Lydia’s Sweet Potato Casserole

        After Lydia introduced us to this casserole, it is now the only one we make for the holidays.  Scrumptious!  And with all the recipes that bear Lydia's name, you'd think she was a gourmet cook.  She does very well for herself, although I'm not sure she knows that.
        This seems to be almost the same recipe that Paula Deen and Ruth Chris Steakhouse have on their websites.  EXCEPT that their recipes use 3 times as much sugar.  This is pretty sweet.  I can't imagine with that much sugar. ( Paula Deene) (Ruth's Chris )

Ingredients:

6 medium sweet potatoes

½ C (brown) sugar

1 tsp. vanilla extract

½ C butter

2 eggs

1/3 C milk

1/3 C firmly packed brown sugar

1/3 cup finely chopped pecans

1/4 C flour

2 T butter

Cook sweet potatoes in simmering water 35-45 min. or until tender.  Let cool to touch; peel & mash.  Combine sweet potatoes, sugar, eggs, vanilla, milk & ½ C butter; mix until smooth.  Spoon into greased 12x8x2”  baking dish.  Combine brown sugar, pecans, flour & 2 T butter; sprinkle over casserole.  Bake at 350° for 30 minutes.

Makes ~ 8 servings

Baked Deviled Eggs

Here's a breakfast treat if you like deviled eggs.  And it's okay if the eggs don't peel perfectly.  No one will know since they'll be covered in sauce.

I like to serve this on toasted English muffins along with a fresh fruit salad.

6-8 hard boiled eggs                            

2-3 Tbsp mayo                                 

2 tsp prepared mustard                

     (Prepare deviled eggs using above ingredients.   For ease of stuffing eggs, put yolk mixture into a baggie, cut off a tiny corner of the baggie, and squeeze into whites. )  

                                                           

SAUCE:  

1 can cream of mushroom soup

1 cup sour cream

4 oz canned chile

½ cup shredded cheese

Preheat oven to 350.  Stir together soup, sour cream and canned chiles.  Place about 1/3 of the soup mixture in a 10” pie plate or 7x11” baking dish.  Add deviled egg halves in a single layer.  Pour the rest of soup mixture over eggs and sprinkle with cheese.  (Optional: Sprinkle with paprika before baking.)

Bake 20-25 minutes or until heated through.  Remove and let stand 5 minutes.

Can be prepared the night before and refrigerated.  Bake 10-15 minutes longer.

*

Cheryl's Creamy Tomato Soup

This tastes a whole lot better than Campbell's.  It isn't that much more work.

¼ cup olive oil

1 large stalk celery, chopped

1 carrot, chopped

1 yellow onion, chopped

2 cloves garlic, minced

1-28 oz can crushed or diced tomatoes

1-14 oz can chicken broth

1 bay leaf

¼ cup fresh basil leaves

¼ cup fresh parsley leaves

2 Tbsp butter

½ cup whipping cream

Heat oil in saucepan and add chopped veggies, garlic, butter—saute stirring occasionally for 10-20 minutes.

Add tomatoes, chicken broth, herbs, seasonings simmer 1 hour (depends on how much time I have whether it cooks for an hour or not).

Remove from heat add cream and cool enough to puree with immersion blender. (Before I had an immersion blender, we ate it with chunks which was good, too.)

Turkish Red Lentils and Rice

This is a warming meal on a cool evening.  I love the flavors that the fresh mint and yogurt add to this soup.  You can also make a mint tea with the extra leaves.  Add a leaf or two to your cup of hot green or black tea.

Cucumber Raita or Tzatziki is a good accompaniment to this.  (See recipes in side dish.)

2 T olive oil                                                                       1 ½ C red lentils, rinsed#

1 medium onion, coarsely chopped                    1 15 oz can diced tomatoes w/liquid

1 carrot, peeled and sliced                                       1 ½ T tomato paste

1 celery rib, sliced                                                           

2 garlic cloves, minced                                               1 ½ C long grain rice, cooked

1 ½ T sweet paprika                                                      2 T fresh mint, chopped

¼ t cayenne pepper                                                     1 C plain yogurt

4 C low-sodium chicken broth                              1 lemon, cut into wedges

1.        Heat oil in a Dutch oven.  Add onion, carrot, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften and brown, about 6 minutes.  Add the garlic, paprika, and cayenne and cook, stirring, for 1 minute.

2.       Stir in broth and add lentils, tomatoes, and tomato paste.  Bring to a boil, reduce heat to medium-low and simmer partially covered, until lentils are very tender and almost completely dissolved, about 30 minutes.  Adjust the liquid if necessary, adding more if needed to acheve consistency of a very thick soup.

3.       Meanwhile, cook rice.

4.       Season lentils with salt to taste.  To serve, spoon the lentils over the rice and sprinkle with mint.  Serve with yogurt and lemon wedges in bowls for garnishing.

Per serving:  About 450 calories, 54 cal from fat, 6 g total fat, 1 g sat fat, 1 mg chol, 456 mg sodium, 80 g total carbs, 2 g fiber, 20 g protein

# available at Whole Foods in bulk

From American Medical Association Family Health Cookbook, p. 302, 1997

Cucumber Raita and Tzaziki

Cucumber Raita

Makes 2 C  (4 servings)

1 C plain yogurt                                               ¼ tsp ground coriander

¾ C chopped, seeded cucumber                       1 tsp rice wine vinegar

1 clove garlic, minced                                       ½ tsp Tabasco

½ tsp ground cumin                                                        

Combine all ingredients in a small bowl.  Serve immediately or refrigerate up to two hours.

Serve with Turkish Red Lentils and Rice.

Per serving:  about 55 calories, 2 cal from fat, 0 g total fat, 2 mg chol, 70 mg sodium, 9 g total carbs, 0 g fiber, 5 g protein

From American Medical Association Family Health Cookbook,  p. 305, 1997

Tzatziki
 This is a good accompaniment for various middle-Eastern foods.  Once while we were in Germany, it was served with fried potatoes.  It's good with gyros-type meats, or when you want a cooling side dish.

I like mine with more cucumbers than yogurt, but most recipes have more yogurt than cucumbers.                             

1-2 cucumbers, peeled and  grated on large side of grater,
          salted and drained for 30-40 minutes
2 cups yogurt                             2 cloves garlic, minced or pressed to taste
juice of 1/2 lemon                       pinch of ground red pepper

Mix ingredients together, chill, and serve.

From Frugal Gourmet on our Immigrant Ancestors, p. 509 by Jeff Smith, 1990

Eileen's Tortilla Soup

I love this soup because you can have it on the table in about half an hour.  Just keep your cupboard stocked with the basic ingredients, or substitute as needed.  Can be served with Mexican Rice

1 Tbsp oil                                            1 can tomato soup

1 small onion, chopped                       1  14 oz. can beef broth*

2 cloves garlic, minced                        1 tsp chili powder

1 4 oz. can green chilies, chopped       1 tsp cumin  

1 14 oz can diced tomatoes                1 tsp Worcestershire sauce            

1 14 oz can pinto beans                       2 C cooked chicken, cubed*

1 14 oz can of corn                              1 Tbsp cilantro, chopped         

Toppings:

1 package tortilla chips                     additional chopped cilantro

1½- 2 C shredded cheese (Mexican mix is good)

Sauté onion and garlic in oil in a 3-4 qt pot.  Add remaining ingredients (except toppings) to the pot.  Bring to a boil.  Simmer for 20 minutes.  Ladle soup into bowls and top with cheese, cilantro, and chips.

Other possible toppings:  sliced olives, chopped avocado, sour cream, lime wedges.

*A friend makes a vegetarian version of this using tofu and vegetable broth.

You could also substitute ground beef, etc. if desired.

Salmon Chowder

With the packages of smoked salmon in my freezer and the cooler weather, this is just perfect!  If you're looking for the smoky flavor, but don't have any smoked salmon, try adding some liquid smoke.  Start with 1/2 teaspoon, then add sparingly.

• 3 tablespoons butter or olive oil
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth 
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon dried dill weed
• 1 (16 ounce) can salmon, skin and bones removed (I used smoked salmon)
• 1 (12 ounce) can evaporated milk
• 1 (15 ounce) can cream-style corn

1. Melt butter in a large pot over medium heat.
2. Sauté onion, celery, and garlic until onions are tender.
3. Stir in potatoes, carrots, broth, salt, pepper, and dill.
4. Bring to a boil and reduce heat.
5. Cover and simmer 20 minutes.
6. Stir in salmon, evaporated milk, and corn.