Eat Out with Friends
Cheddar Beef Stew Bake
(Christmas Dinner with Friends)
Bring Rolls & Green Bean Casserole &
Sweet Potatoes with Caramelized Onions
Crockpot Parmesan Honey Pork Roast
Eat Out or Left Overs
Mashed Sweet Potatoes with Caramelized Onions
½ cup margarine
2 lbs. yellow onions, thinly sliced
4 lbs. sweet potatoes, peeled & cubed
1/2 cup milk
1/4 tsp. salt and pepper
1/3 c. sour cream
To caramelize the onions, in a large skillet heat ¼ c. of the margarine. Add onions and cook, stirring frequently, until golden brown. Season with salt and pepper. Remove from heat and set aside. Cook the potatoes in a large pot, covered in lightly salted boiling water for 12 minutes or until tender; drain. Add the remaining ¼ c. margarine to the pot and mash until smooth. Stir in milk and sour cream and salt and pepper to taste. Stir in caramelized onions, reserving a few to garnish. Cook and stir over low heat until heated through. Transfer to serving dish and top with reserved onions.
Make ahead: Prepare potatoes through step 3 stirring into caramelized onions, but do not heat through. Transfer to a 2 ½-3 quart casserole. Cover and chill up to 24 hours. Before serving, bake in a 325 oven for 55-60 minutes or until heated through.
This recipe was given to me by a gal from Youth Haven Ranch here at Picacho Peak, AZ.
1/4 c. butter
5 medium potatoes, chunked
3 large leeks (1 1/2 lbs.) trimmed & thinly sliced
5 medium carrots, peeled & thinly sliced
2 tbs. flour
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. dried tarragon
1/8 tsp. ground pepper
4 c. chicken broth
1 (1 lb.) whole chicken breast, split
chopped fresh parsley
In a 5 quart Dutch oven, melt butter over medium heat. Add vegetables and stir to coat with butter. Reduce heat to low; cover and cook, stirring occasionally, 6 to 7 minutes. Stir in flour, salt, sugar, tarragon and pepper; cook over medium heat 3-5 minutes. Stir in chicken broth and chicken. Heat to boiling over high heat. Reduce heat to low, cover and simmer gently until vegetables and chicken are cooked –20 minutes. Remove skin and bones; cut chicken meat into slivers and return to soup. Just before serving, taste and adjust seasoning, and add more broth if thinner soup desired. Ladle into bowls and garnish and parsley. This soup is a steaming main dish meal joined only by hunks of home-baked bread.
Baked Hot Wings with Bleu Cheese Dressing
Raw Carrots & Celery
(Late day doctor’s appointment-Eat Out before Prayer Meeting)
Have a Yummy Week,
Yes, back at it, menu planning for December. I decided to take a bit of a break from blogging in November as I was not feeling up to par suffering with a long-term respiratory infection that flared my Lupus. So here we go….
Have a Yummy Week,