2 lbs. small red potatoes (cut in half)
1/3 cup butter
1/2 cup crumbled goat cheese
1/2 cup dried cranberries
1/2 cup candied pecans
2 tsp. sea salt
1 tsp. black pepper
1. Boil red potatoes for about 15 minutes. You want to be able to pick up the potato with a fork, without breaking.
2. Drain potatoes. Make sure all excess water has been drained.
3. In a baking pan, coat the bottom with a little butter.
4. Place potatoes in pan. Sprinkle with salt and pepper.
5. Sprinkle butter, goat cheese, dried cranberries and candied pecans on top of potatoes.
6. In a 350 degree oven, bake potatoes for about 10 minutes. Butter and goat cheese should be melted.
1 1/2 cups sugar
2 cups mashed cooked sweet potatoes
2 tbs. flour
1 (5 ounce) can evaporated milk
1 egg (beaten)
1 tsp. vanilla
1 (9 inch) unbaked pie shell
Preheat oven to 375 degrees.
1. In a bowl, put sugar, flour, milk, egg and vanilla.
2. Stir in the sweet potatoes. Mix well.
3. Pour into pie shell. Cover very loosely with foil.
5. Bake for 45 minutes.
6. Remove foil. Bake 15 minutes longer or until crust is golden brown. Use a toothpick to test center of pie. Toothpick should come out clean.
1 (12 oz.) bag fresh cranberries
1 cup sugar
1 cup of water
1/2 cup chopped walnuts
1 cup fresh or canned pineapple (chopped)
1. Rinse and drain cranberries.
2. In a large pot, put cranberries, water and sugar. Stir well and cook over a medium heat. When cranberries start to pop, add pineapple and walnuts. Bring to a boil and let simmer for 8-10 minutes. Stir frequently. *If it’s to tart, add a little more sugar.
3. Let cool and refrigerate.
Serves about 4 people. So double the recipe to fit your needs.
As I am lucky to meet so many talented people, I’m sometimes amazed when I look back at the people I have met in years past. So for all of you “Brady Bunch” fans, here I am with “Alice” herself, Ann B. Davis. Occasionally, she would do theatre in Manhattan and this is where we met up.
*My fourth graders know all about “The Three Sisters” when it comes to Native American studies. So here’s a recipe using corn, beans, squash and a few other ingredients.
4 cups of cooked brown or wild rice (I like the wild rice.)
1 (8 oz. can ) corn (drained)
1 (8 oz. can) black beans (drained) *any favorite bean will do
2 cups zucchini (minced)
1/4 cup onion (minced
2 cloves of garlic (minced)
2 tsp. sea salt (extra for your taste)
2 tbs. olive oil
Preheat oven to 350 degrees.
1. In a large bowl, add cooked rice with all of the ingredients. Mix well.
2. Shape into balls. (usually do a medium shape ball, about 6 tbs. )
3. On a greased (a little olive oil) baking sheet, place croquettes.
4. Bake in oven for about 20-25.
*Rice should be moist and not dry. Use a toothpick as a tester.
1 9-inch unbaked pie crust
1 1/2 cups white sugar (* if you don’t like it to sweet, add between 3/4 to 1 cup of sugar)
1/2 cup butter
1 cup of milk
1 cup flaked coconut
2 tbs. all purpose flour
1 tsp. vanilla extract
1 tbs. flaked coconut
Preheat oven to 350 degrees
1. In a large bowl, beat butter, sugar, and eggs with an electric mixer.
2. Slowly add in flour.
3. Slowly add in milk.
4. Add 1 cup coconut and vanilla. Mix well.
5. Pour filling into unbaked pie shell.
6. Sprinkle top with 1 tbs. of coconut.
7. Bake for 40 to 50 minutes.
* Pie should set when done.
1/4 cup onions (finely chopped)
1/4 cup celery (finely chopped)
1/3 cup butter
4 cups bread cubes
2 eggs (beaten)
1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp. poultry seasoning
chicken broth (about 2 cups) *You want bread mixture moistened, not soupy
1. Sauté onion and celery in the butter.
2. In a large bowl, combine onion mixture with bread, eggs, sea salt, pepper and poultry seasoning .
3. Stir in broth until well moistened. (Use your judgement. You want it moistened, not soupy. Stir together.
4. Bake in a greased ( a little butter) covered deep casserole dish at 350° for about 30 to 35 minutes. You want the chicken broth to absorb, but not dry out. Check midway through.
5. Take the cover off the last 5 minutes to brown.