Month: May 2013

1 pound red potatoes, peeled and cubed
2 1/2 cups reduced sodium chicken broth
3 celery ribs, chopped
8 green onions, chopped
1/2 cup chopped sweet red pepper
1 1/2 cups fat-free milk
1/4 cup all-purpose flour
1/2 cup fat-free evaporated milk
1 1/2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper

4 eggs
2 cups sugar
2 cups cold mashed sweet potatoes
3/4 cup vegetable oil
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup water

2 cups crushed potato chips, divided
2 (6 ounce) cans tuna, drained
1 (15 ounce) can sweet peas, drained
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices American cheese

3 cups cooked and mashed sweet potatoes
2/3 cup white sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1/2 cup milk
2 eggs, beaten
1 cup packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/3 cup butter, softened

3 sweet potatoes, peeled and cubed
2 Granny Smith apples – peeled, cored and sliced
1/2 cup packed brown sugar
1/2 cup water
1/4 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons butter
1/4 teaspoon salt
3 tablespoons all-purpose flour
3 slices lemon, thinly sliced

1 large sweet potato, peeled and cut into thick sticks
1 1/4 cups white sugar
3 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
2 cups vegetable oil for deep frying
4 teaspoons butter

4 large Yukon Gold potatoes
6 tablespoons butter
1 large sweet onion, diced
1 medium green bell pepper, diced
1 clove garlic, crushed
1 tablespoon Hungarian sweet paprika
salt and pepper to taste

2 potatoes
2 sweet potatoes
1 red onion, cut into thin strips
1 cup fresh lime juice
1/2 stalk celery, sliced
1/4 cup lightly packed cilantro leaves
1 pinch ground cumin
1 clove garlic, minced
1 habanero pepper, seeded and minced
Salt and freshly ground pepper to taste
1 pound fresh tilapia, cut into 1/2-inch pieces
1 pound medium shrimp – peeled, deveined, and cut into 1/2-inch pieces
1 bibb or Boston lettuce, separated into leaves

4 large sweet potatoes, peeled and cubed
1/2 cup butter
2/3 cup brown sugar
1/2 cup coffee flavored liqueur (such as Kahlua(r))
1/4 cup raisins (optional)
1/4 cup toasted pecans (optional)

6 medium russet potatoes
6 medium sweet potatoes
2/3 cup sour cream, divided
1/3 cup milk
3/4 cup shredded Cheddar cheese
4 tablespoons minced chives, divided
1 1/2 teaspoons salt, divided