1. Sweet Potato Surprise Balls

4 large sweet potatoes
1 cup broken pecans
1 cup crushed corn flakes
1 tablespoon flour
3/4 cup granulated sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Bourbon, to taste
1/4 teaspoon baking powder
Large marshmallows halved
Vegetable oil

Description

Peel, slice, and boil potatoes until done. Drain well and mash until smooth. Add remaining ingredients except for marshmallows and oil and mix well. Chill for easier handling. Mold sweet potatoes around marshmallow halves; shape each into a ball and roll in additional crushed corn flakes. Refrigerate briefly to set. Fry in deep oil at 375 degrees F for about 3 to 4 minutes or until lightly browned. Drain well. Serves 8.

2. Mexican Potato Salad

4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes
1 tablespoon Dijon mustard
8 large green olives, sliced
2 pickled jalapeno

3. Fried Potatoes Recipe

Description

Fry the onions, then slide them to the side. Add sliced potatoes and cover with a lid. Every time you turn them, add a little water. Unbelievable!

4. Cheddar Scalloped Potatoes

1 can Campbell's Cheddar cheese soup
1/2 cup milk
Dash of pepper
4 cup thinly sliced potatoes
1 small onion, thinly sliced

Description

Preheat oven to 375 degrees F.

Blend soup, milk, and pepper in a mixing bowl. Arrange alternate layers of potatoes, onion, and soup mixture in a buttered 1 1/2-quart casserole baking dish. Dot top with 1 tablespoon butter. Cover and bake for 1 hour. Uncover and bake 15 minutes more or until potatoes are done.

Makes 4 to 6 servings.

5. Layered Casserole

1 pound hamburger
1 large onion, chopped
4 to 5 medium potatoes
1 can whole kernel corn
1 can tomatoes
Salt and pepper, to taste

Description

Brown the hamburger in a cast-iron Dutch oven; drain drippings. Add onion, potatoes, corn, and tomatoes in layers. Add water, if needed, to form a liquid. Cover with a tight lid and simmer until potatoes are done.

6. Vegetarian Green Chile Stew

Source: Santa Fe Light and Spicy by Joan Stromquist

2 tablespoons olive oil
2 large onions, coarsely chopped
4 cloves garlic, minced
3 stalks celery, chopped
1/2 teaspoon turmeric
1 teaspoon mild chili powder
1 teaspoon cinnamon
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups vegetable stock
2 medium white potatoes, peeled and coarsely chopped
2 large sweet potatoes, cut into 1/2-inch cubes
2/3 cup frozen corn
2/3 cup frozen peas
1 1/2 cups mild green chile peppers, roasted, peeled, and chopped
1 tablespoon molasses

Description

In a large stockpot, place the olive oil and heat it on medium-high until it is hot. Add the onions, garlic, and celery. Saut

7. Candied Sweet Potatoes

This is a favorite recipe from The Sweet Potato Council of the United States, Inc.

4 medium sweet potatoes, cooked and peeled
3 tablespoons melted butter
1/2 cup light corn syrup
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind

Description

Cut sweet potatoes into crosswise slices 1/2-inch thick; place in greased 1-quart casserole. Combine remaining ingredients; mix well and pour over sweet potatoes. Bake at 375 degrees F for 30 minutes.

Serves 4.

8. Strawberry Fig Preserves

3 cups mashed fresh figs
3 cups granulated sugar
1 (6 ounces) box strawberry gelatin

Description

Cut stems from figs, wash thoroughly and mash to a pulp with a potato masher. Place figs and sugar into a large pot then add the gelatin. Mix well. Cook over medium heat until the mixture starts to bubble. Reduce heat to low and cook for about 15 minutes. Stir often to prevent sticking. Pour into jars and seal. Process for 10 minutes in a hot water bath.

9. Sweet Potato Balls

1 (20 ounces) can sliced pineapple
1 (28 ounces) can of sweet potatoes or yams
1 cup brown sugar
2 tablespoons margarine, softened
1/4 teaspoon lemon extract
Cinnamon, to taste
Nutmeg, to taste
10 red maraschino cherries
2 cups corn flakes, crushed
3 tablespoons brown sugar

Description

Drain the sliced pineapple. Mix crushed corn flakes and 3 tablespoons brown sugar in a shallow dish and set aside. Spray a cookie sheet with Pam

10. Crockpot Traditional Beef Stew

2 pounds lean chuck roast, cut into 1 1/2-inch cube
1/2 teaspoon ground black pepper
1 envelope Lipton's dry onion soup mix
2 jars mushroom gravy (about 3 cups)
6 small potatoes, cut into 1/2-inch cubes
6 carrots, peeled and cut into 1-inch slices
1 carton of fresh mushrooms, cleaned and quartered

Description

Put the beef cubes in the bottom of the crockpot. Sprinkle with pepper and the onion soup mix. Add gravy. Layer the vegetables, potatoes first, then carrots, and finish with mushrooms on top. Cover and cook on LOW for 7 to 9 hours.

Serves 6 to 8.

11. Crockpot Meatball Soup

You could substitute just about anything for the frozen mixed vegetables. Try sliced carrots, chopped onions, chopped potatoes or whatever.

1 (16 ounces) bag frozen fully cooked meatballs
2 (14 ounces) cans condensed beef broth
1 cup water
2 (14 ounces) cans diced tomatoes with herbs, undrained
1 (16 ounces) bag frozen mixed vegetables

Description

Combine frozen meatballs, broth, water, and tomatoes in a 3-4 quart crockpot. Cover and cook on LOW for 9-10 hours or until meatballs are tender when pierced with a fork. Stir in the frozen vegetables and mix well.

12. V8 Beef Stew

1 pound cubed beef
2 1/4 cups chopped potatoes
1 cup chopped carrots
1 1/2 cups chopped celery
1/2 cup chopped onion
3 1/2 cups V8 juice
2 teaspoons beef bouillon
2 tablespoons all-purpose flour
2 tablespoons oil

Description

Coat beef with flour and brown in oil in a large skillet. Place all vegetables in the bottom of the crockpot. Top with meat. Add beef bouillon and then pour V8 juice over top. Cover; cook on LOW for 10 to 12 hours.