This recipe has become a favorite and is the dish I’m asked to take for Thanksgiving.
Source: Bon Appetit, November 1994
4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces*
2/3 C packed golden brown sugar
5 Tbsp. butter
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
Pinch of ground ginger
2 C miniature marshmallows
1/2 C sliced almonds
Preheat oven to 375F. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
*In recent years I’ve bought the bags of cubed sweet potatoes at Trader Joe’s. Just empty the bag into the baking dish and proceed with the recipe.
There’s nothing like a bowl of piping hot soup on a hot summer day! 🙂 I was hungry for lunch and had nothing ready to eat, so I put this together using ingredients we had on hand.
2-3 Tbsp. Olive Oil
1/2 large onion, chopped
3-4 cloves garlic, minced (more or less to taste)
Celery, 3-4 stalks chopped including leaves (I used several inner stalks)
1 to 1-1/2 lbs. ground turkey
1-2 quarts chicken broth (enough to cover; I used 1-1/2 qts., use more if you want)
1 15-oz. can Italian chopped tomatoes
1 15-oz. can Italian stewed tomatoes
1 15-oz. can kidney beans, drained and rinsed
3-4 big handfuls coursely chopped greens (I use Trader Joe’s Southern Greens Blend, straight out of the bag)
1 yellow bell pepper, cut into 1″ chunks
2-3 Tbsp. salsa (adds a subtle flavor)
Chopped fresh Italian parsley to garnish
Grated fresh Parmesan cheese
Pasta (Fusilli or other small pasta), 1 serving per person
Heat olive oil in large pot. Add chopped onion and cook over medium heat a few minutes until softened; add garlic and celery and continue cooking for a few more minutes, not letting garlic burn. Add turkey and break into pieces; cook until browned. While turkey is cooking, toss in a big pinch of kosher salt and sprinkle with Italian seasoning (eyeball the amount to taste).
Pour in chicken broth, tomatoes (with juice), beans (drained and rinsed), greens, and yellow pepper. Add more broth if necessary to cover the ingredients. Add several turns freshly ground pepper and salsa. Bring to a boil, then reduce heat and simmer 15 minutes.
Meanwhile, in a separate pot cook pasta to al dente.
Spoon a serving of pasta into individual bowls, then ladle soup over pasta. Garnish with Italian parsley and Parmesan cheese. Eat and enjoy!
This is our new favorite soup, perfect for these cool autumn days. The original recipe, titled “Recipe for Health: Hearty Three-Bean Soup”, was printed in a magazine we receive from a local hospital. True to its name, it is very hearty, full of flavor, and chunky with lots of the good stuff! We’ve made it many times, adjusting the seasonings and adding ground turkey. Most of the seasonings approximately double the original amounts.
FOUND!!! Rita’s famous cheeseball recipe. I’ve heard about it… they’ve raved about… and at last, here it is — Rita’s Famous Cheeseball!