Sweet Potato Tamales

Think easy not quick. Tamales are an easy and filling meal, but they do take a little planning ahead. The soaking of cornhusks, mixing the masa dough, and preparing vegetables can all be done the night before. The toppings then are prepared while the tamales are steamed. Tamales freeze well.

4 oz. cornhusks

~ warm water

3 cups masa harina

2 ½ cups broth or water

1 cup lard

2 tsp. salt, divided

4 Tbsp. cooking oil

2 large sweet potatoes

2 sweet peppers, chopped

1 Tbsp. cumin

Toppings:

~ shredded cheese

~ salsa

~ sour cream

~ avocado

~ tomato

~ lime juice

Soak cornhusks in warm water several hours or overnight to soften. Meanwhile, mix together tortilla flour and water; cover and let stand 20 minutes. In large mixer bowl beat together lard and salt till fluffy; beat in flour mixture till well combined.

Steam or roast sweet potato until tender; chop. Heat oil in large pan and sauté sweet peppers, potatoes, salt, and cumin, until vegetables are soft.

Use an 8-qt. pressure cooker with metal strainer. Fill the pot with water just below strainer. I place a small rack under the strainer to bring the depth of the water to about half and inch. Measure 2-3 tablespoons dough onto each tamale wrapper; spread to a 5x3-inch rectangle; spoon 2 tablespoons vegetables onto dough. Roll cornhusks around filling and fold wide end over top. Stack tamales inside strainer standing on end (folded end of tamales should face up). May separate different types into sections with a kitchen towel. Steam tamales under 15# pressure for 20 minutes (steaming without a pressure cooker will take 45 minutes to 2 hours).

Top tamales with desired garnishes; serve with Spanish rice.

Yield 6-8 servings

Southern Rhubarb Pie

Pastry for 9-inch

double-crust pie
1 cup sugar
4 Tbsp. flour
Pinch of salt
1/8 tsp. nutmeg
1 tsp. grated lemon rind
4 cups chopped rhubarb, cut into 1-inch lengths (approx. 1 1/4 lbs.), plus more as needed
4 Tbsp. unsalted butter, cut into pieces and chilled

Heat the oven to 450°F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang. Refrigerate the top crust until needed. In a small bowl, mix sugar, flour salt, nutmeg and lemon rind. Sprinkle one-third of this mixture on the bottom of the piecrust. Add enough 1-inch lengths of rhubarb to make a good deep pile. Sprinkle with remaining sugar mixture and butter.

Top with gashed crust. Bake at 450°F for 10 minutes. Reduce heat to 350°F, and continue baking until pastry is browned and bubbling pink juices escape from the slits in the top crust, about 40-50 minutes.

Yield: 1 pie

Rhubarb Crunch

1 cup oatmeal
1 cup brown sugar
1 cup flour
½ cup butter
Pinch of salt

Mix first five ingredients and spread half of the mixture on bottom of 9x13-inch pan.

Layer
4 cups rhubarb, chopped into 1/2-inch pieces, over the crust.

1 cup sugar
1 cup water
2 Tbsp. cornstarch
1 tsp. almond extract
21 oz. cherry pie filling

Boil sugar, water and cornstarch until thick. Add extract and stir in pie filling. Spread mixture over rhubarb. Sprinkle remaining crust mixture on top.

Bake at 350°F for 45 minutes.
Serve with whipped cream.

Yield: 12 servings

Shrimp Clouds

I learned from the internet that Wonton means to 'swallow a cloud.' Won, meaning cloud and Ton meaning to swallow. I am not a huge fan of seafood, let-alone shrimp. I was pleasantly surprised when I made these - I could not stop eating them, until they were gone!

6 water peeled chestnuts, rinsed and finely chopped

3 green onions, finely chopped

1 Tbsp. dried chives

2 tsp. sesame oil

2 Tbsp. vegetable oil

1 Tbsp. soy sauce

1 lb. cooked shrimp, tails removed, peeled, deveined, and coarsely chopped

½ tsp. salt

12 oz. pkg. round wonton wrappers

1 egg yolk

2 Tbsp. water

Sesame-ginger vinaigrette:

1 orange (zest and juice)

½ Tbsp. fresh grated ginger

½ tsp. sugar

1 lime (juice only)

1 Tbsp. rice vinegar

1 Tbsp. soy sauce

3 Tbsp. sesame oil

2 Tbsp. vegetable oil

Salt & pepper to taste

In a medium bowl, add together the first eight ingredients. Stir to mix well, and let stand in the refrigerator for 20 minutes.

Meanwhile, add vinaigrette ingredients together in a bottle with a lid. Shake well, and then check the seasoning. Make sure that all the flavors are well blended.

Mix up an egg wash using the egg yolk and two tablespoons water. Lay out six wonton wrappers at a time. Place a teaspoonful of the filling on one side of a wrapper. Brush the edges with egg wash. Bring one side over the filling, and while squeezing the air bubbles out, press the edges together with your finger to seal.

Bring a large saucepan of water to boil and drop in the wontons and simmer uncovered, stirring gently. When the wontons float to the top, they are usually done; unless there is too much air inside the wontons due to bad folding. As wontons are removed, be careful not to stack as wontons will stick together quickly. Serve immediately, accompanied by the sesame and ginger vinaigrette.

Yield: 40-50 shrimp clouds

Blueberry-buttermilk Pancakes

1 cup flour
2 Tbsp. cornmeal
1/4 cup rolled oats
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1 beaten egg
1 cup buttermilk
2 Tbsp. oil
1 cup blueberries

Blueberry syrup, maple syrup or powdered sugar

In a medium mixing bowl combine dry ingredients. Make a well in center; set aside. In another bowl stir together the egg, buttermilk and oil. Add to dry ingredients all at once. Stir just till moistened. Gently fold in blueberries.

For each pancake, pour about ¼ cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown. Serve warm. If desired, pass syrup or powdered sugar.

Yield: 8-10 pancakes

Home-canned Pizza Sauce

12 lbs. tomatoes
9 garlic cloves, minced
1/2 cup olive oil
1/3 cup brown sugar
12 oz. tomato paste
3 Tbsp. Italian seasoning
1 Tbsp. dried basil
1/2 Tbsp. salt

5 Tbsp. bottled lemon juice, divided

Blanch tomatoes in boiling water for 30-60 seconds. Remove tomatoes using a slotted spoon and plunge them into ice water. Peel and quarter tomatoes.

In a large stockpot, sauté garlic in oil until tender. Stir in the remaining ingredients except lemon juice. Bring to a boil. Reduce heat; simmer, uncovered for 3-5 hours or until sauce reaches desired thickness.

Set out five clean pint jars and add one tablespoon lemon juice to each jar. Ladle hot mixture into jars, leaving 1/2-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 30 minutes in a boil-water bath at 5000ft.

Yield: 5 pints

Home-canned Spaghetti Sauce

12 lbs. tomatoes
2 green peppers, seeded
2 onions, cut inot wedges
12 oz. tomato paste
1/2 cup cooking oil
1/3 cup sugar
2 Tbsp. salt
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. Worcestershire sauce
1 bay leaf

5 Tbsp. bottled lemon juice, divided

Blanch tomatoes in boiling water for 30-60 seconds. Remove tomatoes using a slotted spoon and plunge them into ice water. Peel and quarter tomatoes. In a blender, puree tomatoes, green peppers and onions until finely chopped.

In a stockpot, combine tomato mixture and remaining ingredients except lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaf.

Set out five clean pint jars and add one tablespoon lemon juice to each jar. Ladle hot mixture into jars, leaving 1/2-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 50 minutes in a boil-water bath at 5000ft.

Yield: 5 pints