Honey-Sauced Vegetables and PastaNumber of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1/2 C juliene carrots
1/2C julienne celery
1/2 C julienne green or red bell pepper
1/2 C green onion or other onion, sliced
3 cloves garlic, minced
2 T olive oil
1/2 C water
1/4 C honey
4 t cornstarch
1 t salt
1/4 t crushed red pepper flakes
1/4 t crushed dried rosemary leaves
1/2 lb. pasta, cooked, drained and kept warm
Directions: In a large skillet, stir fry carrots, celery, bell pepper, onions and garlic in oil over medium-high heat for about 4 minutes. In a small bowl, combine remaining ingredients except pasta. Add to skillet, stir fry another minute or until sauce thickens. Serve over pasta.
Aunt Cecil's Sweet Potato CasseroleNumber of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: CASSEROLE
2 29 oz. cans sweet potatoes, drained,
or 4 1/2 C cooked and mashed sweet potatoes
4 T butter, softened
1/2 C sugar
2 eggs
1/2 t salt
1/2 C milk
1/2 t vanilla
TOPPING
1/2 C brown sugar
1/3 C flour
3 T butter, cold
1/2 C toasted pecans or walnuts
1/2 - 3/4 C shredded coconut
1 - 2 t cinnamon (optional)
Directions: Preheat oven to 350. Lightly butter an 8 x 8 dish.
CASSEROLE: Mash sweet potatoes in a medium bowl with a slotted spoon or fork. In a large bowl, beat butter, sugar and salt. Add eggs, milk and vanilla and beat. Add sweet potatoes and beat slowly until blended. Spread mixture evenly in the buttered dish.
TOPPING: Stir brown sugar and flour. Cut in cold butter with a fork or fingers until crumbly. Add nuts and coconut. Sprinkle evenly over casserole.
Bake at 350 for 35 - 40 minutes.
NOTE: To toast nuts, stir them in a skillet over medium high heat til browned and aromatic. Or, roast on a cookie sheet at 400 for 5 - 7 minutes, stirring once or twice. This enhances the flavor, but be careful because nuts will burn quickly.