Sweet Potatoes with Bacon
2 lg. sweet potatoes (about 1# each)
1/2 cup light brown sugar
2 Tbsp. lemon juice
3 Tbsp. butter plus more for greasing
4 strips bacon, cut into thin strips
Salt and pepper to taste
Fresh chopped parsley, to garnish
Preheat oven to 375°. Lightly butter a shallow oven proof dish. Cut the unpeeled sweet potatoes crossways into fourths and place the pieces in a pan of boiling water. Cover with a tight-fitting lid and cook for about 25 minutes until just tender. Drain the potatoes and, when cool enough to handle, peel, and slice quite thickly and place in a single layer in the prepared dish arranging so that they slices overlap one another. Sprinkle with sugar and lemon juice and dot with butter.
Top with the bacon and season with salt and pepper. Bake, uncovered, for 35 to 40 minutes basting once or twice, until the potatoes are tender.
Preheat the broiler to high.
Broil the potatoes for about 2 to 3 minutes until they are browned and the bacon crispy. Garnish with parsley and serve immediately.
Tomatoes Rockefeller
6 lg. tomatoes
4 Tbsp. butter
1/2 cup finely chopped onion
2-10 oz. packages frozen chopped spinach, thawed and well drained.
2 cloves garlic, minced
1/2 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1/2 cup seasoned breadcrumbs
2 eggs, slightly beaten
1/4 cup grated Parmesan cheese
1/2 tsp. Worcestershire sauce
4 small pats of butter
Slice the top off the tomatoes, and gently scoop out approximately 1/3 of the inside. Turn upside down to drain. Melt butter and add onion. Cook until tender. Add garlic and spinach. Cook for 3 to 5 minutes until spinach is warmed. Add seasonings and breadcrumbs; mix well. Add eggs and cook, stirring constantly, until well combined. Stuff tomatoes with spinach mixture. Sprinkle cheese over top and dot with additional butter. Bake at 350° for 10 minutes, covered. Uncover and bake for 2-3 more minutes. Serves four.
