Excellent Recipe From Nutrition Action News Letter.
Cut 1 lb. of peeled sweet potato into half inch cubes. Toss with one large chopped onion and a mixture of 2 Tbs.of balsamic vinegar, 1 Tbs. brown sugar, and 2 tsp. of reduced sodium soy sauce.
Roast on a baking sheet at 400 F until the potatoes are tender, 20-25 minutes.
Let sit for 5 minutes before serving.
Prepare Pumpkin Puree
2 cups fresh pumpkin, cooked and skinned
To make pumpkin puree from a whole pumpkin: Cut the pumpkin in half and remove seeds and strings. Pace skin side up on a lightly oiled baking sheet. Bake at 400 degrees until the skin is wrinkled and the flesh is soft. The time depends on the size of the pumpkin, but an average-sized pumpkin takes about an hour. Remove from the oven and cool. The skin should peel off easily and the pumpkin flesh can be cut into cubes or pureed.
3 tbs. butter
1/2 cup chopped onions
1 tsp. salt
1 tbs. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat-free half and half
Melt butter over medium heat in large soup pot. Add onions and cook until clear, but not brown. Add the pumpkin and remaining ingredients except half and half. Cook for about 5 minutes. Ladle the soup into a blender and puree until smooth. The soup can be made ahead of time and kept in the refrigerator for a couple of days. Just before serving, add the half and half and stir. you may add chives or other garnishes as you wish.
3 lbs fresh collard greens
2 medium size red onions, finely chopped
2 tbs vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tbs dark brown sugar
1 1/2 tsp salt
1/2 tsp dried crushed red pepper
1. Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
2. Saute onions in hot oil in a Dutch ove, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.
This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla icecream or whipped cream.
1 (15 oz) can pumpkin puree
1 (12 fl oz) can evaporated milk
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 oz) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9 x 13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted button Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.