Shredded Beets and Cabbage

Shredded Beets and Cabbage

The City Gardener's Cook Book by the P-Patch Advisory Council. Sasquatch Books; Seattle. 1995.

2 tablespoons oil
6 cups shredded cabbage
1 ½ cups peeled, shredded beets
1 medium red onion, thinly sliced
1 large apple, grated
1/3 cup cider vinegar
2 tablespoons brown sugar
¼ teaspoon ground allspice
salt to taste
freshly ground pepper to taste

In a large skillet, heat the oil and stir-fry the cabbage, beets, and onion over high heat, until the cabbage begins to wilt. Add the apple, vinegar, brown sugar, and allspice, cooking until the apples are hot, about 1 minute. Season with salt and pepper and serve hot. Serves 4.

Sweet Potato Corn Bread

Sweet Potato Corn Bread
Bon Appétit | November 1998

Ingredients:

1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Directions:

Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.

Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.

Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)