Ingredients:

8 medium sized sweet potatoes,
roasted, peeled and passed through
a fine mesh sieve
3 whole eggs, lightly beaten
1 cup half and half
1 tablespoon vanilla
1 tablespoon turbinado sugar
1 teaspoon salt
½ bag miniature marshmallows
cooking spray

Instructions:

Preheat oven to 350 degrees. In a large bowl, lightly mix all the ingredients except the marshmallows. Spray a 9 inch casserole dish with cooking spray. Pour the custard and top with a half bag of mini marshmallows. Bake for about a half hour. Keep warm for service.

1/2 cup sliced banana
1/2 cup chopped apple
1/2 cup chopped papaya
1/2 cup grapes
1/2 cup orange juice

Instructions:

In a medium bowl, mix all ingredients. Serve.

2 1/2 cups fresh winter squash, cut into 1/2 inch slices
1 1/2 cups cooking apples, pared and cut into 1/2 inch slices
2 teaspoons cinnamon
1 teaspoon nutmeg

Instructions:

Alternate layers of squash and apples in an 8″x 8″ pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving. Serves 4.

8 oz. mararoni
½ pound grated cheddar cheese
2 cups milk
1 egg
¼ cup butter

Intructions:

Cook mac. Drain & cool. Place layer of macaroni in baking dish. Add layer of cheese. Repeat layers. Combine milk, egg and pour over macaroni and cheese and butter.

1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light or regular)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
1 egg (or substitute for special diets)
tartar sauce or cocktail sauce

Directions:

Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.

Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.

Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don’t fall apart.

Broil the Crab Cakes:

Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.

Or saute:

Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.

Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
Serves 6 people

“Portobello Quesadilla” is the California Cheese Board’s “Recipe of the Month”!

Ingredients:
1 large Portobello mushroom (6 ounces)
1 tablespoon unsalted butter
2 flour tortillas, about 8 inches in diameter
1 1/2 cups shredded California Cheddar cheese (6 ounces)
1/4 cup plain yogurt, lightly beaten

Instructions:
Slice mushroom and grill over gas, charcoal or on a stovetop griddle until mushroom slices are tender. Melt butter in a nonstick, 10-inch skillet over medium heat. Add one flour tortilla; sprinkle half the cheese on top. Top with the mushrooms, remaining cheese and other tortilla. Cook for one minute, or until bottom tortilla is golden brown. Flip and cook for another minute or longer until cheese melts. Cut into 8 wedges. Top each wedge with a dollop of yogurt.

1. Steam or boil lima beans in unsalted water approximately 10 minutes.
Drain.
2. In a skillet, sauté onions and fennel in oil.
3. Add the beans and stock to the onions, cover, and cook for 2 minutes.
4. Stir in the spinach. Cover and cook until spinach has wilted, about 2
minutes.
5. Stir in the vinegar and pepper. Cover and let stand for 30 seconds.
6. Sprinkle with chives and serve.

1. Place all ingredients except greens into large saucepan and bring to a boil.
2. Prepare greens by washing thoroughly and removing stems.
3. Tear or slice leaves into bite-size pieces.
4. Add greens to turkey stock. Cook 20 to 30 minutes until tender.

1. Cut yams in half and boil until tender but firm (about 20 minutes). When
cool enough to handle, peel and slice into 1/4-inch thickness.
2. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.
3. Place half of the sliced yams in a medium-sized casserole dish. Sprinkle
with spiced sugar mixture.
4. Dot with half the amount of margarine.
5. Add a second layer of yams, using the rest of the ingredients in the same
order as above. Add orange juice.
6. Bake uncovered in oven preheated to 350° F for 20 minutes.