Orange Spice Sweet Potatoes

I know that usually sweet potatoes are thought about for our dinner menus around Thanksgiving and Christmas and we just finished the holiday season, so why bring out a recipe like this now? Because, they are so good, and so good for us, that they are deserving of a place on our tables throughout the year. This dish goes great alongside pork, ham, beef or poultry and could be easily doubled for a larger family or gathering. Blessings...

Recipe:

1-1/2 lbs. Garnet yams, peeled, cut into chunks and boiled until tender in salt-free water.
1 tbsp. butter
3 tbsp. orange marmalade
1-1/2 tsp. minced crystallized ginger
1/2 tsp. cinnamon
1/8 tsp. ground coriander
1/8 tsp. ground mace
1/8 tsp. ground nutmeg
1 tsp. vanilla extract
1/4 cup chopped pecans
1/2 tsp. salt

1. Mash cooked yams and stir in all remaining ingredients. Taste and add more salt, if needed for your taste.
2. Use a spatula to scrape yam mixture into a casserole dish. Bake in 350 degree oven for 20 to 30 minutes or until heated through.

Yield: 2-1/2 cups
5- 1/2 cup servings
Note: I prefer Garnet yams to any other, but any type of yams or sweet potatoes will work.
Note: Casserole can be prepared in advance and reheated in a covered casserole in a 350 degree oven. This will take 35 to 45 minutes; stir once to aid in speeding up the process.

This recipe was adapted from one I found in a spice catalog.

Spinach Rice Bake

I first found this recipe years ago in San Francisco A La Carte, a cookbook produced by the Junior League of San Francisco, only the dish was called Herbed Spinach Bake. The recipe I use now is an adjusted version that was submitted to Taste of Home by a reader. This cook changed some of the herbs and added nutmeg, which is a wonderful addition with the spinach. We love this dish alongside meat, poultry and fish in place of potatoes. I've served it here with Chicken Parmesan posted on 10/23/2013. Blessings...

Recipe:

1 pkg. (10 oz.) frozen chopped spinach
1 cup cooked long grain rice
1 cup (4 oz.) shredded medium cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
3 tbsps. finely minced onion
2 tbsps. minced fresh parsley
2 tbsps. butter, softened
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1/4 tsp. ground nutmeg

1. Cook spinach according to pkg. directions; drain well by pressing the spinach with the back of a large spoon in a fine mesh strainer.
2. Place all ingredients in a large bowl and stir to combine.
3. Transfer mixture to a greased 8 x 8-inch baking dish.
4. Cover with foil and bake in a 350 degree oven for 20 minutes. Uncover; bake 20 - 25 minutes more or until a knife inserted near the center comes out clean.

Yield: 4 - 6 servings
Note: The casserole can be prepared in advance, covered and stored in the refrigerator until time to bake and serve.

Snowy Mashed Potato Casserole

This rich and delicious potato casserole might be likened to a baked potato for a crowd. The texture of the potatoes is smooth and creamy and goes well alongside any kind of meat, chicken or fish. This is another of those recipes from a treasured church cookbook of my past that brings with it many fond memories. I love cooking food that brings back wonderful memories of times with family and friends. One of the most important reasons for cooking is to bring the family together to connect, build relationships, share and encourage. I believe the dinner hour is the most important hour of the day for a family and there is more and more evidence in support of this thinking. The dinner hour should be a kid-friendly time with mom and dad. Blessings...

Recipe:

4 lbs. potatoes (12 medium)
1 (8 oz.) pkg. light cream cheese, softened
1 cup light sour cream
2 tsps. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 cup chopped chives (green onion tops can be substituted if you like)
1/2 tsp. paprika
1 tbsp. butter

1. Cook potatoes until tender in boiling water.
2. Mash with cream cheese, sour cream, salt, pepper and garlic. Beat at high speed on mixer until smooth and light. Stir in chives.
3. Spoon into lightly greased 9 x 13-inch baking dish. Sprinkle with paprika and dot with butter.
4. Bake in a 350 degree oven for 30 minutes.

Yield: 10 servings

Monterey Scalloped Potatoes

With Easter coming, I have fond memories of large family gatherings and wonderful food. My Mom's Easter dinners were always centered around ham and I love the tradition, so I do the same thing, even when it is only my husband and I sitting down to dinner together. One of the side dish recipes I added to our gatherings back in the 80's is this dish for potatoes. Our family loves it. It is a little bit more work than the updated versions that use packaged, frozen, hash brown potatoes, but if you have the time to give it a try, it is well worth the effort. The texture of this potato dish is much more like mashed potatoes; rich and creamy. We served it with prime rib for Christmas, barbecued chicken for the 4th of July, or family birthday celebrations. It goes well with any meat. I do hope you will give it a try for your next family gathering.

Recipe:

8 medium potatoes, peeled and cubed
1 bay leaf
1/4 cup butter
1 can cream of chicken soup
1 1/2 cups sour cream (lite works just fine)
1/2 tsp. salt
1/4 tsp. pepper
3 green onions, sliced
1 1/4 cups grated sharp Cheddar cheese

1. Boil the potatoes with the bay leaf until barely tender. Drain and cool.
2. Grate the potatoes coarsely and place in a large bowl.
3. Stir in salt, pepper, green onions and 1/2 the cheese. Set aside.
4. Melt the butter in a medium sized saucepan and then stir in soup and sour cream.  
5. Pour mixture into potatoes and stir to combine.
6. Put mixture into a 9" x 13" baking pan and bake in a 350 degree oven for 30
    minutes. Remove from oven and sprinkle on remaining cheese. Bake 10 - 15
    minutes longer. 

Vegetable Casserole

I haven't posted for about two months due to my father's death. With spring and Easter coming, and new beginnings, this seemed a good time to get going again.

This casserole is good and very easy, and if you love French's French fried onions as much as we do, give this dish a try! Blessings...

Recipe:

1 can (10-3/4 oz.) 98% fat-free Cream of Mushroom Soup
1/3 cup lite sour cream
a few grinds black pepper
1 (16 oz.) bag frozen vegetable combination (broccoli, cauliflower and carrots), thawed
1 can (2.8 oz.) French's French fried onions (1-1/3 cups)
1/2 cup shredded medium Cheddar cheese

1. Stir soup, sour cream, and black pepper together in a 2-qt. casserole. Add vegetables, 2/3 cup onions and 1/4 cup cheese; stir to combine. Cover.
2. Bake in a 350 degree oven for 40 minutes or until vegetables are tender. Stir.
3. Top with remaining onions and cheese. Bake uncovered for 5 minutes more.

Yield: 4 - 6 servings