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Recipes from the Front Porch

Dunbar's Restaurant-- The New Orleans Restaurant Cookbook

Sweet Potatoes Hawaiian -Cindy: from the Idea Exchange
Ingredients:	Directions:
6 sweet potatoes 1/3 cup white sugar 1/4 lb. butter 3/4 cup crushed pineapple- drained but reserve juice 1 tsp cinnamon 1/2 cup chopped pecans 1/3 cup brown sugar butter	Wash potatoes well, cut in half, and boil until tender, about 30 minutes. Scoop pulp out of shells, reserving shells, and mash well. Add white sugar, butter, pineapple, and cinnamon. Cream mixture and stir in pecans. After dipping shells in pineapple juice, spoon mixture into shells. Top with brown sugar, dot with butter and bake at 350 degrees until piping hot, about 15 minutes. Serves 6-12

Cindy's Sweet Potatoes -Cindy: from the Idea Exchange
Ingredients:	Directions:
2 29 oz cans sweet potatoes 1/3 cup white sugar 1/4 lb. butter 1 small can crushed pineapple--drained reserving juice 1 tsp cinnamon 1/2 cup chopped pecans 1/3 cup brown sugar butter	Mash sweet potatoes. Add white sugar, butter (or margerine), cinnamon, pecans (if desired) and brown sugar. Mix thouroughly then mix in pineapple. Use reserved juice as needed for consistency. Place in pyrex dish. Sprinkle top with additional brown sugar, cinnamon and pecans. Dot with butter and bake at 350 degrees until piping hot, about 15 minutes. Serves 6-12

My variation came about because as a young cook I didn't exactly read
the recipe correctly but we liked it so that is how I make it every year! -Cindy

Vegetarian Salad -Olga: A Front Porch Chef
Ingredients:	Directions:
1 can of 3 bean salad lettuce, torn into pieces 1 sliced cucumber 1 diced tomato 1 sm bunch chopped green onion a few mushrooms (regular or portebello)croutons feta cheese	Combine first 5 ingredients saute` a bit of portebello (or regular) mushrooms in balsamic vinegar and add to salad. Add croutons and feta (I use tofu). It's a big hit and looks pretty.

Cauliflower and Pea Salad -Hilary: A Front Porch Chef
Ingredients:	Directions:
1 head of cauliflower, cut into bite-sized pieces 1 bag frozen peas Ranch Dressing	Place cauliflower in lg bowl Add peas and dressing about 20 minutes before serving. For additional color, you may add pomentio or diced red bell peppers