by Lois Breneman - 2011
SWEET POTATO DELIGHTS
This is a favorite recipe of ours that my mother-in-law used to make when we all came to Mother and Daddy Breneman's home. Our children still remember eating these when they were quite small. They made quite an impression! Here's how they are made:
Boil or bake scrubbed unpeeled sweet potatoes until soft. Peel and mash, adding salt, butter and cinnamon if desired. Shape into small oblong sweet potatoes (about 4 inches long). Coat with crushed cracker crumbs, cornflake crumbs or whole wheat flour. Fry in oil until golden brown, being careful not to burn. Grated unsweetened coconut could be added to the breading for an extra special touch.
The way I like to make them ahead of time to freeze is to shape into oval patties (without any breading), separated with wax paper. They stack nicely this way and take up less freezer space. Then when I want to make them, I simply separate as many as needed with a sharp knife and thaw them. After breading them, they are fried in oil. This makes a wonderful last minute addition to a meal, since they can be thawed in the microwave.
QUICK AND EASY FRIED APPLES
QUICK AND EASY FRIED APPLES
This is a dish my husband likes to make. In fact, he surprised me and made some a while ago! Mmmm! Peel and slice cooking apples such as Granny Smith, McIntosch, Stayman Winesap, Golden Delicious, etc. As the apples cook in a buttered skillet, add cinnamon, a dash of nutmeg, a pinch of salt, and enough stevia to sweeten naturally without lots of carbs and calories. Add raisins if you'd like. Cook until tender, but not mushy. Eat them hot or cold. Of course, they are really delicious served hot with vanilla ice cream!
Note: While peeling and slicing the apples, put them into a large bowl of salt water to keep from browning.
Note: While peeling and slicing the apples, put them into a large bowl of salt water to keep from browning.
