Creamed Rutabaga

Rutabaga used to be considered poor man's food because it was easy to grow, like potatoes. This is an easy and nutritious side dish; a nice alternative to mashed potatoes.

1 rutabaga, peeled, cubed
6 carrots, peeled, cut up
¼ cup butter to season
Salt & pepper to taste

Boil veggetables until tender, about 20-30 minutes. Mash and add seasonings.

Sweet Potato Souffle

3 cups mashed sweet potatoes
¾ cup white sugar
1/3 cup butter, softened
2 eggs
1 tsp. vanilla extract
½ cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter

Preheat oven to 350 degrees F.
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk; spoon into a 2-qt. oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at for 30-35 minutes.

Freezing Avacados

Avocados can be frozen for later use when you have more ripe fruit than you can use. Avocados are not satisfactorily frozen whole or sliced; they are best frozen as puree for use in salads, sandwiches, and dips.

Avacados
Ascorbic acid
or lemon juice

Select ripe, softened fruit that yield to gentle pressure. Avoid fruit with dark blemishes on the skin. Wash the fruit, then cut in half, remove the pit and peel. Puree the flesh and add ascorbic acid or lemon juice to prevent discoloration. Add 1/2 teaspoon ascorbic acid or 3 tablespoons lemon juice to each quart of puree or add one tablespoon lemon juice for each 2 pureed avocados. Pack the puree into a rigid container, leaving 1/2 inch of headspace. Seal and label the containers, then put them in the freezer.

I freeze mine in ice cube trays, that way I am not forced to use up more than I need at any given time.

Use the puree within 4 to 5 months

Creamy Cauliflower Salad

3/4 cup mayonnaise dressing
1/2 cup ranch dressing
1/4 cup grated Parmesan cheese
1/4 cup sugar
1/4 cup red onion, finely chopped
1/2 cup bacon bits
1 head cauliflower, in pieces
6 cups torn Romaine lettuce leaves

Mix dressings, cheese and sugar in large bowl.
Add remaining ingredients; mix lightly.