mom's sweet potato casserole

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4 sweet potatoes, 5 is okay (dad sized), white potatoes best.
1tbsp margarine or butter.
Crushed pineapple, smallest can
Marshmallows 1 bag small.
sprinkle cinnamon, 1tsp? sometimes nutmeg too. walnuts can also be good, pecans (do not roast), almonds. so there's a little crunch.


bake sweet potato first 40 minutes on 375 degrees. if you can poke it all the way through, it's cooked. you can boil it too, but it's a lot of water and not as good.

then mash it. peel it, and remove the edges because they can be stringy. then mash with a fork.

then put 1 tbsp of butter or margarine. then sprinkle cinnamon. Then drain liquid from crushed pineapple and mix in. Then nuts.

Put in a baking pan, marshmallow on top, and back in the oven to brown the marshmallow and blend the flavors together. Then 10-15 more minutes in the oven to evenly brown the marshmallow. BAKE, don't broil.

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baking a small bird:

lift the skin so you can stick 2 navel oranges (with peel) between skin and chicken. leftovers get put inside and on top of the legs. you can sit it in a moat of orange juice and white wine.

put sliced uncooked bacon on top of the bird so that it stays juicy and gets a smoked bacon flavor. sprinkle with salt and pepper and whatever other seasonings you'd like.

then bake 375 F for an hour or it depends on how big your bird is.

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Comments

Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas

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INGREDIENTS:
FOR THE SALAD:
1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
Olive oil
Salt and freshly ground black pepper, for seasoning squash
2 cups quinoa
4 cups water
Pinch of salt
1 cup dried cranberries
1 cup pepitas
FOR THE CITRUS HONEY DRESSING:
Juice of 3 large oranges
Zest of 1 large orange
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste
DIRECTIONS:
Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.
Note-you can use agave or maple syrup instead of the honey to make a vegan salad.


https://www.twopeasandtheirpod.com/quinoa-salad-with-butternut-squash-dried-cranberries-pepitas/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

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https://www.foodnetwork.com/recipes/sunny-anderson/pan-roasted-brussels-sprouts-with-bacon-recipe-1944571


Pan Roasted Brussels Sprouts with Bacon

4 strips thick-cut bacon

2 tablespoons butter

1 pound Brussels sprouts, halved

1/2 large onion, chopped

Salt and freshly ground black pepper



Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

[(Anonymous)]

https://cooking.nytimes.com/recipes/8013-ginger-duck

Ginger Duck
AMANDA HESSER
YIELD 4 servings
TIME 4 hours, plus overnight refrigeration

INGREDIENTS
1 duck (thawed in the refrigerator), giblets removed
1 onion, peeled and cut in half, or 3 shallots
2 stalks celery, cut into 3-inch-long pieces
2 teaspoons ground ginger
½ cup sugar
½ cup soy sauce
1 teaspoon salt
½ cup sherry
1 small bunch watercress, trimmed and washed

PREPARATION
The day before, stuff the duck with the onion and celery. Place the duck, breast side up, in a large soup pot with enough water to half cover it. Add the ginger and bring to a boil. Cover and reduce the heat so that it simmers gently for an hour.

After one hour, turn the duck over. Add the sugar, soy sauce and salt. Continue simmering for another hour. Turn duck once again and simmer until tender and almost falling apart, about another hour. Turn off the heat and when cool enough, remove duck from pot and place in a roasting pan. Cover and refrigerate until the next day.

Pour the broth into a container and chill overnight. A layer of fat will form on top. Scrape off and discard. What remains is delicious in rice and soups and can be frozen for months.

Before serving, bring duck to room temperature in roasting pan. Preheat oven to 350 degrees. Add the sherry and 1 cup of the defatted duck broth to the roasting pan and place in the oven. Roast uncovered for 30 to 45 minutes, basting occasionally with the juices from the pan. The duck is done when it is heated through and the skin is crisp and chestnut brown.

Transfer the duck to a serving platter and garnish with watercress.