Steamed Sweet Potatoes Yellow Squash W Honey Sage Dressing Food

YELLOW SQUASH DRESSING

Steps:

• Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
• Bake 30 minutes in the preheated oven, or until lightly browned.

STEAMED SWEET POTATOES

Steps:

• Place a steamer basket or colander in a large pot. Add water until it reaches 1 inch below the bottom of the basket. Put the sweet potatoes in the steamer basket and bring the water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and allow the potatoes to steam until you can insert a paring knife without resistance, about 30 minutes. Using tongs, remove the potatoes from the steamer basket and let rest for 5 minutes. Split potatoes in half lengthwise, and serve as is or with preferred toppings if using.

STEAMED SWEET POTATOES

Steps:

• Place water in a pot* to a level just below the steamer basket (about 1 inch of water). Bring it to a boil.
• Add the steamer basked with whole sweet potatoes. Maintain a steady boil and steam for 25 to 35 minutes, depending on the size of the potato, until tender when pierced with a fork. Allow to sit for 5 minutes, then slice in half and top with your favorite toppings (see Stuffed Sweet Potatoes).

TRADITIONAL SAGE DRESSING

Steps:

• Saute the onions and celery in 4 tablespoons butter until soft.
• In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
• Add the onion mixture along with the remaining melted butter to the bread mixture.
• Beat the egg and add to the mixture.
• Toss until well mixed.
• Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
• Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.

ZUCCHINI OR YELLOW SQUASH PATTIES AND DRESSING

Steps:

• Mix all non-dressing ingredients well and drop by teaspoon into hot oil.
• Fry until golden brown.
• YELLOW SQUASH DRESSING:.
• Saute onion, pepper and celery in butter until tender.
• Add to cornbread and stir well.
• Stir in remaining ingredients mixing well.
• Pour into a greased 13 x 9 x 2-inch baking dish.
• Bake at 400 degrees for 50 minutes or until lightly browned.

MAMA MAC'S VERY MOIST SAGE DRESSING

Steps:

• Preheat oven to 400°F Mix all ingredients and place into greased 9x13 pan. (it will be liquidy but it will bake down).
• Bake for 35-40 minutes until browned. Great served with roast chicken.

STRAWBERRY CHOCOLATE TIRAMISU

Steps:

• In a large bowl, combine the mascarpone, sugar, and chocolate syrup, until mixture is light and fluffy. This can be done with a mixer or a wooden spoon (I use a spoon). Gently stir in the whipped topping, being careful not to deflate it too much.
• Place one half of the ladyfinger halves on the bottom of a 9-inch springform pan, tearing some to cover the bottom of the pan as much as possible (you may have one or two leftover).
• Brush half the strawberry preserves over the ladyfingers. You may need to microwave the preserve briefly to loosen it up & make it easier to brush.
• Top the ladyfingers with half the strawberry slices then spread half of the mascarpone mixture over the berries. Repeat layers, brushing ladyfingers with preserves, topping with strawberries, and ending with the remaining mascarpone mixture.
• Cover and refrigerate for 4 hours or overnight. Garnish with chocolate shavings before serving.

MOROCCAN - STYLE SWEET POTATO SALAD

Steps:

• Make the dressing by combining the first 10 ingredients in large salad bowl.
• Gently boil the sweet potatoes and yams until just tender and still holding their shape. (Don't overcook or they'll fall apart when you toss them with the dressing).
• Place the sweet potatoes and yams in a colander and drain well. Set them in the salad bowl and the green onion and mint.
• While still warm, toss the sweet potatoes and yams into dressing. Serve the salad warm, or cool to room temperature, cover , refrigerate and serve cold.

YELLOW SQUASH DRESSING

Steps:

• PreHeat Oven to 375 degrees.
• Place your diced or sliced yellow squash in a pot with the onions, green onions, garlic and just cover them with water. Bring to a boil and turn down a bit and cook til the yellow squach is nearly done and has softened.
• Carefully pour the water off reserving a bit (probably about 1/2 a cup) of the water.
• Add butter and spices.
• Mix in the cornbread, spices, soup mix, with the squash/veggie mixture, and pour into a glass casserole dish, or similar oven proof vessel.
• Place in oven for 45 mins uncovered. It's just that easy.
• Warning, do not use a sweet cornbread with this recipe.

TRADITIONAL SAGE DRESSING

Steps:

• 1. Saute the onions and celery in 4 tablespoons butter until soft and set aside to cool. In a large bowl, toss the dried bread, sage, parsley, salt, and pepper. Add the onion mixture along with the remaining melted butter to the bread mixture. Beat the egg and add to the mixture. Toss until well mixed. Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy. Spoon into a greased casserole and bake at 350-450*F. for 30-45 minutes or until golden brown. If desired, spoon some of the turkey drippings over the stuffing while baking for that "baked in a turkey" flavor and moistness.

ROASTED SAGE POTATOES

Steps:

• Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.

STEAMED SWEET POTATOES & YELLOW SQUASH W. HONEY SAGE DRESSING

Steps:

• Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
• While steaming veggies, combine ingredients for dressing in a large bowl.
• Toss steamed veggies with dressing.
• Serve either warm or slightly chilled.