We believe that recipes are a part of our cultural community, and are dedicated to sharing them freely. Some Seasonal Favorites: For recent additions see Current Program Handouts  Here's one of my favorites. Great for entertaining and the leftovers make excellent snacks... Spinach Balls 1½-2 lbs. spinach, chopped or 20 oz. frozen, chopped spinach 2 cups stuffing mix 1 cup grated Parmesan cheese 6 eggs, beaten 1½ cups soft butter salt and pepper to taste Preheat oven to 350°. Cook spinach and drain very well. Combine all ingredients and chill for at least two hours. Roll
into one-inch balls. Bake
on ungreased cookie sheet for 10-15 min. until slightly browned.
Serve warm or room temp. Can be refrigerated or frozen and reheated to serve. To reheat: Bake, covered with foil, for about 10 min. at 350°. | Sweet and Sour Root Vegetables Dice the following scrubbed, unpeeled root vegetables (about 1 cup each) 2 medium turnips or rutabagas 3 medium parsnips 3 medium potatoes (or 2 medium sweet potatoes) 2 medium carrots 2 T. olive oil 3 T. chopped fresh rosemary (or 1 T. dried) Salt and pepper to taste 2 T. maple syrup 2 T. balsamic vinegar ¼ cup chicken or vegetable broth Preheat oven to 400°. Toss vegetables with oil, rosemary, salt and pepper. Spread in shallow baking pan. Bake 40 minutes or until fork tender, stirring a couple times. Meanwhile, combine syrup, vinegar and broth in a saucepan. Simmer vigorously until reduced, about 5 min. Drizzle over fork tender vegetables and return to oven for 5 more minutes. Fall Quinoa Pilaf 1 cup quinoa 1 T. olive oil ½ cup chopped onions 2 cloves garlic, minced ½ cup dried cranberries 1 small-medium sweet potato (¼-inch diced) ½ cup slivered almonds salt to taste freshly ground pepper Bring 2 cups of water to a boil. While water heats up, toast almonds in dry pan on stove. Add quinoa to boiling water and cook for 12-15 min. until tender. In frypan on medium heat, sauté cranberries, onions, garlic and sweet potato in olive oil until lightly carmelized. Transfer quinoa to a large mixing bowl. Gently fold in cranberries, sweet potatoes and almonds, Season to taste with salt and pepper. | Oven-Baked Sweet Potato Fries 2 sweet potatoes scrubbed 1T plus 1½ t olive oil ½ t salt Preheat oven to 450º. Cut
potatoes lengthwise to desired thickness and length.(the thinner they
are the faster they will cook) and place in bowl. Sprinkle
the olive oil and salt over the sweet potatoes.(or use ground cinnamon instead of salt) Toss until covered lightly and evenly. Arrange potatoes on cookie sheet or baking dish. Bake for 15 min. Remove from oven and turn the potatoes over. Bake for another 15 min. Check for doneness by piercing with a fork. Cook to desired crispness. Let
them cool a little before eating.
Gluten-Free Sweet Potato Cornbread 2 cups sweet potato, boiled and mashed ½ lb. unsalted butter 4 eggs, lightly beaten ½ cup brown sugar ½ t. baking soda 1 t. salt 1 t. ground cinnamon 1 cup plain yogurt 2 cups coarse ground corn meal Preheat oven to 350°. Blend sweet potato, butter, eggs, sugar, baking soda, salt and cinnamon in a food processor until smooth. Stir in yogurt and cornmeal and pour into greased 9” cake pan. Bake for 45 minutes until a toothpick comes out clean. Cool a little before turning out. Cut into squares. Also great cut into cubes and used in stuffing. |