Sweet Potato Soufflé

Ingredients:

3 pounds sweet potatoes, peeled and cubed
1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions:

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil over high heat. Add 1 teaspoon of salt and the potatoes. Cook the potatoes until tender, then drain and cool to room temperature. Add the potatoes and the remaining ingredients to a blender and puree.

Pour into a greased 9 by 13-inch casserole pan and bake in the oven for 1 hour or until set and lightly browned. Remove from the oven and serve hot.

TASTY NO BOIL LASAGNA

SERVINGS: 12

1 LB GROUND CHUCK

1 LB SWEET ITALIAN SAUSAGE

3 CUPS CHOPPED ONION

3 CLOVES MINCED GARLIC

2 tsp ITALIAN SEASONING

1 – 67 OZ. JAR PREGO PASTA SAUCE

1 CUP WATER

15 OZ CONTAINER RICOTTA CHEESE

1 CUP SHREDDED PARMESAN CHEESE

2 TBL CHOPPED FRESH PARSLEY

1/2  TSP SALT

1 EGG

1 LB UNCOOKED LASAGNA NOODLES

3 CUPS MOZZARELLA CHEESE

DIRECTIONS: 

COOK GROUND BEEF AND SAUSAGE UNTIL BROWN, DRAIN. ADD ONION, GARLIC, 1 1/2 tsp ITALIAN SEASONING AND SIMMER UNTIL ONIONS ARE TRANSLUCENT. STIR IN PASTA SAUCE AND 1 CUP WATER. HEAT UNTIL BUBBLY.

PREHEAT OVEN TO 350ºF. COAT 11” X 15” LASAGNA PAN WITH COOKING SPRAY. IN MEDIUM BOWL, BLEND RICOTTA, PARMESAN, SALT, PARSLEY, REMAINING ITALIAN SEASONING AND EGG.

SCOOP ENOUGH SAUCE INTO THE BOTTOM OF PAN TO COVER IT, COVER THE SAUCE WITH A LAYER OF NOODLES. SPREAD 1/3 OF THE REMAINING SAUCE OVER NOODLES. DOLLOP 1/2 OF RICOTTA MIXTURE ON TOP OF SAUCE, SPRINKLE WITH 1 CUP MOZZARELLA CHEESE AND DUST WITH A LITTLE PARMESAN. REPEAT LAYERS, FINISH WITH NOODLES AND SAUCE. RESERVE AND REFRIGERATE REMAINING 1 CUP CHEESE.

COVER PAN TIGHTLY WITH HEAVY DUTY FOIL. BAKE 1 TO 1 1/4  HOURS OR UNTIL NOODLES ARE TENDER. REMOVE FOIL AND TOP WITH MOZZARELLA. BAKE 20 TO 30 MINUTES OR UNTIL CHEESE IS MELTED AND LIGHT GOLDEN. LET STAND 10 MINUTES BEFORE CUTTING.

Chunky Applesauce

3-1/2 pounds chopped and peeled Granny Smith Apples

2-1/2 pounds chopped and peeled Gala Apples

1 stick butter

1 cup packed brown sugar

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons vanilla extract 
 Directions:

In a Dutch oven, melt butter and add in brown sugar, cinnamon and nutmeg. Add chopped apples, cover and bring to a simmer over medium high heat.

Reduce heat to medium low and continue cooking 50-60 minutes or until apples are tender stirring occasionally.

Remove from heat; stir in vanilla. Mash, process with an immersion blender or food processor until it is the consistency you prefer.

Serve warm or cold. Yield: about 7-1/2 cups. Serves 12

Glazed Banana Bread

Glazed Banana Bread (makes 2 loaves)

Mix together:

3 c. flour

1 1/2 tsp. baking soda

2 1/2 c. sugar

1 1/2 tsp. salt

1 c. buttermilk

1/2 c. melted butter

1 1/2 tsp. almond extract

1 c. oil

3 eggs

1 1/2 tsp. vanilla

3 mashed, overripe bananas

Preheat oven to 350*. Mix together flour, baking soda, sugar, and salt. Add buttermilk, melted butter, almond extract, and oil and mix well. Add eggs, vanilla, and bananas. Mix well. Grease and flour two bread pans and divide batter evenly between the two. Bake at 350 * for 60-70 minutes or until a toothpick inserted in the middle comes out clean.

Glaze:

3/4 c. sugar

1/4 c. orange juice

1/2 tsp. vanilla

1/2 tsp. almond extract

2 Tbsp. butter

In a small saucepan, combine all ingredients. Heat on stove to melt together. DO NOT boil. Pour directly on warm bread loaves from stove. I like to remove the loaves from the bread pans before pouring the glaze on so the sides of the loaves get glazed, too--a basting brush is very helpful for glazing the sides.

Jerk Chicken

6 chicken breast halves with ribs & skin
2 limes, halved
coarse salt

Jerk Rum Rub, recipe follows

Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.

Preheat a barbecue grill to medium high. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.

Alternatively, roast on a cookie sheet in an oven heated to 375 deg. F, for about 50 minutes, do not turn.

 

Jamaican Jerk Rum Rub:

1 medium red onion, chopped
1 ½ t dried thyme
1 t ground allspice
½ t ground cinnamon
4 t fresh ground pepper
1 bunch chopped green onions
2 t salt
¼ t ground nutmeg
2 habanero chiles, seeded
2 T extra virgin olive oil
3 T rum

Put all ingredients into food processor. Mix on high for 15 pulses.

Yield: about 1 ¼ cup

(Printable Version)

Ruth's Meatloaf

Ruth's Meatloaf

3 LBS GROUND BEEF 

1 SMALL ONION CHOPPED

1 - 15 OZ. CAN TOMATO SAUCE

3 LARGE EGGS

1/2 TSP BLACK PEPPER

1 TSP SALT

3/4 CUP QUICK OATS

1 - 8 OZ. CAN TOMATO SAUCE

IN A LARGE BOWL, COMBINE FIRST 7 INGR.,   PRESS INTO A 9 X 13 PAN.  BAKE IN A 350 DEG. OVEN FOR 1 HR. AND THEN DRAIN OFF THE LIQUID. TOP WITH THE 8 OZ CAN OF TOMATO SAUCE. BAKE AN ADDITIONAL 20 – 30 MINUTES UNTIL THE SAUCE BROWNS SLIGHTLY.

   
(Printable Version here)

Banana Cream Pie

BANANA CREAM PIE

American Woman’s Cook Book

Culinary Arts Institute, Chicago, Illinois

2 cups Whole Milk, Heavy Cream or 1/2 & 1/2                     2 Tbls Butter

1/3 cup sugar                                                                          1 Tsp Vanilla                          

1/4 Tsp Salt                                                                             1 - 9” Baked Pie Shell

4 Tbls Flour                                                                             4 – Ripe Bananas, sliced

2 Egg Yokes                                                                             Whipped Cream

Scald 1 ¼ cups milk over boiling water. Mix Sugar, Salt, Flour and remaining Milk together. Stir into hot Milk and cook slowly until thickened, stirring constantly. Cover and cook over boiling water for 5 minutes. Add mixture slowly to Egg Yolks and cook 1 minute longer. Add Butter and Vanilla. Cool. Pour into Pie Shell alternating layers of cooled filling and Bananas. Chill until cold and serve with Whipped Cream.