Camote - Mexican Sweet Potatoes

Mayan sweet potato recipe tweaked for use today. This recipe was found at Chelsie Kenyon's site http://mexicanfood.about.com/bio/Chelsie-Kenyon-16233.htm

Camote

4 large sweet potatoes
1/2 cup honey
1/2 cup butter substitute
1-2 dashes cinnamon (optional)

Peel sweet potatoes and cut them into approx. 1 inch cubes. Place them in a buttered oven-safe dish, cover and bake for 45 minutes at 375 degrees. Then remove and top with the remaining butter, honey and cinnamon. Bake uncovered for an additional 10-15 minutes.

Cold Harusame Noodles

These are nummy nummy things that I can't get at my local grocery. Harusame noodles are delicate and lovely to look at. They can do a lot to fancy up your dinner presentation.

Cold Harusame Noodles

1 and 3/4 oz dried harusame noodles , or cellophane noodles (bean thread noodles)
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
2 tsp sugar
1/2 Tbsp sesame oil

Boil water in a medium pot. Boil harusame noodles in the pot, according to the package instruction. Drain harusame noodles in a colander and cool them with cold water. Drain and cut drained harusame into 2 to 3 inches long.

Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl. Pour the dressing over the noodles and mix well.

Carmelized Onion Tart

I love savory tarts. I could eat them for breakfast, lunch, dinner, dessert (and gain a billion pounds). Luckily for my waistline I eat with moderation. Otherwise you'd see delicious little things like this coming out of my kitchen all the time.

Carmelized Onion Tart

3 tablespoons butter
1 large Vidalia onion, diced
1/2 cup sour cream
1 (12 fluid ounce) can evaporated milk
1 packet dry leek soup mix
3 eggs
1 1/2 cups shredded Monterey Jack cheese
1 (9 inch) deep dish frozen pie crust

Preheat oven to 375 degrees F (190 degrees C.) In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven. Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Creamy Coconut Fried Rice

Another weird sounding food, right? This makes a great side dish for almost any Asian or Indian meal, especially spicy curries.

Creamy Coconut Fried Rice

2 cups cooked white rice, cold
1/3 cup heavy cream
1/2 cup chicken stock, or any stock or broth, or more as needed
1/2 cup sweetened angel flake coconut

Preheat a griddle or large sauté pan over high heat until very hot. Add the rice, cream, and stock. The liquid to cover the rice but not so much that a lot of liquid leaks around the sides of the mound of rice. Sprinkle the coconut on top of the rice, cover, and steam until the rice is warm and the liquid had been absorbed. If there is too much liquid, remove the lid to cook off the excess.

Slow Cooker Mushroom & Pecan Dressing

This is another recipe that I could eat as a full meal. I love stuffing. Unless it has raisins.

Slow Cooker Mushroom & Pecan Dressing:

8 ounces sliced fresh mushrooms
1 cup sliced celery
1 cup chopped onion
6 tablespoons butter
1/2 teaspoon ground black pepper
1 tablespoon dried basil, crumbled
12 cups toasted bread cubes
1 1/2 cups chicken broth
1/2 cup toasted chopped pecans*

Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving. Serves 10 to 12.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Broccoli Egg Casserole

This recipe sounded awful when I first read it. But being on a major broccoli bend I decided to call it quiche and make it any ways. It turned out so good that my mother in law and I ate it all and left none for the boys and Rick. They got carrots in brown sugar instead.

Broccoli Egg Casserole:

1 package (10 ounces) frozen broccoli cuts
3 eggs
1/2 cup mayonnaise
1 small onion, finely chopped
2/3 cup shredded sharp Cheddar cheese
salt and pepper as you like it
pinch of white pepper
pinch of paprika
1 cup of italian breadcrumbs

Cook broccoli 3 to 5 minutes; drain. Whisk together eggs, spices and mayonnaise; add broccoli, onion and cheese. Place in a greased casserole then top with breadcrumbs. Bake at 350° for 45-50 minutes. Serves 4 portions or two hungry women.

Summer Pasta Salad

Another BBQ basic in my household. I despise prepackaged prepared deli food. I like to make everything from scratch when it comes to summer food.

Summer Pasta Salad

3 cup (8 oz.) cooked rotini pasta
¾ cup frozen baby peas, thawed
½ cup shredded cheddar cheese
½ cup sliced white mushrooms raw
1 cup ranch dressing
½ cup sour cream
1/8 cup sweet red pepper, finely chopped

Toss all ingredients. Refrigerate and serve chilled. Makes 10 cups.

Jesse’s Blender Corn Soufflé

Another of my dad's more daring and yummy recipes.

Jesse’s Blender Corn Soufflé

10 oz. defrosted box of frozen corn
3 Eggs, separated¼ cup butter, softened
½ cup milk
1 teaspoon salt
2 tablespoons of mayonnaise
1/4 cup flour

350°. Blend corn, yolks, butter, milk, flour, salt and mayo together in the blender. Pour mix into a buttered casserole dish. Beat egg whites with a mixer until stiff. Pour the egg whites over the soufflé and blend in well with a fork. Bake for 45-50 minutes or until a knife draws out clean.

Jesse’s Blender Spinach Soufflé

My dad had some very strange cooking notions. Especially when it came to what kids would and would not eat. His spinach and broccoli souffles were always a hit though and rarely saw the light of left-overs.

Jesse’s Blender Spinach Soufflé

10 oz. defrosted box of spinach
3 eggs, separated
¼ cup butter, softened
½ cup milk
1 teaspoon salt
2 tablespoons mayonnaise

350°. Blend spinach, yolks, butter, milk, salt and mayo together in the blender. Pour mix into a buttered casserole dish. Beat egg whites with a mixer until stiff. Pour the egg whites over the soufflé and blend in well with a fork. Bake for 45-50 minutes or until a knife draws out clean.

***For broccoli soufflé follow the same recipe, only substitute the chopped frozen broccoli for the spinach.***

Horseradish Potato Salad

This is a staple of 4th of July BBQs for me. There's a cool quality to the salad that makes the summer seem not so hot.

Horseradish Potato Salad

4 lg. baking potatoes, peeled & chunked
½ cup sour cream
½ cup mayonnaise
2 tablespoon horseradish sauce
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon pepper
4 hard boiled eggs, separated, chopped
3 bacon slices, crisped & crumbled
2 green onions, chopped

Boil 1” chunks of potatoes in water until tender. Drain and cool. Stir together mayo, parsley, pepper, sour cream, horsey sauce, salt & egg yolk and beat until smooth. Mix in onions, egg whites and bacon. Pour over potatoes and mix well. Cover with plastic and chill until ready to serve.

Hashbrown Casserole

I love good hashbrown casserole. When Cracker Barrel first started serving it I'd eat it up. Now I'm picky over whether the potatoes are done enough and crispy or not. The trick seems to be to use frozen hasbrowns or Potatoes O'Brien.

Hashbrown Casserole

1 bag of frozen shredded hash browns
½ cup finely chopped onion
1 (10 ½ oz) can cream of chicken soup
salt & pepper to taste
1 ¾ cup cheddar cheese

350°. Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil and cook until the hash browns are tender, and brown. Drain the hash browns and set aside.

Mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook for 30 minutes or until golden brown.

Donna's Squash Casserole

My mother and I love a good squash recipe. How to make it goes back and forth depending on which one of us cook it. This is my version of her recipe (more cheese and mayo).

Donna’s Squash Casserole

5-6 Yellow squash, sliced
1 Onion, chopped
1/3 cup mayonnaise
¼ cup reserved squash boiling liquid
2 cup shredded sharp cheddar cheese
Ritz Crackers

350°. Cook the squash and onions in enough salted water to cover them and boil until the squash is tender. Drain, (reserving ¼ C liquid), mash and add the mayo, reserved liquid and cheese. Top with crumbled crackers and bake for 25-30 minutes.

Kitty's Carrot Raisin Salad

There's nothing that I'll glom faster than good carrot raisin salad. I like to double the sauce though so it's really wet and occasionally throw in a little bit of pineapple minced into tiny pieces.

Kitty's Carrot Raisin Salad

3 tablespoon lemon juice
1 tablespoon honey
3 tablespoon mayonnaise
6 carrots, shredded
3 tablespoon sour cream
¼ teaspoon sugar
1/3 cup raisins
pinch of poppy seeds

Whisk the lemon juice, honey, mayo, sour cream and sugar together then mix with the raisins and carrots.

Chinese Cold Sesame Noodles

Cold noodles are a little daunting to try, but they really are good. I first tried these at Cafe 28 in New York.

Chinese Cold Sesame Noodles

7 tablespoons soy sauce
6 tablespoons sesame oil
4 tablespoons of peanut oil, divided
1 1/2 tablespoons tahini
1 teaspoon sugar
3 tablespoons rice vinegar
3 cloves crushed garlic
1 tablespoon finely chopped ginger
Chopped scallions
1 lb. Chinese noodles

Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon of peanut oil to keep moist. Refrigerate for at least 1 hour. In a seperate bowl mix soy sauce, sesame and remaining peanut oil, tahini, sugar, rice vinegar, garlic and ginger. Pour over noodles before serving and toss slightly. Top with chopped scallions.

Frijoles Meneados con Queso

Pintos beans are a fabulous side dish if prepared right. These are mashed with Monterey Jack- making it a wonderful dip as well for tortilla chips.

Frijoles Meneados con Queso

1 pound dried pinto beans, rinsed
10 cups (or more) cold water
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oil
1 teaspoon salt
1/2 cup finely chopped white onion
1 garlic clove, minced
2 cups (packed) coarsely grated Monterey Jack cheese or mild cheddar (about 8 ounces)

Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.

Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)

Fresh Chinese Green Beans

I like to grow my own blue lake green beans. If you've ever had fresh green beans you know you're missing out when you eat canned. When fresh garlic is added to them they have a crisp bite.

Fresh Chinese Green Beans

1 lb of fresh green beans, tipped & whole
3 tsp fresh minced and pressed garlic, juices preserved
vegetable oil

Soak the green beans in water for two minutes, drain. Heat enough oil to cover the green beans in a wok until very hot. Fry for 3-6 minutes or until wrinkled. Remove beans and pour off oil, return to the fire. Reduce heat and cook garlic until tender. Toss with the greenbeans and cover over low heat for 2 minutes. Serve immiedietely.

Cook Ahead Chicken Paprikash with Spatzle

Paprikash is one of those fabulous dishes that taste even better after soaking in its own seasonings. I suggest you cook ahead and reheat to serve the next night.

Chicken Paprikash with Spatzle

Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine (your choice)
1 tablespoon oil
4-6 cups water
1 (8-16 ounce) container sour cream

Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper

Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.

Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).

391st Creamed Corn

As far as creamed corn goes I'm very picky. The mozarella cheese in this recipe adds a nice texture and taste to make it a real treat.

391st Creamed Corn

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups whipping cream
2 tablespoons sugar
3 cups fresh or frozen whole kernel corn
1/2 cup mozarella cheese

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn; mix. Place mixture in a 9 or 10" shallow casserol dish; add 1/4 cup mozarella cheese, stir, then brown under broiler.

Luke's Au Gratin Potatoes

This recipe is for my oldest son who is a very picky eater.

Luke's Au Gratin Potatoes

1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/2 teaspoon salt
3 cups milk
1 cup mild shredded cheddar cheese
1 cup sharp shredded cheddar cheese
4 cups diced and cooked potatoes
1/2 cup flour
1/2 cup fresh and cooked bacon bits
1/2 cup diced onions
1/4 cup melted butter

Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and saute. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 cups milk. Stir till lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings.Mix until cheese is elted.
Bake at 350 for 10 minutes. Serves 6.

This can be prepared early and frozen or refrigerated. I've also made it using frozen hashbrowns.

Mashed Potato Pancakes

I adore potato pancakes, even better if they're made of seasoned mashed potatoes. These are a beautiful addition to any breakfast platter, served with sour cream or applesauce or both. They also do wonders for planning what to do with the previous night's leftover mashed potatoes.They also make a flavorful side dish served with almost any meat and gravy entree.

Mashed Potato Pancakes

2 cups chilled mashed potatoes
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons salt
1/4 teaspoon pepper

Divide the mashed potatoes into 8 equal portions then pat into 1/2" patties. Heat the oil *and* butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan, reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes (check befre turning to ensure the crust has formed). Turn and cook the other side until golden brown, about 15 minutes.