In this edition of Recipe Wednesday, FOX8's Shannon Smith and the rest of the morning crew make their favorite holiday dishes with the chefs at Guilford Technical Community College (GTCC).
Tom’s Sweet Potato Casserole
•3 cups mashed sweet potatoes
• 1 cup brown sugar
•2 eggs, lightly beaten
•1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
Brad's Stuffed Tomatoes
Start off by hollowing out your 10 tomatoes and placing them in a muffin tin.
Place 2 packages of frozen chopped broccoli in a large bowl - cook 4 minutes and drain.
Then mix in the following:
1 cup of grated sharp cheddar cheese
1 cup of bread crumbs
1 onion (finely chopped)
1/2 cup mayonnaise
1/4 cup cream of chicken soup
1 tablespoon of lemon juice
1/2 teaspoon of salt
1 teaspoon of curry
Stir that mixture and the broccoli together. If it seems too dry, you can add a bit more soup but it shouldn't be runny. Stuff that into the hollowed out tomatoes and bake at 325 degrees for 20 minutes.
Makes 10 servings
Kerry’s Potato salad
(The Charles Family doesn't use measurements. We do “a little bit of this, a little bit of that!”)
A bag of potatoes
Boiled eggs (dice them)
A pack of Sweet & Low (I use that in place of sugar)
Chopped celery or diced onions
Mix it all up, put it in the fridge, serve!
Julie’s Green Jello Salad
3 small boxes of lime jello
1 large can of crushed pineapple
1 large (8 oz.) package of cream cheese
½ cup of chopped walnuts
Drain pineapple and set aside.
Allow cream cheese to soften at room temperature.
Prepare jello as directed on package.
In small bowl, mix with fork - cream cheese, pineapple, nuts, and 1-2 cups of liquid jello.
Put remaining jello in large bowl and chill both about 2 hours (check sooner).
Combine in large bowl before they set.
Mix with fork and pour into mold.
Michael’s Killer Potatoes
Peel 10 Russet potatoes.
Chop them up in to equal size pieces.
Place in a pot and boil approx. 20 minutes or until tender when stabbed with a fork (violent I know, right?)
Drain the potatoes and put into a bowl.
Put in 1.5 - 8 oz cream cheese.
Put in 16 oz sour cream.
Put in 3 tbsp. Onion Salt.
Put in about a tbsp. of pepper (or to your liking)
Get the beaters ready and whip whip it real good....(you know the song)
Not necessary, but good.
Spread it into a 13 x 9 pan grate some cheddar cheese sprinkle on top and bake on 375 degrees until the cheese is lightly browned on top.
Shannon’s Oreo Truffles
1 pkg Oreos
1 8oz cream cheese
In a food processor, crush an entire pkg of Oreos. Mixed with one package of softened cream cheese. Roll into balls and chill for about 30 minutes. Melt chocolate. Dip the chilled balls into the chocolate and enjoy.
Shannon’s Chocolate Covered Coconut Candy
1lb shredded coconut
1 can sweetened condensed milk
1 stick of butter (room temperature)
10 oz bag of confectioners sugar
1 cup chopped pecans
Large bag of semi sweet chocolate chips
Mix sugar, coconut, butter, and sweetened condensed milk together. Then add pecans. Mix with your hands. Roll into small balls and place on wax paper. Chill for 30 minutes.
Using a double boiler, melt chocolate chips. Take the chilled balls and dip into the chocolate. Place on wax paper and chill again.
Cindy's Spinach Stuffed Bread
• 1 loaf (1 pound) frozen bread dough
• 1 medium onion, chopped
• 1 to 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups (8 ounces) shredded reduced-fat cheddar or part-skim mozzarella
Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach.
On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.
***This works well with pepperoni and pizza sauce or ham and cheese.
Emily’s Favorite Lentil Salad
1 cup lentils
1 onion, stuck with two cloves
½ bay leaf
3 cups water
1 teaspoon salt
2-1/2 tablespoons good olive oil
1-1/2 tablespoons wine vinegar
1 raw onion, minced
2 tablespoons minced parsley
Freshly ground black pepper to taste
Feta cheese (I add this to introduce some protein)
1. Wash the lentils thoroughly. Place the lentils, the onion stuck with cloves, and the bay leaf in a saucepan. Add water and salt and simmer until tender. About 20-30 minutes. Drain and discard the bay leaf, onion and cloves.
2. Add the oil, vinegar, and minced, raw onion. Let cool to room temperature.
3. At serving time, add the parsley, pepper and mix lightly. Garnish with tomatoes and feta.
I like to use red onions because the color is so pretty, but if you like a less strong flavor, yellow onions are good.
I also like to use roma tomatoes for this recipe.