Sweet Potato Croquettes
2 cups cooked, mashed sweet potatoes
½ tsp. Salt
1 tsp. Milk
2 T. butter, melted
¾ cup crushed corn flakes
In
a bowl, combine the sweet potatoes and salt. Mix well then add the
milk. Shape into 6-8 balls. Dip into the melted butter then roll in the
crushed corn flakes. Place the croquettes on a greased broiler pan.
Broil for 5 minutes or until golden brown on both sides.
Cinnamon Roasted Sweet Potatoes
¼ cup vegetable oil
2 lbs. Sweet potatoes, peeled and sliced
2 T. brown sugar
1 tsp. Cinnamon
½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Cayenne pepper
1 T. lemon or lime juice
Preheat
your oven to 375*. Pour the oil into a 9 x 13 baking dish. Place the
dish in the oven for about 5 minutes or until hot. Add the potatoes and
bake for 10 minutes. Turn the potatoes and bake another 10 minutes. In
a bowl, combine the sugar, cinnamon, salt, pepper and cayenne pepper.
Sprinkle over the cooked sweet potatoes and stir to coat. Bake another
10 minutes or until tender and golden brown. Sprinkle with lemon juice
before serving.
Easy Sweet Potato Soup
½ cup chopped onion
2 T. butter
1 T. flour
2 cans chicken broth
2-3 sweet potatoes, cooked and mashed
1 tsp. Brown sugar
¼ tsp. Salt
1/8 tsp pepper
1/8 tsp. Nutmeg
1 cup whipping cream
In
a large pot, saute the onion in the butter until tender. Remove from
the heat and stir in the flour until smooth. Gradually stir in the
chicken broth, sweet potatoes, brown sugar, salt, pepper and nutmeg.
Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the
cream and cook for 2 minutes or until thoroughly heated. This soup can be served warm or chilled.
Sweet Potatoes with Sausage & Peppers
2 sweet potatoes, peeled, diced and cooked
1 T. vegetable oil
1 lb. kielbasa or smoked sausage
2 red peppers, chopped
1 onion, chopped
2 tsp. minced garlic
1 cup salsa
1 tsp. cumin
salt and pepper to taste
In
a skillet, brown the sausage in the oil. Add the peppers, onion and
garlic. Cook until the vegetables are tender. Add the salsa and sweet
potatoes. Salt and pepper, if needed. May be served over rice
Herbed Corn on the Cob
1 large baking bag
1 T. flour
2 T. Parmesan cheese
1/2 tsp. basil or rosemary
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water
1/4 cup butter
3-4 ears of corn
In
the baking bag, combine the flour, Parmesan, basil or rosemary, salt
and pepper. Shake the bag to mix. Add water and butter. Squeeze the bag
to combine all of the ingredients. Add the corn. Press the bag onto and
around the corn to coat it with the butter mixture. Close the bag using
the tie that came with it. Place the bag into a baking dish and cut 6
slits into the bag. Cook in the microwave on high for 9-14 minutes.
Lisa's Southern Fried Chicken and Gravy
2-1/2 to 3 lbs. of chicken, cut into pieces
1 c. buttermilk (or 1 cup of milk with 1 T. vinegar)
1 c. flour
2 tsp. salt
1 tsp. pepper
oil for frying
Place
the chicken into a large ziplock bag. Add buttermilk and refrigerate
for 1 hour. In another ziplock bag, combine the flour, salt and pepper.
Toss the chicken, one at a time, in the flour and place on wax paper
for 15 minutes. Heat about 1/2 inch of oil in a skillet. Add chicken
and brown on both sides. Reduce heat, cover and cook the chicken for
25-30 minutes. Turn the chicken every 5 minutes. Remove the chicken and
pour out the oil leaving about 1/4 cup of drippings with the crunchies.
To make the Gravy:
3 T. flour
1 c. milk
1 c. water
1 to 2 tsp. salt
1/2 to 1 tsp. pepper
In the hot drippings, stir in the flour, salt and pepper. Add the milk and water. Stir and cook until it reaches your
desired thickness.
