- 3 Tbsp. butter
- 3 level Tbsp. flour
- Cayenne pepper
- 3/4 cup milk
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. dry mustard
- 3 egg yolks
- 1 cup broccoli, cooked al’dente
- 4 beaten egg whites
- Sweet butter
Melt the fat and add flour, salt, cayenne pepper and, when well blended, pour on the milk.
Stir until the mixture thickens; add grated Parmesan cheese, mustard, egg yolks, and broccoli, cooked and strained. Then fold in beaten egg whites.
Grease a souffle dish and pour in the mixture and bake for half an hour in a 400 degree F. oven.
Remove, and put a few curls of sweet butter on top.
- 2 lbs Rutabagas
- 1/2 tsp. salt.
- 1/2 cup olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
Preheat oven to 425 degrees.
Peel rutabagas and slice in 1/4” rounds.
In a bowl, toss the rutabaga slices with the oil to coat.
Lay the slices out on a parchment covered baking sheet in a single layer.
Sprinkle them with the salt.
Bake them for about 12 – 15 minutes, turning with tongs halfway through the baking process, until they are golden brown.
Remove from oven and sprinkle with garlic powder and paprika.
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 2 Tbsp. vegetable oil
- 3 large sweet potatoes, (about 2 pounds total)
Preheat oven to 400 degrees.
In a small bowl, combine the spices and salt. Set aside.
Peel the potatoes, cut each in half lengthwise, and cut each half into six wedges.
In a large bowl, toss the potato slices with the oil and spices until evenly coated.
Place slices on a baking sheet in a single layer.
Bake on the middle rack of the oven until the edges are crisp and the potatoes cooked through. About 35 minutes.
- 4 medium sweet potatoes
- 3 tbsp butter
- 1/2 tsp salt
- 2 tbsp sugar
- 4 red-skinned baking apples
- 4 marshmallows
Boil sweet potatoes until tender, peel and mash.
Add butter, salt and sugar to potatoes and blend thoroughly.
Scoop out inside of apples leaving a margin of about 1/4-inch all around.
Fill apples with mashed sweet potatoes.
Place in a baking dish and bake in a moderate oven (325 degrees F) until apples are cooked, about 15 minutes.
Place marshmallows on top of potato mixture, return to oven and allow marshmallows to brown.
- 1/2 lb. bacon
- 2 Tablespoons Balsamic vinegar
- 1/4 cup cranberry juice
- 1/2 tsp. celery seed
- 1 tsp. grated orange zest
- 4 cups sliced red cabbage
- 1 large apple, cored and chopped
In a large pan cook the bacon, turning often, until it is crisp and brown, about 8 minutes.
Transfer the bacon to a paper towel lined plate to drain and cool.
When cool, crumble the bacon into small pieces. Set aside.
Pour off all but a tablespoon of bacon fat from the pan.
Add Balsamic vinegar, cranberry juice, celery seed, and orange zest.
Bring mixture to a boil.
Reduce heat and add the cabbage, stirring to combine.
Cook until the cabbage has wilted, about 5 minutes.
Add the chopped apple and crumbled bacon.
Stir and cook a few minutes longer until heated through.
Transfer to a serving bowl and serve right away.