It’s hard to believe that October is completely gone and by the time most of you are reading this, it will be November and time to start thinking about Thanksgiving and before we blink over twice, it will be Christmas with all the fun/hard work that entails! My weekend was quiet, except for the fact that I drove to Devine on Sunday, as the date we play bunco was changed. Now, my week is totally backward as my body and mind already did Tuesday and now have to really live through Tuesday. We went shopping on Monday instead of Tuesday, and on Tuesday we’ll be doing the things we usually do on Wednesday, so, I guess I’ll just have to stay mixed up. Ladies and Bill Schneider, I didn’t realize that the avocado part of the Fall Festival was no longer happening, but it was fun while it was going on. Have a great time over the weekend and just enjoy the festivities. Since I’m writing this while in Devine, I don’t have access to my files, so there is nothing unusual or repetitious I can find to write about, a friend posted a picture of some type of fruit on facebook the other day that is supposed to be the newest “eat this and be healthy forever” type of addition to our diet, but she had no clue as to the name of it, so I can’t use that as the base for my column and instead will start with some recipes to get you started thinking/working toward Thanksgiving. The first one is for my family favorite sweet potato dish. I made something different one year and heard about it for the next dozen years. Usually being in terms of, “Mom whatever you do, don’t make that sweet potato dish you made that one year, it was gross”. This recipe was originally given to me by my precious sister-in-law, and had been in her family for years.
Sweet Potatoes with Apples
4 or 5 fresh sweet potatoes, peeled and cut into half-inch thick slices, or use 2-3 cans sweet potatoes
5 cooking apples, peeled and cut into half-inch thick slices
1/4 cup Butter,
Cinnamon and brown sugar as desired
Place alternate layers of sweet potatoes and apples in large baking dish, finishing with apples, dot each layer with butter and sprinkle with cinnamon and sugar, add about 1/4th to 1/2 cup water, cover and bake at 350º, about 1 hour or until the potatoes are done. If you prefer, you can place potatoes and apples in a large heavy pot and cook on top of the stove, cooking until the potatoes are done.
Easy Broccoli Rice Casserole
1½ cups uncooked rice
1/2 cup chopped onion
3/4 cup chopped green bell pepper
1/4 to 1/3 cup chopped celery
2 packages frozen chopped broccoli (10-oz each)
1 jar (8-oz) Cheez Whiz
1 can cream of mushroom soup
1 small can mushroom stems and pieces, well drained, (optional)
Preheat oven to 350ºF. Place rice in a saucepan and cover with water, bring to a boil and parboil the rice for about 54 minutes, drain well and set aside. Sauté onion, bell pepper and celery in a skillet with 4 tbs. butter or margarine until onion is transparent. Stir in broccoli, add Cheez Whiz and mushrooms, if used. Pour into a 9x 13 casserole and bake for 35 to 45 minutes, Top with about 1/4 to 1/2 cup of shredded cheese and bake an additional 5 minutes or until cheese is melted.
Cheesy Corn Bake
1 block cream cheese (8-ounce)
2 cans corn (15 to16 oz each) well drained
1 small can (4-ounce), chopped or diced green chilies, drained
2 Tbs. butter or margarine
1/4 cup milk
1/4 tsp. salt
1/4 tsp. garlic salt
Dash cayenne pepper to taste
Preheat oven to 350ºF. Melt butter and cheese together; mix corn and chilies, add milk and seasonings, add melted cream cheese mixture and pour into a lightly buttered casserole dish; bake uncovered for 20 to 25 minutes.