Thanksgiving Sweet Potato Souffle
Yield: 10 Servings
Ingredients
3 c cooked sweet potatoes,
-mashed
1 c white sugar
3 eggs, slightly beaten
1/2 c milk
1 stick margarine, softened
1 tb vanilla
1 ts baking powder
-----------------------------TOPPING----鈥?br>
1 c brown sugar
1/2 c flour
1/2 ts baking powder
1/2 stick margarine, melted
2 tb milk
1 c chopped pecans
Instructions
Mix all topping ingredients. Cut 2 pieces of waxed paper larger than the
top of your baking dish. On one piece, place the baking dish upside down.
With a table knife trace around the dish to get approximate size of baking
dish top. Place mixed topping ingredients in the center of this shape.
Place the second piece of waxed paper over the topping to the drawn shape.
Use a rolling pin to spread the topping to the drawn shape. (Remeber to
take into account if your dish flares at the top a little. You want the
topping to be able to go down into the dish to set on top of the mashed
potato mixture. Also, be careful not to roll the topping mixture too large,
as it will be frozen when you attempt to lay it on top of the potato
mixture.)
When size is accomplished and with waxed paper still intact, slide topping
onto a cookie sheet and place in freezer for 15 minutes or more to harden.
(This can be done the day before.) When ready, take from freezer.
Combine mashed sweet potatoes, white sugar, beaten eggs, 1/2 cup milk, 1
stick softened margarine, vanilla and 1 teaspoon baking powder. Pour into
greased baking dish deep enough to have room for sweet potatoes to ';puff';
up. A 9 inch diameter baking dish works nicely.
Starting at one corner of top piece of waxed paper on frozen topping,
carefully pull paper from topping. Gently turn topping over onto the sweet
potato mixture and again pull wax paper from topping. Make certain that
topping goes to edges of baking dish as much as possible.
Bake approximately 30 minutes at 350 degrees.
Serves approximately 8-12 depending on how many children and large
appetitites you are feeding!
NOTES : Allow plenty of time to cook this. I found the recommended 30
minutes is not long enough.
Stuffed Acorn Squash
Yield: 1 Serving
Ingredients
4 sm Acorn squash (Recipe
- suggests orange squash; I
- used green)
1/2 c Currents (If you don't have
- currents; you could
-probably subst
1 c Warm vegetable stock or as
-needed
2 Onions; finely chopped
4 Stalks celery; finely
-chopped
4 Cloves garlic; minced
1 c Finely diced peeled apple
1 1/2 c Corn kernels (This is
-optional - I
1 1/4 c Very coarse fresh bread
-crumbs or
5 tb Chopped fresh herbs - can
-use flat
- basil; tarragon, thyme,
-and/or
1 ts Grated lemon zest
Salt and freshly ground
-pepper
Additional broth or wine for
- saute
Instructions
For those of you have who have asked for Thanksgiving recipes, here is one
I modified from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
cookbook. It has wonderful flavor and it's a very attractive dish.
Preheat oven to 350 degrees. Cut squashes in half crosswise. Take out
seeds. Cut a small slice from the top and bottom so they will stand
straight. Bake, cut side down, on a baking sheet oiled with spray until
soft, about 40 minutes. Transfer to cake rack to cool. For stuffing, plump
the currents in the vegetable broth or stock for 10 minutes. Meanwhile,
cook onions, celery, and garlic in broth or wine over medium heat until
soft. Add apple and corn, if using, and cook about three minutes. Transfer
the mixture to a large bowl and stir in the bread crumbs, herbs, lemon
zest, currants with the stock, and salt and pepper to taste. The mixture
should be highly seasoned, and moist but not wet. Add stock or salt as
needed and spoon into the baked squashes. (The recipe can be prepared ahead
to this point.) Just before serving, bake the stuffed squashes at 375
degrees until thoroughly heated, 15 to 20 minutes. Makes 8 servings.Whats a good vegetable recipe for thanksgiving?
ROASTED MIXED VEGETABLES
4 large red shin potatoes cut in to wedges about 2 pounds.
3 large carrots peeled and cut in 1 1/2 in pieces
3 large parsnips peeled and cut in to 1 1/2 in pieces
2 large onions cut in to wedges 1 table spoon dried rosemary leaves
2 teaspoons garlic powder
1/4 cup margarine melted
1. Mix potatoes, carrots, Parsnips, and onions with rosemary and garlic powder in large bowl.
2. drizzle with melted margarine, tossing to coat well. Spread veggies in 13X9X2 inch baking pan
3. bake at 450 degrees for 40-45 mins. or until fork tender stirring occasionally
makes 8 servings
mashed carrots and white turnips
boil 2/3 carrots and 1/3 diced turnips until fork tender. drain really well and then put on hot burned to evaporate any excess water. add as much butter as you like, a dash of white sugar and salt to taste. mash with a regular potato masher until evenly combined with a few chunks left. very tasty, my favorite every holiday.
';Colorful Roasted Veggies'; - 12 servings
4 medium carrots; julienned (thin strips)
1 1/2 lbs. fresh asparagus; trimmed and halved
1 large green pepper; julienned
1 medium sweet red pepper; julienned
1 medium red onion; sliced and separated into rings
5 cups fresh cauliflowerets
5 cups fresh broccolie florets
1/4-1/2 cup olive oil
3 tbsp. lemon juice
3 garlic cloves; minced
1 tbsp. dried rosemary; crushed
1 tsp. salt
1 tsp. pepper
In a large bowl, combine the vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat. Transfer the vegetables to two greased 15x10x1'; baking pans. Bake, uncovered, at 400* for 20-25 minutes or until tender, stirring occasionally.
';Asparagus with Cream Sauce'; - 8 to 10 servings
2 cups water
2 lbs. fresh asparagus; trimmed
1/2 cup chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. garlic powder
1 tsp. lemon-pepper seasoning
1/2 tsp. salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tbsp. cider vinegar
1 tsp. dill weed
1 cup (8 oz.) sour cream
In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes.
Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour, garlic powder, lemon-pepper and salt until blended; gradually stir in broth. Add parsley, vinegar and oil.
Bring to boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on serving platter. Top with cream sauce.
';Cottage Potatoes'; - 12 to 14 servings
12 large potatoes; peeled and sliced
8 oz. process cheese (Velveeta); cubed
1 large onion; finely chopped
1 large green pepper; diced
1 (2 oz.) jar diced pimentos; drained
1 slice bread; torn
3 tbsp. minced fresh parsley; divided
1/2 tsp. salt
1/2 cup milk
1/2 cup butter; melted
1 1/2 cups cornflakes; crushed
Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook 5-7 minutes or until tender; drain. In a bowl, combine cheese, onion, green pepper, pimentos, bread, 2 tbsp. parsley and salt.
In a greased shallow 4-quart baking dish, layer a third of the potatoes and a third of cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. Cover and bake at 350* - 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.
Acorn Squash With Sliced Apples
3 fresh acorn squash
salt to taste
2 fresh tart apples -- (2 to 3)
butter
6 Tbsp. brown sugar
nutmeg to taste
Cut squash in half; remove seeds. Place cut side down
in shallow greased baking dish; add 1/2 cup boiling water.
Cover. Bake in preheated 350 degrees oven 10 minutes. Remove from
oven; remove cover. Turn squash cut side up; sprinkle with salt.
Peel and core apples; cut into wedges. Fill squash
cavities with apples; dot generously with butter. Sprinkle
each squash half with 1 tablespoon brown sugar, then with a
little nutmeg. Pour 1/2 cup boiling water into baking dish.
Bake 30 minutes or until squash and apples are tender.
Yield: 6 servings.
carrots or potato's
Asparagus Casserole
1 stick butter
1 can cream of mushroom soup
4 slices bread
陆 c. American cheese, grated
1 can asparagus tips
1 can small peas
Drain asparagus and peas and place in a 7 x 11-inch pan. Mix cheese and cream of mushroom soup together. Spread over peas and asparagus. Melt butter, cut crust from the bread and cut into 3-inch strips. Place on top of mixture and bake in a 350藲 oven 30-40 minutes or until bread is golden brown.
My mom makes this every year and it is a big hit.
Also, try something ';un-traditional'; if you have a lot of kids present like a veggie tray or macaroni and cheese or even corn.
Easy Veggie Stuffing
1 Tbs. olive oil
1 Tbs. toasted sesame oil
1 large onion, chopped
1 c. fresh mushrooms, chopped
1 cup celery and tops, chopped
3/4 lb. bread or cornbread cubes (or both)
1 陆 c. vegetable broth
陆 tsp. each of sage, thyme, and savory
1 Tbs. fresh parsley, chopped
salt and pepper (to taste)
Saut茅 the onion, mushrooms, and celery in a large pan with olive oil until softened; add some broth if necessary to keep from sticking.
Remove from heat, add remaining ingredients, and mix well (bread should be moist).
Grease a casserole dish with sesame oil, pack in the stuffing, and brush with more oil.
Cover with foil and bake at 325-375 degrees for about 1 hour.
Garlic Mashed Potatoes and Parsnips
9 medium baking potatoes (3 pounds), such as russet 1 1/2 pounds parsnips 1 bulb garlic, unpeeled 2 teaspoons olive oil 3/4 cup milk 1/2 cup butter (no substitutes) 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper
Directions: 1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain. 2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside. 3. Mash the potatoes and parsnips with a potato masher, and return them to the Dutch oven. 4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, salt, and pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately.
Brown sugared carrots. Take 2 lbs of baby carrots %26amp; slice into circles. In medium saucepan, add carrots, a splash of water, 1/2 brown sugar, a sprinkle of cinnamon, dash of nutmeg %26amp; 1/2 stick butter. Bring to almost boil,then simmer for about 25 - 30 minutes.....Yummy with ham!!
Butternut Squash. Slice down the center lenghtwise, scoop out the seeds, bake in a cake pan with enough water so it don't burn. Add some butter to each half..When it's done (the squash will be tender) scoop it out with a spoon, leaving the skin behind mix it with some -not to much - brown sugar to give it a slightly sweet taste...Yummmmm
broccoli/rice/cheese casserole!!
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