1 - 1 1/2 lb. sweet potatoes
1/4 c. olive oil
1/2 t. kosher salt
1/2 t. paprika
1/4 t. cinnamon
Preheat oven to 425'. Line a baking sheet with aluminum foil (preferable the easy release kind). Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Savory Baked Beans
For the Pulsipher version, omit the green peppers and onions and add 4 teaspoons liquid barbecue smoke, also fry the bacon first.
2 #2 1/2 cans pork and beans
1 pound lean bacon, cut in pieces
1 1/2 teaspoon Worcestershire sacue
1 cup catsup
1/2 cup brown sugar
1/2 cup molasses
Cut bacon into pieces. Clean onions and peppers and cut into chunks. Combine all ingredients and put into crock pot for 4 to 5 hours. You can also bake in a casserole dish at 325' for 3 to 4 hours, stirring occasionally. Uncover casserole for last 30 minutes.
2 #2 1/2 cans pork and beans
1 pound lean bacon, cut in pieces
1 1/2 teaspoon Worcestershire sacue
1 cup catsup
1/2 cup brown sugar
1/2 cup molasses
Cut bacon into pieces. Clean onions and peppers and cut into chunks. Combine all ingredients and put into crock pot for 4 to 5 hours. You can also bake in a casserole dish at 325' for 3 to 4 hours, stirring occasionally. Uncover casserole for last 30 minutes.
Savory Potato Casserole
8 medium potatoes, boiled, peeled and shredded
1/4 cup margarine
1 can cream of chicken soup
1 pint sour cream
1/2 cup green onions, chopped, optional
2 cups cheddar cheese, grated
1 cup Ritz crackers, crushed
1 tablespoon butter
Put into a 2 1/2 quart casserole dish. Melt margarine and add soup and sour cream. Salt to taste. Add onions, stir in potatoes and cheese. Top with crushed crackers in melted butter (optional). Cook 45 minutes at 350'.
1/4 cup margarine
1 can cream of chicken soup
1 pint sour cream
1/2 cup green onions, chopped, optional
2 cups cheddar cheese, grated
1 cup Ritz crackers, crushed
1 tablespoon butter
Put into a 2 1/2 quart casserole dish. Melt margarine and add soup and sour cream. Salt to taste. Add onions, stir in potatoes and cheese. Top with crushed crackers in melted butter (optional). Cook 45 minutes at 350'.
Gulliver's Creamed Corn
This is a favorite at the Pulsipher Thanksgiving table.
2 packages frozen corn (20 oz. pkg.)
8 ounces whip cream
8 ounces whole milk
1 teaspoon salt
1 1/4 teaspoon accent seasoning salt
6 teaspoons sugar
pinch white pepper
2 tablespoons melted butter
2 tablespoons flour
Directions
Combine all except butter and flour. Bring to boil. Simmer 5 minutes. Blend butter and flour to make rue. Add to corn. Mix well. Remove from heat and serve.
2 packages frozen corn (20 oz. pkg.)
8 ounces whip cream
8 ounces whole milk
1 teaspoon salt
1 1/4 teaspoon accent seasoning salt
6 teaspoons sugar
pinch white pepper
2 tablespoons melted butter
2 tablespoons flour
Directions
Combine all except butter and flour. Bring to boil. Simmer 5 minutes. Blend butter and flour to make rue. Add to corn. Mix well. Remove from heat and serve.
Sweet Potato Souffle
This is a must have at the Pulsipher family Thanksgiving table.
3 cups mashed sweet potatoes
1/2 cup sugar
2 eggs, beaten
1/2 stick oleo or butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
Beat all together until fluffy. Fold in 1/2 cup raisins (if desired). Put in oiled casserole.
Cover with 3/4 cup brown sugar, 1/4 cup flour, 1/2 cup chopped nuts, 2 tablespoons soft butter or oleo. Mix well, spread over casserole. Bake 350' for 20 to 30 minutes. Top should be brown.
3 cups mashed sweet potatoes
1/2 cup sugar
2 eggs, beaten
1/2 stick oleo or butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
Beat all together until fluffy. Fold in 1/2 cup raisins (if desired). Put in oiled casserole.
Cover with 3/4 cup brown sugar, 1/4 cup flour, 1/2 cup chopped nuts, 2 tablespoons soft butter or oleo. Mix well, spread over casserole. Bake 350' for 20 to 30 minutes. Top should be brown.
Giblet Gravy
We never get too modern for homemade gravy, do we? Because I needed a recipe as a young married, I have kept this around, it is the best.
Turkey giblets and neck
Medium-size onion, chopped
Few celery tops
1 teaspoon salt
1 bay leaf
4 cups water
1/2 cup flour
Salt and pepper
Bottled gravy coloring (optional)
Turkey giblets and neck
Medium-size onion, chopped
Few celery tops
1 teaspoon salt
1 bay leaf
4 cups water
1/2 cup flour
Salt and pepper
Bottled gravy coloring (optional)
- Combine turkey giblets (except liver) and neck with onion, celery tops, salt, bay leaf, and water in large sauce pan.
- Simmer 1 hour nd 40 minutes; add liver. Simmer 20 minutes longer, or until meat is tender.
- Strain broth; measure; add water, if needed to make 4 cups. Chop giblets fine, stir into broth. Cool, then chill until ready to make gravy. I always did this the day before roasting the turkey.
- After turkey has been removed from roasting pan, tip pan and let fat rise in one corner. Pour all fat into a cup, leaving juices in the pan.
- Measure 8 T fat and return to pan; blend in flour. Cook, stirring constantly, just until bubbly.
- Stir in the 4 cups broth and giblets. Continue cooking and stirring, scraping baked-on juices from bottom and sides of pan, until gravy thickens and boils 1 minute.
- Season to taste with salt and pepper; stir in a little bottled gravy coloring to darken.
Cucumbers in Sour Cream
Many a family meal had this side dish served. The original recipe came from my friend Susan Degn but I shortened it to this.
Peel a cucumber, decorate on the sides by sliding a fork down all sides. Slice, salt and add 1/2 cup sour cream. Chill.
Peel a cucumber, decorate on the sides by sliding a fork down all sides. Slice, salt and add 1/2 cup sour cream. Chill.
Garlic Mashed Red Potatoes
These creamy garlic mashed potatoes are so good, you can serve them plain - no butter or gravy is needed. The skins just add even more great flavor!
2 1/2 lbs. red potatoes (about 8 medium), quartered (leave the skin on)
3 garlic cloves peeled
2 tablespoons butter
1/2 cup fat free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Place potatoes and garlic in large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk, and salt; mash. Stir in Parmesan cheese. Yield: 6 servings.
2 1/2 lbs. red potatoes (about 8 medium), quartered (leave the skin on)
3 garlic cloves peeled
2 tablespoons butter
1/2 cup fat free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Place potatoes and garlic in large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk, and salt; mash. Stir in Parmesan cheese. Yield: 6 servings.
Sweet Potato Bake
A new Thanksgiving dish, Mark raved about this one, couldn't get enough of it.
7 large sweet potatoes (about 6 lbs.), peeled and cubed
1/4 cup butter
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger
Topping:
12 oatmeal cookies, crumbled
6 tablespoons butter, softened
Place sweet potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and cook just until tender, about 15 minutes. Drain well. Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13x9x2 baking dish. Toss cookie crumbs with butter; sprinkle over the top. Bake uncovered at 400 degrees for 20 minutes or until browned. Let stand for 15 minutes before serving.
Yield: 10-12 servings
7 large sweet potatoes (about 6 lbs.), peeled and cubed
1/4 cup butter
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger
Topping:
12 oatmeal cookies, crumbled
6 tablespoons butter, softened
Place sweet potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and cook just until tender, about 15 minutes. Drain well. Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13x9x2 baking dish. Toss cookie crumbs with butter; sprinkle over the top. Bake uncovered at 400 degrees for 20 minutes or until browned. Let stand for 15 minutes before serving.
Yield: 10-12 servings
Cheesy Creamed Corn
I stumbled upon this recipe a few years ago from Taste of Home magazine...I just wanted to try something new for Thanksgiving...best of all, it is a crock pot recipe. It is now a family favorite at Thanksgiving every year.
3 packages (16 oz. each) frozen corn
2 packages (one 8 0z. and one 3 oz.) cream cheese, cubed
1/4 cup butter or margarine, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices process American cheese, cut into small pieces
Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.
Yield: 12 servings
3 packages (16 oz. each) frozen corn
2 packages (one 8 0z. and one 3 oz.) cream cheese, cubed
1/4 cup butter or margarine, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices process American cheese, cut into small pieces
Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.
Yield: 12 servings
Au Gratin Potatoes
From 7th Ward in Pacific Beach comes the best and most fat laden recipes but once in awhile this is wonderful. Michael loves it! And so do I and it can be made the day before and baked just before serving (bake a little longer if starting cold though).
Boil 6 large baking potatoes
Make white sauce of:
4 T butter, 4 T grated onion
1 1/2 T flour, 1 1/2 t salt
1/2 t dry mustard
1/4 t pepper
Add 3 cups half and half or whole milk and cook until creamy.
Peel and dice potatoes while warm. Layer 1/2 potatoes in a 4 quart flat plan or dish with 1/2 cream sauce and 1 cup grated cheese. Repeat. Top with buttered bread crumbs and 2/3 cup parmesan cheese. Bake 30-45 minutes at 300 degrees or longer if it has been refrigerated.
Boil 6 large baking potatoes
Make white sauce of:
4 T butter, 4 T grated onion
1 1/2 T flour, 1 1/2 t salt
1/2 t dry mustard
1/4 t pepper
Add 3 cups half and half or whole milk and cook until creamy.
Peel and dice potatoes while warm. Layer 1/2 potatoes in a 4 quart flat plan or dish with 1/2 cream sauce and 1 cup grated cheese. Repeat. Top with buttered bread crumbs and 2/3 cup parmesan cheese. Bake 30-45 minutes at 300 degrees or longer if it has been refrigerated.
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