Smashed Potato, Rutabaga and Parsnips

Smashed Potato, Rutabaga and Parsnips

PREP: 25 MINUTES
TOTAL: 40 MINUTES
MAKES: 12 SERVINGS

8  cups quartered potatoes
4  cups chopped and peeled parsnip
1  rutabaga, peeled and chopped
1  onion, chopped
3  tablespoons salt, divided
1  (8-ounce) package cream cheese, softened
1/2  cup Amish Roll butter
Fresh ground black pepper

  1. In a Dutch over, combine potatoes, rutabaga, parsnips, onion, and 2 tablespoons of salt.  Add water to cover.
  2. Bring to a boil over high heat; reduce heat to medium-low and simmer for 10-12 minutes or until tender.
  3. Drain well.  Add remaining salt, cream cheese, butter, and a dash of pepper.
  4. Mash together!

Sweet Potato Waffles

Sweet Potato Waffles

PREP: 15 MINUTES
TOTAL: 45 MINUTES
MAKES: 4 WAFFLES

1 1/2 cups peeled and cubed sweet potatoes
2  cups all purpose flour
1  tablespoon baking powder
1/2  teaspoon salt
6  Sutter Eggs, egg whites, at room temperature
1  cup Dakin milk
1/4  cup firmly packed light brown sugar
1/4  cup Amish Roll butter, melted
1  tablespoon grated orange rind
Vegetable spray, for waffle iron

  1. Put cubed sweet potatoes in steamer basket.
  2. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer.
  3. Allow potatoes to steam for 20 minutes or until fork tender.
  4. Mash cooked potatoes and set aside.
  5. In a large bowl, whisk together flour, baking powder, and salt, then set aside.
  6. In another large bowl, combine the sweet potatoes, milk, brown sugar, butter and grated orange rind.
  7. Stir the sweet potato mixture into the flour mixture and thoroughly combine.
  8. Beat egg whites until stiff peaks form.
  9. Gradually fold egg whites into batter 1/3 at a time.  The batter will be thick.
  10. Scoop batter onto a preheated, oiled waffle iron, and cook until lightly browned for about 5 to 6 minutes.

Leftover Turkey & Squash Soup

Leftover Turkey & Squash Soup

PREP: 35 MINUTES
TOTAL: 45 MINUTES
MAKES: 6 SERVINGS

2  teaspoons canola oil
2  leeks, trimmed, chopped and rinsed
1  bell pepper, chopped
3  cloves garlic, minced
4  cups chicken broth
1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2  tablespoons minced fresh thyme
1 1/2 teaspoons ground cumin
1  pound turkey cutlets, cut into 1/2-by-2 inch strips
2  cups corn kernels
2  tablespoons lime juice
1/2  teaspoon crushed red pepper
1/4  teaspoon salt
Fresh ground pepper to taste

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes.
  3. Add garlic and cook, stirring for 1 minutes more.
  4. Stir in broth, squash, thyme and cumin; cover and bring to a boil.
  5. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
  6. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
  7. Add lime juice and crushed red pepper.
  8. Season with salt and pepper.