GOOD DEEDS â€“ Monday, November 28, 2011 – http://www.heraldtribune.com/article/20111128/ARTICLE/111129716?p=3&tc=pg
11/28 company briefs:Â Oâ€™Brien Family Farms donates to soup kitchen â€“ Monday, November 28, 2011 â€“ Bradenton Herald http://www.bradenton.com/2011/11/28/3681972/company-briefs-cannons-marina.html
Smashed Potato, Rutabaga and Parsnips
PREP: 25 MINUTES
TOTAL: 40 MINUTES
MAKES: 12 SERVINGS
8Â cups quartered potatoes
4Â cups chopped and peeled parsnip
1Â rutabaga, peeled and chopped
1Â onion, chopped
3Â tablespoons salt, divided
1Â (8-ounce) package cream cheese, softened
1/2Â cup Amish Roll butter
Fresh ground black pepper
- In a Dutch over, combine potatoes, rutabaga, parsnips, onion, and 2 tablespoons of salt.Â Add water to cover.
- Bring to a boil over high heat; reduce heat to medium-low and simmer for 10-12 minutes or until tender.
- Drain well.Â Add remaining salt, cream cheese, butter, and a dash of pepper.
- Mash together!
Sweet Potato Waffles
PREP: 15 MINUTES
TOTAL: 45 MINUTES
MAKES: 4 WAFFLES
1 1/2 cups peeled and cubed sweet potatoes
2Â cups all purpose flour
1Â tablespoon baking powder
1/2Â teaspoon salt
6Â Sutter Eggs, egg whites, at room temperature
1Â cup Dakin milk
1/4Â cup firmly packed light brown sugar
1/4Â cup Amish Roll butter, melted
1Â tablespoon grated orange rind
Vegetable spray, for waffle iron
- Put cubed sweet potatoes in steamer basket.
- Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer.
- Allow potatoes to steam for 20 minutes or until fork tender.
- Mash cooked potatoes and set aside.
- In a large bowl, whisk together flour, baking powder, and salt, then set aside.
- In another large bowl, combine the sweet potatoes, milk, brown sugar, butter and grated orange rind.
- Stir the sweet potato mixture into the flour mixture and thoroughly combine.
- Beat egg whites until stiff peaks form.
- Gradually fold egg whites into batter 1/3 at a time.Â The batter will be thick.
- Scoop batter onto a preheated, oiled waffle iron, and cook until lightly browned for about 5 to 6 minutes.
Leftover Turkey & Squash Soup
PREP: 35 MINUTES
TOTAL: 45 MINUTES
MAKES: 6 SERVINGS
2Â teaspoons canola oil
2Â leeks, trimmed, chopped and rinsed
1Â bell pepper, chopped
3Â cloves garlic, minced
4Â cups chicken broth
1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2Â tablespoons minced fresh thyme
1 1/2 teaspoons ground cumin
1Â pound turkey cutlets, cut into 1/2-by-2 inch strips
2Â cups corn kernels
2Â tablespoons lime juice
1/2Â teaspoon crushed red pepper
1/4Â teaspoon salt
Fresh ground pepper to taste
- Heat oil in a Dutch oven over medium-high heat.
- Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes.
- Add garlic and cook, stirring for 1 minutes more.
- Stir in broth, squash, thyme and cumin; cover and bring to a boil.
- Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
- Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
- Add lime juice and crushed red pepper.
- Season with salt and pepper.