Published on December 2, 2014
Main Dish Spicy Sweet Potato Soup 2 tablespoons chopped fresh cilantro Salt 1 tablespoon butter 1 onion, sliced 2 cloves garlic, sliced 1 large tomato, seeded and diced 4 cups chicken stock ½ teaspoon ground cumin ½ Teaspoon grated lime zest 2 large sweet potatoes peeled and cube 1 lime juiced 2 tablespoons grated fresh ginger root ¼ cup smooth peanut butter ½ sour cream ¼ teaspoon crushed red pepper flacks Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat thought. Stir in lime juice, and salt. In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Seasons with cumin, chili flacks and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Pineapple Stuffing ½ cup margarine 1 cup white sugar 4 eggs 1 can crushed pineapple, drained 5 slices white bread, cubed Preheat oven to 350 degrees F (175 drees C). Grease a 9 inch baking pan. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes. Bake in a 350 degree oven for one hour. Let sit a few minutes firm up before serving.