Cookbook 5-17

“Maple Basil Sweet Potato, Pear, and Glazed Pecan Salad”

(dressing)
1/2 c. canola oil
1/4 c. apple cider vinegar
2 T. maple syrup
1/4 tsp. salt
freshly ground pepper, to taste
1/3 c. fresh basil, chopped
(salad)
1/3 c. pecan halves
4 tsp. honey
sprinkle of cayenne pepper, or to taste
2 medium sweet potatoes
1 bag (8 oz.) mixed baby greens
1 Barlett pear, cored and diced
4 slices bacon, fried crisp and chopped
2 oz. crumbled blue cheese

For dressing: In a bowl, whisk together oil, vinegar, maple syrup, salt and pepper. Stir in basil.
For salad: Grease a baking sheet or line with parchment page. In a skillet over medium-high heat, combine pecans, honey, and cayenne. Cook for 3 minutes, or until mixture simmers and is foamy. Spread onto prepared baking sheet, separating slightly with a fork; set aside to cool completely. Pierce sweet potatoes and cook in microwave on high for 4 to 5 minutes, or until tender. When cool enough to handle, remove skins and chop into 1/2-inch cubes. In a large salad bowl, mix together greens, pears, and sweet potatoes. Pour dressing over salad and toss to coat. Top with bacon, blue cheese, and pecans before serving. Makes 4 servings.

3rd place recipe in the 2020 “Sweet Potato” recipe contest, found in the Old Farmers Almanac Garden Guide
Patricia Harmon, Baden, Pennsylvania

The next Old Farmers Almanac “Garden Guide” recipe contest has a tomato theme. Recipes need to be submitted by July 30th. Enter online at Almanac.com/Tomato or mail to Garden Guide Recipe Contest, P.O. Box 520, Dublin, NH 03444. Include your name, and mail and email addresses. (3 winners $250 for 1st, $150 for 2nd, $100 for 3rd)

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-how to make wilted lettuce

“Wilted Lettuce”

1 T. oil (or bacon grease, she uses this when frying bacon)
2 T. vinegar
2 T. sugar
dash of salt and pepper
crumbled bacon

Heat all ingredients until bubbly. Pour over the fresh cut lettuce. (increase ingredients if more lettuce)

Kathleen Barnes, Centralia

Lettuce, lots of green onions chopped, fry bacon crisp and crumble on lettuce, get grease really hot and pour over the top. If you want a little tang, add some lemon juice and/or vinegar

Eva Daniels, Moberly

Billy also adds sliced up radishes
Another called said the wilted lettuce is also good on spinich

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“Chicken Biscuit Skillet”

1 tsp. butter
1/2 c. chopped onions
1/4 c. all-purpose flour
1 can of undiluted chicken broth
1/4 c. fat-free milk
1/2 tsp. pepper
2 c. shredded, cooked chicken breast
2 c. frozen peas and carrots, thawed
1 tube of buttermilk biscuits cut in quarters

Preheat oven to 400. Melt butter in a 10 inch skillet. Add the onion. Stir until tender. In a small bowl, mix the flour, broth, milk, and pepper until smooth and stir into the pan. Bring to a boil and stir often. Cook and stir until thickened for 1 to 2 minutes. Add the chicken, peas and carrots and heat until hot. Arrangements the biscuits over the top. Bake until the biscuits are golden brown for 15 to 20 minutes. Makes 6 servings.

Flossie Glass, Edina