1998 top-rated recipes

Southern Living, Jan 1999 by Adams, Kaye Mabry

Thirty-eightthat's the number of recipes that received our top rating last year. That is the highest number in my 14 years of taste testing (and extra nibbling).

Want to taste the rest of 1998's best? For a copy of all 38 top-rated recipes, send a self-addressed, stamped, business-size envelope to Year's Best Recipes Editor, Southern Living, PO. Box 523, Birmingham, AL 35201.

APPLESAUCE PIE

A filling of luscious homemade applesauce cooks on the stovetop using only 3 ingredients.

10 large Granny Smith apples, peeled and chopped

1 large lemon, sliced and seeded

2 1/2 cups sugar

3 tablespoons butter or margarine

1 teaspoon vanilla extract

1 (15-ounce) package refrigerated piecrusts

Spiced Ice Cream

COOK first 3 ingredients in a Dutch oven over medium heat, stirring often, 35 minutes or until thickened. Remove from heat. Discard lemon slices. Stir in butter and vanilla. Cool. FIT 1 piecrust into a 9-inch pieplate according to package directions. Pour in applesauce mixture.

ROLL remaining piecrust to press out fold lines; cut into 1/2-inch strips. Reserve 4 strips. Arrange remaining strips in a lattice design over applesauce filling; fold edges under, and crimp.

CUT reserved pastry strips in half lengthwise. Lay halves side by side, and twist; arrange around inner edge of pie to form a border.

BAKE on lowest oven rack at 425deg for 30 to 35 minutes or until golden brown, shielding with aluminum foil to prevent excessive browning, if necessary. Serve with Spiced Ice Cream, if desired. Yield: 1 (9-inch) pie.

SPICED ICE CREAM:

2 pints vanilla ice cream, softened

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

STIR together all ingredients; freeze. Yield: 2 pints.

SAUSAGE-FILLED CREPES

1 pound ground pork sausage

1 small onion, diced

2 cups (8 ounces) shredded Cheddar cheese, divided

1 (3-ounce) package cream cheese

1/2 teaspoon dried marjoram Crepes

1/2 cup sour cream

1/4 cup butter or margarine, softened

4 cup chopped fresh parsley

Sliced tomato

COOK sausage and onion in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain well. Return sausage to skillet; add 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.

SPOON 3 tablespoons filling down center of each Crepe.

ROLL up, and place, seam side down, in a lightly greased 13- x 9inch baking dish.

BAKE, covered, at 350o for 15 minutes. Stir together sour cream and butter; spoon over crepes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley. Serve with sliced tomato. Yield: 6 to 8 servings.

NOTE: Crepes may be assembled and frozen. When ready to serve, let stand 30 minutes at room temperature. Bake, covered, at 3500 for 40 minutes. Proceed with sour cream, butter, parsley, and cheese.

CREPES:

3 large eggs

1 cup milk

1 tablespoon vegetable oil

1 cup all-purpose flour

1/2 teaspoon salt

Melted butter

BEAT first 3 ingredients at medium speed with an electric mixer until blended. Gradually add flour and salt, beating until smooth. Cover and chill 1 hour.

COAT bottom of a 7-inch nonstick skillet with melted butter; place skillet over medium heat until hot. POUR 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.

COOK 1 minute or until crepe can be shaken loose from skillet. Turn crepe over, and cook about 30 seconds. Place on a dish towel to cool. Repeat procedure with remaining batter. Stack crepes between sheets of wax paper. Yield: 12 crepes. Beth Ann Stein

Apple Valley, Minnesota

CORN FLAN

The secret to this delectable flan is straining the mixture before baking.

4 cups fresh com kernels (8 ears)

1 cups half-and-half

6 large eggs

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 (1.2-ounce) envelopes demi-glace sauce mix

1 cup chopped fresh Italian parsley

1/3 cup olive oil

PROCESS corn in a blender until smooth, stopping to scrape down sides. Add half-and-half and next 3 ingredients; process until smooth. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Pour mixture into 8 (6ounce) buttered custard cups or ramekins. Place cups in a 13- x 9inch baking dish. Add hot water to dish to a depth of 1 inch.

BAKE at 3500 for 25 minutes or until set. Remove custards from water, and cool 5 minutes on a wire rack. Invert onto plates.

PREPARE demi-glace sauce according to package directions.

PROCESS parsley and oil in blender until smooth. Serve demiglace sauce and parsley oil with flan.

Yield: 8 servings. Executive chef Rick Small Keswick Hall, Virginia

NOTE: For testing purposes only, we used Knorr brand demi-glace sauce mix.

CARROT SOUFFLE 1 1/2 pounds carrots, sliced

1/2 cup butter or margarine

3 large eggs

4 cup all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 cups sugar

4 teaspoon ground cinnamon

COOK carrot in boiling water to cover 20 to 25 minutes or until tender; drain.

PROCESS carrot and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Spoon into a lightly greased 1 /2-quart souffle dish.

BAKE at 3500 for 1 hour and 10 minutes or until souffle is set. Yield: 6 servings. Kathy Johns Sulphur, Louisiana