Happy Thanksgiving everyone!!!
Thankful for the ability/willingness to try new things. Thankful for my grandmother who made me eat things whether I liked them or not. At times, I sat stubbornly, not wanting to eat somethings, but grandma won and I ate. I tried two new recipes this month but neither are from Africa. Both were really good. The cheeseburger pie was really good fresh or as a leftover. Thank you Lori for posting it on facebook. The bread has similar spice to the Veldt bread but is a sweet bread made with sweet potatoes. Sweet potatoes are grown more often than Irish potatoes in Africa. We grew sweet potatoes for the first time this year and harvested them earlier this month. I never cared for sweet potatoes especially as a casserole at Thanksgiving but learning to like them and cook with them. So next month will have a recipe from Africa probably with sweet potatoes. So enjoy this month’s recipes!!!
Cheeseburger in Paradise by Jimmy Buffett
1 lb. lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash of worcester sauce (I used 1 teaspoon plus a dash. We like worcester sauce.)
1 cup of shredded cheddar cheese
1 cup of milk
1/2 cup of Original Bisquick mix
Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Bake in oven for 25 minutes
Cheeseburger pie Serves 4-5 people
Cinnamon and Spice Sweet Potato Bread
1 1/2 cups mashed sweet potatoes
3 tablespoon water
2 large eggs
1/2 cup oil
1/4 cup buttermilk (or yogurt, greek yogurt, sour cream)
1t vanilla extract
1 3/4 cups all-purpose flour
1/1/4 cups granulated sugar
1/4 cup light brown sugar, packed
2 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground cloves
pinch salt, optional to taste
1. Preheat oven to 350 degree F.
2. Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plasticwrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool.
3. To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside.
4. In a large mixing bowl, combine the dry ingredients – flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take time stirring until no stray bits of dry ingredients are visible.
5. Spray one 9-by-5-inch loaf pan, or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s).
6. Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Bake for 60 to 70 minutes for a 9×5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through. For a 8×4 loaves about 40 to 45 minutes, a Bundt about 1 hour, muffins about 18-20 minutes.
7. Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely. Bread will keep at room temperature for up to 1 week.
Recipe from www.averiecooks.com