Citrus Sweet Potatoes (I may have posted this in another thread).

[note: the amount of potatoes,oranges etc depend on the number of people you're feeding]

Warm some honey in a sauce pot along with a lump of butter more or less the size of a walnut - don't boil this, just keep it warm.

Wash and peel the spuds. Slice them about 1/2" thick. Put a layer of the sliced potatoes in the bottom of whatever baking dish you have that the mouse hasn't pooped in. Make sure to cover the bottom of the dish - 'jigsaw' the spuds if you have to.

Now, slice an unpeeled orange - tart or sweet, doesn't matter. Slice it really thin. REALLY thin. You should be able to see through the pulp. Layer the orange slices on top of the spuds, then drizzle some of the honey/butter over the top. Repeat until you're right at the top of the dish. Bake it at 160C until the spuds are fork tender.

Make it now, thank me later.

Boru

That looks really tasty. Going to be trying that if I can find some good oranges.

Anytime Bean Salad

1 can EACH -Black beans, Black-eyed peas, Red kidney beans, Garbanzo beans, drained/rinsed

½ cup Corn kernels (I use frozen)

½ - ¾ cup Peas (frozen)

¼ Red bell pepper, seeded and chopped
4-5 scallions (green onions), cleaned & sliced
2 Ribs Celery, split & sliced

½ Cucumber peeled, split & sliced
¼ Cup Lemon Juice
3 Tbls Olive Oil
2 Cloves Crushed Garlic or ¼ tsp Garlic Powder
¼ tsp Ground Black Pepper
½ teaspoon Salt

1 Cup Favorite Italian Salad Dressing (not creamy type; I use Marzetti House Italian)


Combine all ingredients in a medium bowl, mix well, refrigerate for at least 2 hour

(or it’s better over night) so flavors can blend. This makes a LARGE bowl (2-3 Qrts).

You can also add chopped tomatoes BUT just before serving, if you let the tomatoes set in the sauce they will get soggy.

 

Other additions I like:

Sliced Green Olives

Slice Black Olives

 

Also, for big crowds I have made this the day before and then on the party day, added a bag of Rainbow Spiral Pasta, cooked, rinsed and cooled. Add it at least 1-2 hours before serving and add an extra ½ cup of dressing as pasta with soak it up.

Gonna have to make room on the table for that too ... sounds like good eatin'.

(May 29, 2016 at 5:08 pm)Thumpalumpacus Wrote: Gonna have to make room on the table for that too ... sounds like good eatin'.  

It's delicious. I'll eat on it all week.

I have no idea why my text is so big. I tried to make it smaller in the post 3 times. I tried to edit the post and made is smaller on my recipe in MS Word and then copy/paste but it just would not change.  
Sorry.

Not big on kidneys, but doubling up on the garbanzos would work well! Debating V&O instead on Italian.

(May 29, 2016 at 5:28 pm)c172 Wrote: Not big on kidneys, but doubling up on the garbanzos would work well! Debating V&O instead on Italian.

There are white kidneys, very mild. They're called Cannellini's. But I'm always up for more Garbanzo's. yum

V&O would be good, especially if you leave in the lemon juice. The Marzetti's House Italian is nearly that. That's why I love it, very clean and fresh tasting. Also very inexpensive.

I bet the Dutch Ovens at night are killer too!

I gotta share my Grandmother's recipe for Summer Soup! I've just managed to recreate it, and everyone who has tried it just loves it. As a kid, I could eat gallons of this stuff, and same as an adult.

5 carrots, peeled and sliced.
1 cup peas
2 or 3 celery stalks, sliced
1 yellow onion, chopped
(Can sub any veggies of choice, like broccoli, asparagus, etc. About 5 cups total veggies)
2 cups cream or half n half
2 cups milk
4 cups veggie broth (can use chicken if you prefer)
3 tbsp flour
1 stick (half cup) butter or margarine.
1 tsp. garlic powder
2 tsp. Dried sweet basil, or 1 tbsp fresh basil
Salt and pepper to taste. I use about 1/4 tsp. Salt, as the broth and butter provide nearly enough, and a full tsp. of pepper. We like pepper.

Dumplings:
1 cup flour
1/4 cup milk
2 eggs
1/2 tsp. Salt
Optional 1/4:tsp of white pepper

Slice up veggies.
Mix together ingredients for dumplings and set aside. Mixture will be very wet.
In a large pot or dutch oven, simmer carrots in broth for about 5 to 10 minutes.
In a large frying pan or separate pot, melt butter and saute chopped yellow onion til clear, then add chopped celery and saute another 1 minute.
Add 3 tbsp. Flour and continue to cook another 2 minutes.

At this point you need to take your dumpling mixture and poor it into a colander over the simmering carrots and broth. Press mixture through holes into broth, making many small dumpling.

Stir onion, celery, butter and flour mixture into the broth.
Add cream, milk, garlic powder and basil, then salt and pepper to taste, heat on med about 5 minutes, and serve!
We serve with whole grain sourdough or medieval potato bread on the side. Yum!

This soup is amazingly delicious. Even kids will gobble it up! It takes only about 30 minutes to make, including prep, so it's pretty fast and easy as well.

If you want less fat, use half n half and skim milk, it still tastes awesome! Enjoy!

This thread is giving me inspiration. I've only ever cooked the most simple, basic shit and I want to eat healthier