TURKEY WALDORF SALAD
You can actually use turkey or chicken to make this great salad.
2 cups each Celery, diced unpeeled apples, turkey (or chicken)
1/4 cup Red onions or scallions
2 cups chopped walnuts
1/2 cup plain yogurt
3 Tbs mayonnaise
3 Tbs vinegar
1 Tbs sugar
1/8 tsp black pepper
In a large bowl, mix the yogurt, mayo, vinegar, sugar, and black pepper.
Blend in the other ingredients. Serve on large lettuce leaves, with
cherry tomatoes or other garnish.
Roasted Brussel Sprouts w Lemon
2 1/2 pounds Brussels sprouts, trimmed and halved
2 cloves garlic, smashed
3 tablespoons olive oil
kosher salt and black pepper
6 tablespoons (3/4 stick) unsalted butter, melted
1/3 cup bread crumbs
3 tablespoons fresh lemon juice
Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes.
Transfer the Brussels sprouts to a large bowl. Add the butter, bread crumbs, and lemon juice and toss to combine.\
Sweet Potato Casserole with Coconut
1 cup sweetened shredded coconut
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1/2 cup granulated sugar
1/3 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into pieces
3 large eggs
1 teaspoon pure vanilla extract
Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.
Meanwhile, heat oven to 325° F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt.
Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth.
Transfer the mixture to an 8-inch square or another shallow 2-quart baking dish and sprinkle with the coconut mixture. Bake until heated through (tent loosely with foil if the top browns too quickly), 30 to 35 minutes.