JT -
A question..it is supposed you might bake the yams rather than boiling? Your family recipe sounds similar to what has been done in the past -with the praline topping other than marshmallows :) - however, those yams were baked rather than boiled. Don’t remember ever having boiled a sweet potato or ever eating a boiled one. In Texas they are either baked, roasted or fried. LOL or eaten raw when the mood hits ya’.
BTW, can’t remember is it you who likes Amish cooking? Seems to remember there might be some here who do. And your King Ranch Casserole experiment... A CHEESY CHICKEN CASSEROLE recipe was seen yesterday which might be a tastier version than the original King Ranch Casserole with the cream of soup.
For Amish flavor recipes try this
MENNONITE GIRLS CAN COOK
http://www.mennonitegirlscancook.ca/
Cheesy Chicken Enchilada Casserole
Ingredients:
12 corn tortillas
5 chicken thighs (or two cups leftover chicken)
½ cup chicken stock or water
2 large Anaheim peppers chopped
½ large onion chopped
1 Tbsp plus ½ tsp Ancho or Chipotle chili powder (regular chili powder can be subbed in, but the Ancho and Chipotle are so good they’re worth seeking out)
1 tsp cumin
1 Tbsp Mexican oregano (or regular)
1 15 oz can diced tomatoes
Salt and pepper to taste
2/3 cup sour cream
¼ cup milk
1 cup shredded Monterey jack, Colby or cheddar cheese (use 1 ½ cups if not using Cotijo)
½ cup Cotijo cheese (optional)
1 Tbsp lime juice
¼ cup chopped cilantro (optional)
1 Tbsp corn or vegetable oil (or enough to thinly coat the bottom of a large pan)
Preparation:
1. Preheat oven to 350 degrees.
2. If using fresh chicken, place thighs in a pan, sprinkle with salt, pepper and about ½ tsp chili powder and then cover with chicken stock or water. Cook covered for 7-10 minutes, turning over after about 4 minutes. Simmer until cooked through and then remove both chicken and broth from the pan to cool. Shred chicken and keep the broth in a separate dish.
3. Heat the same pan (now empty) to medium heat and then add in the oil, chopped Anaheim peppers and onions. If using jalapeno, add now. Sauté for 10 minutes.
4. Add in the rest of your chili powder plus your cumin and oregano. Be sure to crush the oregano in your hand first (as this releases the flavors more thoroughly into the dish). Add salt and pepper to taste.
5. Add in your shredded chicken (if using chopped leftover chicken add in now), broth, and tomatoes and stir until everything is thoroughly mixed in. Taste and then add more salt if needed. Simmer for 15 - 20 minutes on low heat.
6. Heat a medium pan (I like to use cast iron) to warm up your tortillas. I use medium high heat. Add in a little oil (must enough to barely cover the bottom of the pan) and fry each tortilla until warmed through and slightly crisp. Set aside on a plate.
7. Mix the cilantro and lime juice into your filling and stir. Taste one more time to see if you need to add any salt or pepper and then remove from heat.
8. Mix the milk into your sour cream (whisking to combine) and then set up a workspace with your 9 x 13” pan (which you should spray or line with oil), tortillas, grated cheeses, and filling.
9. Using a ladle, scoop mostly sauce (i.e., not much meat or vegetables) into the bottom of the casserole dish and then lay 6 of your heated tortillas into the bottom of the pan. Top with half your filling followed by drizzling on half your sour cream (making sure you even distribute). Set half your cheese on top of that and then repeat by laying on the remaining tortillas, filling, sour cream and cheeses.
10. Set dish in the oven for about 30 minutes (25 if using a convection oven) or until the entire casserole is warmed through and the cheese is bubbly.
11. Serve and enjoy
A prayerful, blessed Thanksgiving to All
Eat Dessert First....even if it might only be Coconut Ambrosia.
CRANBERRY BEETS
Heat and stir thoroughly 16 oz can drained diced beets (or use the canned round beets), 16 oz can whole berry (or use jellied cranberry sauce), 2 tbl orange juice, teaspoon orange zest, dash salt.
SERVE cold w/ toothpicks.
I think you could do it either way; the taste might be slightly different if you roast them. I’m not making it this year, but I’ll try roasting next time.
-JT