Recipe HELP!

We’ve been invited to a New Year’s Day dinner, host is doing a turkey and fixings…everyone to bring a dish. Ours is for a veggie casserole. Here’s the problem, I won’t do the green bean mushroom soup one (don’t ask) so what would you make. Help, please? I don’t have my favorite Flathead Lake Lodge Sweet Potato recipe here in Arizona (it’s in Montana I couldn’t bring everything) . Help please, really!
Hugs,
LF

Deanna,
Jean used to do a “Tater Tot” casserole with a cheese sauce and various veggies, She dosen’t remember the details but it was basicaly the tots,sauce and onions, califlower,
peas, carrotts and/or whatever tickles Your fancy.
This may help get the ideas flowing.

I don’t really cook, but I know cooks, this is from my late aunt’s cookbook of collected recipes from the ladies of Calhoun County, MS. I would have attached the entire cookbook but did not know how. I picked several w/o mushroom soup.

SWEET POTATO CASSEROLE (8 or 9 servings)
2 eggs
1 1/2 Cup Evaporated milk
Pinch salt
1 teaspoon vanilla
1 cup sugar
1 stick margarine
2 cups grated raw sweet potatoes
Mix ingredients together. Seat well, and cook on 350 deg. F for 45 minutes. stir once-during cooking.

SCALLOPED POTATOES (serves 8) Mrs. Aubrey Sutherland, Vardaman
6 medium potatoes
1 teaspoon salt
1/4 cup flour
2 cups milk
6 tablespoons margarine or butter
1/2 teaspoon pepper
12 slices of cheddar cheese
1 medium onion (sliced thin)

Pare potatoes. Slice thin, place 1/3 of slices in the bottom of 2 quart casserole. Dot with 1/3 of the butter, season with salt and pepper. Place thin onion slices on top. Sprinkle flour over onions and cover with 4 slices of cheese. Add the second layer of potatoes, butter, seasonings, flour, onion and cheese. . Do the third layer the same and top with cheese. Pour 2 cups milk over top. Bake in 350 degree oven for 1 hour. Serve hot

RICE CASSEROLE (serves 10)
1 cup raw rice
1 large onion (chopped)
1 stick oleo 1 cup celery (chopped)
2 medium size bell peppers (chopped)

Cook in margarine until tender, onion, celery and pepper.
Then mix:
rice
1 can chicken broth
1 can beef consomme’
1 small can chopped mushrooms

Salt to taste Pour in casserole dish and bake 1 hour at 350.

BAKED TURNIPS WITH PEANUTS (serves 6)
3 cups of sliced cooked turnips or rutabagas
1 medium onion, sliced
1 cup raw chopped peanuts
2 tablespoons butter or margarine
2 teaspoons salt
1/2 teaspoon paprika

Arrange turnips, Onions and peanuts in a well greased baking.dish. Dot with butter or margarine, add salt and paprika. Bake uncovered at 350 degrees for 15 minutes.

SQUASH CASSEROLE (6 servings)
2 10-oz. pkgs. yellow squash
1/4 large onion
Do not season. Cook till done, drain. Stir in:
1 can cream of chicken soup
1 beaten egg
1 cup diced cheddar cheese

Put in 2 quart casserole dish. Melt 1 stick oleo and add about 15 crackers crushed. Top with crumb mixture. Bake 30 minutes at 350 degrees.

Here’s mine I made for Xmas:
Peel and chop 6 sweet potatoes in 1/2 inch slices. Boil in salted water until tender.
Make a syrup:
1 cup brown sugar
2 tbls butter
pinch of salt
1 shaved orange peel cut to slivers (peel only , no white pulp)
1/4-1/2 cup juice from the orange, oranges
1 cup water
1/4 cup raisins
3 whole cloves
1/4 tps nutmeg
Bring ingredients to a boil.
Mix 2 tbls (heaping) of corn starch with cold water and thicken the syrup.

Next combine the sweet potatoes and syrup in a casserole with a lid and simmer on a stove top for 1 hr at lowest setting.(stir gently once in awhile).

Kick it up a notch’ if you’d like, with one julienned jalape?o pepper added while making the syrup. SW folks will love you for it (sweet and spicy).

Hairwing,

I see a couple of ingredients my Mom put in her sweet potatoes that I really like, orange peel and raisins really top of sweet potatoes. Like I said I don’t really cook but I know what taste good.

Isn’t she asking about a veggie dish. Aren’t the vegetables done in addition to the potato dish? I’m just beginning to have to take over the cooking in our house.

Roasted Carrots with thyme.
2 tbs. virgin olive oil
1 1/2 pounds of carrots washed and cut 1 1/2 long pieces cut on a bias
1 tsp. kosher salt
4 sprigs of fresh thyme
2 tbs. unsalted butter
1 tbs. honey

pre heat oven to 450
Heat olive oil in oven proof skillet over high heat. Add carrots salt and pepper cook turning after 2 minutes each side.
Add thyme sprigs and butter. Drizzle with honey and transfer to oven. Roast the carrots till golden and crisp/tender.

Sweet potatoes and regular potatoes are two different varieties of plant distantly related. Maybe it will sound better if we call them “Yams,” which are also really a different plant.

Deanna,

I called the Flathead Lake Lodge, figured I would get your Sweet Potato recipe from them but they are closed until January 3. So no help there.

Larry —sagefisher—

African Sweet Potato Stew with Red Beans from Cooking Light 2004 and the Cooking Light Slow Cooker Cookbook

2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2 inch) cubed peeled sweet potato (about 1 1/2 lbs)
1 1/2 cups cooked (or canned) small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5 oz) can diced tomatoes, drained
1 (4.5 oz) can chopped green chilies, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges

Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender. Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients. Cover and cook on LOW 8 hours or until vegetables are tender. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. To serve, ladle stew into individual bowls. Top with peanuts; serve with lime wedges. Yield: 6 servings

Deanna,

From the Great State of Tennessee, here is a Sweet Potato Casserole reicpe

6 medium sweet potatoes, grated
1/2 stick butter, melted
3 eggs, separated
1/2 cup sugar
1 teaspoon ginger
1 teaspoon nutmeg
grated rind of 1 orange
1/2 cup molasses
1/2 teaspoon salt

Mix all ingretients except the egg wites, stirring until well blended. Fold in stiffly beaten egg whites and bake in greased casserole in moderate oven for 20-30 minutes. From the Memphis Cookbook via The Best of the Best from Tennessee Cookbook.

Larry —sagefisher—

I like this but dont U need marshmellows in a SP casserole? Isnt that like leaving off the soft hackle on your soft hackle and partridge? or the deer hair on your CDC and elk? or the post on your adams parachute???

Pillcaster,

If you use Yams, then for sure use marshmellows since yams have no taste. But, sweet potatoes have a great taste all their own and if you notice they added enough sweeteners to really spice it up.

But then, if you want marshmellows, nothing says you can’t use them.

Larry —sagefisher—

lol, thanks, I feel much better…

If you want something simple, and easy without the soup. I mix a can of french sliced green beans, a can of diced tomatoes, some chopped onions, and bacon bits. You can use diced tomatoes & green chilies if you want a little warmth. Put them all in a sauce pan and heat. Simmer till onions are soft. Serve!

South Louisiana is the largest (or second largest) producer of sweet potatoes in the US, and the folks down here have been eating them as a staple for a very long time. When those facts are combined with the rich culinary history of Louisiana, its easy to understand the diversity of great sweet potato recipes from this area.

Here are few local web sites full of great recipes:

http://www.sweetpotato.org/
http://www.ldaf.state.la.us/portal/
http://www.hollyclegg.com/
http://www.yambilee.com/Enjoy!

Bowfin47

If they dont like Vienna Sausage and soda crackers, are they really that great of friends? :slight_smile:
Happy New Year!

Candied Carrots

Peel then cut up a whole bunch of carrots into “coins” no wider than 1/8". I figure 6-7 people per pound of carrots depending on how many side dishes there are (and how many appetizers there as well)l, and I usually have some left over for the next couple of days. Steam them or boil them until fork tender, then drain off the water. I put a few tablespoons of butter on them, a few tablespoons of brown sugar and drizzle some pancake syrup (real or fake, depending if they are really good friends or not). Toss it all around to coat the carrot coins and serve piping hot. You can drizzle the sauce over the carrots once on the plate.

I make these frequently and really don’t have anything written down, but they are always a big hit. Happy New Year to all.

You might want to check here:

http://allrecipes.com/Recipes/Side-Dish/Vegetables/Main.aspx

One of my favorite sites.

Dressing:
[ul]
[li]1/3 cup extra virgin olive oil[/li][li]3 Tbsp Balsamic Vinegar[/li][li]3 tsp Water[/li][li]1 Tbsp dried Oregano[/li][li]Juice of 1 Lemon, strain to remove seeds[/li][li]Zest from 1 lemon[/li][/ul]Combine and leave out on counter for 3 hours to allow flavors to combine.

Salad:
[ul]
[li]1 12 ounce box of Bow-tie pasta, cook to indite then rinse under cold water, draine, then dried in clean towels.[/li][li]2 containers of Black Pepper Feta Cheese, crumbled.[/li][li]1 Bell Pepper (Red, Orange or Yellow), remove ribs and cut chunky[/li][li]1/4 Red Onion, slice thin crescents.[/li][li]1 cup Dark Marinated Olives (pitted), sliced in half[/li][li]1 cup Green Marinated Olives (pitted), sliced in half[/li][li]Grape Tomatoes,sliced in half.[/li][li]1/2 cup of sweeten dried Cranberries[/li][/ul]Mixing:

Place all Salad ingredients in large mixing bowl.
Make a hole in the middle of the ingredients in the mixing bowl and add 1/2 of the dressing, and mix thoroughly with clean hands.
Add remaining dressing sparingly, tossing and tasting, until you have the correct mixture of flavors.

I have never have had a bowl with any salad remaining at any of the dinners parties it was served at.

Another variation, is to do the Salad with mixture of various lettuce (except Iceberg) instead of Bow-tie Pasta!