remaining ingredients, pour over vegetables and mangos, and cover with foil. Bake at 350°F for 30 minutes, then uncover and bake another 10 minutes. Serves: 4

Meat, Sweet Potato, Carrot, and Dried Fruit Casseroles: Classic to Contemporary by Nina Graybill & Maxine Rapoport 3 pounds beef stew meat, trimmed of fat and left in large pieces 3 tablespoons olive oil 1 cup onions, corsely chopped 1 1/2 cups hot water 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 bay leaf 6 carrots, peeled and cut into 1-inch pieces 2 medium sweet potatoes, peeled and cut into large cubes 1/2 pound pitted prunes 1/2 pounds dried apricots 1/4 cup honey 2 tablespoons lemon juice Juice of 1/2 orange 1 4-inch piece cinnamon stick, or 1 teaspoon ground cinnamon 1 teaspoon thyme Heat oil in 4- or 5-quart Dutch oven, add stew meat in small batches and brown well. Set browned meat aside, add onions, and saute until almost brown. Return meat to pot, add water, salt, pepper, and bay leaf. Bring to a boil. Cover tightly, place in preheated 350°F oven, and cook 1 hour. Reduce heat to 325°F. Stir remaining ingredients into the meat. Cover and continue baking for 2 hours. After first hour add some hot water or beef broth if casserole seems to be drying out. Serves: 6

Stuffed in Chilis Jewish Cooking in America by Joan Nathan 3/4 pound pitted prunes 6 medium peeled carrot, cut into chunks 3 medium sweet potato, peeled and diced 6 tablespoons honey 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 tablespoon lemon juice 1/4 cup orange juice 2 tablespoons chopped fresh coriander 12 Anaheim chili peppers Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish. Cover and bake in a preheated 250°F oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool. Using a fork or a potato masher, mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead. Place the chilies on a cookie sheet in a preheated 450°F oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic bag or paper bag and leave until cool. Peel off the skin. With a sharp knife, make a slit from the bottom of the stem to the point of each chili. Gently scrape out the seeds and rinse the inside of the chili. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling. Bake in a preheated 350°F oven for 10-15 minutes. Serves: 10

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