It’s really hard to believe, but next week is Thanksgiving. Where does the time go?!
Anyway, a few weeks ago I had asked for your help with some recipes. Well, we received a number of recipes, and I’d like to share a few with all of you!
Sweet Potato Soufflé
From Shirley Jordan: My dessert recipe is normally a side dish, but because I serve it cold and it is sweet and taste like a crustless pie, we eat it as a “healthy” dessert. As a retired School Food Service Manager, we also served it as a dessert; however, we omitted the nuts and used less marshmallows. Lol The kids still loved it!
- 4 large cans of whole sweet potatoes
- 2 bags mini marshmallows
- 6 bags roasted candied pecans
- 1 stick of margarine, butter, or substitute melted
- 4 tablespoons Cinnamon
- 2 tablespoons Pumpkin pie spice
In a large 6 – 8 quart bowl mash with a potato masher to desired pieces, add 1/2 bag of mini marshmallows, 2 bag of roasted candied pecans, stick of melted margarine, and spice.
Mix together well with a spoon. Pour into a greased 8 qt. casserole dish, bake covered in a pre-heated 350° oven for 45 min. check temp. of 135° (final temp will be 145°) if not at temp, recover continue baking. When it reaches 135° uncover add 4 bag roasted candied pecans evenly over the top, then add the remaining marshmallows across the top as well trying not to have any sweet potato filling showing. Place back into oven remaining at 350° start at 10 min, check to see if marshmallows are melted and tan. If not Close door and continue baking until marshmallows are to your desired roast color. Great served hot or cold. I prefer cold. Refrigerated good for 7 days. Can be left out in 72° environment for 3 days.
Apple And Sage Stuffing
From Monique Bailey:
- 1 loaf of French or Italian bread
- 4 tablespoons unsalted butter, plus more to coat the baking dish
- 2 medium yellow onions, medium dice
- 2 medium apples
- 3 medium celery stalks
- 8 sprigs thyme
- 1 tablespoon chopped sage leaves
- 1 1/2 cups chicken or vegetable broth
- Ground black pepper
- Heat the oven to 375°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. Cut the bread into 3/4-inch cubes and place in a large, heatproof bowl; set aside.
- Melt the measured butter in a large frying pan over medium-high heat until foaming. Add the onions and cook, stirring occasionally, until they’re just starting to brown, about 5 minutes. Add the apples, celery, thyme, and sage and cook, stirring occasionally, until the apples are tender and can be easily pierced with a knife, about 6 minutes.
- Add 1 cup of the stock or broth and bring the mixture to a simmer. Turn off the heat and add the vegetable-apple mixture to the reserved bread cubes. Season with two or three large pinches of salt and two large pinches of pepper, then stir to evenly combine. If the mixture seems too dry, add more stock or broth 1/4 cup at a time (but make sure it doesn’t get mushy).
- Transfer the mixture to the prepared baking dish and bake, uncovered, until the top of the stuffing just starts to get brown and crusty, about 30 to 40 minutes.
Green Bean Casserole
From Tom Leary
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees F.
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
I know these recipes will help me next week! I hope you find them useful.
Have a great day!