Steph's Sweet Potato Souffle

Ingredients:

1 large can sweet potatoes, or equivalent of home prepared

1 tsp. vanilla

1 cup sugar (less, if preferred)

3 eggs

1/2 cup milk

1 stick butter

Preparation:

Heat potatoes in syrup; drain and whip until fluffy. Add butter and other ingredients. Beat well (use a mixer). Pour into buttered casserole. Bake about 20 minutes at 350. While baking, prepare the topping.

Topping Ingredients:

1 cup brown sugar

1/3 cup melted margarine

1 cup chopped pecans

1/3 cup flour

Topping Preparation:

Melt margarine. Mix sugar, flour and pecans; add to margarine. Mix well and spread on top of casserole. Return to over for about 10 minutes or until firm.

Homemade Cranberry sauce

Ingredients

• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Other:
-Coconut
-Mandarin oranges
-Marshmellows
-Nuts
-Dried cherries

Directions

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Nutritional Information

Sweet Potato casserole

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Ravioli Pie

Filling

1 package (9 oz) refrigerated cheese-filled ravioli

1 cup chopped fresh spinach

1/3 cup chopped fresh basil leaves (about 1 oz.)

1 1/4 cups tomato pasta sauce

1 cup shredded mozzarella cheese (4 oz)

Crust

1 teaspoon vegetable oil

3 cloves garlic, finely chopped

1/2 cup Original Bisquick® Mix

1 cup milk

2 eggs

1/4 cup shredded Parmesan cheese (1 oz)

Topping

2 cups tomato pasta sauce, heated

• Heat oven to 400°F. Grease bottom only of 9-inch glass pie plate with shortening or cooking spray.
• Place 1/2 of ravioli in bottom of pie plate. Sprinkle with spinach and basil. Spoon 1 cup of the pasta sauce over top; sprinkle with 1/2 cup of the mozzarella cheese. Layer with remaining ravioli. Top with remaining 1/2 cup mozzarella cheese and remaining 1/4 cup pasta sauce.
• In 7-inch skillet, heat oil over medium heat. Cook and stir garlic in oil until fragrant, about 1 minute. In medium bowl, stir garlic, Bisquick mix, milk, eggs and Parmesan cheese with fork. Pour evenly over filling in pie plate.
• Bake uncovered 30 to 35 minutes or until crust is browned and filling is bubbly. Let stand 5 minutes before cutting. Serve with heated pasta sauce.

Turkey Suizas Casserole

Ingredients

• 2 poblano chili peppers
• 3 tablespoons extra virgin olive oil (EVOO)
• 8 tomatillos, chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 bay leaf
• Salt and pepper
• 1/4 cup cilantro, chopped
• 1 teaspoon ground cumin (about 1/3 palmful)
• 1 teaspoon honey or agave syrup
• 1 lime, juiced
• 1-1 1/2 cups chicken stock
• 1 pound cooked turkey, chopped or pulled
• 1 cup Mexican crema or sour cream
• 1 1/2 cups grated Swiss cheese
• 1 cup grated Monterey Jack cheese
• 12 corn or 8 flour tortillas, warmed
• Sliced red onions, for garnish

Serves 4

Preparation

Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop the poblanos.

Pre-heat the broiler.

Meanwhile, in a large skillet, heat the EVOO, three turns of the pan. Add the tomatillos, onion, garlic and bay leaf; season with salt, pepper, cilantro and cumin. Cook until tender, about 10 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey (or agave) and lime juice to a food processor and puree.

In the same skillet, heat the chicken stock over high heat. Stir in the turkey to reheat, then stir in the tomatillo sauce.

In a medium size casserole, layer in half of the turkey mixture and dot with the crema (or sour cream). Top with half each of the Swiss and Monterey Jack and half of the tortillas. Spread the rest of the turkey on top and layer with the remaining tortillas and cheese. Broil until the cheese is melted. Top with the red onions.

Chinese Spaghetti and Meatballs

Ingredients

• 3/4 pound ground white meat turkey, chicken or pork
• Salt and white pepper
• 1 teaspoon Chinese five-spice powder (1/3 palmful)
• 4-6 thin scallions, half finely chopped and half minced
• 1 2-inch piece of fresh ginger root, peeled, half grated and half sliced
• 3 large cloves garlic, 1 pasted or grated, 2 sliced
• A handful of breadcrumbs
• 1 egg yolk, beaten
• Sesame oil, for drizzling
• 1 tablespoon vegetable oil
• 1/4 pound shitake mushrooms, thinly sliced
• 1/4 cup soy sauce
• 2 cups water
• 4 cups chicken stock (32 ounces)
• 1 red chili pepper, seeded and sliced
• 3 cups flat kale, baby bok choy or chard, shredded
• About 1/2 pound whole wheat or whole grain spaghetti

Serves 4

Preparation

Pre-heat the oven to 400°F.

Place the meat in a bowl and season with salt, white pepper and the five-spice powder. Add the finely chopped scallions, grated ginger, grated garlic, breadcrumbs, egg yolk and sesame oil. Mix well and roll into small meatballs. Arrange on a baking sheet, drizzle with sesame oil and roast until brown and golden, 15-18 minutes.

Heat the vegetable oil in a soup pot. Add the mushrooms, sliced garlic, sliced ginger and chili pepper. Stir; add the soy sauce, water and stock and simmer to flavor. Wilt in the greens and cook to tender-crisp; combine with the meatballs.

Cool and store, then bring to room temperature and reheat to a low boil. Add the pasta and cook to al dente.

Serve in shallow bowls garnished with sesame oil and thinly sliced scallions.