Bob's Fiery Sweet Potatoes
Time: About 40 minutes

5 pounds sweet potatoes
2 carrots (sliced thin)
1 Tbsp oil
1 cup coconut milk
1/2 teaspoon Thai Kitchen red curry paste
1/4 cup dark brown sugar
4 tablespoons unsalted butter
1 teaspoon salt.

1. Peel and cube potatoes, place in large pot of water, and bring to a boil.

2. In a small frying pan heat oil over medium high heat, and add carrots, and cook and stir until they are lightly browned and starting to caramelize.

3. Reduce heat to low, add curry paste, and half the butter. Stir. Add the coconut milk and half the brown sugar. Stir.

4. Drain potatoes, lightly mash them and place in baking dish, then stir in the carrot/coconut milk mixture.

5. You can either serve it at this point or heat it further in the oven as follows: heat oven to 425 degrees. Cover potatoes with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.

thank you for sharing bob....

sounds good

is it very hot?.....I've got a wimpy mouth....can't take a lot of heat.

patti

I love this slow-cooker recipe. It really is delicious, and super easy. I always add rice to my dressing so I throw that in as well. (leftover cooked rice).

Slow-Cooker Stuffing/Dressing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2-3 cups chicken broth, or as needed
2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs.

Spray slow-cooker with non-stick spray and transfer mixture to slow cooker.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 hours or so, stirring periodically so that it doesn't stick, and to check for moisture levels.

Here is our holiday recipes.

Here is a link that might be useful: Holiday Recipes

My aunt developed this easy garnish for the platter. Tastes great with pork, poultry or beef.

Mincemeat peaches
1 or 2 cans of cling peach halves
I small jar of minced meat.

Put the drained peach halves with dimple up in a pie pan or shallow baking pan. Into each indentation where the seed was, spoon a tablespoon or so of the prepared minced meat. Heat through in the oven just before serving. I usually take the roast or bird out to rest before carving and put these in the now empty oven. Any temperature seems to do it if you allow enough time for them to warm through, and they hold well in the oven. They are slippery devils, so be sure to serve them in a dish with sides. I have an antique oyster dish, and they fit into those indentations well.

I have baked this quick pumpkin bread for holidays for decades. Everyone loves this. I think I originally found it on a Libby's can of pumpkin puree, not pumpkin pie filling. Saves well in the refrigerator, so I usually bake once for Thanksgiving and save the other loaf for Christmas dinner, if the kids don't get into it or beg to take it home.

PUMPKIN TEA BREAD
makes 2 loaves
3 1/3 c. sifted flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 lb can pumpkin (15 oz is fine)
2/3 c water
2/3 c soft shortening such as Crisco
2 2/3 c sugar
2 eggs
Sift flour, baking soda, baking powder, salt and spices together. Set aside. Mix pumpkin and water in a small bowl; reserve. Combine shortening, sugar and eggs in a large bowl and beat with electric mixer at high speed for 3 minutes.
Remove bowl from mixer and stir in flour mixture alternately with the pumpkin mixture, beating after each addition until the batter is smooth.
Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour until cake tester comes out clean and loaves pull away a little from the side of the pans. (My oven needs 1 hour and 5 minutes.) Cool in pans 10 minutes, turn loaves out on a rack to cool. Wrap in foil or waxed paper, put in a plastic baggie and store in the refrigerator till ready to serve. This bread can be stored sliced but kept in a loaf shape, and it will stay moist. I have baked this recipe in 4 half loaf pans too, and usually cut the baking time by about 5 minutes.

Can't tell ya how many times I've made this. Thanksgiving, Christmas, Easter.
KT'er shared this and ***are my recommentations

Posted by Elle 53 In SI NY on Wed, Nov 24, 99 at 10:10

Ritz Cracker Stuffing
1 pound of Ritz crackers **3 sleeves
2 onions
12 oz fresh mushrooms
3 eggs
1 can Swansons chicken broth
salt and pepper to taste ***add poultry seasoning to taste
How to make:
1-saute onions and mushrooms in 1/3 cup of vegetable oil- let cool
2- crushed crackers in bowl add chicken broth and eggs mix well add cooled
mushroom and onions mix well add salt and pepper add mixture to well oiled
baking pan bake at 350 oven covered for 1 hour **I don't cover

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Made this two years ago for Thanksgiving

Individual Pumpkin custard
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) 100% Pure Pumpkin
1 can (12 fluid ounces) Evaporated Milk
Directions
PREHEAT oven to 300 F.

MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.

POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.

I put it in the refrigerator, overnight, before baking the next day, just let it sit on the counter before baking

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DELICIOUS!!!!

Baked Sweet Potatoes with maple-jalapeno sour cream
Rub oil and salt on 4 scrubbed, sweet potatoes and dried
Place on rack and take 450 for 40-45 minuts or until soft (I wrap mine in foil)

Topping
Combine
1/2 c sour cream
1 Tbl maple syrup
2 tsp seeded and minced jalapeno ***I use canned minced green chiles, drained
1 tsp lime juice
salt and tobasco to taste
chill

Serve potatoes with:
maple-jalapeno sour cream
bacon bits
sliced scallions

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BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

I love this one, as it is too large for me to make just for myself, and I can have it when more people are here!

Broccoli-Cauliflower Casserole

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
2 eggs
1 large onion, peeled and coarsely chopped
1 can cream of mushroom soup
1/2 cup light mayonnaise
2 cups shredded sharp Cheddar cheese
1 box chicken flavored stuffing mix
4 Tbs. butter, melted.

Heat oven to 350ú.

In a large pot, steam cauliflower for 7 to 8 minutes, and broccoli for 5 minutes, or until fork- tender. Set aside.
In a food processor or blender, mix together the eggs, onion, soup and mayonnaise until smooth.
In a 9x13 baking dish, spread cauliflower in an even layer. Sprinkle with half the cheese and top with half the soup mixture. Repeat, layering the broccoli and remaining cheese and soup mixture.
Prepare stuffing mix, following package directions. Spoon stuffing over top of casserole, sprinkle melted butter over the top. Bake at 350ú for 45 minutes.
I think one could use frozen broccoli and cauliflower.....it would certainly cut down on the prep time.

Here's another one that I love. Just realized both this one and the other one I posted are on another forum, which shall remain nameless.

Cranberry salad
1 package cranberries
1 large package of small marshmallows. (I omit these, but that's OK)
1 pint whipping cream, whipped
2 cups sugar
2 cans crushed pineapple (13-15 oz), drained
1 cup nuts, finely chopped
Grin berries (they grind better if frozen.) Mix in the sugar and let stand 2 hours or overnight. Add pineapple, marshmallows, whipped cream and nuts.
Cover and chill 2 hours or longer.
This makes a large amount, and will freeze well.
(You can use a large tub of whipped topping, such as Cool Whip, but the real whipping cream make a huge difference in taste.

With the price of nuts these days, here is a good substitute for Pecan Pie.

Mock Pecan Pie

1 cup Post Grape-Nuts cereal
1 cup light brown sugar, firmly packed
1/4 cup melted oleo
3 eggs, beaten
1 (9-inch) unbaked pie shell
3/4 cup lukewarm water
1 cup dark Karo corn syrup
1 teaspoon vanilla extract
Pinch salt

Soak Post Grape-Nuts cereal in water until water is absorbed. Combine sugar, Karo syrup, oleo and salt in saucepan. Bring to boil, stirring until sugar is dissolved. Remove from heat, beat eggs until foamy. Add small amount of hot syrup mixture to eggs. Mix well and add rest of syrup and other ingredients. Bake at 375 degrees for 40 to 50 minutes.

Sue

pattyco,

I started with the recipe listed here: Fiery Sweet Potatoes - Cooking Forum where the poster had posted a recipe she had found in the New York Times. When I went to make it I was short on time, and had to modify the recipe on the fly, boiling the sweet potatoes rather than roasting them for an hour. Also the original recipe called for 1 Tablespoon of red thai curry paste. I have to think they are using a different brand than I do, since 1 Tablespoon would make the dish inedibly hot IMHO.

With 1/2 tsp of curry paste in with 5 lbs of sweet potatoes it is just enough to improve the flavor and and some kick without really making it hot. One problem you might have since the curry paste is so concentrated you have to make sure it is well dispersed in the coconut milk mixture so that someone doesn't get all of it in a single bite.

thank you for responding...I'll give it a try. sounds good

I bet those hot sweet potatoes are yummy, I have to say that we just do not like the sweet marshmallowed ones that everyone else loves.

Thanks for the link Joann, I always forget about all those neat recipes.

Hmmmm. I haven't decided on a menu yet, other than the turkey that we're going to cook and smoke on the Weber over charcoal and wood chunks. B believe it or not, we are strongly debating which wood varieties to use, lol.

I'll post a recipe for kasha dressing later. Pretty sure I'll fix that rather than cornbread dressing.

I found a blog from someone else who adapted the same original "fiery sweet potato" recipe. They decreased the amount of sweet potatoes from 5 lbs to 3 lbs, but increased the amount of red thai curry paste from 1 tablespoon to 1 heaping tablespoon.

I'm on fire just thinking about it.