Sweet Totties: 2 sweet potato recipes

New England Sweet Potato Casserole

1 pound sweet potatoes, thinly peeled and cut into 1/4-inch slices
2 very large green (tart) apples, cored and sliced
2 Tablespoons all-purpose flour
2 Tablespoons brown sugar
1/4 teaspoon salt
2 Tablespoons butter or margarine
1/2 cup fresh apple cider (if unavailable, substitute apple juice)
4 strips bacon

Pre-heat oven to 350 F degrees

In a bowl, combine flour with sugar and salt, blending well. Lightly dredge potatoes and apples with flour mixture. Grease a large casserole dish with butter or non-stick cooking spray. Arrange potatoes and apples in alternating layers, starting with potatoes. Dot top layer with butter. Pour cider over potato & apple layers. Arrange bacon strips, evenly spaced, over the top of casserole. Cover tightly with aluminum foil, and bake for 30 to 35 minutes. Uncover, and bake approx. 10 minutes longer, or until bacon crisps. Serves 4-6.


Hawaiian Sweet Potatoes

4 sweet potatoes, thinly peeled and sliced in half, lengthwise
3 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/8 teaspoon salt
1 Tablespoon brown sugar
1 cup pineapple juice
Mini marshmallows (or cut up regular marshmallows if mini size unavailable)

Pre-heat oven to 350 F degrees.

In a large, deep skillet, melt butter, Fry sweet potatoes in butter until a light crust forms. Remove potatoes to a buttered casserole dish. In the butter, combine flour with salt and brown sugar, until a smooth paste forms. Gradully add pineapple juice, a little at a time, stirring, until you have a smooth sauce. Pour sauce over potatoes. Top with an even coating of mini-marshmallows. Place in oven, uncovered, for approx. 5 to 10 min., or until marshmallows turn light brown. Serves 4.

Dusty's Dinner off-the-wall hot dog recipes

Nancy's Chili-Dog Tacos

4 hot dogs, split in half down the middle
1 Tablespoon butter or margarine
1 1/2 cups canned or leftover chili, with or without beans
1 cup iceberg lettuce, shredded
1 cup shredded cheddar or Monerey jack cheese
8 hard or soft taco shells
1 very small ripe tomato, cored or 1/2 cup yellow onion, diced
8 hard or soft taco shells
Salsa or taco sauce (optional)

Grill both sides of sliced hot dogs until slightly browned. Fill each taco shell in equal parts, in the following order: chili, diced tomato or onion, hot dog, lettuce, cheese. If desired, top with your favorite salsa or taco saude. Makes 8 tacos.


Nancy's Macaroni & Cheese dogs

8 to 10 hot dogs
1 box Kraft (or other brand) macaroni and cheese
Prepared honey mustard (or substitute regular yellow mustard)
1/2 cup of onion, finely chopped
2 Tablespoons butter or margarine
8 to 10 hot dog buns

Prepare macaroni & cheese according to package directions. Meanwhile, grill, steam or boil hot dogs. While hot dogs are cooking, melt butter in a small skillet and fry onions until browned--but not burnt. Drain off fat. Place cooked hot dogs in buns. Top with mustard and fried onions, and then top each hot dog with equal amounts of macaroni and cheese. Serves 4 to 6.


Nancy's Party Dog


6 hot dogs
12 slices narrow-sliced bacon
2 cups dairy sour cream
1 cup chives, finely chopped
1 cup extra sharp cheddar cheese, finely shredded
6 New England style hot dog rolls, both sides toasted (or substitute regular buns, untoasted.

Pre-heat oven to 350 degrees F.


Wrap each hot dog completely with bacon. Place in a baking dish and bake approx. 15 minutes, or until bacon is crispy. Place hot dog in buns, top with desired amount of sour cream. Sprinkle with chives and cheddar cheese, and serve. Serves 4 to 6.


Nancy's Original Adirondack Dogs


6 hot dogs
1 red apple, peeled, cored and chopped
1 small sweet or medium yellow onion, halved and sliced
2 Tablespoons butter or margarine
2 teaspoons maple syrup or light brown sugar
1 cup cheddar cheese, finely shredded
6 New England style or regular hot dog buns

Grill, boil or steam hot dogs. While hot dogs are cooking, in a skillet, melt butter. Stir in maple syrup or brown sugar. Saute onions in sweetened butter, until soft and transparent. Drian. Place cooked hot dogs in buns. Top with equal amounts of apple, onions and cheese. Serves 4 to 6.

3 Homemade Ice Cream Recipes

Butterscotch Ice Cream


1 1/2 cups, firmly packed, light brown sugar
1/4 cup unsalted butter
1 cup water
4 egg yolks, beaten
1 cup heavy cream
14.5 ouces of evaporated milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract


Place sugar and salt into a deep non-stick skillet. Slowly simmer over med-low heat, stirring occasionally, until sugar is melted. Very slowly stir in water, a little at a time. Simmer for 5 minutes. Pour the hot syrup into the bowl containing the beaten egg yolks, and beat vigorously, until mixture is well combined. Return mixture to skillet. Over lowest heat setting, stir mixture for about 2 or 3 minutes, or until it thickens slightly. Remove from heat and set aside until thoroughly cooled. Then, add cream, evaporated milk, salt and vanilla extract, and place in ice cream freezer. Freeze according to directions which came with whatever ice cream maker you are using. Makes approx. 2 quarts of ice cream.


Avocado Ice cream


2 medium ripe avocados, peeled, halved, with pits removed.
1/4 cup fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
1 cup whole milk
1 teaspoon unflavored gelatin
1 Tablespoon ice water

Puree avacadoes, and place in bowl. Immedately add the juice, sugar and salt, and stir until all the sugar is dissolved. Stir in the cream and milk. In a heat-proof bowl, soften the gelatin in the ice water for 5 minutes, then place over a pot of boiling water to dissolve. Stir gelaitn into avacado mixture until very well blended. Place in your ice cream maker and prepare according to directions provided by manufacturer. Makes 1 quart.





Strawberry Ice Cream



1 quart fully ripened, best quality strawberries
1 cup granulated sugar
1 Tablespoon frozen concentrated lemonade, thawed (or substitute lemon juice)
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1 Tablespoon ice water
1 cup whole milk
3 cups liquid coffee creamer or light cream

Crush strawberries, and place in blender or food processor and blend into a fine puree, about 1 3/4 cups. Turn into a bowl. Stir in sugar, concentrated lemonade and salt, until well blended. Cover securely and place in refrigerator to cool. When mixture is cooled, soften the gelatin in cold water. Heat milk to scalding, and stir in gelatin mixture. Remove from heat and allow to cool down. Stir into puree until well combined. Stir in cream. Place in your ice cream maker, and preare according to manufacturer's directions. Approx. 10 scoops.

4 sandwich recipes from Dusty's Virtual Diner

Openface Hot Sausage Sandwich


1/4 pound ground mildly-flavored pork sausage
3 Tablespoons mild cheddar cheese, grated
2 teaspoons prepared brown or yellow mustard
1/4 Tablespoon finely grated onion or 1 teaspoon onion powder
4 to 6 slices hot buttered toast, cut into triangles

Fry sausage in skillet until browned and finely crumbled. Place in bowl and toss with cheese, mustard and onion, until well mixed together. Spread equal amounts over sliced hot buttered toast, and serve. If desired, garnish with slices of hard boiled egg and/or tomato. Serves 4


Liverwurst & Mushroom Sandwich


1/2 pound liverwurst, chopped.
1/2 cup fresh mushrooms, finely chopped
1 Tablespoon butter or margarine
1/2 teaspoon Worcestershire sauce
1 Tablespoon fresh parsley, finely chopped (can sub. dried parsley in a pinch)
1/4 teaspoon black pepper
pinch, salt
Mayonnaise
4 to 6 slices rye or pumpernickel bread.

In a skillet, saute mushrooms in butter until tender, drain off any butter. In a bowl, combine liverwurst with mushrooms, Worcestershire, parsley, black pepper and salt. Stir in enough mayonnasie to hold mixture together. Makes about 4 sandwiches.


Bacon & Egg Salad Sandwich


4-5 hard boiled eggs, finely chopped
4 slices crisp, cooked bacon, finely crumbled
1/4 teaspoon prepared honey mustard or yellow mustard
1/8 teaspoon salt
Approx. 1/3 cup mayonnaise
4 to 6 thin slices tomato (optional)
8 to 12 slices wheat or white bread


In a bowl, combine eggs with bacon, mustard, salt and enough maynnoise to hold mixture together. Spread even amounts of egg salad on 4 slices of bread. If desired, add thin tomato slices. Serves 4 to 6.


Vegetarian Salad Sandwich


1/3 cup stuffed green olives, chopped
1/3 cup walnuts, finely chopped
2 Tablespoons finely grateed carrot
3 radishes, very finely chopped
1/4 teaspoon salt
Approx. 1/3 cup mayonnaise
4 slices red ripe tomato
Leafy green lettuce leaves
8 slices wheat, whole grain or sourdough bread

In a bowl, combine olives, walnuts, carrot, radishes and salt, with enough mayonnaise to hold the mixture together--or to suit your own tastes. spread mixture evenly on 4 slices of bread. Add lettuce & sliced tomato. Serves 4.

Affordable, easy, everyday casseroles

Nancy's Beef Hash Casserole


1 pound ground beef
1 small yellow onion, or 1/2 Vidalia onion, chopped
1 Tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
1 teaspoon, salt
1/2 teaspoon black pepper
1 16 ounce bag of fresh or thawed frozen diced hashbrown potatoes
1 small can whole kernel sweet corn, drained
1 teaspoon onion powder or 2 teaspoons very finely minced onion.
1/4 cup all purpose flour
3 1/2 to 4 Tablespoons butter or margarine, melted
2 cups sharp cheddar cheese, shredded

Pre-heat oven to 375 degrees Fahrenheit


In a bowl, gently combine beef with onion, Worchestershire, yellow mustard, salt and pepper. Line the meat into a shallow, square baking dish (13 X 9 X 2-inches). In a seperate bowl, combine flour with butter, onion powder, potatoes and corn. Place an even layer of the corn-potato mixuture on top of meat. Bake for 45 minutes. Remove from oven and sprinkle with cheddar cheese. Continue baking for 15 min. longer. Serves 4 to 6.



Nancy's Northeastern Shrimp-Noodle Wiggle


1 8 ounce package medium or wide egg noodles
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups whole or 2% milk
1/2 teaspoon Worcestershire sauce
1 cup New York or Vermont extra-sharp cheddar cheese, cut into 1 to 2 inch squares
2 6 ounce cans tiny shrimp, drained (can substitute boneless-skinless salmon, or solid white tuna, if shrimp not available)
1/2 teaspoon onion powder, or grated sweet onion
1 small can baby peas, drained, or equivilent amount froz. baby peas, thawed
1 small can or packet of french fried onions
1/2 cup extra sharp cheddar cheese, shredded (optional)
1 teaspoon paprika (optional)

Pre-heat oven to 350 degrees Fahrenheit


Cook noodles as directed on package. Drain and set aside. Coat the inside of a casserole dish with butter, or spray with cooking spray. In a medium saucepan, melt butter. Stir in flour and salt, and cook over medium heat, stirring, until mixture is well blended. Whisk in milk and Worcstershire, and keep whisking, until mixture begins to thicken. Stir in cheese. Stir cheese until it's thoroughly melted and well combined with the sauce mixture. Next, stir in the shrimp, onion powder peas and noodles, and combine with cheese sauce until well blended. Place in an even layer in the casserole dish. Sprinkle top with a light, even layer of the French fried onions. If desired, spinkle shredded cheese over French fried onions, and lightly sprinkle a small amount of paprika over cheese layer. Bake for 30 minutes. Serves 4.

Tasty Omelets for brunch or dinner

Basic Ham and Cheese Omelet

1/4 cup cooked diced or chopped ham
1/4 cup shredded cheddar cheese
6 eggs
2 Tablespoons water, or milk or light cream
1 to 2 Tablespoon Butter or margarine, or butter flavor non-stick cooking spray

In a bowl, whisk eggs until frothy. Whisk in water, or milk or cream, until well blended. Add butter to hot non-stick skillet, omelet pan or griddle, and swirl around to evenly coat. If using spray, spray before heating pan.

Pour about a quarter of the egg mixture on to the pan, and let it spread out. Use a wide spatula or turner to bank up the sides of the eggs to prevent overspill, then pour another quarter of the egg mixture into the center. Add ham and cheese.

When the edges of the omelet firm up, and the middle also firms, carefully flip half the omelet over, then, after 30 to 60 seconds have passed, quickly and carefully flip the omelet over again, to ensure even cooking. When both sides of omelet are firm, Using both a spatual and a fork, carefully life omelet out of pan. Repeat process for second omelet, adding more butter to the pan, if needed. Good served with a tossed green salad and fresh baked bread or rolls. Serves 2.


Other fillings, instead of ham and cheese--using the same measurements:

Shredded cheddar, sauteed onions and crumbled crisp cooked bacon

Diced tomatoes, sauteed mushrooms, crumbled feta or shredded Swiss cheese

Carefully washed, deveined chopped spinich, with crumbled feta cheese

Diced tomatoes, sauteed onions and green peppers, with optional crumbled or finely dced cooked sausage.

Grated cheddar and/or Swiss cheese, with finely chopped chives

Leftover chili con carne and shredded cheddar cheese

Shredded cheddar, crumbled crisp-cooked bacon, sauteed onions and shredded, fried hashbrown potatoes.

Diced, raw sweet or yellow onion

Diced cucumber, tomato and minced fresh parsley, with optional crumbed feta cheese

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A couple of cool summer time treats!

Creamy Cherry-Marshmallow Delight

2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1/3 cup finely chopped pistachio nuts or peanuts
2 cups heavy whipping cream
1 teasoon vanilla extract
1/2 cup powdered sugar
2 cups miniature marshmallows
1 16 ounce can cherry pie filling

In large bowl, thoroughly blend together the graham cracker crumbs, melted butter, and nuts. Press two thirds of this mixture into the bottom of a 13x9-inch pan. Set aside.

In another large bowl, combine the heavy cream, vanilla extract, and powdered sugar and beat until thickened. Fold in the marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with the remaining crumb mixture. Cover and chill for at least 4-5 hours before serving. Serves 12.


Pineapple-Lime Tropical Bliss

2 packages of lime-flavor Jello
1 small package of Philadelphia brand cream cheese, softened
2 small size cans of crushed pineapple, retaining half the juice from the can
7-Up or gingerale (NOT ginger beer!)
Whipped cream topping

Leave cream cheese out at room temperature, until it softens. Add boiling water to Jello, according to directions on package. Make sure all the powder is totally dissolved. Instead of adding cold water to the mix, add half the required amount of soda, and the other half of the pineapple juice. Whisk in the cream cheese, and continue whisking, until the cheese separates into tiny clumps and is well-blended with the liquid. Stir in the pineapple. Turn out into a mold or serving dish, and chill for 1 1/2 to 2 hours--BEFORE the mixture sets, stir again, to make sure all ingredients are very well-blended, and re-chill for at least 3 to 4 hours longer. Serve topped with desired amount of whipped cream. Serves 4 to 6.