Sweet Potato Pie

Recipe from "An African American Cookbook, Traditional and Other Favorite Recipes" by Phoebe Bailey, page 166.

Makes 6 to 8 servings.

4 to 6 medium sized sweet potatoes
1/2 lbs. (2 sticks) butter, softened
1 1/2 cups sugar
4 to 6 eggs
2 tablespoons flour
1/2 cup milk
ground nutmeg to taste
9 inch unbaked pie crust

1. Boil potatoes until soft. Peel then mash to smooth consistency.
2. Add butter, sugar, eggs, and flour. Mix well.
3. Add milk and nutmeg. Mix well.
4. Pour into pie shell.
5. Bake at 350 degrees for 1 3/4 to 2 hours until lightly brown and set. Cool before slicing.

Persimmon-cranberry-sauce

https://www.epicurious.com/recipes/food/views/persimmon-cranberry-sauce-233000

Yields: 2 1/2 cups sauce

3/4 pounds fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry white wine
2 tablespoons water
1/2 star anise, or 1/4 teaspoon star anise pieces
1/2 to 2/3 cups sugar
3 firm ripe Fuyu persimmons (about 1 pound) peeled and diced into 1/4 inch pieces

PREPARATION: Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving. Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

Liver Dumpling Soup

From the recipe used by the Bohemian Cafe in Omaha, Nebraska, before it closed.

Creamy Tomato Soup from Tomato Juice

https://www.tasteofhome.com/recipes/creamy-tomato-soup

MAKES:4 servings
TOTAL TIME:Prep/Total Time: 20 min.

INGREDIENTS
2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

DIRECTIONS

In a large saucepan, combine flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.

Originally published as Creamy Tomato Soup in Taste of Home April/May 1996, p 19

Dog Food

From cousin Debbie

Dog Food

This will feed approx 2 /25lb dogs for 8 days

8 lbs chicken, dark and light mixed
5 large sweet potatoes
1 cup dried lentils ground
1T flax seed ground
2 hands full of spinach or parsley
1 large bag frozen green beans
(My dogs only like French Cut )
1 large bag frozen peas
Second large bag of peas or peas and carrots
Or 4 large carrots

All meat can be ground first in processor or
2 lbs with greens and carrots in processor
My dogs like chunks so it has evolved.

Bake before starting or night before Sweet Potatoes for 45 min @ 400 degrees. Turn off oven let sit.

Grind lentils and flax in coffee grinder. add water to bottom of lg frying pan with lid. Place ground lentils and flax in water.
Low heat. Cover.

In large pot water, frozen vegetables, and 6 lbs chicken,
boil.

In food processor grind 2 lbs chicken and greens or fresh carrots if using.

Add processed mixture to lentils and flax. Add more water if needed. Medium heat, cover cook until meat is finished. Stir often. 10-20 min.

On counter have plastic containers ready.

Some are meal size, some are halves for snacks.

Approximately 12 sandwich size
4-6 smaller

Twice a day I split one for both dogs. Leave 6 in fridge, the rest in freezer.

Peel and Chop Sweet potatoes.

Approx 1/2 cup lentil, flax, ground meat mix per serving.

Portion out frozen vegetables until gone.

Cut boiled chicken into small pieces until gone.

Raw Potato Dumplings, No. 1

https://ia601405.us.archive.org/18/items/bohemianamerican00rosi/bohemianamerican00rosi.pdf

This recipe is how my family made potato dumplings without the eggs or boiled potatoes.

Tutti Frutti Angel Food Cake

Tutti Frutti Angel Food Cake

From cousin Trudy, the cake her mother made for everyone's birthday.

1 ½ cups egg whites,

1 ½ cups sugar

1 1/3 cups flour

1 ½ teaspoon cream of tartar

½ teaspoon salt

1 teaspoon vanilla

1 teaspoon lemon juice

½ teaspoon red fruit coloring

1 bottle maraschino cherries

1 slice pineapple diced

½ cup coconut

½ cup chopped nuts

Measure all ingredients. Add salt and cream of tartar to egg whites and beat 100 revolutions with rotary beater. Add half of sugar, 2 tablespoons at a time. Sift all of flour and other half of sugar together, and add 2 tablespoons at a time. Fold in the rest of ingredients.

Bake 1 hour at 325 degrees Fahrenheit.

Blue Cheese Salad Dressing

"I try to make it when I make mayo because most commercial mayo starts with soybean oil and includes sugar and starch." recipe from Sentry

1/2 cup real mayonnaise
1/4 cup heavy whipping cream
1/4 cup sour cream
1/2 tsp worcestershire sauce
1/3-1/2 cup real blue cheese crumbles
1-2 drops of liquid sucralose or stevia, if desired
Sea salt
Fresh ground black pepper

In medium mixing bowl add mayonnaise, heavy cream, sour cream and worcestershire sauce, stir until combined. Fold in the blue cheese and add SF liquid sweetener (if desired), salt and pepper to taste.

Colorado Green Chili

http://allrecipes.com/recipe/214191/colorado-green-chili-chile-verde/

6 servings 

Ingredients
1 tablespoon olive oil
1 1/2 pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 1/2 cups tomatillo salsa
5 cups chicken broth
1/2 teaspoon dried oregano
1 pinch ground cloves

Directions
Prep: 20 m
Cook: 1 h 15 m
Ready In: 1 hour 35 minutes

Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Return the pork to the pot, and stir in the green chilies, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chilies. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Butter Bob's Famous Chili

http://www.buttermakesyourpantsfalloff.com/butter-bobs-famous-chili/

1. Brown 3 1/2 pounds of hamburger meat. (1 3/4 pounds for half recipe)

2. While the meat is browning, use a food processor to chop two green bell peppers and one yellow onion.

3. Measure the spices on a plate (so you can add easily when the hamburger is browned).
– 2 tsp of garlic powder (1 tsp)
– 1/8 cup of cumin
– 1/4 cup of chili powder
– 1/2 to 1 tsp cayenne pepper ( the more you use the hotter!!)
– 3 tsp salt

4. Open the two cans –
one 10.5 oz can of Rotel Tomatoes and Green Chilies.
one 10.75 oz can of Tomato Puree.

5. Drain the fat off the browned hamburger into a bowl. (Do not throw away).

Pour about half the drained fat back into the pot (over a cup of fat, I reused about half of that, a little over 1/2 cup this time), you could use all the fat, but it might make the chili too greasy.

6. Add the spices you prepared into the pot with the meat and mix.

7. Add chopped onions and peppers into the pot with the meat and mix.

8. Add a full box of beef broth or about 32 ounces.

9. Mix in 10.5 oz. can of Rotel tomatoes and green chilies and 10.75 oz. can of tomato puree.

10. Mix it all up and let it cook for 30-45 minutes on medium heat, stir often.

Serve it up with some shredded real whole fat cheese and/or sour cream. And hopefully Enjoy.

It is almost impossible to figure exact calorie or macro-nutrient numbers, but the following is my best calculated guess.

297 grams of fat for full pot of chili – this is if you drain and throw away a 1/2 cup of fat from browning the meat.

272 grams of protein for full pot.
83 grams of Total Carbs for full pot.
60 grams of Net Carbs for full pot.