recipe Archives - Susan Panzica

Fifteen years ago, when my children were just 5 & 3 years old, my friends and I began a women’s neighborhood Bible study. Over the years, we have had many women share our Tuesday mornings, most for years, some for months, all for different seasons of our lives. We have laughed, cried and prayed together, sharing each other’s joys and sorrows. We have broken bread and studied the Word together. We know that this group provides a safe haven to share our burdens. Our children have grown from babes to young adults, have grown mighty in the Lord and have struggled with the forces of evil. Through it all, we have seen God work His wonders in and through us. I am so thankful for my partner Lisa, for these wonderful women and for the God that brought us together.

At our Christmas brunch, we all raved about Annie’s recipe, and she graciously shared it:

AVOCADO and TOMATO SALAD
2 or 3 firm Haas Avocados
2 16oz pkgs. Grape Tomatoes sliced in two
2 16oz pkgs. Mozzarella Cheese cut up in 1 in pieces
2 whole sections of Scallion chopped small
1 handful of chopped Dill
1 large clove of Garlic minced
2 Tbls. Extra virgin oil
White pepper to taste – it is not sharp like black pepper

Mix the tomatoes, cheese, scallions, dill, garlic, oil and pepper in a large bowl. Keep refrigerated.

The avocado needs to be firm, but not hard as a rock. Usually if you keep it one day after you buy it, that’s about right. Peel them last so they don’t get soft.

Cut into decent sized pieces. If you make them too small, they will get mushy. Add the avocado last. Toss with the rest of the ingredients and store in the refrigerator in a 2qt covered container.

If you try fresh mozzarella, remember that it is not as firm as regular packaged cheese. You can experiment by adding other ingredients to this salad. It’s great to add other ingredients also, like parcooked asparagus.
– Nusia Dubas

Bon Appetit!!

Susan

Hey, ladies! Thanksgiving is around the corner! It is my favorite holiday, and usually I’m the cook (to the delight of my kids!). Everyone brings something – a soup or dessert, but the main course is all mine! During the year, I just love, love, love trying new recipes, but on Thanksgiving, I tend to stick to the tried and true. How about you?

I’m sharing with you 3 of my “famous” sweet potato recipes. Do you have a favorite Thanksgiving recipe? Would you share it? You can respond by posting a comment or sending me an email (& I’ll post it as your comment).

Connie’s Mashed Sweet Potatoes

3 cups mashed sweet potatoes

2 eggs

1 tsp. vanilla

1/2 cup sugar

1/4 cup milk

1 stick melted butter

Topping:

1/3 cup chopped pecans

1/3 cup flour

1/3 cup melted butter

1 cup brown sugar

Preheat oven to 350o.

Combine the first 6 ingredients. Mix well.

Place in casserole dish. Cover with topping.
(I use a low casserole and double the topping! Yum!)

Bake 30-35 minutes at 350o.

Seena’s Sweet Potatoes with Marshmallows

Boil 7 lbs. of yams 20 minutes. Cool and peel.

Mash up cooked sweet potatoes.

Add 1 can crushed pineapple (drained).

Place in casserole dish.

Cover top of potatoes with large marshmallows.

Place under broiler and watch carefully

until toasted brown, but not burnt.

(Can omit pineapple, or use above mixture.)

Sometimes, I cover half with above nut mixture and bake

(covering the exposed potatoes with foil),

then put the marshmallows on the other half & broil

(or use 2 smaller casseroles- same potatoes, different topping).

Joan’s Sweet Potatoes with Walnuts

1 large can of yams (I use cooked fresh yams, cut into 2 inch slices)

1 stick margarine

1 cup chopped walnuts (I use pecans – I’m allergic to walnuts)

1 cup light Karo syrup

1/2 cup brown sugar

In a large fry pan, melt margarine.

Add syrup, brown sugar and nuts.

When all is dissolved, add the drained yams and heat.

BON APPETIT!!

Susan

Category: recipe

My Girls

Recipe – Sweet Potatoes you’ll love!