BAKED SWEET POTATO SHOESTRING FRIES

*** A WORD FROM THE KITCHEN ***  

How about a nice veggie snack that doesn't feel like  
veggies? Try these deliciously crispy BAKED SWEET POTATO  
SHOESTRING FRIES on the side of your next lunch or even  
for a snack. Sweet potato chips and fries are something  
that I see popping up in gourmet departments everywhere  
and go with just about anything, try it out as a snack  
by itself too. Any way you slice it they’re good and get  
my vote as a nice side for a healthy meal....yep they're  
not just for holidays anymore!  

Enjoy!  
Marzee  

 

BAKED SWEET POTATO SHOESTRING FRIES   



INGREDIENTS:  
3 tablespoons orange juice  
2 teaspoons vegetable oil  
1/2 teaspoon ground ginger  
1/4 teaspoon salt  
1/8 teaspoon ground red pepper  
2 large sweet potatoes, peeled and cut into 1/8-inch strips  
  (about 1-1/2 pounds)  
Cooking spray  

INSTRUCTIONS:  
Preheat oven to 400 degrees. Combine first 5 ingredients in a  
small saucepan; bring to a boil. Reduce heat; simmer 2 minutes  
or until slightly thick. Remove from heat; let cool. Combine  
juice mixture and potatoes in a large bowl; toss well. Remove  
potatoes from bowl; discard juice mixture. Arrange potato  
strips in a single layer on a baking sheet coated with cooking  
spray. Bake at 400 degrees for 30 minutes or until edges are  
crisp.  

YIELD: 4 Servings  
Nutritional Information: CALORIES 194 (8% from fat); FAT 1.8g  
(sat 0.3g, mono 0.4g, poly 0.8g); PROTEIN 2.9g; CARB 42.1g;  
FIBER 5.1g; CHOL 0mg; IRON 1mg; SODIUM 169mg; CALC 38mg  

 

MARZEE'S CORNER   

            ON SWEET POTATOES:  

Yes, there is a health benefit! A dynamite source of  
Beta Carotene, Potassium and surprisingly an excellent  
source of Vitamin C. If we held a beta-carotene contest,  
sweet potatoes would just about tie carrots for first  
place.  

Though these are available year-round, peak season for  
freshly harvested sweet potatoes is mid-fall to late  
winter. There are many varieties of sweet potato, but  
I'll stick to the moist, orange/purple-fleshed sweet  
potatoes.  

The orange/purple varieties have a thicker, darker skin,  
with bright orange flesh. It is much sweeter and moister  
than others. Whichever variety you choose, look for  
potatoes that are small/ medium in size to medium/large,  
about 3/4 pound to 1 1/4 pound in size, with smooth,  
unbruised skin.  

Sweet potatoes may look hardy, they actually are quite  
fragile and spoil easily. Any cut or bruise on the  
surface quickly spreads and ruins the whole potato.  
Do not refrigerate them. It speeds up the deterioration.  
An ideal temperature is at 55 to 60 degrees.  

Barbecued Frankfurters

 

Ingredients

1/2 medium Onion, chopped
1 Tbsp. Butter
1/2 tsp. Black Pepper
1 tsp. Prepared Mustard
1 tsp. Paprika
1/2 C. Catsup
1/4 C. Vinegar
1/2 C. Water
4 tsp. Worcestershire Sauce
12 Frankfurters

Saute onion in butter until clear. Add dry seasonings, catsup, vinegar, water, and Worcestershire sauce. Bring to boil. Cut 3-inch slits in each frankfurter. Place in a flat baking pan, slit side up. Pour sauce over frankfurters and bake in 350 degrees oven for 25 minutes. Baste frankfurters with sauce.

 

 

Buffet Casserole

 

Ingredients

1 (14 oz.) can Chow Mien Vegetables
1 (16 oz.) can French Style Beans
1 (16 oz.) can English Peas
1 (14.5 oz.) can cut Asparagus
2 oz. jar sliced Pimento
1 (8 oz.) can sliced Water Chestnuts
1 (2 oz) pkg. sliced Almonds
3 hard-boiled Eggs
1 clove garlic minced
8 oz. Sharp Cheddar Cheese, shredded
2 (10.5 oz.) cans Cream of Mushroom Soup
1 stack or (1 1/2 C.) crushed Saltine Crackers
1/2 stick Margarine, melted
1 (3 oz.) French Fried Onion Rings

Drain vegetables well. Mix lightly with almonds, eggs, seasonings, cheese and soup. Turn into a lightly greased 9 x 13 inch casserole dish. Combine crushed saltines with margarine and sprinkle over vegetable mixture. Bake in a 350-degree oven for 25 to 30 minutes until bubbly. Top with onion rings and the last 20 minutes of baking time.

 

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