Page 15 - Recipes & Traditions

ROASTED BALSAMIC BRUSSELS SPROUTS
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INGREDIENTS
1 1/2 lbs Brussels sprouts 2 tablespoons olive oil
3/4 teaspoon kosher salt
INSTRUCTIONS
1/2 teaspoon fresh ground black pepper 2 tablespoons balsamic vinegar
1 1/2 tablespoon honey
1. Preheat the oven to 200°.
2. Line a baking sheet with parchment paper or aluminum foil.
3. Trin and halve the Brussels sprouts.
4. Place the Brussels sprouts in the center of the prepared baking sheet.
Drizzle with the olive oil and sprinkle with salt and pepper, then gently mix
until the Brussels sprouts are evenly coated.
5. Spread them into a single layer on the baking sheet, and flip them cut-sides
down.
6. Roast them for 20 minutes, or until crisp on the outside and tender on the
inside.
4. Whisk together the balsamic vinegar and honey.
7. Place the cooked Brussels sprouts in a bowl, drizzle them with the balsamic/ honey mixture and toss to combine. Salt if needed to taste.
INGREDIENTS:
2 packages corn muffin mix 4 eggs
1 pint sour cream
DIRECTIONS:
1 can creamed corn
1 can whole kernel corn, drained 1 Stick Butter
CORN BREAD PUDDING
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1. Combine the first 5 ingredients in a large bowl.
2. Add in the melted butter and mix thoroughly.
3. Pour mixture into an un-greased 9x13 baking dish.
4. Bake for about 1 hour or until the knife comes out clean (check it before the hour).
thoroughly.
SWEET POTATOES with MARSHMALLOWS
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1. Boil 8 Sweet potatoes. When done allow to cool then peel & mash. 2. Add in mini marshmallows and brown sugar to taste .
3. Spread mixture in 9x13 Pyrex dish and top with Brown Sugar and
marshmallows or crushed pineapple.
4. Bake in 350° oven for about 45 minutes (don’t let the marshmallows burn).
Side
Dishes