Frying Up Some Heaven

Because Carrie loves me - she let me put her recipes here. You might even call her a CONTRIBUTOR. Sounds funny when it refers to this little neglected food blog. But not any more. There are some good eats comin' your way. Carrie and her granny are gonna see to it that we share their Kansas home cookin' with the world, baby.

Added bonus: She's really hilarious.

Read on...

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I'm not much of a food blogger, but I'm all for making this blog as random as possible in spite of all the sage advice from "expert bloggers" that one's blog should have a theme. Well, to them I say, "I have a theme. It's wrangling. Mostly gremlins, but sometimes food needs wrangling."

And speaking of wrangling food, what do you do when you are sick of homegrown tomatoes? It happens. Since I am not a die hard tomato lover, there comes a point in the growing season that I've had enough. Then I start to pawn them off on whoever will take them.

Then I remember that one recipe I get the pleasure of making once a year. Fried Green Tomatoes. You either love them or hate them. As a youngster, I hated them. Now? Oh my.



And I wanted to share that goodness with you. Just in case you love them. Or think you might. So if you have any tomatoes growing out in the yard, go grab some firm green ones. Or if you have a neighbor growing some, go take them. But wait until it's dark because they might have a bow staff with your name on it.

Better yet, just ask permission. And let's discover how to get this little piece of heaven to fry nice and golden in our skillets!



I'm going to assume you are literate, unless you're my sister, Kristi and only come here to look at my pictures. (Hi Kristi) Just joking. She knows how to read, she just refuses to. Anyway, this recipe is super easy, so I won't go into mind numbing detail on every step. Just take a peek at it and follow along. I used this one.



Besides green tomatoes, you'll need some other random stuff. It's on the recipe. And yes, you have to have colorful plates for each ingredient. A CD of bluegrass or Lynrd Skynrd is also helpful for that Southern mood while you cook.



If you're in a hurry, remember that after you slice these, they need to be sprinkled with salt and pepper. Then they need to sit for 15 minutes. The purpose is so they can sweat. Mmmm, sweaty tomatoes.



While those are sweating to the oldies, I want to reveal my secret ingredient. It's not on the recipe that I linked to. What goes better with tomatoes than bacon, I want to know? Genius.



Ok, now we've got some sweaty tomatoes. Don't be grossed out by this. All that will fry out.



Then you're going to take each slice through the steps per the recipe. Milk first.



Then flour.



Then eggs.



Then bread crumbs. Or corn meal. Whatever.



Then fry them. IN OLIVE OIL. If you want to eat a lot of these relatively guilt free, use olive oil. Not shortening or even vegetable oil. Olive oil is good for you! And while the first side fries, sprinkle your bacon bits on the top so that when the uncooked side gets kind of mushy, they will adhere to the breading.

Then when you flip them over, that whole side will be brown and bacony. Oh my goodness. Bacon!



When they're done, they should look like this.



And you have to eat them right away! No reheating allowed or recommended. Let me know how it goes if you give this a try. But hurry. Green tomatoes are not around for much longer!

P.S. Did you like my food tutorial? I can do more. It was fun! Or should I just stick to wrangling gremlins? Be honest. I can take it. But watch your back.

Fried Green Tomatoes (Mmmm Good)

Aren't they pretty? Just like my new blog design. Yes, go ahead and say it. You love it, don't you?

If you don't live in Texas, chances are you may not have any green tomatoes handy. I'm not known for my timely recipes around here. In fact, I'm not known for even posting monthly. But all that is about to change, folks. So here's a delicious recipe for you (by Carrie) and a promise that I'll be ever more present with the recipe production over here. After all - I'm being forced to get more domestic by this dratted economy. So I'm sure to be spending more time in the kitchen and finding more recipes that need to be added to my 'collection'.

The following recipe is one I snatched up from The Gremlin Wrangler in a pinch. I had over 40 green tomatoes and didn't want to waste them. Her photos and tips were the bomb. Even mom (who helped fry them) was impressed.

Be sure to let Carrie (who's getting all 'I'm not going to blog any more cuz I'm in a funk' on us today) know that you love her when you try her recipe. The sooner the better. We need to prevent her from taking herself and her comfort food recipes away from the blogosphere.

And CARRIE: If you are listening. I'll come and find you if you take your blog down and erase this recipe. You better leave this one up. There are a lot of people down here in the South that take fried green tomatoes pretty seriously. I'm just sayin'.



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Chicken Tacos, Refried Blackbeans, and Cilantro-Lime Rice (with Guac & Chips)

This is a great Southwest flavored meal that is healthier than beef tacos and lighter as well. It makes a super dinner for guests, also (they will think you went to a LOT of trouble and it really isn't that hard to make). My husband loves taco night, and this was an interesting twist on a family favorite that we are sure to repeat often! Who needs to pay to eat out when you can eat like this at home?!

This recipe is for a family of 4. Increase the measurements if you have older children that eat like adults (mine are 11 and 9 right now), or if you have more than 4 to feed!

INGREDIENTS FOR PABLANO-CORN SALSA
1/4 cup frozen corn
1 roasted pablano pepper (instructions on roasting below)
Julienned red onion (about 1/4-1/2 of an extra-large red onion)
Butter or Olive Oil
Garlic (1-2 cloves minced)
Salt (to taste)
Mexican Oregano (1/4 tsp)
Green Jalapeño Tabasco
dash of pepper

INGREDIENTS FOR CHICKEN TACOS
2-4 large chicken breasts (depending on how much meat your family eats)
Hungarian Hot Paprika (1/4 tsp - sprinkled evenly)
Lemon Pepper (1/4 tsp)
Ground Coriander (1/2 tsp)
Cilantro (chopped leaves)
Corn Tortillas
on the side - lettuce and sour cream

INGREDIENTS FOR CILANTRO LIME RICE (inspired by Chipotle)
1 cup Basmati Rice
3 tbsp butter (1 for cooking with, the other 2 for tossing in to coat afterwards)
Lime Juice (about 1/4 cup)
1.5 cups water
Cilantro (1/4 cup chopped leaves)
Salt (to taste)

INGREDIENTS FOR REFRIED BLACKBEANS
Can of refried blackbeans
1-2 tsp. water
3-4 tblsp. milk
Ground coriander (about 1/2 tsp)
Salt (to taste)
Pepper to taste
Dash of Green Tabasco to taste

GUACAMOLE
2 large Avocados
1.5 tbsp salt
1 tsp ground coriander
1/4 cup lime juice
1/4 cup chopped fresh cilantro leaves
1/8 cup chopped red onion
1/2 to 1 finely chopped (& seeded) serrano pepper if you like it spicy (we do)
corn chips for dipping

FOR SERVING AT THE TABLE
bowl of corn, pablano, onion salsa
bowl of sour cream
bowl of chopped/shredded fresh lettuce
Green Tabasco
hot covered plate of tortillas
bowl of cooked, seasoned chicken
bowl of guac
bowl of chips
hot plate and pot of rice
hot plate and pot of beans
serving utinsils
place setting for 4
iced tea for 4


STEPS FOR PREP:
1. Broil/roast your pablano pepper. Turn the oven on broil and place cleaned pablano pepper on a flat cookie sheet 2 inches from the burner for a few minutes - turning it as it browns - then set it inside in a sealable tupperware bowl to enhance the flavor while you prepare the rest of the meal.

2. Start your rice. Place all the ingredients except 2 tblsp of the butter and the cilantro in a pan with a tight-fitting lid. Bring to a boil and stir once. Place the lid on the pan and turn the stove to just above simmer for exactly 15 minutes. [note: Basmati rice is the best and easiest to cook with - always timely perfection and hardly EVER disappoints you by the way it turns out. It also has a delicious and unique flavor. I would not substitute it. If you have trouble finding it, check your local Indian/Asian/Mid Eastern markets. They usually sell it cheaper, also!]

3. Start your beans. Place all the ingredients in a small pan with a lid. Blend well and cook over low heat until the meal is done. If the beans begin to get crisp around the edges of the pan, simply stir and lower the heat.

4. Start the sautéed onion, corn and pablano salsa. Cut your onion and peppers. Heat a skillet with butter or oil. Add your veggies (corn, onion, pablano peppers) and garlic to the skillet and sauté to desired consistancy (I like mine a bit browned or burnt at tips). As you sauté, add spices (salt, Mexican oregano, green Tabasco, pepper). When done, set aside in small glass bowl on the table.

5. Start your chicken. Re-use the same pan you cooked the peppers in. Cut excess fat off breasts and use meat scissors to cut into bite-sized strips (about 1 inch), perfect for filling small corn-tortilla tacos. You can cut it directly above a heated pan that has a little butter or olive oil in it to prevent sticking. As the pieces sizzle, add your seasonings. When browned and completely cooked, place chicken in a small bowl with a lid to keep warm.

6. Fluff your rice. When rice timer goes off, open the lid, fluff the rice with a fork, turn off the heat, and re-cover until you are ready to eat.

7. Have your husband or an older kiddo make the guacamole. Mash together all ingredients and set in a small glass bowl on the table with a bag of extra-thin restaurant style corn chips.

8. Fry your tortillas. Spread each corn tortilla with butter on each side and fry on medium high until soft and slightly browned (not hard or crispy). Place each tortilla in a tortilla warmer or other dish that has a lid to prevent the warmth from escaping. Any leftover tortillas can be used in Migas the next morning!

9. Have the kids set the table. Fill iced tea glasses while they work.

10. Put the rice, beans, chicken, and other items in the "For Serving at the Table" list above on the table. Enjoy your chicken taco meal!


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Technorati Tags: Corn, Tacos, Meal, Recipe, Cooking, Chicken, Eat, Mexican, pablano pepper, rice, side dish

Corn Salad

Corn salad is such a nondiscript name. It just doesn't do this addictive dish justice. I could sit down with a bowl of this stuff and not come up for air until it was gone. Every kernel, baby. Gone.

There are friends of mine (and family members) that have been begging me for this recipe. And it all started with Nana, so I have to give her credit where it is due. She brought it over to our house one day and it has all been history since then. I make it for potlucks, family dinners, as a side-salad for taco night, and just to snack on. It truly is a wonderful and healthy (mostly) dish!

INGREDIENTS
(you can half the ingredients if you use a smaller bag of corn)
1 large bag of frozen corn - thawed
1 bag of chili frito corn chips
Mayo or Miracle Whip to taste (about 2-4 tablespoons)
1/2 red and 1/2 green bell pepper (or one of either that you prefer) - chopped
1/2 large red onion (some call them purple) - chopped
1/2 of a 1 lb. bag of sharp cheddar grated cheese
season with salt and pepper

INSTRUCTIONS
Mix all ingredients (except corn chips) together and chill. Start with a large tablespoon of mayo and taste as you go. I probably use two large heaping spoonfuls - depending on the amount of corn and veggies. The aim is to coat, not drown it!

Add corn chips to individual servings, crunched up and mixed in. The chili cheese flavor of the chips adds the zap and crunch the dish needs to be addictive... but they will WILT and get soggy if you put them in prior to eating. Keep the bag handy so you can add chips to your leftovers, too. If there are any, that is!

It doesn't sound magic, does it? But it is. You won't be able to put the spoon down after tasting it the first time. Go ahead. Make it - I dare you to resist.


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Technorati Tags: Corn, Snack, Salad, Potluck, Cooking, Food, Eat, American, bell pepper, party food, side dish

Southwest Migas Breakfast

Quick and easy, Migas are a super way to use up last night's taco leftovers. Fry them up with 2 eggs 'omelet style' and leave a dollop of sour cream, salsa, and guacamole on the side for dipping each delicious bite! Your mouth will thank you.

Here below are the ingredients for my own original Southwest Migas in the above photograph (but you can change it up to suit your own taste). Migas (a Texas favorite) are meant to use up leftover tortillas and are as unique as you are - never the same twice!

INGREDIENTS
Leftover corn, roasted pablano, and red onion salsa from last night's chicken tacos
Leftover cut cilantro from last night's chicken tacos
2 Leftover corn tortillas from last night's tacos (cut into small strips)
2 scrambled eggs
2 tblsp butter
salt
Hungarian hot paprika to taste
Leftover salsa from breakfast tacos out at our favorite restaurant
Leftover sour cream from last night's tacos
Leftover guacamole from dinner last night

See what I mean? The only thing new to the meal was the eggs and spices!

INSTRUCTIONS
Scramble the eggs in a small bowl, heat the skillet to medium high, melt the butter and pour the eggs on - flat across the pan. While still wet, toss in your leftover veggies and tortilla strips. Season the Migas with salt and hot paprika (and pepper if you want). You can use more seasoning if your veggies are fresh (mine already had seasoning from last night's taco meal). Flip when browned on the bottom. Curve over in half-circle when done and place on plate with dipping sauces. Serve with refried beans (if you have them leftover, too), fruit and tea. MMMMMmmmm! A Tex-Mex breakfast. The best way to start your day.


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Technorati Tags: Migas, Breakfast, Eggs, Texas, Cooking, Food, Life, Mexican, Cilantro, Leftovers, Frugal

Asparagus and Eggs with Mornay Sauce

I can't remember what magazine this came from, but it was well over 8 years ago when I found this recipe and I've been carrying it around forever. I finally made it last week and fell in love! With fresh veggies abounding in the grocery stores, this will be a wonderfully healthy complement to almost any meal. The sauce is so good you could drink it! If you have any lactose intolerant folks in your family, you might want to have them avoid this cheesy, creamy sauce. The rest of you can fight over it!

INGREDIENTS
1 bag frozen asparagus or 1.5 lbs. fresh
Mornay Sauce (below)
4 hard boiled eggs, cut in fourths

MORNAY SAUCE INGREDIENTS
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
dash of ground nutmeg (mmm! I love nutmeg!)
1 1/4 cups of 2% milk
3/4 cup grated Gruyeres cheese (this is the key element)
1/4 cup grated Parmesan cheese (use the expensive kind - it melts better)

INSTRUCTIONS
Lay your asparagus in a foil-lined baking dish and cover it with foil. Bake it for about 20 minutes on 400 degrees or until tender to your liking. Prepare Mornay sauce and boil your eggs as you wait.

Heat butter in saucepan over low heat until melted. Stir in your flour, nutmeg, and salt. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat and stir in milk. heat to boiling over medium heat and whisk constantly. Boil and stir for a minute or two. Add cheeses; stir until melted. Sauce should thicken. May take more time depending on your stove and the type of flour you use.

Remove foil from asparagus and set aside after it is tender. Remove, cool, peel and slice boiled eggs and set aside.

Set oven to broil and let it heat while you prepare asparagus in baking dish. Arrange sliced eggs in and around asparagus. Pour sauce over eggs and asparagus, using every drop. Broil uncovered for 3 to 4 minutes so that cheese browns on top. Serve hot (don't forget the cutting knife for each dinner guest).


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Technorati Tags: Asparagus, Side Dish, Cooking, Veggies, Eat, Food, American, Recipes, Eggs

Green Bean Casserole Anyone?

I've shared my green bean recipe before (well, actually it is Richard's recipe to begin with). My husband hates the traditional GBC (Green Bean Casserole), but my mother LOVES it. We make the old fashioned kind AND a few varieties around here. I enjoyed this post during the holidays at Blog Her. I know it is really belated, but I had it in draft mode in here and forgot about it until Spring. I love green beans in the summer months, too - so here are a few really early recipes for next Thanksgiving OR a few somewhat early recipes for this summer's green bean crop! Whatever floats your boat.


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Technorati Tags: Green Beans, Side Dish, Cooking, Veggies, Eat, Food, American, Recipes, Casserole

Chilied Corn

I can't take credit for this one, but I certainly wanted to keep a copy of it here lest it should disappear from the net one day. I absolutely love this corn (spicy foods are my language). If you have some spice wimps in your house, go easy on some of these spices and peppers! The flavor is wonderful. What a great way to spice up your corn for Mexican-food night! Now we don't always have to eat beans and rice with every Mexican meal.

INGREDIENTS:

• 16 oz bag of frozen corn -or- 2 cans, drained
• 1 small can of roasted red chiles, finely diced
• 1/4 teaspoon cumin
• 1 teaspoon chile powder
• 1 teaspoon serrano chile, finely diced
• 1 tablespoon oil
• salt to taste

PREPARATION:

Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.

* My note: You can also add some cheese and milk to lighten the spice up and make it more like a casserole. I knew a BBQ place in Houston, TX that served a corn mixture like this with a tad of milky cream and cheese in it. It was delicious!


Original recipe from About.com


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BBQ Chicken with Cabbage Pear Slaw

This one is from a magazine (Family Circle - April 2007, page 124). It is a springish-summerish type meal. It is a really quick and easy dinner if you are in a hurry. I love red cabbage, so I enjoyed it. You can use any type of pear. We used Asian pears. We also made twiced baked potatoes with this. I'll try and get that recipe up tomorrow if I have time. Enjoy!

Makes 4 Servings
Prep 15 minutes
REFRIGERATE 2 hours
Bake 450°F for 30 min.

Ingredients
3 tablespoons light mayo
2 tablespoons milk
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon celery seeds
1 tablespoon plus 1/4 cup of BBQ sauce
1 bag (8 oz) shredded red cabbage (or small head chopped - about 4 cups)
1 bag (8 oz) shredded carrot (about 3 cups - chop how you prefer)
2 large pears (1 lb.) cored and cut in thin strips
4 boneless, skinless chicken breast halves (1.25 lbs)
1/4 teaspoon black pepper

Instructions
1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of BBQ sauce.
2. In a bowl, mix cabbage, carrots and pears. Top with mayo mixture. Toss and coat. Cover and refrigerate at least two hours.
3. Heat oven to 450°F. Place chicken breasts on a rack over a baking sheet. Remove 2 tablespoons of BBQ sauce into a bowl and use a basting brush to brush it generously on your chicken breasts (covering all sides). Sprinkle with remaining 1/2 teaspoon of salt and pepper. Bake at 450°F for 30 minutes or until internal temp of chicken registers 155°F on an instant read thermometer. Remove from oven and spoon reserved BBQ sauce over chicken. Serve with 1 1/2 cups slaw per person.


Technorati Tags: delicious, vegetarian, salad, side dish, lunch, food, dinner, cabbage, veggies, chicken, recipes, relish, vegetable, BBQ, cooking, healthy, quick meals

Quick Red Cabbage for the Cabbage Junkie

Want to know what I ate for dinner tonight? RED CABBAGE. Cooked to perfection. Nothing else. I had a half of a head of it in the fridge, looking so sad and lonely... so I went online and found an AMAZING FOOD BLOG with this wonderful recipe. I scanned her comments section and gathered up a few tips from the readers as well. Below is my tweaked version of The Recipe.

Now I know I have some Polish in me somewhere. Or is that Austrian? Or German? My husband is 1/2 Czech and his family jokes that I am more Slavic than he is. Maybe they are right? Just hand over the cabbage and nobody gets hurt!

Quick Red Cabbage for the Cabbage Junkie
...tweaked from "Sweet and Sour Red Cabbage" by Elise Bauer (and readers)

1/8 cup (1/4 stick) butter
1/2 red cabbage head, thinly sliced (about 6 cups)
2.5 Tbsp brown sugar
1/4 cup balsamic vinegar
1 clove garlic minced or finely chopped
salt and pepper to taste

Melt the butter in a large pot over medium-high heat. Add cabbage and sauté until slightly wilted, about 3 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to low; simmer until cabbage is tender, stirring often, about 5-10 minutes. Season to taste with salt and pepper.

Serves 1 cabbage-freak-who's-eating-nothing-else-for-dinner (or 4 small-sized side-servings). You be the judge.

P.S. I love you Elise! So do my kids (who didn't have to eat any of it except for one bite... you see, you saved them from eating that "nasty-looking red stuff" because Mommy liked it too much to share).


Technorati Tags: delicious, vegetarian, salad, side dish, lunch, food, dinner, cabbage, veggies, blog+links, recipes, relish, vegetable, yummy, cooking, healthy

The BEST Baked Green Beans with Bacon

Here's another recent discovery of mine (from a regional Texas cookbook). It seems a little lady named Marion in the city of Lohn, TX really knows how to cook up some green beans! A sweet lady that I used to help with her cats gave me this cook book and it has been a treasured addition to my multitudes (most are gathering dust, to my dismay). I tend to get stuck on a few good recipes and move pretty slowly through 'uncharted waters' (new recipes). At least once a week, I like to make something entirely different and new to our taste buds. This week's experiment was baked green beans. I'm happy to say that it is as good (or better - depending on your taste) as my fried green bean casserole. I absolutely loved the sweet, buttery flavor... but the BACON is what MADE the dish!

We ate this delicious side dish with burger patties and baked (frozen) fries. Not exactly your 'New Years Resolution' meal... but the kids voted it their favorite meal of all time (and asked that I make it once a week). So, even if I gained a pound, at least the natives are happy!

Ingredients

frozen green beans (can used canned in a pinch, but I won't vouch for the flavor)
garlic salt
pepper
1/3 cup butter (I used a little less)
1/3 cup brown sugar (I used a little less)
about 4-5 bacon strips (I used turkey bacon)

Instructions

Lightly spray/grease a flat baking pan with at least 1.5 inch sides (to prevent dripping). Lay enough frozen green beans to cover the bottom of your pan ~ not too thick of a layer of beans, because you want them to cook through evenly and get some of the sauce on them. The larger your pan, the more beans can cover the bottom surface (you judge how many you want to make and alter the other ingredients accordingly). This recipe is for about four people to have a nice sized helping. Sprinkle your beans with a little garlic salt and pepper (however much you like). If you really love garlic, you might consider mixing some fresh mashed garlic or minced canned garlic into the sauce... but you don't have to because this has such a lovely flavor - even without added garlic! Melt your butter in a glass measuring cup and stir your brown sugar into it until well-blended. Pour mixture over your beans evenly. Layer bacon strips (turkey bacon is our choice here) over the top of the beans. Cook in the oven on about 350-75 (depending on your oven and altitude) for about 30 minutes (or until bacon is to desired crispness). We like our bacon really well done, but I had to pull the beans out a bit before my bacon got crunchy enough. Because I was using TURKEY bacon, it tasted great and I was not worried about eating soggy fat. Yuck!

I just looove these beans! Enjoy!


Technorati Tags: delicious, burger, side dish, vegetables, lunch, food, dinner, American Food, kids, yummy, recipes, cheap meal, frugal, children, cooking, green beans

Broccoli-Cauliflower Salad

I made this the other night and it was really good. There are so many variations of this recipe that you could really experiment your heart out. Use my recipe as a springboard for your own perfect broccoli-cauliflower salad. There are plenty of ingredients I used that you could tweak or leave out entirely. This is a really pretty dish for pot-luck suppers or to go along side meat and potatoes. Enjoy!

Ingredients
1 bunch broccoli
1 head cauliflower
8 slices VERY crisp bacon (pork or turkey)
1 clove garlic
1/2 tsp garlic salt
1/4 cup toasted almonds or pecans (optional)
1/2 cup thinly sliced red onion
1-2 cups mayo or miracle whip
2 tablespoons red wine or balsamic vinegar
chopped chives or green onion (to taste)
1 tablespoon maple syrup or sugar or brown sugar
1/4 cup thinly sliced or grated carrot
1 tablespoon Dijon mustard (optional)
2 diced boiled eggs (or just whites)
shredded cheddar cheese (optional - to taste)

Instructions
Mix all wet mayo or miracle whip with vinegar, mustard, sugar or syrup, garlic salt and garlic. Blend well and set aside. Chop and mix all vegetables (broccoli, cauliflower, red onion, green onion or chives, and carrot). Toast nuts and set aside. Bake bacon and set aside. Boil eggs, remove shell and chop. Keep bacon, nuts, cheese, chopped eggs, dressing (wet mixture) and veggies separate until ready to serve. Mix all ingredients together when you are ready to eat it, toss to coat well and serve.

Warning: The bacon and nuts will go soft if you put them in and leave them in the refrigerator overnight!


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Thanksgiving Meal Menu with Recipes

This is last year's Thanksgiving Menu that I cooked for our family of four. For the first time in my life, I had to make the entire meal myself - no potluck family get-together! It was a lot of work, but worth every bite. These recipes were gathered from various places. Credit is given where it is due.

I thought I would share these recipes in time for Thanksgiving (well, almost in time). I'll be making the sweet potato casserole this year (tomorrow night I will mix it up and I'll bake it Thanksgiving morning before we leave for lunch with friends). I'm excited that I don't have to do the rest of the work this year. I have a few parties to cook for other days before the holidays, so I am glad for a break on the big meals. We will be in Texas with family at Christmas time, Lord willing (and I'll have to refrain from stuffing myself until I pop). We come from a long line of Texas master-chefs on all FOUR sides of our family. This year we're making pumpkin pie cheesecake for a friend who can't eat nuts (even though our favorite is actually pecan pie). I'll share that recipe some time soon! If you can't live without it before Thanksgiving, email me.

I hope you have a wonderful holiday. What a blessing that we have freedom, food, health, family and friends. Let us all give thanks to the One who makes that possible. By the way, to all of the Native Americans out there... thank you for the wonderful foods that you brought to our tables (we would not have had so many wonderful dishes had it not been for your help), and please accept my humble apologies for any ill-treatment from the pioneers who came before me. I am a small bit Cherokee myself... and I often grieve over the sadness that this holiday may impart for some Native Americans. I hope we can all give thanks together - despite the evils of the past. May God forgive us and heal us all.

___________________________________

Thanksgiving 2005 Recipes

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 17
Roasted Chicken (1930) - (*also see Seasoning the Turkey recipe below)

Prep: 10 Min.
Roast: 1.25 Hours

1 3.5 to 4 lb. Whole Chicken
Salt (optional)
1 small onion, quartered
2 stalks celery, cut up
Cooking oil
Dried Thyme or oregano, crushed (optional)

Rinse chicken; pat dry with paper towels. If desired, rub inside of body cavity with salt. Place onions and celery in body cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan; brush with cooking oil and, if desired, sprinkle with herb.

If desired, insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer to touch bone. Roast, uncovered, in a 375 degree over for 1.25 to 1.75 hours or until drumsticks move easily in sockets, chicken is no longer pink, and meat thermometer registers 180 degrees to 185 degrees. Remove chicken from oven; cover and let stand ten minutes before carving. Makes 6-8 servings.

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 60
Caramel Pecan Pumpkin Pie (1939)

Prep: 15 Min.
Bake: 45 Min.

1 recipe Pastry for Single-Crust Pie (p 55)
2 eggs slightly beaten
1 15-oz. can pumpkin
¼ cup half-and-half or milk
¾ cup granulated sugar
1 tbsp all-purpose flour
1 tsp finely shredded lemon peel
½ tsp vanilla
½ tsp salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground allspice
½ cup packed brown sugar
½ cup chopped pecans
2 tbsp butter, softened

Prepare pastry and line pie plate as directed. In a large bowl, stir together eggs, pumpkin and half-and-half. Stir together granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over the top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 55
Pastry for Single-Crust Pie (1930)

Prep: 10 Min.

1.25 cups all-purpose flour
¼ tsp salt
1/3 cup shortening
4 to 5 tbsp cold water

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tblsp of the water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, until all the dough is moistened. Form dough into a ball. On lightly floured surface, flatten dough. Roll from center to edge into a circle about 12 inches in diameter.

To transfer pastry, wrap it around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Husband’s Family’s Cookbook
Page 139
Broccoli and Rice Casserole
Submitted by Husband’s Mom

2 Cups Cooked Rice
1 stick Margarine or Butter, melted or softened
1 jar (8 oz.) Cheese Whiz
1 med. Onion, chopped
1 pkg. Chopped Broccoli
1 can Mushroom Soup

Combine all ingredients, put in casserole dish and bake at 350 degrees for 45 minutes or until bubbling in the center.

*note: recipe originated in a church cook-book and everyone insists that my husband’s mom makes it for Thanksgiving each year.

The Frugal Gourmet by Jeff Smith
Page 116
Black-eyed Pea Salad

½ pound black-eyed peas, soaked over-night, drained
4 green onions, chopped
¼ cup olive oil
1/8 cup white wine vinegar
2 tbsp lemon juice
Tabasco to taste
Salt and pepper to taste

Cook black-eyed peas in fresh water until tender but firm, about 45 minutes (if you substitute frozen, cook as directed on package - DO NOT USE CANNED). Drain. Combine all ingredients, chill, and marinate in refrigerator several hours before serving. Serves 4-6.

Internet Recipe (Lost the Link – Sorry)
Sweet Potato Casserole Bliss

2 eggs
½ tsp nutmeg
½ tsp cinnamon
3 cups canned sweet potatoes (not yams)
3 cups fresh sweet potatoes, cooked and mashed
1 cup evaporated milk (pet milk)
1 cup brown sugar
¾ cup butter
1 tsp. salt
1 cup corn flakes, crushed
1 cup pecans, crushed
½ cup brown sugar
¾ cup melted butter

Cook and mash fresh sweet potatoes to make 3 cups. Mix together with canned sweet potatoes, eggs, nutmeg and cinnamon. Add milk, brown sugar, and salt.

Pour into 13X9 inch casserole and bake 30 minutes at 425 degrees. Make topping of crushed corn flakes, pecans, brown sugar, and melted butter.

When done baking, put topping on and brown for another 15 minutes in 400 degree oven.

Best of the Best from Louisiana
Page 143
Seasoning the Turkey

Amounts depend on size of turkey:
Mixture of salt, black pepper and red pepper flakes
Garlic, chopped
Bell pepper, chopped
Pecan halves
Butter, cut into pats
Celery
Parsley

1. Rinse thawed bird and pat dry.
2. Puncture all meaty parts with the point of a knife to form deep but narrow pockets all over the bird. (Be sure to make many pockets all over breasts and thighs.)
3. Mix salt, black pepper and red pepper together.
4. Add chopped garlic and bell pepper to salt mixture.
5. Take small amount of this seasoning and push it down into pockets.
6. Now push 1 or 2 pecan halves into each of the slits.
7. Finish by putting a small pat of butter into each pocket.
8. Rub entire outside with salt, red and black peppers.
9. Season cavity with salt and pepper.
10. Add about 1/3 bunch of parsley, 1/3 bunch of green onions, and 2 or 3 pieces of celery.
11. Cook turkey as desired until tender.
12. The roasting process is not complicated, but timing is important. It takes several hours, whether turkey is cooked in a covered roasting pan or barbecued on a rotisserie.
13. Use the suggested roasting time on the wrapping, but 30 minutes before the end of suggested time, test for doneness. This can be done by inserting a meat thermometer deep into the thigh (not touching the bone). When thermometer reaches 180 to 185 degrees, the turkey is done.
14. Another way to tell is to protect the thumb and forefinger with a cloth or paper towel and pinch the thickest part of the drumstick. When done, the meat will be soft to the touch and the drumstick will move easily in the socket.

(The cookbook above also has a wonderful Louisiana style cornbread dressing with onion, parsley, green pepper, butter, cooked rice, chopped and boiled eggs, (optional oysters and chicken livers for those of you brave souls who like that kind of thing), chicken broth, some seasonings and a dash of Tabasco)

Family Recipe (Husband’s Step-Mom)
Nana’s Turkey Dressing

Large Mixing Bowl
3-4 boxes/packages of cornbread
White or wheat bread, dried and crumbled or stuffing bread cubes
Poultry Seasoning
Rubbed Sage
Salt and pepper
Pet or canned milk and a little plain milk
Chicken or turkey broth (1 or 2 cans if you use chicken)
Celery and onion to taste (browned in skillet with butter)
Boiled eggs, chopped – to taste
Shredded meat from the bird if desired

All ingredients above are to taste. Nana (my husband's step-mom) doesn’t use any measuring gear other than her eyes and hands. I thought my grandma’s stuffing couldn’t be beat, but I have come to savor Nana’s recipe as much (Shhhh! If not more. Don’t tell my grandma!) Here’s her instructions:

Cook cornbread. Brown onion and celery in a skillet with butter until golden and a bit soft. Boil eggs, peel and chop. Mix crumbled cornbread and bread crumbs (toasted or stale), poultry seasoning, sage, salt and pepper together in large mixing bowl. Pour in one can of chicken broth and one can of condensed milk/pet milk and stir… keep adding a little of each until you get the mixture to desired consistency. It shouldn’t be very thin, but also not very thick. Add onion and celery with eggs to cornbread mixture. Pour mixture into cake pan (and some into turkey or chicken cavity if desired). Bake in 400 degree oven for 30 minutes uncovered. Turn heat down to 375 degrees and test to see if stuffing is done to your liking. Some like it more moist, and others like it more dry. Fluff with a fork before serving.

Note: You can blend a bit of the ingredients from the Louisiana recipe above and add a little Thyme if you wish.

Family Recipe (Brother-in-Law)
Richard’s Sautéed Green Beans (a variation of the traditional green bean casserole)

Fresh green beans
Bacon grease or meat drippings from pan
Garlic to taste
Cooking oil to taste
Seasonings to taste (salt, pepper, red pepper flakes, Tabasco, whatever you like)
Worcester, Soy, or Teriyaki sauce (optional)
Sautéed fresh onion, thinly sliced or French’s Onion topping
Toasted Almonds (optional)
Cream of Chicken, Celery or Mushroom Soup (optional)

All ingredients above are to taste. If you use fresh green beans (preferred), you can steam them some before you begin cooking them with the other ingredients. If you use the nuts and fresh onions, toast/sauté them on the pan before you add the rest of the ingredients. Add all ingredients together on a pan with oil and meat drippings/bacon grease (to taste), and pan-fry until beans are desired consistency. Taste as you go, and add whatever you like.

___________________________________

Well, there you have it... all in one post. A couple of those recipes are elsewhere on the blog, but I thought it would be nice to put them in one place so you can print it easily if you want. Be sure to stop in and tell me if you made them this year for Thanksgiving or Christmas and let me know what you thought. ENJOY!


Technorati Tags: Food, pie, side dish, recipes, Thanksgiving dinner, Native+American, Indians, pecan, beans, dessert, Eat, turkey, Thanksgiving, America, Fall, dressing, sweet potato, vegetables, meals, menu, Louisiana, casserole

Spinach is BAD for you?

A friend of mine, Bev, tipped me off to this bit of important news that she got from Yahoo:

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WASHINGTON - Consumers nationwide should not eat fresh bagged spinach, say health officials probing a multistate outbreak of E. coli that killed at least one person and made dozens of others sick.

Food and Drug Administration and state officials don't know the cause of the outbreak, although raw, packaged spinach appears likely. "We're advising people not to eat it," said Dr. David Acheson of the FDA's Center for Food Safety and Applied Nutrition.

Eight states were reporting a total of 50 cases of E. coli, Acheson said Thursday.

The death occurred in Wisconsin, where 20 people were reported ill, 11 of them in Milwaukee. The outbreak has sickened others — eight of them seriously — in Connecticut, Idaho, Indiana, Michigan, New Mexico, Oregon and Utah. In California, state health officials said they were investigating a possible case there.

The outbreak has affected a mix of ages, but most of the cases have involved women, Acheson said. Further information on the person who died wasn't available.

The Centers for Disease Control and Prevention and Wisconsin health officials alerted the FDA about the outbreak at midweek. Preliminary analysis suggested the same bug is responsible for the outbreak in all eight states.

The warning applied to consumers nationwide because of uncertainty over the origin of the tainted spinach and how widely it was distributed. Health officials did not know of any link to a specific growing region, grower, brand or supplier, Acheson said.

Amy Philpott, a spokeswoman for the United Fresh Produce Association, said that it's possible the cause of the outbreak won't be known for some time, even after its source is determined.

"Our industry is very concerned," she said. "We're taking this very seriously."

Reports of infections have been growing by the day, Acheson said. "We may be at the peak, we may not be," he said."

E. coli causes diarrhea, often with bloody stools. Most healthy adults can recover completely within a week, although some people — including the very young and old — can develop a form of kidney failure that often leads to death.

Anyone who has gotten sick after eating raw packaged spinach should contact a doctor, officials said.

Other bagged vegetables, including prepackaged salads, apparently are not affected. In general, however, washing all bagged vegetables is recommended. Thorough cooking kills the bacterium.

"We're telling people if they have bagged produce and they feel like it's a risk, throw it out," Michigan Department of Community Health spokesman T.J. Bucholz said. "If they feel like they have to eat it, wash it first in warm water."

E. coli lives in the intestines of cattle and other animals and typically is linked to contamination by fecal material. It causes an estimated 73,000 cases of infection, including 61 deaths, each year in the United States, according to the federal Centers for Disease Control and Prevention.

Sources of the bacterium include uncooked produce, raw milk, unpasteurized juice, contaminated water and meat, especially undercooked or raw hamburger, the agency says on its Web site.

In December 2005, an E. coli outbreak sickened at least eight children in Washington state. Officials traced the outbreak to unpasteurized milk from a dairy that had been ordered to stop distributing raw milk.

Last October, the FDA warned people not to eat certain Dole prepackaged salads that were connected to an outbreak of E. coli infections in Minnesota. At least 11 people were sickened.

In 1993, a major E. coli outbreak sickened about 700 people and killed four who ate undercooked Jack in the Box hamburgers in Washington state. That outbreak led to tighter Agriculture Department safety standards for meat and poultry producers.

___

Bev's comment was priceless.... "I guess this is the one instance where eating spinach could be bad for you." Hence, the title for this post was born.

Steer clear of suspicious bagged veggies, everyone! Eat fresh produce (better yet, go buy it at the farmer's market in your town)! Wash your veggies well!


Technorati Tags: sick, Wisconsin, FDA, disease, E. Coli, food, America, tips, lettuce, warnings, health, salad, cook, cooking, produce, spinach, vegetarian

Sweet Spinach Salad & Dressing

This recipe is from another blogger, who I happened upon by accident. There are so many great Christian blogs out there! The funniest thing about the recipe is that Cindy (the blogger who shared it) made the comment that this particular salad was “outstinkingstanding!” – and now I've added that word to my list of favorites.

My husband calls this a “CHICK” salad. I would have to agree. The home-made dressing is very sweet, and drippy. I would seriously decrease (half or less) the dressing recipe if you only have a family of four eating salad (unless you plan on keeping it to use later). I drowned my salad last time, and it was a little too sweet, but OH, so GOOD! I absolutely loved the salad and dressing… but maybe my husband was right - you should take this to a homeschool mom’s co-op party or a church potluck instead of making it for your husband and boys!

"The Very Best Spinach Salad Recipe"

(According to Cindy Swanson)

SALAD INGREDIENTS:

12 cups torn spinach

8 green onions, chopped

6 hard-boiled eggs, chopped

1 8oz can water chestnuts, drained (optional – I left this out)

8 bacon strips, cooked and crumbled (or canned bacon bits if you MUST)

DRESSING INGREDIENTS:

1/2 cup cider vinegar

1/2 cup sugar (I would use slightly less)

1/2 tsp. salt

1/2 tsp. ground mustard

1 tsp. grated onion

1 cup vegetable oil

INSTRUCTIONS:

In large bowl, mix first six ingredients to make the salad. Toss well. In a medium sized bowl, combine the dressing ingredients (except oil) and stir until well-blended (Cindy says to use a blender for this). Gradually add oil and blend well. Either serve dressing already tossed with salad, or on the side.

Serves 10-12

Technorati Tags: cooking, Food, recipes, Salad, Vegetarian, Dressings, Side Dishes, Vegetables, Spinach, Yummy

Roasted Red Bell Pepper Soup

I made this tonight, and it was good. We put a dollop of sour cream on top and it really hit the spot. I probably would have liked it even better, had I been able to blend it until it was creamy... alas, my blender is in a box in Texas, getting dusty in storage. My little food processor got it's guts whirred out tonight. Still, the soup was great, even grainy. I surprised my husband, also, who likes soups and thinks I spent a lot of time on it (shhhh! What he doesn't know won't kill him.).
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INGREDIENTS:
3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

----------------------------------------------------------------------------

DIRECTIONS:

Preheat oven to broil.

Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.

In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.

Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Recipe courtesy Scott Will at Allrecipes.com

Technorati Tags: soups, hot meals, cooking, Recipes, Cook, Cuisine, Food, chefs, yum, yummy, Food and Drink, Dinner, Lunch

SWEET POTATO RECIPES

Perhaps the most common time of year for Sweet Potatoes to be consumed in America is at Thanksgiving Dinner. They are truly tasty tuberous roots. I hated them as a child, but have grown to love them, and even to crave them as an adult. Here are a few recipes that I think any sweet potato lover should have in their collection. I have not tried them all, so please leave comments as you cook them. I will do the same. I have also discovered a recipe book that is put out by a homeschool farm co-op that attends book fairs each year all over the country. As soon as I find a link to the book, I'll come back in and update this post.

The first recipe (Sweet Potato-pecan Coffeecake) is a favorite of mine... it is mouth-watering. I plan to make the last recipe (Sweet Potato Casserole) for Thanksgiving Dinner in our house this year. I'll pop back in to comment on how it went!

RECIPES:
********************************************************
Sweet Potato-pecan Coffeecake (as found on the internet)

"I have collected hundreds of sweet potato recipes over the years,
I bake and cook with them very often, and always have sweet potatoes
frozen in my freezer, ready to use in a recipe, I usually purchase
them on sale... cook, mash and freeze them .... it is an ingredient
that makes any cake bake out very moist...this cake is definately a winner."

CAKE
10 tablespoons butter, melted
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

TOPPING
1 cup pecans, chopped
1/2 cup light brown sugar
1/2 cup flour
3 tablespoons butter, softened
2 teaspoons vanilla

1 9inch springform pan Change size or US/metric
Change to: 9inch springform pan US Metric

INSTRUCTIONS
1. Set oven to 325 degrees.

2. Set oven rack to second-lowest position.

3. Grease a 9-inch springform pan.

4. In a mixing bowl, combine butter sugar, eggs and vanilla; add in
sour cream and mashed sweet potatoes.

5. In a large mixing bowl, combine flour, baking powder, baking soda
and salt.

6. With a wooden spoon, stir in sour cream/butter mixture into flour
mixture, just until blended.

7. Spread in prepared pan; sprinkle with topping.

8. Bake 65-75 minutes, or until cake tests done.

9. Let cool.

10. Loosen edges; remove sides of pan.

11. To make topping: In a small bowl, combine all topping
ingredients; mix with a fork until mixture resembles coarse crumbs.

1 hour 25 minutes 20 mins prep

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Jazz Fest Sweet Potato Pone (as found on the internet)

"For some, Jazz Fest can be a religious experience.
For locals, it is a yearly pilgrimage and for myself,
Sweet Potato Pone is the holy grail. I am still working
on the crunchy, crumbly "crust" but this recipe for the
filling is the closest I have come to the real deal.
If you are ever in the neighborhood of New Orleans during
late April or early May, stop by Jazz Fest and try out the
Pone. It will be in the same vendor tent as the Greenbean
Artichoke Casserole. Or you could just try mine! Cook time
includes the time to bake the Sweet Potatoes."

INGREDIENTS:
2 1/2 lbs sweet potatoes
1/4 cup melted butter
2 eggs
1/4 cup dark brown sugar, firmly packed
1/2 cup milk
1 1/2 tablespoons vanilla extract
1/4 cup light molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon grated orange zest (do not include the white pith, which is bitter)

6-8 servings Change size or US/metric
Change to: servings US Metric

INSTRUCTIONS:
*Preheat oven to 375°F.
*Cook the potatoes unpeeled until tender throughout.
*Let cool, Peel and mash the potatoes, then stir in melted butter.
*In a bowl, beat the eggs, add sugar.
*Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest.
*Beat until well blended.
*Stir into mashed sweet potatoes, then mix until well blended.
*Place the mixture into a buttered 1-1/2 quart baking dish.
*Optionally, you may sprinkle the top of the pone with additional brown sugar.
*Cover with foil and bake for 50 minutes; uncover, then bake for 10 minutes.
*Allow the pone to cool completely before serving.

2 hours 15 mins prep

Recipe Comment from Above Linked Site:
"Kari, I’m so glad you dared me to make this recipe! Not only was it very easy to make, but the taste was fantastic. I loved the subtle lemon taste…it was a perfect accompaniment to the sweet potatoes. I also liked the fact that all the ingredients (except the sweet potatoes) were ones that I always have in my pantry...no searching for hard to find ingredients. My son loves sweet potatoes and has asked me to cook this recipe again next weekend. What I really couldn’t believe though was my 3 year old eating two helpings (this is a child that eats as little real food as possible)! I served this with baked ham, blackeyed peas and cornbread. For dessert, we had blackberry pie with vanilla ice cream. It was a truly delicious Southern meal!"

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Skillet Candied Sweet Potatoes (as found on the internet)

INGREDIENTS:
1 cup sugar
1/4 cup water
1/4 cup butter
1/2 tsp. salt
6 sweet potatoes, cooked and peeled

INSTRUCTIONS:
Mix together the sugar, water, butter and salt in heavy skillet.
Cook until mixture boils and sugar dissolves.

Slice cooked sweet potatoes in half lengthwise and add to the skillet.

Cook slowly, turning occasionally, about 20 minutes, or until potatoes
have a caramel-like glaze.

********************************************************
Sweet Potato-Banana Casserole (as found on the internet)

Calhoun County Extension Recipes - Mississippi

4 medium sweet potatoes
1/2 cup chopped nuts
4 tablespoons butter or margarine
3/4 cup brown sugar
1/2 cup coconut
4 bananas, mashed
1 cup crushed corn flakes
2 tablespoons butter or margarine, melted
1/4 cup brown sugar

Cook potatoes in small amount of water until tender. Mash and beat.
Add nuts, 4 tablespoons butter, sugar and coconut.
If the mixture is dry, add either a little cream of orange juice to moisten.
Pour 1/2 of the sweet potato mixture into a buttered casserole.
Cover with mashed bananas and then top with rest of sweet potato mixture.

Combine crushed corn flakes, 2 tablespoons butter and brown sugar.
Cover top of sweet potatoes.

Bake at 350 degrees for 20 minutes.
Serves 6 to 8.

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SWEET POTATO CASSEROLE (as found on the internet - can't find link, sorry!)

INGREDIENTS:
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3 c. canned sweet potatoes (not yams)
3 c. fresh sweet potatoes, cooked
1 c. evaporated milk
1 c. brown sugar
3/4 c. butter
1 tsp. salt
1 c. corn flakes, crushed
1 c. pecans, crushed
1/2 c. brown sugar
3/4 c. melted butter

INSTRUCTIONS:
Cook and mash fresh sweet potatoes to make 3 cups.
Mix together with canned sweet potatoes, eggs, nutmeg and cinnamon.
Add milk, brown sugar, butter and salt.

Pour into 13 x 9 inch casserole and bake 30 minutes at 425 degrees.
Make a topping of crushed corn flakes, pecans, brown sugar and melted butter.
When done baking, put topping on and brown for 15 minutes in 400 degree oven.

HAPPY THANKSGIVING - GOD BLESS YOU AND YOURS!