Month: March 2014

5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish

3 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive or canola oil
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

1 1/2 cups sugar
2 teaspoons all-purpose flour
1 (5 ounce) can evaporated milk
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups mashed cooked sweet potatoes
1 (9 inch) unbaked pastry shell
GLAZE:
1/2 cup sugar
2 1/4 teaspoons all-purpose flour
2 tablespoons butter or margarine, melted
2 tablespoons evaporated milk
1/4 cup pecan halves

1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 tablespoons butter, softened
2 eggs, beaten
1 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
1/4 teaspoon baking soda
1 teaspoon vanilla extract

1 cup sour cream
3/4 cup whole milk
2/3 cup superfine sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 cup chopped canned pears
1 cup canned crushed pineapple, drained
1 (16 ounce) can sweet potatoes, drained and cut into chunks
4 cups French bread cubes

1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 teaspoon freshly grated orange zest
1/4 cup unsalted butter, melted
1 cup chopped pecans

3/4 pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)

2 pounds sweet potatoes
3/4 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons grated orange peel
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup fat-free milk
1/2 cup egg substitute
1 (9 inch) unbaked pastry shell
1/2 cup reduced-fat whipped topping

2 teaspoons vegetable oil
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon mustard powder
1 pinch salt
1/2 teaspoon ground black pepper
4 large sweet potatoes, cut into wedges

For Sweet Tomato Dip:
1 (8 ounce) can crushed pineapple
1/4 cup ketchup

For the Burgers:
1 (15 ounce) can sweet potatoes (or yams) in syrup, drained
1 tablespoon canned tomato paste
1 pound ground turkey or lean beef
Spray vegetable oil
1 (7.5 ounce) roll refrigerated, lower-fat buttermilk biscuits, baked to package directions

3 1/2 pounds sweet potatoes, peeled and diced
1 tablespoon white sugar
1/2 cup butter, melted
3/4 cup white sugar
1 cup heavy cream
5 eggs
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt