Lab Food Recipes
Potato, Sweet Potato, Cassava and Yam
Spanish
Potatoes
Serving Size: 6 - 8 servings
Ingredients:
2 1/2 lbs. Idaho Potatoes, sliced into
bite-sized pieces
8 ounces packaged
sliced lean bacon
1 10 ounce package
frozen diced sweet peppers
1 15 ounce can crushed tomatoes
1/2 cups chopped Spanish olives with pimiento
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1-3 tablespoons chili powder
2 cups water
1-2 tablespoons chopped capers (Additional capers may be used for garnish)
Directions:
1.In a large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel.
Crumble and reserve.
2.Pour off drippings and add peppers to skillet where you cooked the bacon. Cook 5 minutes or until liquid has evaporated.
3.Add tomatoes, olives, powders, water and potatoes.
Bring to boiling and cook uncovered, stirring occasionally for 20 minutes or until fork-tender. Stir in capers.
4.Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and serve. Add more capers for garnish if desired.
Serve warm with green vegetable. (Also may be served at room temperature on a bed of green salad.)
Approximate nutritional analysis: (based on 8 servings) 263 cal, 9 g protein, 34 g carbohydrates, 11 g fat, 15 mg cholesterol, 727 mg sodium
(From Idaho Potatoes @ http://www.idahopotato.com/Recipes/recipes.html
Idaho Potato Tostado Melts
Yield: 4 servings
Ingredients:
2 8-ounce Idaho Potatoes, scrubbed and cut into 1/4-inch cubes
8 ounces bulk Italian sausage, cooked and drained
1 cup bottled salsa
8 ounce package shredded, low-fat Jack cheese
4 6-inch corn tortillas
Oil for frying
Directions:
1.Preheat oven to 350° F degrees. Over medium-high heat, bring a pot of water to boil. Add potatoes and return to boiling; cook 5 - 6 minutes or until potatoes are tender. Drain well.
2.In a large, heavy frying pan over medium-high heat, heat 1/4-inch of oil to hot. Using tongs, place one tortilla in the hot oil for a few seconds until it puffs; quickly turn it over with the tongs. Cook a few seconds more, then remove the tortilla and allow it to drain on paper towels. Repeat with three more tortillas, adding a little more oil as necessary.
3.Place whole tortillas on a baking sheet. Top with potato cubes, dividing evenly between the four tortillas. Top each tostada with 1/4 of the salsa, 1/4 of the sausage and 1/4 of the cheese. Bake until cheese is melted, about 6 - 8 minutes. Remove from oven and place tostadas on individual serving dishes.
Approximate nutritional analysis: 559 calories, 32 g fat, 63 mg cholesterol, 1400 mg sodium, 28 g protein, 42 g carbohydrates
(From
Idaho Potatoes @ http://www.idahopotato.com/Recipes/recipes.html
Potato Chip Cookies
1 cup white sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 sticks butter, softened
1 teaspoon vanilla
Directions:
Combine all ingredients into large bowl. Mix until blended completely. Shape into balls the size of walnuts. Flatten. Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned. Cool 5 minutes on the cookie sheets. Remove cookies to wire racks to cool completely.
Mrs. Q’s World Famous Sweet Potato Casserole
Ingredients:
5 medium sweet potatoes
1½ c brown sugar
2 eggs
1 Tbsp vanilla
½ stick butter melted
Optional ¼ c half and half
Topping:
1c all purpose flour
1c brown sugar
1 stick butter or margarine
Optional ½ c chopped pecans
Boil sweet potatoes until fully cooked, remove peeling, and break into chunks. Add potatoes to a large mixing bowl and combine all other ingredients into bowl. Blend all ingredients using heavy duty mixer until well creamed together. Pour into an 8 x 11 inch glass baking dish. In a separate bowl, combine flour, brown sugar, (optionally nuts) and cut in butter until in small chunks. Spread topping over mixture in bowl and bake at 350 F for 45 minutes.
Spicy Sweet Potato Muffins
2 Tbsp packed brown sugar
1 tsp. ground cinnamon
1 & 1/2 C. all purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
1/3 C. packed brown sugar
1 C. mashed
cooked or canned sweet potatoes
3/4 C. buttermilk
3/4 C. vegetableoil
1 egg, beaten
Preheat oven to 425 F. Grease 12 (2&1/2-inch) muffin cups.
Combine w tablespoons brow2n sugar and cinnamon in small bowl; set aside.
Combine flour, baking powder, cinnamon, salt, baking powder, cinnamon, salt,,
baking soda and allspice in large bowl. Stir in 1/3 cup brown sugar.
Combine sweet potatoes, buttermilk, oil and egg in medium bowl. Stir
buttermilk mixture into dry ingredients just until combined. Spoon batter
into prepared muffin cups, filling each 2/3 full. Sprinkle each muffin
with 1/2 teaspoon of sugar-cinnamon mixture. Bale about 14 to 16 minutes
or until wooden pick inserted in center comes out clean. Makes 12 muffins
(From Favorite Brand Name Muffin Collection, 1993 Publications International,
Ltd., Lincolnwood, IL)
Sweet Potato Spoon Bread
Cooking spray
2 cups water
1 cup cornmeal
1 tablespoon frozen orange juice concentrate
4 eggs, separated
1/2 teaspoon cream of tartar
1 can ( 16 oz.) vacuum-packed sweet potatoes, drained and
mashed OR 1 1/4 cups mashed cooked sweet potatoes
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt, optional
1/4 teaspoon ground nutmeg
Evenly coat 2-quart baking dish with spray. Set aside. In medium saucepan, stir together water and cornmeal. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in concentrate. Set aside. In small mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. In large mixing bowl, beat together egg yolks, potatoes,
sugar, baking powder, salt, if desired, and nutmeg. Beat in reserved cornmeal mixture until well blended. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into prepared dish.
Bake in preheated 350°F oven until puffy, delicately browned, and spoonbread shakes slightly when oven rack is moved gently back and forth, about 50 to 60 minutes. Serve immediately.
Sweet Potato Bread
7/8 cup sweet potato water (from cooking the sweet potatoes)
2/3 cup mashed sweet potatoes
3 tablespoons butter or margarine
1/4 cup brown sugar
1&1/2 teaspoon salt
1 teaspoon cinnamon or nutmeg
3&1/2 cups bread flour
2 teaspoons yeast
Add ingredients to bread machine in order listed above for a large loaf bread machine. Bake on normal bread cycle. (From The Bread Machine Cookbook)
Houston Junior Forum Sweet Potato Cake
1½ c cooking oil
2 c sugar
4 eggs
2 tsp. cinnamon
2 cups mashed sweet potatoes
Dash of nutmeg
2 c self-rising flour
Cream sugar and oil, add eggs one at a time, then potatoes, the flour sifted with cinnamon and nutmeg. Pour into ungreased large tube pan. Bake at 300 F for one hour. Cool.
Cake may be served without frosting, or a light lemon powdered sugar glaze, or for a really rich treat top with cream cheese icing.
Icing:
1 8oz pkg. cream cheese
1 stick butter
1 pound package powdered sugar
1c chopped nuts
Cream butter and cream cheese, add sugar. Mix till light and fluffy. Then add nuts. Let cake cool and apply icing. Serves 12 to 15. (Houston Junior forum Cookbook)
Sweet Potato Cake
1&1/2 cup vegetable oil
2 cups sugar
4 eggs
4 tablespoons hot water
2&1/2 cup cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1&1/2 cup grated raw sweet potato
1 cup chopped pecans
1 teaspoon vanilla
In a large mixing bowl combine oil, sugar, eggs, and water and mix thoroughly. Combine dry ingredients, add to above mixture, and mix well. Stir in sweet potato, pecans, and vanilla and mix well. Can be baked as equal proportions in three greased 8 inch round cakepans or as one large sheet cake in a deep 11 x 14 dish. Bake at 350°F for 25 to 30 minutes or until done. Suggest icing with your favorite cream cheese or other white frosting. (From Joyce Quesenberry)
Yuca (cassava) con Mojo
1 to 2 medium size yuca (cassava) roots
Mojo Sauce:
3 clovers garlic
1/3 cup olive oil
Juice from 1/2 a sour orange or if unavailable about 2 tbsp each of regular OJ and lime juice
1/2 tsp salt
Peel the cassava and cut into one inch slices. Halve or quarter each slice. Place in a pot and cover with water, bring to a boil, and simmer for 30 to 45 minutes until cassava is soft like a boiled potato.
For the mojo sauce, crush the garlic, peel and mince. In a small skillet heat the olive oil, add garlic and sauté for one minute. Add the orange juice and salt and sauté for another 15 seconds.
Pour over boiled cassava that has been layered in a casserole dish. Serve hot.