Yam Recipe from my VT

This coming from a hater of yams: These are so good!!!

Yam Casserole

by Beckie Robinson

Stir together:

3 cups	Cooked Yams - Mashed	½ cup	Sugar
1/4 cup	Milk	2 large	Beaten Egg

Spoon lightly into greased casserole dish. Bake at 375 for 25 min or until center is done.

Stir together topping while it is baking:

1 cup	Flake Coconut	1 cup	Brown Sugar
1/3 cup	Flour	1 cup	Chopped Pecans
1/3 cup	Butter

Spread on casserole and bake at 350 for another 10 min.

Artichoke Dip

1 small jar marinated artichoke hearts, chopped, save liquid
1 small can green chillies, chopped
8 oz cream cheese
8 oz mozzarella cheese, grated
1/4 cup parmesan cheese, grated
1/3 cup mayonnaise

Mix all of the above ingredients. Pour into small baking dish. Bake 350 for 20-30 minutes. Serve warm with chips.

Gravy Tip

I can make a mean white sauce, but when it comes to the meat gravy, I fall more than short.

the first problem was that my concoction ended up looking like meat jelly (gross). My mom makes her gravy with corn starch, this is the result. Use flour. SOOOOOOO much better.

The second, is that it gets WAY too lumpy. (Also gross.) So, I called in the big guns, aka G-ma Teasdale.

Her tip is to take a small, clean jar and put your flour in cold water and stir it together. Most people do this and then put it in the broth, but Grandma then puts the lid on the jar and shakes "the living hell out of it." LOL The lumps that are left after stirring go away. I just tried it and I have myself some pretty perfect gravy.

Woo Hoo!

Lunch Ideas

http://familyfun.go.com/recipes/kids/feature/famf89lunchbox/famf89lunchbox.html?campaign-NLC-NL_Wkdr&link=Section4Link1

I didn't want to copy all of these so here is the link for school lunch ideas.

Mmmmm..... Stew.....

After a long day of work or school, there's nothing better than this comforting and flavorful supper! Braised Beef with Garden Vegetables & Herbs from Campbell's Kitchen Prep Time: 15 min. Cook Time: 1 hr. 30 min. Ingredients: 1 lb. boneless beef for stew, cut into 1-inch cubes Ground black pepper Vegetable cooking spray 2 medium onions, cut into wedges 2 cloves garlic, minced 1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup 1 large potato, cut into cubes (about 2 cups) 2 medium carrots, cut into 2-inch pieces (about 1 cup) Fresh parsley Directions: Season the beef with the black pepper. Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp. Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes. Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.

Serve with a crisp green salad and a loaf of Pepperidge Farm® Hot & Crusty Bread.

Bruschetta

Here you go Carrie. I added another topping that's good but takes longer then just a pre-bought pesto.

2 baguettes sliced and brushed with melted butter then broiled until light brown

Cheese layer
-4 oz cream cheese
-4 oz goat cheese
-2 cloves garlic pressed
Mix well and top all baguette slices after removed from broiler.

Toppings
Set these out in bowls so they can be added according to preference.

-Pesto- bought in the refrigerated section of the grocery store usually next to the refrigerated pickles- These are usually good enough by them selves just mix well so the olive oil gets incorporated.

-Tomato/Basil-
2 tomatoes diced and drained of juice
1 large sprig (about 6 leaves) fresh basil, chopped
1 TBL olive oil
pinch of salt and pepper
1 oz shredded mozzarella
Toss everything together and serve with baguettes.

-Alt. Tomato Basil from savingdinner.com
Serves 6-8

2 large tomatoes (or 6 smallish Roma tomatoes)
2 tablespoons chopped fresh basil
2 cloves garlic, crushed
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 pinch of sugar
4 tablespoons grated Parmesan
Salt and pepper to taste

In a medium bowl, mix together the tomatoes, basil, garlic, olive oil and vinegar. Salt and pepper to taste, then mix again. Now sprinkle the pinch of sugar, mix one more time and let sit covered on the countertop for a chance to let the flavors meld. Yum!

Pot Stickers

Dough
-flour
-salt
-egg
-oil
-water

Mix well and roll into log. Slice into sections. Roll out each section into about 3 in rounds with middle thicker then edge.

Pork Chive filling
-chives
-onions
-garlic
-ginger
-ground pork

Saute veges then add to pork. Mix well and put about 1 tablespoon of filling in the dough round. Brush edges with egg yolk and seal by pleating one side and pressing it to the other side. Pleat, press, pleat, press. Place in hot frying pan and add 1/2 inch of water. Cover and cook for about 5 minutes, until browned. Don't peak often.

Sauce
-soy sauce
-brown sugar
-rice vinegar

Mix all together