Recipes Included On This Page Baked Sweet Potato Fries Big Blueberry Popover Brazilian Feijoada Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Sweet Potato Fries Recipe By : Better Homes and Garden Magazine, December '96 Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Healthwise Side Dishes Sweet Potatoes Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonstick cooking spray 4 small sweet potatoes -- about 1 pound 1 tablespoon margarine or butter -- melted* 1/4 teaspoon seasoned salt 1 dash ground nutmeg Spray a 15x10x1" baking pan with nonstick cooking spray. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine margarine or butter, salt and nutmeg. Brush onto potatoes. Bake in a 450 F. oven 20 minutes or until brown and tender. Makes 4 servings. * I omitted the butter and sprayed the wedges with I Can't Believe It's Not Butter, 0 fat spray. Better Homes and Garden Magazine, December '96 Per serving: 117 calories, 3 g fat, 0 mg cholesterol, 122 mg sodium, 22 g carbo, 3 g fiber, 2 g pro. MC formatting and posted on FareShare 7-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : These were delicious. They will be made often around here. * Exported from MasterCook * Big Blueberry Popover Recipe By : Cook's Magazine June 1990 Serving Size : 6 Preparation Time :1:00 Categories : Blueberries Breakfast/Brunch Breads - Quick Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/2 teaspoon vanilla extract 2 tablespoons butter -- melted 1/4 teaspoon salt 1/8 teaspoon fresh ground nutmeg 1/4 cup sugar -- divided 1 cup sifted white flour 2 eggs -- beaten 1/4 teaspoon ground cinnamon 1 cup blueberries -- or other berries Mix first 5 ingredients plus 3 tablespoons of sugar in a large bowl. Stir in flour, then beaten eggs until just combined; let this batter stand for 5 minutes. Meanwhile, mix remaining 1 tablespoon sugar and the cinnamon in a separate bowl; set aside. Adjust oven rack to middle position and heat oven to 450 F. Place berries in a buttered 9 inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter. Transfer pan to the oven and bake for 20 minutes. Reduce oven temperature to 350 F. and bake until popover is firm and golden brown, 15-20 minutes longer. Cut popover into wedges and serve immediately. Makes 6 servings. Per serving: 200.5 calories, 7.1 g fat, (31 % CFF), 5.6 protein; 28.7 g carbohydrate, 88 mg cholesterol, 170 mg sodium Exchanges: 1 starch, 1/2 lean meat; 1 fat; 1/2 other carbohydrate From Cook's Magazine, June 1990 MC formatting and posted on Fareshare 7-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Pan-baked berries under a souffle-like topping; an equally easy alternative to muffins. Great for breakfast-a refreshing change of pace from muffins. Great with blueberries, but any berries can be used. Bobbie's Notes: This was very good and looked so pretty when served. * Exported from MasterCook * Brazilian Feijoada Recipe By : The Global Vegetarian, Jay Solomon Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-7 July '99 Beans/Legumes Main Dishes Onions Peppers Rice Sweet Potatoes Tomatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups dried black beans -- and drained 1 tablespoon canola oil 1 large yellow onion -- diced 2 medium red or green bell and diced 1 large tomato -- diced 4 cloves garlic -- minced 1 canned chipotle peppers -- chopped, up to 2 2 cups sweet potato -- peeled/diced -- butternut squash or white potatoes 2 teaspoons dried thyme leaves '4 cup chopped fresh -- OR 2 teaspoons dried parsley 1 teaspoon salt 4 cups cooked white or brown rice -- up to 6 In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender. Drain and reserve 2 cups of the cooking liquid. In a large saucepan, heat the oil. Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute?for 8 to 10 minutes. Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally. Stir in the parsley and salt and cook for 5 to 10 minutes more. Spoon the rice into bowls and ladle the feijoada over the top. Posted on FareShare 7-99 by L. Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Garlic Braised Rapini & steamed spinach NOTES : Feijoada, the national dish of Brazil, is a boisterous black bean stew brimming with robust flavors (feijao means beans in Portuguese). The dish is served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a veneer of smoky heat.

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