Orange and Black Walnut Sweet Potato Casserole
Serves 12
6 lbs. sweet potatos, baked until soft
2 tbs grated fresh ginger
1/4 cup butter or margarine
1/2 cup golden raisins
1/2 cup pitted prunes chopped
1/2 cup brown sugar
1/2 cup orange juice
2 tbs. lemon juice
1/2 cup black walnuts, chopped
Bake potatoes at 350 1-2 hours depending on size.
Pull out smaller ones as they become soft to the touch
Cool for handling. Cut open and scoop out flesh.
Mash with potatoe masher.
Heat butter in a saute pan, add the ginger, raisins, prunes, brown sugar, oj and lemon juice and simmer for one minute
Add to sweet potatoes and mix well.
Place in buttered casserole dish and top with walnuts.
Just before serving, bake for 30 minutes until heated through.
Corn Custard
serves 12
4 eggs beaten or egg substitutes
2 lbs frozen corn
3.5 cups zucchini squash, cut in very fine dice 3 cups fried corn tortilla crumbs divided (bake or fry corn tortillas and crush in food processor)
1 cup green chile, roasted, peeled and diced (frozen like, Bueno is fine)
2 cloves garlic, mashed
2 cups milk or light cream
1 lb shredded cheddar cheese
Salt to taste
1 cup pumkin seeds ground fine (I never do this because I can't find them)
Place the corn, zucchini, mashed garlic, salt, 2 cups of tortilla crumbs
and cheddar cheese in a casserole. Beat the eggs and mix with the milk or cream.
Pour over the corn in the casserole and stir together.
Mix the remaining cup of tortilla crumbs
with the ground pumpkin seeds and spread over the top.
Bake at 350 for one hour.
Can be halved.