3 lbs. sweet potatoes
Preheat oven to 400 F. Scrub and oil the sweet potatoes. Bake on a cookie sheet for 40-50 mins. Allow to cool. Peel the sweet potatoes and put the flesh into a food processor, along with:
5 tablespoons orange juice and 1/2 teaspoon orange zest from 1 organic orange
1/2 teaspoon lemon zest from 1 organic lemon
1 teaspoon grated fresh ginger root
Pinch of ground nutmeg
2 tablespoons plus 1 1/2 teaspoons maple syrup
1/8 teaspoon salt
Process until smooth. Bake the puree in a casserole dish until heated through, about 15 mins. at 350 F./25 mins. at 325 F. Garnish with lightly toasted, finely chopped pecans and serve hot. Makes 6 servings.
Classic Green Bean Bake from The American Century Cookbook
1 10 3/4-oz. can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Pinch black pepper
2 9-oz. packages frozen green beans, cooked and drained, or 2 1-lb. cans green beans, drained *please note that hubby swears only French-cut green beans work*
1 2.8-oz. can French-fried onions
1. Preheat oven to 350 F. Lightly butter 1 1/2-quart casserole.
2. Mix soup, milk, soy sauce, and pepper in casserole. Stir in beans and half the onions (about 3/4 cup).
3. Bake, uncovered, 25 mins. until bubbling; stir well.
4. Top with remaining onions (about 3/4 cup), bake 5 mins. more, and serve. Makes 6 servings.