3 cups cooked and mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 1/3 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees F. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
Combine the flour, brown sugar, chopped pecans and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes
other ideas
You could use walnuts or even macadamia nuts instead of pecans.
I do love it, even with it not having marshmallows
Wednesday, April 28, 2010
Ruby Chicken
I made it in an electric skillet, originally, when I first made it 25 years ago.
A 2 1/2-3 lb. broiler-fryer, cut up
Flour, 1/3 Cup
Salt, 1 teaspoon
Olive Oil or Butter, for cooking chicken in
Fresh Cranberries, 1 1/2 Cups
Sugar, 3/4 Cup
Onion, chopped, 1/4 Cup
Orange Juice, 3/4 Cup
Orange Zest, 1 teaspoon, (optional)
Ground Cinnamon, 1/4 teaspoon
Ground Ginger, 1/4 teaspoon
Coat chicken pieces in flour and salt.
Brown chicken pieces in butter, or olive oil, turning once.
Meanwhile, put remaining ingredients into a saucepan and bring to a boil, then pour over chicken in the skillet.
Cover and cook slowly for 35-40 mins, or until chicken is tender.
You don't have to use the spices if you don't want them, nor the zest. I use more onions.
A 2 1/2-3 lb. broiler-fryer, cut up
Flour, 1/3 Cup
Salt, 1 teaspoon
Olive Oil or Butter, for cooking chicken in
Fresh Cranberries, 1 1/2 Cups
Sugar, 3/4 Cup
Onion, chopped, 1/4 Cup
Orange Juice, 3/4 Cup
Orange Zest, 1 teaspoon, (optional)
Ground Cinnamon, 1/4 teaspoon
Ground Ginger, 1/4 teaspoon
Coat chicken pieces in flour and salt.
Brown chicken pieces in butter, or olive oil, turning once.
Meanwhile, put remaining ingredients into a saucepan and bring to a boil, then pour over chicken in the skillet.
Cover and cook slowly for 35-40 mins, or until chicken is tender.
You don't have to use the spices if you don't want them, nor the zest. I use more onions.
PlumFairy's Basic Cranberry Sauce
Fresh Cranberries
Sugar
Salt
Water
Apples
Go through cranberries and discard any which aren't good.
Then put the amount of cranberries, water and sugar in a large pot that you need. (1 cup of sugar, and 1 cup of water, per bag of cranberries.) Add a small pinch of salt per bag of cranberries, too, but be careful, not too much.
There is more than one way to do the apples. My grandmother cut them in half, removed any seeds which were showing, but left the core and skin.
Then she dropped the halves into the pot, and cooked the cranberries as usual. When the apples were cooked, she removed them, took off the skins, removed the core, and kept the edible part of the fruit, which she added back to the pot.
I did it that way for years.
Then one day I said, "This is a lot of work!"
Now I peel my apples, putting the peel in some cheese cloth. Then quarter them and slice out the core. I add the core, minus any loose seeds, to the cheesecloth, too.
Now I tie the cheesecloth in a bundle, and cut the 1/4'd apples smaller, adding the cheesecloth ball, and the apples to the pot.
When all is ready I mash the apples a little, but you can leave the pieces bite sized, or even shred them before cooking, if you don't want to bite into them, I imagine.
Then I pull out the cheese cloth, squeeze it out into the pot to get all the liquid, then discard.
I use 1 - 2 apples per bag of cranberries.
Baking apples will cook faster/better, but something with a heavenly scent/taste will really add to the cranberry sauce. I usually use the blushing darlings off our trees. The closest thing you can buy might be a pink lady. Maybe make it with baking apples the first time?
Whatever you use, it will make a very nice cranberry sauce. I have been asked to bring this version to many, many potluck meals around Christmastime, and I never have any left to bring home, however much I make.
Sugar
Salt
Water
Apples
Go through cranberries and discard any which aren't good.
Then put the amount of cranberries, water and sugar in a large pot that you need. (1 cup of sugar, and 1 cup of water, per bag of cranberries.) Add a small pinch of salt per bag of cranberries, too, but be careful, not too much.
There is more than one way to do the apples. My grandmother cut them in half, removed any seeds which were showing, but left the core and skin.
Then she dropped the halves into the pot, and cooked the cranberries as usual. When the apples were cooked, she removed them, took off the skins, removed the core, and kept the edible part of the fruit, which she added back to the pot.
I did it that way for years.
Then one day I said, "This is a lot of work!"
Now I peel my apples, putting the peel in some cheese cloth. Then quarter them and slice out the core. I add the core, minus any loose seeds, to the cheesecloth, too.
Now I tie the cheesecloth in a bundle, and cut the 1/4'd apples smaller, adding the cheesecloth ball, and the apples to the pot.
When all is ready I mash the apples a little, but you can leave the pieces bite sized, or even shred them before cooking, if you don't want to bite into them, I imagine.
Then I pull out the cheese cloth, squeeze it out into the pot to get all the liquid, then discard.
I use 1 - 2 apples per bag of cranberries.
Baking apples will cook faster/better, but something with a heavenly scent/taste will really add to the cranberry sauce. I usually use the blushing darlings off our trees. The closest thing you can buy might be a pink lady. Maybe make it with baking apples the first time?
Whatever you use, it will make a very nice cranberry sauce. I have been asked to bring this version to many, many potluck meals around Christmastime, and I never have any left to bring home, however much I make.
Cornbread Dressing
Prepared Cornbread (*see amt. below)
1/2 cup butter
2 large onions, chopped
2 green bell pepper, chopped
4-5 stalks celery including leafy part, sliced thin
1 tsp. celery salt
2 tsp. poultry seasoning
2 tsp. rubbed sage
1 tsp. black pepper
3 eggs
Chicken broth
Start by sauteeing the onions, bell pepper and celery in the butter. A healthier option would be to simmer the chopped vegetables in chicken broth until tender. Then use that broth to moisten the dressing before baking. When tender, remove from the heat and set aside.
In a large container, crumble the cornbread and add the vegetables and all remaining ingredients, mix well. I then add a couple of cups of chicken broth and mix. I use enough chicken broth to thoroughly moisten the dressing but not so much as to make it soupy. This is where I start taste testing it and adding sage, poultry seasoning or salt and pepper to adjust the flavor. Everybody has different tastes when it comes to seasonings..that's why I said it is one of those old recipes where there are no set amounts. Same goes for the celery, onion and bell pepper amounts... use them at the ratio preferred by you and omit what you don't think you'd care for.
I let it sit a minute or two and then stir again. The cornbread soaks up the broth so I retest to make sure I have the consistency preferred. Then add more broth if needed. Place in a buttered/oiled casserole and cover with foil.
Bake in a 350 degree oven for 1 hour. If a browned, crusty top is preferred, remove foil the last 15 minutes of baking time.
* Now for the amount of prepared cornbread. Keep in mind this makes quite a bit (this family loves leftovers). I use my mother's 10 inch cast iron skillet and bake 2 batches of the Martha White/ Gladiola yellow cornbread mix at a time...each packet is 6 ounces. I make this amount 3 times...using a total of 6 yellow cornmeal packets. Some people buy their cornbread already prepared and that's a great shortcut, but I really like the packets..all you add is egg and milk..simple enough.
This cornbread bakes in a 400 degree oven for 25 minutes.
I fix the cornbread a day before making the dressing. I'm not sure how many of you use a cast iron skillet for baking cornbread but thought I'd add this...I put about a teaspoon of vegetable oil in the skillet and place it in the 400 degree oven and let it preheat along with the oven..then when pouring the cornbread mix into the skillet, it gives a crisper crust on the bottom and the cornbread slips right out of the pan..no sticking at all. I make sure it is completely cooled before breaking into large chunks and storing in a container, lightly covered, overnight. It needs to be able to breathe and not sweat back.
1/2 cup butter
2 large onions, chopped
2 green bell pepper, chopped
4-5 stalks celery including leafy part, sliced thin
1 tsp. celery salt
2 tsp. poultry seasoning
2 tsp. rubbed sage
1 tsp. black pepper
3 eggs
Chicken broth
Start by sauteeing the onions, bell pepper and celery in the butter. A healthier option would be to simmer the chopped vegetables in chicken broth until tender. Then use that broth to moisten the dressing before baking. When tender, remove from the heat and set aside.
In a large container, crumble the cornbread and add the vegetables and all remaining ingredients, mix well. I then add a couple of cups of chicken broth and mix. I use enough chicken broth to thoroughly moisten the dressing but not so much as to make it soupy. This is where I start taste testing it and adding sage, poultry seasoning or salt and pepper to adjust the flavor. Everybody has different tastes when it comes to seasonings..that's why I said it is one of those old recipes where there are no set amounts. Same goes for the celery, onion and bell pepper amounts... use them at the ratio preferred by you and omit what you don't think you'd care for.
I let it sit a minute or two and then stir again. The cornbread soaks up the broth so I retest to make sure I have the consistency preferred. Then add more broth if needed. Place in a buttered/oiled casserole and cover with foil.
Bake in a 350 degree oven for 1 hour. If a browned, crusty top is preferred, remove foil the last 15 minutes of baking time.
* Now for the amount of prepared cornbread. Keep in mind this makes quite a bit (this family loves leftovers). I use my mother's 10 inch cast iron skillet and bake 2 batches of the Martha White/ Gladiola yellow cornbread mix at a time...each packet is 6 ounces. I make this amount 3 times...using a total of 6 yellow cornmeal packets. Some people buy their cornbread already prepared and that's a great shortcut, but I really like the packets..all you add is egg and milk..simple enough.
This cornbread bakes in a 400 degree oven for 25 minutes.
I fix the cornbread a day before making the dressing. I'm not sure how many of you use a cast iron skillet for baking cornbread but thought I'd add this...I put about a teaspoon of vegetable oil in the skillet and place it in the 400 degree oven and let it preheat along with the oven..then when pouring the cornbread mix into the skillet, it gives a crisper crust on the bottom and the cornbread slips right out of the pan..no sticking at all. I make sure it is completely cooled before breaking into large chunks and storing in a container, lightly covered, overnight. It needs to be able to breathe and not sweat back.
Cheesy Broccoli and Rice
1 - 10 oz. package frozen broccoli florets
1 cup Minute Rice
1/2 medium onion, diced
3 Tbsp. butter
1 can cream of mushroom soup
3/4 soup can of milk
8 0z. shredded cheddar cheese
1/2 tsp. salt
Prepare frozen broccoli according to directions, drain. Prepare the 1 cup of minute rice per directions ( 1 cup of boiling water to each cup of Minute rice, cover remove from heat and let stand 5 minutes) . Add rice to cooked broccoli and gently mix.
Sautee the diced onion in butter...or olive oil if preferred until tender. Add the mushroom soup and the 3/4 can of milk and blend together. Bring to a simmer and gradually add cheese until melted....Do not boil. Add the salt and pour over the broccoli rice mixture. Mix gently.
Can be served as is or placed in a buttered casserole and topped with bread crumbs or cracker crumbs and baked.
I keep it simple and skip the baking. And I double the recipe at family gatherings/holidays so there's plenty left to reheat
Tippi
1 cup Minute Rice
1/2 medium onion, diced
3 Tbsp. butter
1 can cream of mushroom soup
3/4 soup can of milk
8 0z. shredded cheddar cheese
1/2 tsp. salt
Prepare frozen broccoli according to directions, drain. Prepare the 1 cup of minute rice per directions ( 1 cup of boiling water to each cup of Minute rice, cover remove from heat and let stand 5 minutes) . Add rice to cooked broccoli and gently mix.
Sautee the diced onion in butter...or olive oil if preferred until tender. Add the mushroom soup and the 3/4 can of milk and blend together. Bring to a simmer and gradually add cheese until melted....Do not boil. Add the salt and pour over the broccoli rice mixture. Mix gently.
Can be served as is or placed in a buttered casserole and topped with bread crumbs or cracker crumbs and baked.
I keep it simple and skip the baking. And I double the recipe at family gatherings/holidays so there's plenty left to reheat
Tippi
Welcome
Welcome
Here is a place where we can all help each other out. This a list of all each member of Plumfairy's Dog Board or Tea Time can include their rescue group, business, fundraisers or Home page.I am including a section that if you find a site that you think everyone would be interested, I can add that link.
I will update this page as much as needed, so if you want to be added just let me know.
So check out everyone's site.
Cynthia (tagsalong)
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