Sweet Potato Casserole
Yields: 12 ServingsIngredients:
2 large cans Whole yams with the juice
1/2c Pecans
1/2 c Mini Marshmallow
1/4c Raisins (optional)
1 Yellow Cake Mix
1/4c Brown Sugar
½ stick Butter
Preparation Directions:
Prepare in 9x13 Baking dish. Place sweet potatoes with juice in pan. Mix in brown sugar. Add marshmallows and top with cake mix. Press down the cake mix to absorb juice. Add pecans and raisins with pads of butter. Bake for 25-30 minutes at 375` or until firm and brown.Austrian Braised Tongue
Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of
bacon; sprinkle with paprica; lay in a baking−pan; add 1 onion sliced thin and 1 cup of the water in which the
tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the sauce.
Serve hot, and pour over the sauce; garnish with parsley.
Biscuits au Chocolat This recipe dates to 1750 (Farmer & Farmer, 30). It makes something more like a moist chocolate muffin than a biscuit or cookie. If you wish to be especially authentic, you might try this recipe with the chocolate available from reproduction houses such as G. Gedney Godwin, the Bradley Company, and the Log Cabin Shop ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.
| 2 oz unsweetened chocolate (2 squares), grated | 8 egg whites, stiffly beaten |
| 1 cup sugar | ½ cup flour |
| 4 egg yolks |
Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin cups. Fill half full with chocolate mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.
Braised kale
Servings: 8
Note: This recipe works well with regular (curly) kale, Lacinato (dinosaur) kale or Tuscan kale.
4 bunches kale
3 tablespoons extra-virgin olive oil
6 cloves garlic, minced
Coarse sea salt
Hot pepper flakes to taste
1 cup turkey stock or chicken broth or water
Truffle oil to taste (optional)
1. Using a sharp knife or scissors, cut the stem out of each of the kale leaves. Wash the leaves well and spin dry. Stack them and cut crosswise into one-half-inch strips.
2. Heat the oil in a large, deep skillet that has a lid over medium-high heat. Add the garlic and sprinkle with about a teaspoon of salt. Cook, stirring, until the garlic softens, 2 to 3 minutes. Add the kale a large handful at a time, stirring constantly until the leaves wilt before adding more. When all the leaves are in the pan, cook, stirring constantly for 2 to 3 minutes. Add a sprinkling of pepper flakes and the stock or water, stir well and reduce the heat to low. Cover the pan and cook the kale, stirring occasionally, until it is cooked, 20 to 25 minutes if you like it chewy, longer for very soft. (The dish can be made up to several hours ahead to this point.)
3. Uncover the pan and raise the heat to cook away most of the liquid remaining in the pan. Taste and add more salt if needed. Drizzle with truffle oil, if desired, and serve.
Each serving: 84 calories; 3 grams protein; 8 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 114 mg. sodium.
Cheesy Corn Casserole
Yields: 12 Servings
Ingredients:
2 large cans Corn (drained)
1block Cream Cheese
2 cans Cheese sauce soup
2c Cheddar Cheese Shredded
3c Corn Flakes
6 pads Butter
Preparation Directions:
Mix together first four ingredients. Place in a 9x13 casserole-baking dish. Top with corn flakes and butter. Bake for 20 minutes at 350`.
Chicken Poppy Seed Casserole
Yields: 12 Servings
Ingredients:
4 Large Cooked Boneless Skinless Chicken Breast (Chopped)
1 can of each Cream of Celery Soup & Cream of Chicken
16oz Sour Cream
2Tlbs Poppy Seeds
1 sleeve Ritz Crackers, crushed
Preparation Directions:
Mix first four ingredients together. Top with crushed Ritz crackers. Dot with butter or margarine. Bake until nice and brown in a 9x13-baking dish for 20 minutes in a 350-degree oven.
