Exhibit A, The Recipes

Item A1: Timbale of Sweet Potato and Pear

I created this dish as an evolution of my adaptation of my mom's original sweet potatoes recipe; she made hers with caned crushed pineapple and miniature marshmallows. My original whipped sweet potato adaptation is still available, but I think this one is far more elegant. My chef in class thought it was good, but "unusual". I think she meant "weird", but I like it!

2 sweet potatoes or yams, 3-4" in diameter
1 cup heavy cream
2 teaspoons vanilla extract
1/3 cup brown sugar, packed
2 tablespoons butter
1/2 tsp cinnamon, freshly ground if possible
2 whole cinnamon sticks
Pinch of freshly grated nutmeg
1-1/2 cups plus 2 tablespoons orange juice
1-1/2 cups water
1 tablespoon cornstarch
2 fresh Bosc pears, peeled and cored
Chopped pecans

Bake the sweet potatoes in a 350F oven for one hour. Carefully peel the potatoes, removing all traces of peel. Slice the sweet potatoes into 1/4" slices, reserving the largest diameter slices for the timbales, and reserving the rest for another use.

Combine 1-1/2 cups of the orange juice, the water, 1/4 cup of the brown sugar and the cinnamon sticks, and add the pears. Bring to a simmer and poach the pears for 20 minutes, or until tender. Slice the pears into 1/4" slices.
Mix the cream, vanilla, 1/4 cup brown sugar, ground cinnamon, nutmeg and butter; scald the mixture. Make a slurry with 2 tablespoons of orange juice and the cornstarch. Add to the cream mixture, combine thoroughly, and heat the mixture over very low heat, stirring constantly, until the mixture thickens. Do not boil, or the cream will break. When thickened, remove from heat.

Butter a sheet pan or baking dish, and using 3" ring molds if available, begin to build the timbales. Place 1 slice of potato at the bottom of the mold and cover with a thin layer of sauce. Top with a pear slice, using the smaller slices from near the stem to fill the hole left by the core. Spread more sauce, then sprinkle with chopped pecans. Add another slice of sweet potato, pressing slightly into the pecans to help stabilize the timbale. Add another slice of pear, sauce, then pecans. Top with one last slice of potato, then add a generous amount of sauce so that some of it drips down the sides of the timbale. Sprinkle top with brown sugar, and then top with more chopped pecans. Repeat for each serving.

Heat the timbales in a 350F oven for 10-15 minutes, or until heated through and the sugar is melted and glazed on top.

(This item originally appeared at: http://webcom.com/~gumbo/food/veg/sweetpot-timbale.html)

Item A2: Sweet Potato Bake

3 cups mashed sweet potatoes
2 tablespoons margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon salt
1 cup miniature marshmallows
3 cups Kellogg's ® Corn Flakes® cereal, crushed to 1 1/2 cups
2 tablespoons margarine, melted
Vegetable cooking spray
1. Combine sweet potatoes, 2 tablespoons softened margarine, orange peel and salt. Spread mixture in 1 quart casserole coated with cooking spray.
2. Arrange marshmallows over potatoes, pressing in slightly.
3. Combine Kellogg's ® Corn Flakes® cereal with melted margarine. Sprinkle over marshmallows.
4. Bake at 375°F about 30 minutes or until thoroughly heated.
(This item originally appeared at: http://www.kelloggs.com/kitchens/sides/sides_05.html)

Item A3:Glorified Rice

1 pk Lemon Jello
1 pt Water
1/4 C Nuts
3/4 C Pineapple, crushed
1/4 C Sugar
1 C Rice, cooked
3/4 C Small marshmallows
2 C Cool Whip
Dissolve Jello in boiling water.
Cool until it starts to thicken.
Add remaining ingredients, folding in Cool Whip last.
(This item originally appeared at: http://godzilla.eecs.berkeley.edu/recipes/rice/glorified1.html)

Item A4: 24 Hour Fruit Salad

1 cn Pitted Sweet Cherries
2 cn Pineapple Chunks in Juice
3 Oranges
1 C Mini Marshmallows
2 lg Eggs, beaten
2 tb Sugar
2 tb White Vinegar
2 tb Pineapple Juice, from chunks
1 tb Margarine or Butter
3/4 C Heavy Cream
Heat eggs, sugar, vinegar, pineapple juice, margarine, and salt just to boiling in a 1-quart saucepan over medium heat, stirring constantly; cool. Beat heavy cream in chilled bowl with electric mixer on high speed until stiff. Fold into chilled mixture.
Drain the cherries and pineapple. Cut the oranges into small chunks. Gently toss the prepared whipped cream dressing and the cherries, pineapples, oranges, and mini marshmallows in a large plastic or glass bowl. Cover and refrigerate at least 12 hours to blend flavors but no longer then 24 hours. Cover and refrigerate any remaining salad.
(This item originally appeared at: http://www.pazsaz.com/foodarc7.html)

Item A5: Salad with Little Marshmallows

1/3 bag of small marshmallows
1 large can chunk pineapple
1 large can fruit cocktail
Pineapple juice
1 egg
1 cup sugar
Heaping tablespoon flour
Mix together the egg, sugar and flour. Pour pineapple juice over the mixture. Boil until thick. Cool and then pour over fruit. Refrigerate overnight.
(This item originally appeared at: http://starweb.infi.net/columns/anderson/ca051596.htm)

Items A6-A8: Cabbage Slaw with Fruit

Grate cabbage, mix in chuck pineapple and miniature marshmallows, any amount to your taste. Mix in salad dressing until creamy.
Source: Virgina McDowell. Jefferson City, Mo. 1958.
Cheddar Cheese Jello Salad
1 large box Jello, cherry
1 can crushed pineapple, drained save some juice
1 pkg. miniature marshmallows
1 large pkg. whip cream
1 cup Cheddar cheese grated, finely
Mix Jello as usual and add crushed pineapple.
Let set for 30 minutes when almost set add and mix in marshmallows, and then let set fully.
Before serving top with whip cream and cheese.
Source: Virgina McDowell. Jefferson City, Mo. 1967.

Five Cup Salad
1 cup small marshmallows
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup white grapes
1 cup sour cream
Mix and set in refrigerator 1 hour before serving.
Source: Judy McDowell. Jefferson City, Mo. 1967.
(This item originally appeared at: http://www.netins.net/showcase/medea/sala.html)

Item A9: Simple Salad

Submitted by: skibunny
1 can crushed pineapple, drained
1- 9oz cool whip
1 can cherry pie filling
1/2 small package mini-marshmallows
1 can eagle brand milk
Mix all together. Place in 9 x 13" pan and refrigerate

Item A10: Twenty-Four Fruit Salad

Submitted by: Okie
2 eggs, beaten
4 tablespoons white vinegar
4 tablespoons white sugar
2 tablespoons butter
2 cups pineapple tidbits
2 cans mandarin oranges
2 cups white cherries or green grapes cut in half
2 cups small marshmallows (multicolored or white ones)
1 cup whipping cream (whipped)
Cook the eggs, white vinegar, white sugar, and butter over low heat stirring constantly until thick and smooth. Remove from heat and cool.
When cold, fold in whipped cream and drained fruit.
Put in refrigerator for 24 hours.
Substitutions : you can vary this with nuts or red cherries. The cooked base can also be replaced with lemon instant pudding.
(This item originally appeared at: http://www.srv.net/~30plus/dish/cake.htm)

Item A11: Yogurt Ambrosia

1 20 oz. can pineapple chunks (in natural juice)
1 11 oz. can mandarin oranges
3/4 c. non-fat fruit yogurt (any flavor)
1/3 c. miniature marshmallows
1 tbsp. shredded coconut
1 tsp. chopped pecans
6 maraschino cherries (cut in half)
Drain pineapple and mandarin oranges. Combine with non-fat yogurt. Add marshmallows and toss well. Sprinkle evenly with coconut and pecans. Refrigerate overnight.
Divide evenly into six servings. Top each serving with two cherry halves.
Recipe taken from The Best of Hearty Cooking by Diana Helfand.
(This item originally appeared at: http://naio.kcc.hawaii.edu/BOSP/kapio/NOV_14_95/RecipesP10.html)