BAKED SWEET POTATO CHIPS~Marycr/Tour
A hand held slicer, food processor with slicer blade or a steady
hand
and a sharp knife may be used to turn out THIN even slices of
sweet
potato. You need to slice them thin. Remember you are making
potato
CHIPS not fries.
2 medium sweet potatoes, scrubbed & sliced 1/8 inch thick.
1 tablespoon extra-virgin olive oil. (see MY WAY)
1/2 teaspoon coarse salt (see MY WAY at bottom)
1 lime, cut into wedges (see MY WAY))
Preheat oven to 400º, place racks in center and lower
positions.
Divide sweet potatoes between 2 rimmed baking sheets. Drizzle
with oil,
toss and arrange in single layer on sheets. Bake, flipping once,
until
centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle
with
salt, and serve with lime wedges.
Okay, now MY WAY...... with out salt:
Sometimes I make them when
no one
is here but me, cuz I just HAVE TO have something sweet, a snack
thing,
you know how it is. :^)
I use a large sheet of aluminum foil folded in half with the
shinny side
in rather than a rimmed baking sheet. Also any cookie sheet will
do. If
you do it my way, you don't have to worry about the oil running
off the
sheet and messing up your oven.
I DON'T drizzle with oil. I use a oil mister (you can use PAM)
if you
don't have a mister. LIGHTLY spray the foil or cookie sheet,
place your
chips on it evenly and LIGHTLY spray the exposed side. Half way
through
baking, remove from oven, flip them over, LIGHTLY spray the
exposed
side* and place back in oven to finish cooking.
*At this point I
sometimes sprinkle lightly with nutmeg or even cinnamon after I
spray
and before I put them back in the oven. You do not need to do
this and
you do not need to salt them when you are done. Also altho I
like the
taste of the lime, I usually don't use that either.
When I serve them hot, I have used just honey as a chip dip for
them and
have also used a dip of honey & butter .... also a dip made of
coolwhip
and honey or coolwhp and brown sugar and even tried them with
maple
syrup. I also like them plain or with salt.
I sometimes make a big batch and after they cool totally, I bag
them in
little ziplock snack bags to take in the car. Usually I salt the
ones I
put in snack bags but the nutmeg ones are REALLY great for
snacks too.
Also, I have put them, hot from the oven, into a paper bag with
brown
sugar, shake them up and dump back out and place in single layer
on
paper to finish cooling. YUMMY.
CORN PUDDING~MaryCr/Tour
USE A LARGE BOWL
2 EGGS, slightly beaten
1 1/2 c cooked corn (we use canned creamed
corn
right from the can. If you don't use canned you MUST cook it
first)
1 tsp salt
1 to 3 tsp sugar or sugar substitute (to your taste - sweeter with
cold salads like potato or macaroni - less sweet with meats)
I c milk
(you can add 1 teaspoon MINCED onion if you wish)
Add all ingredients to the slightly beaten eggs (I actually
beat them
and the sugar and salt with my mixer and then add the corn and
put the
milk in last. Sometimes I don't use as much milk as it calls
for. It
depends on the size of the eggs and how wet the creamed corn is.)
Mix by hand and
pour
into a BUTTERED baking dish, set in a pan of HOT water & bake at
325º
about 45 minutes or until firm. Like a custard - put blade of
table
knife in center to test... if knife come out clean, it is done.
