Sweet Potato

Make sweet potato pie; it is good for the eye.
Look at the roots; they remind you of hooks.
Put it in water hanging on tooth picks; watch it sprout and do twisting tricks.
Eat the leaves in a salad; while you’re having a nice ballad.
Baked, boiled or fried; they can even be dried.
How sweet it is, that we grant; now everyone should go out and plant.
–Richard Milleville

Ground Turkey Hamburgers with Dill

2 pounds ground turkey
1 teaspoon dried dill
2 teaspoons olive oil, Teriyaki sauce, ground black pepper, to taste.

Combine the turkey with the dill and divide into six equal burgers.
Heat the oil in a deep skillet over medium heat for 2-3 minutes.
Sprinkle teriyaki sauce or salt on the bottom of the pan and add the burgers.
Sear both sides of the burgers, reduce heat, and cook until desired.
Sprinkle each burger with black pepper.

Furnished by Dr Richard Heller

Fried Green Tomotoes

3 green tomatoes, sliced 1/2″ thick
1/2 c. prepared corn muffin mix
3 tbsp. bacon or other fat
1/4 tsp salt
1/2 tsp. pepper

Dip tomato slices in corn muffin mix. Fry in bacon fat until brown on both sides, turning once. Sprinkle with salt and pepper. Makes 6 servings when used as a meat garnish.

-Food Editors of Farm Journal

Put on the Cornbread

“I’ll put on the cornbread,” a southern voice would say. Now cornbread is universal, Jiffy in a box. There should always be something made from scratch to go with it; a good soup with an over whelming flavor, perhaps chili for those that live in the tundra.

Truly, happiness is cornbread and a good soup.

Vegetarian Chili

7 1/2 Cups cooked beans
(1 lb dried beans cooked, or four 15 ounce cans)
2 Tablespoons olive oil
2 Large onions, diced
1 Dried or canned chipotle pepper
1 Tablespoon mild chili powder, or to taste
1 Tablespoon dried whole oregano
1 Tablespoon dried whole oregano
1 Tablespoon dried cumin
1/2 Teaspoon allspice
1 Large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

  1. Drain beans in a colander.
  2. Heat oil in a large Dutch oven or saucepan. Add the onions and sauté over medium heat until they are soft and golden.
  3. Crush the chipotle pepper if using dried, or mince is using canned.
  4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onion. Cook for 2 minutes.
  5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
  6. Add salt and pepper to taste, and more chili if you want a hotter dish

Serves 6: Calories 250, Protein 15 grams, Fat 3.5 grams, Carbohydrate 45 grams, Fiber 20 grams.

–Care Management Corner

Crockpot Candy

32 ounces dry roasted peanuts
12 ounces semi-sweet chocolate chips
4 ounces German sweet chocolate
32 ounces white chocolate melts

Layer in crock pot peanuts, chocolate chips, German chocolate, and white melts.

Do not stir – cover – cook on low 1-1/2 or 2 hours. Do not lift cover during cooking time. Stir together and drop by spoonfuls on parchment paper to set. Sets better if put in cool place.

A hit at Christmas or when you lust for chocolate.

Recipe by Lue Nimz

Five Bean Cassarole

Ingredients
1 large package of mild sausage.
i can each of, wax beans, french-cut green beans, lima beans, kidney beans, pork-n-beans, tomato soap, pizza sauce.
Add 3/4 cup brown sugar, 3 tablespoons yellow mustard, and 1/2 cup chopped onions.

To Prepare
Brown sausage in skillet, break it up, and drain when cooked.
Add chopped onion to sausage and sauté on low flame.
Drain all beans except Pork-n-Beans.
Mix all ingredients together.
Cook in crock pot on low for 4-5 hours OR
Cook on stove top in big pot on low flame for 1-2 hours.
Don’t forget to mix it.
Enjoy!

Provided by Linda Sweatt, Conway,SC