Romance writing with "HHH" appeal: Heroics, Humor, & Heat

SWEET POTATO CASSEROLE

3 cups cooked & mashed sweet potatoes

2/3 cup light brown sugar

1/2 cup butter or margarine

1/3 cup evaporated milk

2 eggs, beaten

1 teaspoon vanilla extract

Topping:

1/3 cup melted butter or margarine

1 cup chopped pecans

3/4 cup dark brown sugar

1/2 cup all-purpose flour

Directions:

Mix together the first six ingredients and pour into a greased 9x13 inch backing dish (spreading so that it evenly covers the bottom). Then mix together the next four topping ingredients and spoon on top of the sweet potato mixture. Bake at 350 degrees F for 25 to 30 minutes. Enjoy!

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CRANBERRY NUT BREAD

2 cups all-purpose flour

3/4 cup light brown sugar

3/4 teaspoon salt

1 & 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup chopped cranberries

1/2 cup chopped nuts (walnuts, pecans, almonds, or a blend of all three)

1 tablespoon orange zest

1 egg

2 tablespoons vegetable oil

3/4 cup orange juice

Directions:

Preheat oven to 350 degrees F, and grease a 9x5 inch loaf pan. Then combine flour, sugar, salt, baking powder, and baking soda. Add cranberries and nuts and stir to coat with flour. Next combine eggs oil, orange juice and zest (grated orange peel). Add egg mixture to flour mixture and stir until just combined. Spoon the batter into the prepared pan and bake at 350 degrees for about 50 minutes, or until a toothpick (or knife) comes out clean. Allow bread to sit for 10 minutes before removing from pan. Let cool completely before slicing. Yum!

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HERB KOULIBAC

1 cup cooked rice

4 hard-boiled eggs, shelled & sliced

2 bunches scallions, thinly sliced

1/4 lb. mushrooms, sliced & lightly sautéed

6 tablespoons melted butter or margarine

2 tablespoons each: chopped fresh parsley, chives, chervil (or 2 teaspoons each dried)

salt & pepper to taste

1 & 1/2 lbs. pie dough, rolled into two 10x8" rectangles

1 beaten egg yolk

Directions:

Lightly toss first seven (7) ingredients together and spread over one of the pie crust rectangles, leaving the edges uncovered. Top with remaining crust and crimp the edges together (moisten first with water, if necessary, to make sure they stick). Brush top with beaten egg yolk and bake at 400 degrees F. for about 25 minutes. Serve hot with a creamy herb sauce or dressing of your choice.

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STUFFED EGGS

(an herby variation of the traditional "devilled eggs")

6 hard-boiled eggs, shelled & cut in half lengthwise

2 tablespoons sour cream

2 tablespoons chopped fresh chives (or 2 teaspoons dried)

1 tablespoon each: chopped fresh dill & tarragon (or 1 teaspoon each dried)

salt & pepper to taste

Directions:

Remove egg yolks, taking care not to damage the whites. Hand mash them with the sour cream and seasonings (don't use a blender or food-processor or the result will be too thin and smooth). Spoon the yolk mixture back into the whites and enjoy! (Best if served cold.)

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