| VEGETABLES |
| Make your kids love them |
| SWEET POTATO SOUFFLE |
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| I will try to keep the recipes grouped for your convenience, but no promises made. More pages on each section will be added as soon as possible. |
| This recipe has been contributed by another good friend, Flo, from Illinois. |
| 3 cups of cooked mashed Sweet Potatos 1/2 cup of butter (margarine) 1 cup of milk 2 eggs 1 1/2 cup of sugar 1/2 tsp nutmeg 1/2 tsp cinnamon Mix sweet potatos-butter-and milk, than add rest of ingredients listed. Pour into casserole dish. TOPPING: 1/2 cup self-rising flour (must be) 1/2 cup sugar, 1/2 cup very very cold butter, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 cup chopped pecans. Mix by hand in a separate bowl. Pour over potatos, bake uncovered for 1 hour at 350* (If the butter is not very cold, the mixture will be sticky and nearly impossible to spread) * Use 1 cup of Equal spoonable for sweet potato mixture and 1/3 cup of Equal spoonable for topping mixture, for Lo-Cal recipe suitable for diabetics. |
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| SWEET POTATO CROQUETTES |
| 5 medium sweet potatos 2 tbsp sugar 2 tbsp butter or margarine 6 marshmellows 1 tsp lemon juice (fresh-frozen-canned-whatever) 2 slightly beaten egg whites 2 cups crushed corn flakes Boil sweet potatoes with peels on. When tender, peel and mash. Add sugar-butter and lemon juice. Make croquettes by shaping potatos around marshmellows. Chill 1 hour After chilling, dip into egg whites, roll in cornflakes and fry in deep hot fat (375*), until golden brown. Drain on absorbent paper and serve at once. |
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| SWEET POTATO SCALLOP |
| Peel 6 medium sweet potatoes and 4 medium apples. Core and slice apples; slice sweet potatoes; arrange in alternate layers in greased 2-qt. casserole, sprinkle with 1/4 cup brown sugar and dotting with 3 tbsp of butter or margarine. Pour 1/4 cup water over all. Cover and bake in moderate oven (350*) for 1 hour. For Diabetic Lo-Cal use 1/8 cup of Sugar Twin brown sugar substitute in place of regular brown sugar. |
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| SCALLOPED SPINACH |
| 2 cups cooked spinach (drained canned spinach ok) 2 tbsp chopped onions 2 beaten eggs 1/2 cup of milk 1/4 cup grated American cheese salt and pepper to taste 1/4 cup buttered bread crumbs Press spinach through a coarse sieve, add all of the above ingredients EXCEPT crumbs. Mix and pour into a greased 1 qt baking dish. Cover spinach mixture with crumbs and bake (350*) about 20 minutes. For a Lo-Cal or Diabetic diet use white cheese, such as Swiss or Monterrey Jack instead of American cheese |
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| SPINACH WITH SHRIMP SAUCE |
| 2 lbs fresh or frozen spinach finely chopped 3 tbsp of flour 3 tbsp of melted butter or margarine 3 beaten egg yolks 1 small onion, grated juice of 1 lemon salt and pepper to taste 3 stiff, beaten egg whites Cover and steam spinach in double boiler 10 minutes; add flour blended with butter. Mix, then add egg yolks, onion, lemon juice, and seasonings. Fold in egg whites. Pour into 10 inch greased ring mold; set in pan in which 1 inch of hot water has been added. Bake at 350* 30-45 minutes, or until mixture does not stick to knife. Unmold and fill center with Shrimp Sauce. makes 8 servings |
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| Renal |