Sweet Potato Yeast Bread

This is a must try!!! The smell of the baking bread even got John's attention.

32 ServingsPrep: 25 min. + rising Bake: 40 min. + cooling
Ingredients
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups warm water (110° to 115°)
1 cup mashed sweet potatoes (without added milk and butter)
1/2 cup plus 1 tablespoon butter, softened, divided
1/2 cup honey
1 egg
2 teaspoons salt
3 cups whole wheat flour
3-1/4 to 3-1/2 cups all-purpose flour

CREAM CHEESE NUT SPREAD:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/3 cup finely chopped walnuts, toasted
Directions
In a large bowl, dissolve yeast in warm water. Add the sweet
potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour.
Beat until smooth. Stir in enough all-purpose flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf
pans. Cover and let rise until doubled, about 25 minutes.
Bake at 375° for 40-45 minutes or until golden brown (cover
loosely with foil if top browns too quickly). Remove from pans to
wire racks. Melt remaining butter; brush over warm bread. Cool.
In a small bowl, beat butter and cream cheese until fluffy. Stir in
walnuts. Serve with bread. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 225 calories, 13 g fat (7 g saturated fat), 38 mg cholesterol, 263 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein

Ulman's Ridge Casserole

This is a recipe my mom made on cold, damp winter days to break the chill.. I ask her not too long ago where she got the recipe and she didn't remember. It's one of those family recipes that has never been written down.

1 lb. Ground Meat (goat-lamb-beef)
1 Medium Onion Chopped
1 Clove Garlic Minced
Salt and Pepper to taste
1 Can Green Beans Cut Drained (14.5 Oz.)
1 Can Tomato Soup (Do Not dilute) 10 3/4 Oz.
5 Medium Potatoes pealed, cut up and boiled w/salt until done
1 Large Egg, slightly beaten
4 to 5 drops of Red Pepper Sauce (Louisiana or Tabasco)
Grated Romano or Parmesan Cheese
Grated Cheddar Cheese or a couple slices of American Cheese

Optional ingredients to add:
Diced Green Pepper
Chopped Celery

In large pan fry ground meat until brown, and add onion and garlic. Continue to cook until onion is tender. Add can of tomato soup, mix well. Add Red Pepper Sauce to taste. Add drained Green Beans and mix well. Pour into 2 quart casserole.

Mash cooked potatoes; do not add milk or butter. Add beaten egg to potatoes and mash until egg is completely mixed with potatoes. Spoon potatoes on top of meat mixture evenly. Sprinkle Grated Romano and/or Parmesan Cheese on top of potatoes.

Place in 350 Degree Oven for 30 to 45 minutes. Until mixture starts to bubble around the sides and the potatoes start to get golden. Remove and add grated Cheddar or American Cheese; return to oven until cheese melts.

Serves 4

Lamb Fajitas

This is a tasty alternative to beef or chicken. I got this recipe from a friend.—Bonnie Hiller, Powell, Wyoming
8 ServingsPrep: 15 min. + marinating Cook: 15 min.
Ingredients
1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
1/2 cup canola oil
1/2 cup lemon juice
1/3 cup soy sauce
1/3 cup packed brown sugar
1/4 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1/2 teaspoon pepper
1 large green pepper, sliced
1 large sweet red pepper, sliced
1 large onion, sliced
16 flour tortillas (7 inches), warmed
Chopped tomato and cucumber, optional
Directions
Cut lamb into thin bite-size strips. In a large resealable plastic
bag, combine the oil, lemon juice, soy sauce, sugar, vinegar,
Worcestershire, mustard and pepper; add lamb. Seal bag and turn to
coat; refrigerate for 3 hours, turning occasionally.
Transfer lamb and marinade to a Dutch oven or large saucepan; bring
to a boil. Reduce heat; cover and simmer for 8-10 minutes or until
meat is tender. Add peppers and onion; cook 4 minutes longer or
until vegetables are crisp-tender.
Using a slotted spoon, place meat and vegetables on tortillas; top
with tomato and cucumber if desired. Fold in sides of tortilla.
Yield: 8 servings.
Nutrition Facts: 1 serving equals 697 calories, 30 g fat (6 g saturated fat), 95 mg cholesterol, 1,251 mg sodium, 67 g carbohydrate, 1 g fiber, 40 g protein.