Remarkable Recipes
SWEET POTATO PECAN SOUFFLE
From the Kitchen of Bernice Peterson
Served at Everybody’s Birthday Party, 2/08
5 C (3 lbs) mashed, cooked sweet potatoes or yams
3 eggs, beaten
1/2 C eggnog (sweetened condensed milk or cream would work too)
1/2 C milk
1/4 C sugar
1 1/2 t vanilla
1/4 t salt
1/2 C flour
1/2 C brown sugar
3/4 t nutmeg
1/4 C butter
3/4 C chopped pecans
Combine sweet potatoes, eggs, eggnog, milk, sugar, vanilla and salt, mixing until well blended. Spoon into buttered 2 quart casserole. Cut butter into flour, brown sugar and nutmeg. Stir in nuts. Sprinkle over sweet potato mixture.
Bake @ 375 degrees F, 30 minutes, or until top is crispy. Makes 8-10 servings.
Corned Beef and Cabbage
From the Kitchen of Carolyn Opitz
Served at one of our Lenten suppers 3/08
Corned Beef and Cabbage is a really easy meal. When you purchase the corned beef brisket package, there is a spice package included. Put the beef and the spices in a large pot and cover with water. After an hour of a slow boil, dump the water and spices out and cover the meat with water again, and slow boil for the rest of the day (8-10 hours). Then remove the meat and add the peeled carrots and whole head of cabbage, both cut up into chunks. Cook for 2-3 hours. Add scrubbed red potatoes and cook until done. Return the sliced meat to the pot with vegetables. More water may need to be added periodically. That's it!
Another option is to use a slow cooker and cook the beef and spices all night.
CHEESE PIE (TIROPITO)
Katie Dragert
Easter Breakfast 2008
¾ lb frozen fillo dough (thawed)
1 lb feta cheese crumbled
1 cup grated fresh parmesan (divided)
½ cup and ½ cup for top
½ lb butter GREET melted
10 eggs
Beat eggs till fluffy – add ½ cup parmesan and feta cheese. Melt butter (do not brown). Grease 9x 13 pan with butter. Place three layers of fillo sheets on bottom brushing each layer with melted butter using pastry brush. Spread thin layer of egg mixture. Three layers of fillo with butter brushed on each – egg mixture. Repeat these layers. Top with three layers of brushed fillo and top with ½ cup parmesan. Bake till “puffed”. Let cool 10 minutes before cutting.
Bake in a 9 x 13 pan @350 degrees for 45 minutes.