Recipes to Live By
Recipes . . . by Tory Tedder-Loffland
day after, why don't we fix dinner a day in advance all the time? Tis is true for meatloaf, my grandma's meatballs, and my mom's Spicy Chicken Soup. Tat's why we make them in big batches. I can attest, the second day meal is mightily delicious. For holiday leftovers, my family gets creative
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and makes . . . sandwiches. Yep. Not being a huge sandwich lover, I am amazed at the amount of excitement some people feel toward the prospect of making a sandwich. Te exception for me is a nice grilled cheese sandwich served with tomato soup— Heaven on a cold day—which makes this month's recipe pretty exciting for me. I am going to make this one the day after Tanksgiving (which is next week as I write this), but I have some concerns. Everyone makes sweet potatoes differently—some use marshmallows, some just baked and mash, and some have butter and cinnamon. My family drenches them in Karo syrup and, for good measure, some extra sugar. Tey look very like the picture below. I wonder how different recipes will fare in the grilled cheese. I think my family's version will be delicious in this case.
ome people look forward to holiday leftovers almost as much as the original meal. I have often wondered, if some dishes are so much better the
to live by My next concern is the leftover french fried
onions from the green bean casserole. Huh? Leftover french fried onions? Who has those?
If I'm not on my toes, my daughter, Farris, will eat the whole can of fried onions before I can even start making the casserole! (Sometimes I am the one who eats them all and I have to go buy more.) So, I will come prepared with an extra can of french fried onions that will not leave my suitcase until Nov. 29. I'll report my results in the January column.
Leftover Sweet Potato and Toasted
Pecan Grilled Cheese from "Sandwich King" Jeff Mauro
INGREDIENTS 8 slices country white bread 2 c toasted pecans, crushed Leftover mashed sweet potatoes 8 slices aged Swiss cheese Leftover French fried onions (from green bean casserole)
Chili powder, to taste 4 T butter, softened
DIRECTIONS Heat a nonstick skillet over medium heat. Layer
on the bottom slice of bread one slice of Swiss cheese, a schmear of sweet potatoes, crispy onion, a tablespoon of crushed pecans, a couple pinches of chili powder, and another slice of cheese. Place a slice of bread on top. Spread both sides of bread with softened butter and griddle each side slowly until golden and insides are melted and gooey.
Yields four (4) sandwiches. From Well's Vegetarian Thanksgiving
6 December 2013
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