NC Recipes

 

     These recipes are all vegetarian for those of us who are vegetarian or who cook for one.

The Honorable
James B. Hunt Jr.

Former Governor of North Carolina

Specialty Recipe

Carolina Apple Cake

Ingredients

Mix:

1-1/2 cups cooking oil

2 cups sugar

4 eggs, beaten

Sift together:

3 cups all-purpose flour

1 teaspoon salt

2 teaspoons vanilla

Add:

1 teaspoon baking soda

3 cups diced peeled apples

1 cup chopped nuts

Sauce:

1 teaspoon butter

1 cup brown sugar

1/4 cup milk

1 Tablespoon vanilla

Simmer sauce for 3 minutes, then pour over warm cake.

Bake at 350 degrees for one hour.

 

 

 


Description:

An Original Recipe Prepared Specifically for The North Carolina SweetPotato Commission Recipe by Chef David Pantone

 

 

Ingredients:

2 medium Sized Sweet Potatoes

Cooking Oil Spray

Salt

Cayenne Pepper to Taste (optional)

1 8 oz. Can Unsweetened Pineapple Chunks with Juice

1/2 cup Diced Red Bell Pepper

1/2 cup Fine Diced Onion

2 tsp. Chopped Flat Italian Parsley

1 1/2 Tbsp. Lemon Juice

 

 

 

Preparation:

Preheat oven to 375 degrees F. Wash and dry Sweet Potatoes. Cut each potato lengthwise into 8 wedges. Spray a baking sheet (one with sides) lightly with cooking oil spray. Arrange potato wedges in a single layer on the cookie sheet and place in the center of the oven. Bake 15 minutes, turn wedges over, bake 15 more minutes or until fork-tender and golden brown. Sprinkle lightly with salt and cayenne pepper, if desired. Transfer to platter and spoon salsa over wedges. Serve immediately. Makes 4 servings.

For the Salsa

Pour the pineapple chunks and their juice into a non-reactive bowl (if the chunks are large, cut them in half). Stir in the red bell pepper, onion, parsley and lemon juice. Add a pinch of salt to taste. Chill.

 

SWEETPOTATO AND SPINACH SAUTÉ

 

   
 
   

 

 

Ingredients: 3 medium sweet potatoes, cooked, pared, and cut into 1/4 inch slices (about 2 pounds)

     1/4 pound mushrooms, sliced

     2 tablespoon vegetable oil

     1/4 cup sliced green onions

1 medium clove garlic, minced

4 cups spinach leaves

2 navel oranges, peeled and sliced

1 tablespoon lemon juice

1 teaspoon coarse mustard

 

 

 

Preparation:

In large non-stick skillet, brown Sweet Potatoes and mushrooms in oil over medium-high heat. Add green onions and garlic, cook several minutes, stir often. Add remaining ingredients. Toss to mix and heat.  Serve.