8/3/2019 Pear Yam Salad

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 Pear Yam Salad 

2 pounds sweet potatoes (yams), peeled and cubed 3 fresh pears 2 tablespoons lemon juice 1/4 cup toasted pecans 1 cup chopped celery 

1/3 cup raisins 1/3 cup light mayonnaise 1 tablespoon honey 1/2 teaspoon ground ginger  Salt to taste 

1. In a saucepan, cook the yams for 8 to 10 minutes in boiling water justuntil tender. Do not overcook. Drain; set aside to cool. 

2. Core the pears and cut into chunks. Toss the pears with the lemon juiceand mix with the cooled yams in a large bowl. Add the pecans, celery

and raisins, mixing gently. 3. In a small bowl, mix together the mayonnaise, honey, ginger and salt.

Pour the dressing over the yam-pear mixture, mixing gently to coat thesalad. Serve immediately or refrigerate. 

Makes 8 servings. 

Sesame and soy flavored stir-fried beef round steak with vegetables andtoasted walnuts. 

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Sesame-Soy Beef Stir-Fry Marinade:3 tablespoons soy sauce2 teaspoons dark sesame oil 

1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick1 (16-ounce) package frozen stir-fry vegetable mixture2 teaspoons cornstarch dissolved in 1/3 cup water  

Hot cooked rice (optional)1/4 cup chopped toasted walnuts (optional) 

1. Combine marinade ingredients in medium bowl. Remove and reserve 2tablespoons. Stack beef steaks; cut lengthwise in half, then crosswise

into 1-inch wide strips. Add beef to remaining marinade; toss. 2. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of 

beef; stir-fry 1 minute or until outside surface of beef is no longer pink.(Do not overcook.) Remove. Repeat with remaining beef. 

3. Combine vegetables and 1/4 cup water in same skillet; cook over medium-high heat 4 to 5 minutes or until most of water is evaporatedand vegetables are hot, stirring occasionally. Combine cornstarchmixture and reserved marinade. Add to vegetables; cook and stir 1minute or until thickened and bubbly. Add beef; heat through. Serveover rice. Sprinkle with walnuts. 

Makes 4 servings. 

Nutrition information per serving: 277 calories; 29 g protein; 15 gcarbohydrate; 10 g fat; 1335 mg sodium; 69 mg cholesterol; 3.2 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 3.0 mg iron; 6.0 mg zinc. 

Recipe and photograph provided courtesy of the Beef Industry Council. 

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Pureed California raisins are the secret ingredient that makes these moist and

chocolaty cupcakes a wholesome treat. 

Happy Birthday Chocolate Cupcakes Cupcakes: 3/4 cup California raisins2 to 3 tablespoons hot water 1/2 cup fat-free sour cream1/4 cup softened heart healthy vegetable spread1 teaspoon vanilla extract1 cup granulated sugar 4 egg whites1 cup all-purpose flour  1/2 cup unsweetened cocoa powder 

1 1/2 teaspoons baking powder 1 teaspoon baking soda1/4 teaspoon salt 

Frosting: 1 3/4 cups powdered sugar - divided use1/4 cup softened heart healthy vegetable spread1/3 cup unsweetened cocoa powder 2 tablespoons fat-free half-and-half 1/2 teaspoon vanilla extract 

1. Preheat oven to 350°F (175°C) and line 12 muffin cups with cupcakepapers. Set aside. 

2. Combine raisins and hot water in food processor or blender; processuntil smooth. Beat raisin puree together with sour cream, spread andextract in a large bowl until light. Beat in sugar, then egg whites. Add dryingredients and beat until well mixed. Spoon into lined cups and bakefor 18 to 20 minutes or until a toothpick inserted in the center comes outclean. Let cool before frosting. 

3. For frosting, beat together 1 1/4 cups powdered sugar with remainingingredients until smooth; spread the top of each cupcake with a thinlayer. Stir remaining 1/2 cup powdered sugar together with a few dropsof half-and-half until thick and smooth. Drizzle a swirl on top of each

cupcake. 

Makes 12 cupcakes. 

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Prep time: 20 minutes

Cook time: 18 to 20 minutes 

Nutrition Facts (per serving): Calories 280 (24% from fat); Total Fat 8g (sat2.5g, mono 3g, poly 1g); Cholesterol 5mg; Protein 5g; Carbohydrates 50g;

Fiber 3g; Iron 2mg; Sodium 300mg; Calcium 33mg; 

Recipe and photograph provided courtesy of www.LoveYourRaisins.com;

through ARA Content.