Gay Nell Nicholas of Henderson, Texas submitted this recipe to Taste of Home.
2 lbs sweet potatoes, peeled & cut into wedges
3 T soy sauce
2 T sherry or apple juice
2 T honey
2 T water
1 garlic clove, minced
1 T sesame or canola oil
Place sweet potatoes in a steamer basket; place in a saucepan over 1″ of water. Bring to a boil; cover and steam for 5-7 minutes. Place potatoes in a large bowl. In another bowl, combine the soy sauce, sherry, honey, water and garlic; pour over potatoes and toss gently.
Drain sweet potatoes, reserving soy sauce mixture. Arrange sweet potatoes in a single layer in a grill basket coasted with Pam. Brush potatoes with oil. Grill, uncovered, over medium heat for 8-10 minutes or until tender, basting with reserved soy sauce mixture and turning occasionally.
10 oz package frozen spinach
1 cup cooked long grain rice
1 cup shredded cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
3 T finely chopped onion
2 T minced fresh parsley
2 T butter, softened
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp dried thyme
1/8 to 1/4 tsp ground nutmeg
Cook spinach according to package directions; drain well. Add the remaining ingredients; mix well. Transfer to a greased 1-quart baking dish. Cover and bake at 350 for 20 minuets. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean.
Remember the other day when I said I draw the line at cooking with cream of mushroom soup? Well, not in this recipe. For whatever reason, it just isn’t Thanksgiving-Christmas-Easter without it.
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 tsp soy sauce
4 cups cooked cut green beans (this is the one & only time of year we use canned green beans)
1 1/3 cups French fried onions (the more the better)
MIX soup, milk, soy sauce, pepper, beans and 2/3 can onions in a 1 1/2 quart casserole.
BAKE at 350 for 25 minutes.
STIR and sprinkle with remaining onions. Bake 5 minutes.
Some tips: If you’re going to do it wrong (making & eating this unhealthy monstrosity), do it right. Don’t make it soupy! And for goodness sake, please cover the entire casserole with the French fried onions and not just the edges.
Please enjoy this Friends video where Joey says, “If you’re going to do it wrong…do it right.”
This recipe is by Celeste Rossmiller from Denver, Colorado.
1 medium potato, peeled and grated
2 T chopped onion
2 T whole wheat flour
1/4 tsp dried basil
1/4 tsp dried oregano
s & p to taste
1 T olive oil
shredded mozzarella cheese
Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, s & p. In a skillet, heat oil; add potato mixture. Cover and cook over med-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer.
We received some kabocha squash in our co-op basket and I found this recipe on www.tinyurbankitchen.com. It was delicious!! The photos on that site are so great, in fact, I’ll just refer you straight to it instead of typing it out here:
She’s right, too, about using a really good knife. (God bless my parents who bought us Henckel knives! There’s no going back.)
Makes 2 cups
3 T butter
2 T olive oil
2 1/2 lbs onions, thinly sliced
s & p
2 tsp sugar
1. In a large skillet, melt butter in the olive oil over med-high heat. Add the onions and 1/4 tsp each s & p, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
2. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
I forgot all about this recipe! It is very good.
2 T vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped (we usually opt for red or yellow instead)
2 cups water
10 oz can diced tomatoes with green chiles
2 tsp chili powder
1 tsp salt
1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt.
3. Cover and simmer 30 minutes or until rice is cooked and liquid is absorbed.