#COOKING WITH CLORIS--SWEET POTATO CASSEROLE #RECIPE

Sweet potatoes are not just for Thanksgiving. This casserole will be a hit at a New Year’s Day open house or a Superbowl party. Or any other time.

Sweet Potato Casserole

Ingredients:

5-6 large sweet potatoes

1-1/2 cups brown sugar

1-1/2 sticks softened butter

1-1/2 teas. vanilla extract

1/2 cup milk

2 eggs

1 cup chopped pecans

1-1/2 cups dried cranberries

maple syrup (the real kind)

Preheat oven to 350 degrees.

Scrub potatoes and boil or bake until tender. Allow to cool. Peel and mash.

Stir in 3/4 cup brown sugar, butter, vanilla, milk, and eggs, mixing well. Pour into greased 9” x 13” casserole dish.

Mix remaining brown sugar, nuts, cranberries, and butter together. Spread evenly over potato mixture. Drizzle with maple syrup.

Bake for approximately 30 minutes (until topping has browned.)

#COOKING WITH CLORIS--PICKLED ONION AND TOMATO SALAD

Pickled Onion and Tomato Salad

Ingredients:

2 small or one large red onion

1 cup apple cider vinegar

4 T sugar

3 teaspoons Italian seasoning sea salt

1-1/2 cups cherry or grape tomatoes

3 T sour cream

In a glass bowl whisk together vinegar, sugar, and salt until sugar and salt are dissolved.

Thinly slice onions and place in vinegar to soak. Let sit at room temperature at least one hour, stirring occasionally.

Slice tomatoes in half and add to bowl, stirring to coat. Cover bowl and place in refrigerator.

An hour before serving, remove 1 T vinegar and place in small bowl. Drain remaining vinegar. Add sour cream to small bowl and whisk until mixture is smooth. Fold into onions and tomatoes. Return to refrigerator to chill before serving.

COOKING WITH CLORIS -- GREAT GRAPE RICE

I love grapes. I eat them like candy and toss them into salads. Today Cloris has a recipe for a side dish with grapes. -- AP

GREAT GRAPE RICE

Ingredients:

3-1/2 cups cooked brown rice

1/2 cup chopped scallions

1 cup seedless red grapes, halved

1/2 cup chopped walnuts

1 tablespoon all fruit apricot jam

2 tablespoons olive oil

1/2 cup red wine vinegar

Combine the rice, scallions, grapes, and walnuts. Mix together the jam, olive oil, and vinegar. Add to the rice mixture and toss to combine.

I definitely need to try this one. What about you, readers? -- AP

COOKING WITH CLORIS -- ZUCCHINI FRITTERS

Ever grate up zucchini for zucchini bread and find that one jumbo zucchini gives you way to much, even for several loaves? Today Cloris has a recipe for zucchini fritters. Quick, easy, and a great side dish to serve with hamburgers or chicken. Plus, they’re far more nutritious than potato pancakes. Enjoy! -- AP

ZUCCHINI FRITTERS
(serves 4)


Ingredients:
2 cups coarsely grated zucchini
1/2 cup chopped onion
3 beaten eggs
1/4 cup whole wheat flour
1/4 tsp. garlic powder
1/2 tsp. paprika
1 tsp. dried dill
1/2 tsp. salt
olive oil

Mix together all ingredients except the olive oil. Heat olive oil in skillet on medium heat. Drop zucchini mixture by the tablespoon full into oil. Cook until golden brown on one side. Turn. Cook remaining side.


Yum! Cloris tells me these can be served with applesauce, sour cream, or spaghetti sauce and grated parmesan cheese, depending on your mood and main dish. What do you think, readers? Let's hear from you. Post a comment to be entered in this week's drawing for a book from our Book Club Friday guest author. -- AP