Sweet Potato Casserole

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SWEET  POTATO  CASSEROLE

This recipe has a funny story behind it. My Grandpa was working for another farmer who had a small home garden he thought that his wife had planted some sweet potatoes in. She did not pay a lot of attention to the garden and before she knows it the sweet potatoes had taken over. It seems each time one of the vines touches the ground another sweet potatoes was grown. He had so many sweet potatoes he was given them away. Grandpa brought home the back of his pick up truck full of sweet potatoes. Grandma had so many sweet potatoes she was canning, freezing, and baking everything she could think of with sweet potatoes.

 Everyone was getting tired of eating baked sweet potatoes, sweet potatoes with marshmallows, boiled sweet potatoes, and fried sweet potatoes. One of her neighbors suggests that she try to add some nuts and other ingredients to make a casserole out of it. The first casserole was not very good. Finally after several attempts they perfected their sweet potatoes casserole.

Ingredients:

  • 3 lg. cooked sweet potatoes, mashed
  • 1 c. sugar
  • 3 eggs
  • 1/2 c. milk
  • 1/2 stick margarine
  • 1 tsp. vanilla

Topping:

  • 1 c. brown sugar
  • 1/2 stick margarine
  • 1/2 c. pecans
  • 1/4 c. flour

Prepare:

 Mix first 6 ingredients.  Pour into buttered dish.  Top with next 4 ingredients.  Bake for 30 minutes at 350 or until brown. 

 

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Sausage and Zucchini Sandwich

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SAUSAGE  AND  ZUCCHINI  SANDWICH

Ingredients:

  • Garlic and cheese sausage
  • Yellow and green  zucchinis
  • Olive oil
  • Onions
  • Garlic
  • Provolone cheese
  • Red wine

Prepare:

1.  Part-boil sausages in separate pan. 

2.  Slice zucchinis 1/4 inch thick, cook in oil, garlic and onions, red wine. 

3.  Brown sausages on grill, split open and place cooked zucchinis inside sausage, place cheese over zucchinis, melt and place on sausage roll.   Serve with Italian wine.

Marinated Carrots

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MARINATED  CARROTS

Ingredients:

  • 3 lb. carrots
  • 1 med. onion, sliced and separated into rings
  • 3/4 c. cider vinegar
  • 2/3 c. sugar
  • 1/2 c. olive oil
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. prepared mustard
  • 1/4 c. snipped parsley

Prepare:

Peel and cut carrots diagonally into 1/4 inch slices.  Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain.  Combine remaining ingredients, stirring until sugar and salt are dissolved.  Pour over warm carrots.  Refrigerate, covered, at least 12 hours.  Serve with slotted spoon. 

 

Green Bean Casserole

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GREEN  BEAN  CASSEROLE

Ingredients:

  • 1 c. chopped onion
  • 2 tbsp. bacon fat
  • 2 c. canned tomatoes
  • 1 c. diced celery
  • 1/2 green pepper, chopped
  • 1 tbsp. sugar
  • 1 tsp. salt (or less)
  • 1/2 tsp. pepper
  • 1 bay lea
  • 1 tbsp. chopped parsley
  • 1 clove garlic, crushed
  • 1 1/2 lb. green beans, French
  • Grated sharp cheddar
  • Buttered bread crumbs
  • Bacon (optional)Pre

Prepare:

Saute onion in bacon fat.  When light brown, add tomatoes, celery, green pepper.  Season with sugar, salt, pepper, bay leaf, parsley and garlic.  Simmer for 30 minutes, stirring frequently.  Remove bay leaf and garlic.  Boil green beans in lightly salted water until tender; drain.  Place alternate layers of beans, tomato sauce, cheese (and bacon, if desired) in a buttered casserole.  Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes.  Serves 6-8. 

 

Lobster Stuffed Potato

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LOBSTER  STUFFED  POTATO

Ingredients:

  •  6 baking potatoes
  • 1/2 c. fresh mushrooms
  • 1 lg. yellow onion
  • 2 cloves garlic (diced)
  • 8 oz. fresh lobster meat (may   substitute crabmeat)
  • 2 scallions, finely chopped
  • 1 pt. sour cream
  • 1/2 c. fresh Parmesan cheese
  • 1/2 c. guyre or Swiss cheese
  • 1/4 c. cheddar (white cheese)
  • 1/4 c. vermouth
  • Fresh ground black pepper
  • 1 egg (beaten well)

Prepare:

Bake potatoes for 45 minutes in 400 degree oven until tender.  Scoop out inside of potatoes, leaving 1/4 inch of potato in skin.  Set aside.  In skillet, saute onion and garlic until transparent, in about 2 tablespoons butter, add mushrooms, saute 3-5 minutes.  Meanwhile chop lobster meat into bite-size pieces.  Add to saute mixture, saute about 3 minutes, until it’s heated through, turn burner to medium high, add the vermouth, cook until vermouth boils down.  Set aside.  Meanwhile, add sour cream to potatoes and hand mash together, add the cheddar and Gruyere cheese, mix together, add plenty of fresh-ground pepper, add beaten egg, add the lobster mixture, blend together, add scallions and 1/4 cup of Parmesan.  Stuff potatoes with mixture, sprinkle with remaining Parmesan cheese.  Bake in 350 degree oven until golden brown, about 15 minutes.

Bakes Apples and Carrot Casserole

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BAKED  APPLE  &  CARROT  CASSEROLE

Ingredients:

  • 6 apples, cooked, peeled, and thinly   sliced
  • 2 c. cooked carrot slices
  • 1/2 c. brown sugar
  • 2 tbsp. flour
  • Salt to taste
  • 3/4 c. orange juice

Prepare:

Place half the apples in greased 2 quart baking dish and cover with half the carrots.  Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots.  Repeat layers and pour orange juice over top.  Bake at 350 degrees for 45 minutes.  Serves 6.

7 Important Facts About Vegetable Foods

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I feel it is important to understand what we are eating. I know it is not so interesting but this topic needs to be discussed. Foods in the vegetable kingdom are separated and grouped into 7 vegetable food groups. Each group plays an important role in our daily lives. Especially for if one is a vegetarian.

 What is the vegetable kingdom?

 The vegetable kingdom includes the following groups of seeds:

  •  Farinaceous Seeds
  • Oleaginous Seeds
  • Leguminous Seeds
  • Tubers and Roots
  • Herbaceous Articles
  • Fruits
  • Saccharine and Farinaceous Preparations

 Farinaceous Seeds

 Wheat is the best known and most widely used of all grains. The farinaceous seeds group includes:

  •  Wheat
  • Rye
  • Indian Corn
  • Rice
  • A variety of less-known grains

 Each grain is made up of nitrogenous compounds, gluten, albumen, and caseine, and fibrin, gluten being the most valuable.  Starch, dextrine, sugar, and cellulose are also found. Fatty matter gives the characteristic order of grains. The mineral substances of grains are phosphates of lime acid magnesia, slats of potash and soda, and silica.

 Hard Wheat

Wheat grown in hot climates and on fertile soil has much more nitrogen than that of colder countries. In 100 parts of hard wheat

             •           22% nitrogen

            •           69% starch

            •           10% dextrine

            •           4% cellulose

            •           2 ½ % fatty matter

            •           3% mineral

 The best macaroni is made from the red wheat grown along theMediterranean Sea. The hot summers and warm climate produce a grain rich in nitrogen with smaller portions of water.

 When wheat is ground it includes six and a half parts of heat-producers to one flesh formers. The amount of starch varies greatly during the grinding process. When milling flour the ideal process is to not heat the grain. We eat far too much heat-producing foods and anything that gives us the gluten of the grain is more wholesome. Second is more nutritious flour than finer grades.

  •  Rye and Indian Corn

These grains are the second best known varieties of flour in bread making. Barley, oats, beans, peas, rice, and chestnuts may also be used. Any farinaceous seed or legume; rich in starch maybe used in bead making.

  •  Buckwheat

Very rich in nitrogenous substances

  •  Indian corn

Has small proportion of gluten when used in making breads crumbles. Indian corn contains a larger amount of fatty matter than any other grain. In 100 parts of Indian corn

             •           11%  nitrogen

            •           65% carbohydrates

            •           8% fatty matter

            •           1 ½ % saline

            •           14% water

 The large amount of fatty matter makes it difficult to keep large quantity on hand. The meal flour grows rancid and breads worms. It is best to store smaller quantities or grind what is needed.

  •  Rice

Rice abounds in starch. In 100 parts of rice:

             •           7 ½ % nitrogen

            •           88% starch

            •           1% dextrine

            •           8/10% fatty matter

            •           1% cellulose

            •           9/10% mineral matter

 Rice taken alone can not be called a nutritive food. When mixed with butter, milk, eggs, and curry holds more nutritive value.

 Oleaginous Seeds

The oleaginous seed group:

  •  Nuts
  • Coconut
  • Almonds

 The seeds are rich in oil which makes them indigestible. These seeds should be eaten sparingly.

  •  Olive Oil:

No fat of the animal or vegetable kingdom surpasses olive oil in purity. The olive is the only seed that has no peer. The use of olive oil should be encouraged just as the use of butter. Olive oil has less heating and is more smoothing to the tissues. Olive oil prevents many forms of disease as well as equalizing digestion.

 Leguminous Seeds

 The leguminous seed group:

  •  Beans
  • Peas
  • Lentils

 Twice the nitrogen is found in beans as in wheat. The leguminous seeds group ranks nearer to animal food. In the table beanLimaor butter beans contain in 100 parts:

  •  36% nitrogen
  • 56% starch
  • 1 ½ % cellulose
  • 2% fatty matter
  • 3 ½ % saline
  • 8 ½ % water

 The proportion of nitrogen is less in peas, but about the same in lentils. Chestnuts are part of the leguminous seed group. The seed is either boiled or dried and ground into flour.

Tubers and Roots

 Potatoes lead the tubers and roots group. Each pound of potatoes contains 770 grains of carbon, 24 grains of nitrogen. Each pound of wheat flour contains 2000 grains of carbon and 120 grains of nitrogen. New potatoes are less nutritious than older ones.

In potatoes 100 parts contain:

  •  2% nitrogen
  • 18% starch
  • 3% sugar
  • 2/10 % fat
  • 7/10 % saline matter
  • 75% water

 The sweet potato, yam and artichokes all have about the same character. Turnips are nine-tenth water and posses valuable qualities. Beets are largely water and contain a good deal of sugar. Carrots and parsnips are much alike in composition.

 Herbaceous Articles

 We are not accustomed to consider cabbage as an herb. Cabbage originated on the South coast ofEngland. Cultivation over the years has developed it into a firm round head. As a vegetable it is very high in nitrogen and ranks next to beans as food.

 Cauliflower is a highly prized from of cabbage. Onions are next in value, much milder and sweeter when grown in a warm climate. Lettuce and Celery hold much value and are eaten in salads.

 Tomatoes are a fruit but eaten as a vegetable. Tomatoes are especially valuable as a cooking food. Egg Plant and cucumbers hold their place in the herbaceous articles family. Mushroom and truffles are a fungi and part of the herbaceous articles.

 Fruits

Apples are the first of the fruit family. Fruits have less nutritive value than vegetables. Lemons and grape fruit are used as an antidote for rheumatic and gout difficulties. Apples contain more solid nutriment than any other form of fruit. Apples if eaten once daily would prove a standard antidote to patent medicine.

 Sugar and Honey

 Cane sugar and glucose, or grape sugars are two recognized varieties of the vegetable kingdom. Beet sugar and grape sugar require five times the amount needed to sweeten as cane sugar. Honey also a food is a concentrated solution of sugar, mixed with odorous, gummy, and waxy matters. Honey poses much the same food value as sugar and is easily digested.

 Farinaceous Preparations

 Sago, tapioca, and Arrow Rood end the vegetable dietary table. All are light digestible foods which are starchy in character. These alone hold little nutriment value but when mixed with milk and egos adds to their value.

 If well learned

 Each group of the vegetable foods gives varied ingredients in cooking. Once well learned will give  an unsuspected range of thought. A new sense of wealth may be hidden in very common things.

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