FRUITED SWEET POTATOES
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Ingredients:
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2 lb. fresh Sweet Potatoes, peeled and sliced thick
1 lb. can Sliced Peaches in Syrup
1 lb. can Apricots in Syrup
1 cup Miniature Marshmallows
1/4 cup Brown sugar, firmly packed
2 Tbs. Butter
*******
Cook the sliced sweet potatoes in lightly salted boiling
water for about 15 minutes, until just tender.
Drain and set aside.
Drain peaches and apricots, making sure to reserve
1 cup of syrup from each fruit.
In a 3-quart casserole dish, begin with a layer of sweet
potato slices, then peaches, then apricots.
Sprinkle a few marshmallows between each layer.
Repeat layers until all the fruits and vegetables
have been placed in the casserole dish.
Blend the brown sugar with the reserved fruit syrups
and pour over the layers of sweet potatoes.
Top the casserole with the remaining marshmallows
and dot the top with butter.
Bake in a pre-heated 325-F degree oven for 20 to 25
minutes, or until the top is golden brown.
Serve warm from the oven.
Serves 10 to 12
SWEET POTATO-APPLE BAKE
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Ingredients:
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7 medium-sized Sweet Potatoes (about 2-1/4 lb.)
3 Granny Smith apples, peeled, cored, and quartered
2 large Eggs
1/3 cup Half-and-Half or Light Cream
1/4 cup Scallions or Green Onions, thinly sliced
3 Tbs. Butter or Margarine, melted
2 Tbs. Brown Sugar, firmly packed
1/2 tsp. Salt
1/8 tsp. Red Pepper
2 Tbs. Parmesan Cheese, grated
*******
Peel sweet potatoes, making sure to cut
off the woody portions and trim the ends.
Quarter the peeled sweet potatoes.
To cook the sweet potatoes and apples, place the
pieces in a large pot and cover with boiling water.
Return the water to a boil over high heat, then
reduce the temperature setting to low and continue
to cool for 10 to 15 minutes, until tender. Drain well.
In a large mixing bowl, combine sweet potatoes and apples.
Beat with an electric mixer on low speed until mashed.
Add the eggs, half-and-half, green onions, melted butter
or margarine, brown sugar, salt, and red pepper.
Beat again until well combined.
Turn the mixture into a well greased 2-quart soufflé dish
or casserole. (At this point, you may refrigerate the side
dish, covered, for up to 3 days before serving.)
To serve, bake, uncovered, in a 325- F degree oven
for about 1 hour or until heated through.
Sprinkle with Parmesan cheese just prior to serving.
Serves 10 to 12
ORANGE-GLAZED SWEET POTATOES
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Ingredients:
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8 medium-size sweet potatoes
2 tbs grated orange rind
1 cup orange juice
1/3 cup firmly packed brown sugar
1/3 cup sugar
1 tbs cornstarch
3 tbs butter or margarine, melted
1/4 tsp salt
*******
Cook sweet potatoes in boiling water 20
to 25 minutes or until tender.
Allow potatoes to cool to touch; peel and slice.
Arrange slices in a lightly greased 3-quart baking dish.
Combine the remaining ingredients in a small saucepan.
Cook, stirring constantly, until thickened.
Pour glaze over sweet potatoes.
Bake, uncovered, at 350 degrees F. for 30 minutes.
Serves 10 to 12.
POTATATOES AU GRATIN
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Ingredients:
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1/2 cup whole Milk
10-oz. can condensed Cheddar Cheese Soup, undiluted
8-oz. package Cream Cheese, softened
1 clove Garlic, minced
1/4 tsp. ground Nutmeg
1/4 tsp. Black Pepper
2 lbs. Russet Potatoes, cut into 1/4-inch thick slices
1 small Onion, thinly sliced
Paprika for garnish
*******
Warm the milk in a small saucepan over
medium heat until nearly boiling.
Remove the milk from the heat and add
the soup, cheese, garlic, nutmeg, and pepper.
Stir with a whisk until smooth.
Layer about one-quarter of the potato
and onion slices in the bottom of a crock pot.
Top with about one-quarter of the soup mixture.
Repeat the process three times, cover, and
cook on low setting for 6 1/2 to 7 hours, or
until the potatoes are tender and most of
the liquid is absorbed.
Serve warm with a sprinkling of paprika.
Serves 6
SPICY POTATO SKINS
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Preparation Time: 20 minutes
Cooking Time: 1 hour to bake potatoes and 15 minutes to crisp
Serves: makes about 24
Cal: unknown
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Ingredient
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4 lg Russet Potatoes, cleaned and scrubbed
1/4 C (1/2 dL) Extra Virgin Olive Oil
1 tsp Salt
1/2 tsp Ground Black pepper
1 1/2 tsp Chili Powder or red pepper flakes
1 1/2 tsp Curry Powder
1 1/2 tsp Ground Coriander seeds
*******
Preheat the oven to 400F (200C).
Bake the potatoes for 1 hour in the oven.
This recipe does not work quite as well if
potatoes are baked in the microwave.
Remove the potatoes from the oven and
slice the potatoes in half lengthwise.
Let cool for 10 minutes.
Scoop out most of the potato flesh, leaving about
1/2 inch of flesh against the potato skin.
Save the extra flesh and make mashed potatoes.
Cut each potato half crosswise into 3 pieces.
Brush each potato piece with some olive oil
and place the potatoes on a baking sheet that
has been brushed with olive oil.
Combine the salt and the spices and
sprinkle the mixture over the potatoes.
Bake the potato skins for 15 minutes
or until they are crispy and brown.
Serve them immediately with sour cream
and chopped green onions or bacon bits.
PORTOBELLO MUSHROOMS ON THE GRILL
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Ingredients:
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3 to 4 fresh portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 to 5 cloves garlic, minced
4 tablespoons balsamic vinegar
*******
Directions:
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Clean mushrooms and remove stems, reserve for other use.
Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar.
Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes.
Serve immediately.
Yield: 4 Servings
THREE-CHEESE RISOTTO
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Ingredients:
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3 Tbs. Butter
1 small Onion, finely chopped
4 cups Chicken Stock, boiling
1 3/4 cups Risotto Rice
1 cup Sparkling White Wine (Champagne or Asti Spumanti)
Salt and freshly ground Black Pepper to taste
2/3 cup Fontina Cheese, diced
2/3 cup Gorgonzola Cheese, crumbled
2/3 cup Parmesan Cheese, freshly grated
*******
Melt the butter in a large saucepan over medium heat.
Add the onion and sauté for about 3 minutes
until softened, stirring frequently.
Meanwhile, bring the chicken stock to a boil,
either in a separate saucepan or in the microwave.
Add the risotto rice to the saucepan with the butter and
onion and stir gently until the grains start to sizzle.
Add the sparkling wine and stir, continuing to
cook until most of the wine is absorbed.
Pour in a small portion of the hot chicken stock.
Add a bit of salt and pepper to season.
Reduce the heat to low, and continue to
cook until the stock has been absorbed.
Add more of the chicken stock, a little at a time, always
allowing the rice to absorb the liquid before continuing.
Make sure to stir almost constantly, repeating the process
of adding a bit more chicken stock to the risotto until 20 to
25 minutes have passed and the rice is cooked and creamy.
Turn off the heat and add the Fontina and
Gorgonzola cheeses to the rice mixture along
with about two tablespoons of the Parmesan.
Stir gently as all the cheese melts, then check the
seasoning and add more salt and pepper if desired.
Pour the risotto into a serving bowl and sprinkle the
remaining Parmesan cheese over the top, or serve with
the freshly grated Parmesan cheese on the side.
Serves 6
 
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