This recipe comes from an elegant 91 year old lady who hosted a magnificent family Thanksgiving dinner in St. Louis for over 50 years.  You’ll see the southern influence in the ingredients!  She, in fact, referred to them as drunken sweet potatoes.  This recipe serves 6 to 8.  Double all ingredients to serve 12 to 16, and bake 1 hour.

Ingredients:

• 3 – 4 pounds sweet potatoes, boiled in skins and drained
• 1/2  cup butter
• 1/4 cup milk
• Salt and pepper to taste

Syrup Filling Ingredients:

• 1/2 cup butter
• 3/4 cup brown sugar
• 1 egg, beaten
• 3 ounces bourbon
• Half bag of marshmallows

Recipe Directions:

1. Peel and mash the sweet potatoes, add butter, milk and blend.
2. Spread in a buttered 2 quart casserole.
3. Scoop out a one inch hollow in the center leaving a 1-inch rim around the edge.

Syrup Filling Directions:

1. In the top of a double boiler stir and cook syrup ingredients until it thickens.
2. Pour syrup into the center of the sweet potatoes to form a lake.
3. Place marshmallows all around the outer rim.
4. Bake at 350 degrees for 45 minutes.

Or, prepare this recipe a day ahead, cover and refrigerate. Bake when ready 55 minutes.

This recipe is an Italian preparation, but we thank the Native Americans at the first Thanksgiving for making corn such a major ingredient in American cooking.

Ingredients:

• 6 cups whole milk
• 12 tablespoons butter
• 1 teaspoon salt
• 4 ounces shredded Gruyere cheese
• 2 ounces grated Parmesan cheese
• 4 tablespoons butter
• 1 package Frontier Soups’ Roasted Corn Polenta Mix

Recipe Directions:

Follow directions on package for a 9 x 13 inch pan of white corn meal polenta.  Serves 10 to 12.

Prepare this recipe a day ahead, cover and refrigerate.  Bake when ready 45 minutes at 350.  There won’t be any leftovers, it’s that good!

For an appetizer course hostesses often serve this pumpkin soup in small bowls or demitasse cups for a fancy presentation during cocktails.  (Makes 12 6-oz. servings.)

Ingredients:

• 4 cups chicken broth
• 1 28-ounce can pumpkin (not pie filling)
• 2 cups heavy/whipping cream
• 6 tablespoons brown sugar
• 1/2 Package Frontier Soups’ Autumn Pumpkin Soup Spice Mix

Recipe Directions:

1. In a 3 or 4-quart pot bring broth, pumpkin, brown sugar, and half contents of Pumpkin Spice Mix packet to a simmer, stirring to blend.
2. Reduce heat and simmer on low 30 minutes.
3. Add cream slowly and continue heating on low for 15 minutes.
4. Ladle into small bowls and serve a beautiful appetizer soup.

May prepare this several days ahead and reheat to serve.  A sprinkle of sunflower seeds on top is a fun garnish!

Serves 10-12

Ingredients:

• 1/4 cup plus 2 tablespoons corn meal
• 1 1/2 cups grated cheddar cheese
• Kernels from 12 ears of corn
• 1/2 vidalia or other sweet onion
• 2 cups heavy cream
• 1 teaspoon salt
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon freshly ground pepper
• 12 eggs, beaten
• 1/2 Package Frontier Soups Green Onion Dip Mix (or 1 tablespoon snipped chives and 1 teaspoon thyme)

Recipe Directions:

1. Butter the inside of a 9 x 13 inch Pyrex pan or other casserole and sprinkle with 2 tablespoons of corn meal.
2. In a food processor combine 2 cups of the corn kernels, onion, Tabasco and salt and pepper. Process until creamy.
3. In a large bowl beat eggs, stir in the cream and the pureed corn mixture, all remaining kernels, grated cheese, corn meal and green onion seasonings.
4. Pour into the prepared casserole.
5. Can be refrigerated overnight, brought to room temperature and baked, or baked immediately in a 350 degree oven for one hour. (If using a deeper casserole, may need 10 more minutes until firm.)
6. Allow pudding to sit for five minutes then slice into squares and serve.

Ingredients:

• Olive oil or grape seed oil for sauteing vegetables
• 1 large purple/red onion, chopped
• 2 ears fresh corn
• 1 cup fresh spinach leaves
• 1 pound sweet Italian turkey sausage
• 2 small eggplants or 1 large, cut up
• 1 pint small patty pan squash or zucchini, ends cut off, cut in quarters
• 8 ounces sliced mushrooms
• 1 large tomato, diced
• 1/2 cup crumbled feta cheese
• 1 cup fresh basil leaves snipped into strips
• 1 cup chicken broth

Vegetable Stew Recipe Directions:

1. Heat 1 – 2 tablespoons oil in large skillet and saute onion.
2. Spread onions at bottom of large casserole or 2 medium baking dishes.
3. Cut kernels off cobs and sprinkle on top of onions.
4. Sprinkle fresh spinach leaves on top of onion.
5. Crumble and saute turkey sausage in skillet.  When lightly browned spread it in the casserole.
6. Heat additional 4 tablespoons of oil and saute eggplant until lightly browned.  Layer eggplant into casserole.
   OR, Toss chunks of eggplant and mushrooms in 4 Tablespoons oil.  Place onto baking sheet and roast in 450 degree oven about 18 minutes.  Use spatula to remove and spread in the casserole.
7. Add 2 tablespoons of oil and saute mushrooms.  Layer them into casserole.
8. Sprinkle diced tomato, feta cheese and basil on top.
9. Pour over broth, cover, and bake for 45 minutes at 350 degrees.
10. Remove foil and serve with crusty Italian bread!

Save remainder of marinade in a jar in the refrigerator for quick meals in any season.

Ingredients:

Measure all ingredients into a 20 to 32-oz jar with tight fitting lid:

• 1/2 cup soy sauce
• 1/2cup tomato juice
• 1/2 cup fresh squeezed lime juice
• 1/2 cup firmly packed brown sugar
• 1/4 cup vegetable or olive oil

Recipe Directions:

1. Place meat into large Ziploc bag and pour in enough to coat all sides of the meat.
2. Place in refrigerator for at least six hours.
3. Grill when ready.

Inventive Variations:

• 1 teaspoon freshly grated ginger
• 1 teaspoon minced garlic
• 1/2 cup sesame seeds, sprinkle marinated pork tenderloin or chicken with sesame seeds before grilling!

Ingredients:

• 3/4 pound baby new potatoes, thinly sliced
• 1 medium celery root, peeled and thinly sliced
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1 cup Frontier Soup’s Idaho Outpost Potato Leek soup mix OR 1 tablespoon fresh dill, finely snipped

Recipe Directions:

1. Place first four ingredients into an 8 x 8 inch baking dish.
2. Sprinkle in soup mix or fresh dill and stir well
3. Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 large sweet onion, chopped
• 2-3 medium zucchini, cut up bite size
• 2 tablespoons fresh basil finely snipped
• 1/2 packet of Frontier Soups’ Pesto Tomato dip mix OR 2 tablespoons of basil, finely snipped
• 1/4 cup lemon juice
• 4 ounces fresh pea pods, sugar snap peas or 1 cup frozen peas

Recipe Directions:

1. In medium sauce pan saute onion and zucchini in oil.
2. Sprinkle in seasonings from dip mix.
3. Add lemon juice, cover pot and cook on low heat for 15 minutes.
4. Add peas or peapods for 1 minute uncovered and serve.

Ingredients:

• 1 pound baby new red potatoes
• 1 cup sour cream
• 2 tablespoons fresh dill finely snipped
• 1/2 packet Frontier Soups’ Lemony Dill dip mix OR 2 tablespoons of fresh dill, finely snipped
• 8 ounces radish, sliced in rounds
• Colored sea salt

Recipe Directions:

1. Boil whole potatoes for 15 minutes, drain and cool.
2. Blend sour cream with dill mix and let stand 15 minutes.
3. Slice each potato in half and place on plate cut side up. (May need to slice bottom also to allow potatoes to sit firmly.)
4. Add a teaspoon of sour cream, top with radish, add a bit more sour cream and sprinkle salt on top.
5. May refrigerate ahead of time and serve cold.

Ingredients:

• 2 tablespoons olive oil
• 20 ounces Italian seasoned turkey sausage
• 1 medium large zucchini, cut up
• 1 medium large sweet onion, chopped
• 3 carrots, peeled and cut up
• 1/2 pound baby new potatoes (red or white), cut up
• 8 ounces mushrooms, sliced
• 1 cup chicken broth

Recipe Directions:

1. In 4 to 5 quart saucepan or casserole crumble and sauté the sausage in oil.
2. Add all veges and broth.  Cover and cook on medium low for about 40 minutes.
3. Serve in flat bowls with crusty bread.
4. Option: Add 2 cups chicken broth, and for last ten minutes add 1/2  cup orzo pasta.