VEGGIE 8
SWEET POTATO PIE
4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust or line a pan with vanilla wafers
1/2 cup milk
Boil the potatoes until tender. When you stick a fork in them it should go in easy but you don't let them to fall apart. Let cool and then peel Put the potatoes in a large mixing bowl and mash thoroughly
Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir until well mixed.
pour the potatoe mixture into the crust. Put into an oven preheated to 375º
Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry.
SWEET POTATO PIE #2
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350º for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. Makes 1 - 9 inch
HAWAIIAN SWEET POTATO PIE
4-5 small sweet potatoes, peeled, boiled and mashed
1/4 cup butter
1/4 teaspoon mace
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs
1/2 cup milk
1/2 cup chopped macadamia nuts
OPTIONAL TOPPING
1/4 firmly packed brown sugar
1/4 cup crushed corn flakes
1/4 cup chopped macadamia nuts
1/4 cup melted butter
Combine ingredients in a baking dish.
Sprinkle with optional topping.
Bake at 350º for 30 minutes.
SUGAR-FREE SWEET POTATO PIE
2-1/2 cups mashed cooked sweet potatoes (1-1/2 pounds)
7-1/4 tsp. Equal Measure® or 24 packets Equal
1/4 tsp. ground mace
2 tsp. vanilla
1 Tbs. margarine, softened
2 eggs
2 tsp. ground cinnamon
2 unbaked 9-inch pie shells
3/4 tsp. ground nutmeg
1/2 tsp. salt
1 12-ounce can evaporated milk or evaporated skim milk
Makes two 9-inch pies, 16 servings
Preheat oven to 350º
In large bowl of an electric mixer, combine the sweet potatoes, eggs, Equal, margarine, cinnamon, nutmeg, mace, salt and vanilla. Beat on medium speed until smooth, scraping sides of bowl several times. Slowly add milk. Beat until well-mixed. Pour into unbaked pie shells and bake 50 to 60 minutes or until knife inserted in center comes out clean. Allow to cool before serving.
Per serving: 208 calories, 9 g fat, 27 mg cholesterol, 245 mg sodium. Diabetic exchanges: 1 Vegetable, 2 Breads, 2-1/2 Fat.
SWEET POTATO PIE # 3
1 stick margarine, (4 ounces)
2 cups sweet potatoes, mashed
2 cups sugar
1 small can evaporated milk
2 pie crusts, unbaked
1 teaspoon vanilla
3 eggs
1 1/2 teaspoons cinnamon
Mix potatoes, sugar and margarine well. Add other ingredients and mix well. Pour into crusts. Bake 1 hour at 350º Makes 2 pies.
SWEET POTATO PIE
2 c Sweet potatoes, drained
4 T Margarine,melted
3 Eggs
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans
Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs,sugar,cinnamon and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell.Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie. Rotating midway through cooking,microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles. If you prefer, you can bake it in the oven at 375º for about 35-45 minutes or until it doesn't jiggle. Yield: 8 servings
POLENTA PIE
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 c corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan
Filling:
3 zucchinis, sliced lengthwise
3 yellow squash, sliced lengthwise
3 roasted peppers, different colors, sliced
1 eggplant sliced
1/4 cup chopped basil
In a double boiler, whisk Polenta into boiling water, stirring often to prevent lumping. Cover and steam for 30 minutes on low heat, until cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture into an 8-inch greased springform pan, pressing the mixture with a spoon to move the mixture up the sides of the pan forming an empty shell. Allow the shell to cool and harden. Grill all vegetables. Season with salt and pepper. Layer the vegetables and chopped basil in pie shell in a decorative pattern. Chill and unmold. Serve at room temperature.
POTATO QUICHE
3 medium potatoes
1/4 cup butter or margarine
2 cups loose pack frozen mixed vegetables
1/2 cup shredded cheddar cheese (2 oz.)
2 beaten eggs
1 can evaporated milk (5 1/3 oz.)
1/4 teaspoon salt
1/8 teaspoon pepper
1 T fine dry bread crumbs or toasted wheat germ (optional)
Carrot curls
Parsley sprigs
To save time, use instant mashed potatoes in this side dish. It takes 1 1/3 cups prepared instant potatoes to equal the potatoes called for.
Cook potatoes, covered, in boiling salted water until tender. Drain; peel. Mash with a potato masher; measure 1 1/3 cups. Stir in butter or margarine. Spoon into a greased 9 inch pie plate. spread over bottom and up sides of plate; build up sides with a spoon to form a crust. Arrange vegetables in bottom of potato
crust; sprinkle with cheese. In a small bowl combine eggs, milk, salt, and pepper; pour over cheese. Sprinkle with bread crumbs or wheat germ. Bake in 375º oven for 40 to 50 minutes. Garnish with carrot curls and parsley. Makes 8 servings.
Cooked meat (hamburger, sausage or chicken could also be added to make this a main course in one dish!
ONION 'N DILL POTATOES
1 3/4 pounds small new red potatoes, quartered
1/4 cup finely chopped onion
3 T oleo
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
Place potatoes and enough water to cover in 3-quart saucepan. Cook over high heat until water comes to a full boil (4 to 6 minutes). Reduce heat to medium, cook til potatoes are fork tender (8 to 12 minutes). Drain. Return potatoes to pan. Stir together all remaining ingredients in small bowl; pour over potatoes. Cook over medium heat, gently stirring occasionally, until heated through (3 to 5 minutes). Substitute 1 teaspoon dried dill weed.
SCALLOPED CORN
4 Cups fresh or frozen corn
1 Cup Milk
3 Tbs Butter or Margarine melted
1 Tbs finely chopped onions
3 eggs beaten
1 Cup crushed saltines (about 30 crackers)
1 Tbs sugar
Salt & Pepper to taste
In a large bowl, combine the corn, eggs, milk, 3/4 cup of cracker crumbs, butter, sugar and onion. Transfer to a greased 1-1/2 qt baking dish. Sprinkle with remaining cracker crumbs. Bake uncovered at 325º for 1 hour or until a knife inserted near the center comes out clean.
CHILI ROASTED POTATOES
1 1/2 pounds small red skinned potatoes quartered
Extra-virgin olive oil, to coat
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
Salt and pepper
Preheat oven to 375º Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
SPINACH PUFF
3 pounds spinach, cleaned
Pinch cinnamon
Salt and pepper
1 tablespoon melted butter, plus more for greasing casserole
3 beaten eggs
1/2 cup freshly grated pecorino Romano
Preheat oven to 375º. Bring 6 quarts of water to a boil, add 2 tablespoons salt. Add spinach and cook for 30 seconds, until just limp, drain, squeeze out excess moisture, chop finely. Place spinach in bowl of a food processor and puree with cinnamon, salt, and pepper. Turn puree out in a bowl and stir in butter, eggs, and cheese and stir well. Turn mixture into well-buttered casserole and cook in oven for 15 to 25 minutes, until eggs are set and top is golden brown. Serve hot, in wedges
THANKSGIVING YAMS
Scrub well 4 or 5 medium sized yams and bake until done. Place
unpeeled
in a food processor or blender.
Add: 1/2 tsp. salt
1/4 -1/3 c.
thick
almond milk
Blend until smooth but do not over blend. Place in
casserole
and warm in oven.
Just before serving sprinkle over the top:
3/4
c.
chopped fresh cranberries
The cranberries camouflage the small
pieces of
yam skin and their tartness complements the yam's sweetness.
THANKSGIVING SWEET POTATO SOUFFLE
3 c. cooked sweet potatoes (NOT canned)
1 c. sugar
1/2 tsp. salt
2 eggs
1/3 stick margarine
1/2 c. milk
1 tsp. vanilla
TOPPING:
1 c. brown sugar
1/3 c. flour
1 c. chopped nuts (pecan works great!)
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with
electric
mixer until smooth. Add margarine, sugar, salt, eggs, milk and
vanilla.
Mix well (it looks thin). Pour into a greased casserole dish and
bake at
400 degrees for 35 minutes or until it looks firm. Mix topping
ingredients and put on potatoes. Bake 10 minutes or until brown.
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