Help!! I am losing it for TG. I can't decide which sides to do -anyone have a T&T ....

E

elaine

Well-known member
one of these - sweet potato, squash, green beans.

I may do gratineed fennel. I must have sweet potatoes - no marshmellows, vanilla ,etc.

Then I just decided to do soup - pumpkin or butternut - any help with these. There really are not such great recipes for these out there.

Thanks. I am usually so organized but there are just too many choices.

 
Sweet Potatoes and Apples

* Exported from MasterCook

Sweet Potatoes and Apples


3 sweet potatoes -- cut 1 inch thick
3 apples -- cut 1 inch thick
6 tablespoons butter
2 cups brown sugar
2 tablespoons water
1 pinch ginger
1 pinch cinnamon
juice of half a lemon

Boil sweet potatoes until tender. Cool and peel. Slice into thick pieces about 1 inch thick.

Peel apples. Slice into pieces about 1 inch thick and sprinkle with lemon juice.

Alternate potatoes and apples in a well greased 13x9 inch pan.

Melt butter in saucepan, add brown sugar, water, ginger and cinnamon. Bring to a boil. Pour over potatoes and apples. Sprinkle with cinnamon.

Bake at 350 for 45 minutes until bubbly and tender.

Note: I don't use a full 2 cups of brown sugar.

 
Elaine, we love, love, love this butternut squash soup from Michael Chiarello

The toasted spice rub is definitely worth the effort and can be used on so many things. Years ago we went to a dinner he had when introducing his second cookbook. He served this soup and garnished it with apples sliced into matchsticks then sprinkled on a bit of the spice rub, yum! I look forward to butternut squash every fall now and make a big pot!

http://www.foodnetwork.com/recipes/michael-chiarello/butternut-squash-and-apple-soup-recipe/index.html

 
Rec: Orange Praline Yams (Marlene Sorosky)

We make this every year. I use a ricer vs. the mixer. (Have done both ways, but find them lighter w/ the ricer). Also I make it on Wed and bring to room temp prior to cooking on Thurs. I have done w/ fresh yams and in a pinch, I use rinsed canned. I tend to use more pecans than called for.


Orange Praline Yam Casserole
4 pounds cooked, peeled and sliced fresh yams or 2 2 pound 8 ounces canned yams, drained
2/3 cup orange juice
1 TBSP grated orange rind
5 TBSP brandy
2 tsp salt
freshly ground black pepper to taste
1 tsp ground ginger
1/2 stick melted butter
1/3 cup light or golden brown sugar, packed
3 egg yolks

Praline Topping
2/3 cup light or golden brown sugar, packed
1/4 pound butter, melted
1 cup chopped pecans about 4 ounces
1 tsp cinnamon

In mixing bowl, with mixer, beat yams until smooth. Mix in remaining yam casserole ingredients, beating until mixture is light and fluffy. spray 2 quart casserole dish with cooking spray; then pour in yam casserole. Make Praline topping by mixing ingredients together in a small bowl. Spread evenly over the yams. Bake at 350 degrees for 45 to 50 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.

 
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