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Apr 182015

                                                      Wallace’s Sweet Potato Shuffle

Southern cooking at it's best!!

Southern cooking at it’s best!!


Wallace and Michelle Ausgood

I have been wanting some of our son-in-law’s recipes for quite some time now and got this one just in time for Easter. However, due to my daughter’s sending this recipe and not having her husband edit it before shipping it off to me, it was another problem for me when it came to cooking it without Wallace’s help and expertise. They were going to try to join us in the festivities, but due to circumstances beyond their control, it wasn’t meant to be…..
Okay two problems faced me:
1: She wrote down 8 to 10 fresh sweet potatoes, no size mentioned (Now when you read the recipe and see how long to cook it, you’ll see why I automatically had a red flag go up!)
2: Corn starch to thicken but no specific amount to be used?
So when it was time to prepare, I did what the recipe read (knowing damn well something was amiss!) You see, if you use fresh sweets, you were supposed to parboil them first per Wallace and depending on using fresh or canned this makes a HUGE difference, hence the red flag. Corn starch being second problem, I just kept adding, but it’s hard to determine the amount when the ingredients are cold as the corn starch thickens as it is heated! So here is the new revised version per Wallace and one I would try again as it was pretty tasty and won’t take the 3 hours in the oven like my daughter’s version, ha ha! Love ya Mish……………….

Wallace's Sweet Potato Shuffle
  • 1 cup orange juice, I used unsweetened
  • 1-1/2 cup pineapple juice, again I used unsweetened
  • 8 to 10 fresh sweet potatoes peeled, cut into 1-1/2 inch cubes and parboiled until just tender or 2 medium cans of sweet potatoes also diced into 1-1/2 inch cubes
  • ⅓ cup coke or coke zero which has less sugar
  • 1 teas vanilla
  • ¼ teas nutmeg
  • ½ cup brown sugar, not packed
  • ½ stick butter
  • Corn starch for thickening, about 3 tablespoons
  1. Preheat oven to 325 degrees.
  2. Place butter in a 9x13 inch baking dish and melt in preheated oven.
  3. Whisk together the juices, soda, brown sugar, vanilla and nutmeg in a large bowl, whisk in the corn starch a little at a time to thicken??
  4. Pack potatoes in the dish with the melted butter; pour liquid mixture over and bake for 30 to 45 minutes or until potatoes are nice and soft.

For added delight, sprinkle 1/2 cup to 1 cup of your favorite chopped nuts before you pour the wet ingredients over potatoes. Daughter’s favorite are walnuts and cinnamon pralines, my choice would be pecans…………Hope you enjoy now that we have the recipe under Wallace’s control and not my daughter’s, ha ha again!!!

Thanks Wallace and hope you get us another recipe to try!

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Nov 102014

White Castle Bugerlike’s

Howdy Ya’ll…Kenny here…I was Stumbling recipes the other day and ran across Tina’s site – Mommy’s Kitchen.  She had a recipe for White Castle Sliders…that she saw on Robins site – Big Red Kitchen. White Castles burgers are one of my favorite eat out burgers, but I can not get them here where we live, I have to drive an hour to the Big City to get White Castle burgers. So, I figured I would try these out.

The very first White Castle!

The very first White Castle!

I used to eat at White Castle quite a bit when I was younger and living in Indiana.  I remember once when we went to a party and afterwards went to White Castle for a midnight snack. Welllll…being a little tipsy…I thought we would have a burger contest and see who could eat the most. Of course back then I believe they were only like 8 cents a pop.  I scarfed down about 20 of those little devils and needless to say I paid for it. Yep…lost most of them before I got home :( I know…that’s more than you need to know!

Can't believe I forgot the pickle!

Can’t believe I forgot the pickle!

Any way…let’s get back to the recipe. Tina and Robin have a great recipe for White Castle sliders and I was drooling to make the little bugger burgers. The only adjustment we made was the amount of ground beef as they called for 2 pounds for 12 sliders and being a long time lover of White Castle, that amount made them thicker than the restaurant version, at least as far as I can remember and no I’m not counting that one horrid night that we had that silly contest!!!!!!!!!!

White Castle Bugerlike's
Your gonna like this..
Recipe type: Burgers
Cuisine: Food
  • For 12 sliders:
  • 1 lb. lean ground beef
  • ½ cup dehydrated onion flakes
  • ½ teas seasoned salt
  • 6 slices American or cheddar cheese
  • 12 slider rolls {we used Martin's potato rolls}
  1. Sprinkle onion flakes in the bottom of a 9" x 12" baking dish.
  2. Combine salt with the beef and spread meat evenly over the onion flakes all the way to the edges.
  3. Poke 12 holes into the meat placed in the center of what will be each patty.
  4. Bake in a 400 degree oven for 20 minutes.
  5. Cover with cheese slices and continue to cook for 5 minutes or until cheese has melted.
  6. Cut into 12 sliders and serve on buns.

So you will know, we cut the original recipe down to half, because there’s only us two. Wouldn’t ya know it…I forgot the dill pickle.  Hope you enjoy….

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