Here are a couple more recipes from the same menu that I made..
Red and Green Vegetable Medley
1 bunch fresh broccoli, cleaned and chopped
3/4 cup water
1/4 cup unsalted butter
2 tbsp. olive oil
3 tbsp. lemon juice
1/2 tsp. dried basil leaves
1/2 tsp salt
1/4 tsp. black pepper
1 pint cherry tomatoes, halved
In a large saucepan, cook broccoli in water until tender. Rinse with cold water and drain well. In a large skillet over medium-high heat, melt butter and add oil. Stir in broccoli, lemon juice, basil, salt, and pepper. Cook over high heat 1-2 minutes, stirring constantly. Add tomatoes and toss.
Peachy Sweet Potatoes
2 large sweet potatoes, peeled and cut into pieces
6 cups water
2 tbsp firmly packed dark brown sugar
1 tsp. lemon juice
1 tsp. salt
1/4 tsp ground cloves
2 cans (29oz. each) peach halves, drained
In a large saucepan, cook potatoes in boiling water 25-30 minutes or until tender; drain. Cool to room temperature. In a large bowl, mash the potatoes. Mix in the next 5 ingredients, beating until smooth. Preheat oven to 400 degrees. Place peach halves in an ungreased 9×13 baking pan. Using a pastry bag fitted with a large star tip, pipe potato mixture into center of each peach half. Bake for 15 minutes or until potato mixture is light brown.
I have been working on the cake for Rays office fund-raiser today. I got the teddy bear molded from rice crispies and the cake baked. I just have to make the frosting tonight. Tomorrow I have a hair cut appointment and need to do some shopping, so I am trying to get what I can done today. I can’t seem to make any cakes in one day like so many other decorators. Too slooooooowwww I guess….
Well enough for now tonight anyway…