This is a family favorite for thanksgiving!
6 lg sweet potatoes (poke holes and bake at 350 for abt 1 1/2 hrs on baking sheet. Let them cool and then peel-makes abt 6 Cups cooked)
Then combine all this with the pulp from the potatoes:
3/4 C sugar
1 1/2 t salt
1/4 C butter
1/3 C evap milk
1 t vanilla
Mix till light and fluffy. Pour into 9x13.
1 C brown sugar
1/3 C flour
1 C chopped pecans
½ C melted butter
1/3 C coconut
Mix and sprinkle.
Bake 350 for 25 minutes.
Tuesday, November 3, 2009
Shrimp Linguine Alfredo
1 (12 ounce) package linguine pasta
1/2 cup butter, melted
1 large diced onion
4-8 teaspoons minced garlic (to taste)
2 lbs. medium shrimp, peeled and deveined
1 1/2 cups half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
1.Cook pasta in a large pot of boiling water until al dente; drain.
2.Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
3.Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.