3 cups mashed sweet potatoes (about 5 medium sized potatoes)
6T butter softened
1 cup evaporated milk
1 1/2 cup sugar
2 eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
Mix all ingredients together and pour into a 9x13 pan. Bake 425 for 15 to 20 min.
TOPPING
1 cup crushed cornflakes
1/2 cup chopped pecans
6T melted butter
1/2 cup brown sugar
Mix together and sprinkle on the yams after they come out of the oven. Reduce oven temp to 400 and bake anouther 15 min.
(I have many people ask how to get mashed sweet potatoes. You just peel them, cute them up and boil them like a good old plain potato :)
Creamy Green Beans with Crispy Shallots
(jackie rutkoskie)
2 pounds green beans
7 tablespoons butter
1 med sweet onion, diced
1 pound mushrooms, sliced
1/4cup flour
2-1/2cups whole milk
1-2 teaspoons sea salt
1/2teaspoon freshly ground black pepper
1/4teaspoon fresh ground nutmeg
Oil, for frying
9 shallots, sliced crosswise in 1/4inch rings
1/2cup cornstarch, sifted
1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish; set aside.
2. Bring a large saucepan of salted water to boiling. Prepare and set aside a large bowl of ice water. Cook green beans in boiling water about 2 minutes, just until bright green; drain and place in ice water to cool rapidly. Drain thoroughly.
3. Meanwhile, in very large skillet, melt 2 Tbsp. of the butter over medium heat. Cook and stir onion in hot butter about 3 minutes, until soft and translucent. Add 1 Tbsp. butter; turn heat to medium-high. Sauté mushrooms about 4 minutes, until golden. Transfer onions, mushrooms, and beans to a large bowl.
4. For sauce, in the same skillet, melt remaining 4 Tbsp. butter over medium heat; stir in flour. Stir constantly, about 2 minutes, until flour turns light brown. Slowly pour in the milk; cook and stir about 4 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat; cool completely. Pour cooked sauce over bean mixture; stir to coat evenly. Spoon into prepared baking dish. Bake about 40 minutes, until sauce bubbles around edges.
5. Meanwhile, for topping, pour 3 to 4 inches of oil into a deep heavy saucepan. Heat oil over medium-high heat until sizzling. Working in batches, separate shallots into rings; toss with cornstarch to coat, shaking off excess. Carefully add to hot oil. Fry for 2 minutes (each batch), until golden and crisp. Remove with slotted spoon; drain on paper towels.
6. Remove casserole from oven, sprinkle with shallots. Bake 5 minutes more, until top is crisp and golden. Serve warm.
from the test kitchen
Make Ahead Tip Bake and refrigerate untopped green bean mixture 1 day ahead. Fry shallots up to 2 days ahead; store in airtight container at room temperature. Reheat green beans, covered, at 350 degrees F for 30 minutes, until heated through. Top with crispy shallots the last 5 minutes.
Green beans, 2-12oz pkgs Steam of the Crop, whole green beans (Harmon’s), cut in 2” pieces. Cooked on stove for about 4-5 minutes with 1 teaspoon salt, until crisp tender.
I didn’t have time to do shallots, so I used French’s French fried onions, added last 5 minutes of baking. Also topped with plain sliced almonds, baked on cookie sheet, 350* oven for 7-10 minutes, until light brown, sprinkled over beans, after removing from oven. Mushrooms, I used 2 very large button, 4 regular size crimini and 4 shitake, all in bulk at Harmons.
My pepper mixture, I use a coffee grinder and grind 2 tablespoons mixed peppercorns, 1/2teaspoon each coriander seeds and whole allspice. It is nice on steaks, and good in soups and sauces.
NOTE: If you have a different copy of this recipe. . THIS IS THE NEWLY REVISED ONE!!
Grilled Three-Cheese Potatoes
6 large potatoes, sliced 1/4" thick
2 med. onions, chopped ( I used a purple)
1/3 cup grated parmesan cheese
1 cup shredded monterey jack cheese
1 cup shredded mozzarella cheese
real bacon crumbles
crushed rosemary
pepper
season salt
1/4 cup butter
Divide the potatoes and onions equally between 2 pieces of heavy duty foil that have been coated with nonstick cooking spray. Combine all three cheeses in a separate bowl. Sprinkle over potatoes and onions. Top with butter, bacon, and seasoning to taste. Bring up long sides of foil and roll to seal, repeat on ends. Grill on Med. heat for 35-45 minutes. or until potatoes are cooked.
Glazed Carrots
1 family size pkg. of baby carrots
1 cup brown sugar
1/4 cup butter
salt n pepper
Mix brown sugar with butter ad set aside. lay carrots on heavy duty foil. sprinkle sugar butter over carrots and season. Wrap up sides of foil to make a pocket. Grill on med. heat for 10 min. flip and grill 8 min. more. Be careful with juice when turning. If your foil is not sealed good and juice is coming out lay another piece of foil down onto the grill to prevent burning.
Jenie Rainey
Corn
Carol Cannon
Seasoned with butter, mayo, Lawry’s Seasoned Salt, pepper and dry mustard
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