Mushrooms and Sauteed Spinach

Recipe From: Jared Cumming, Kirsten's friend from college
Notes: Made at Williams New Years in Cape May, NJ.  Can't remember the exact year, but would have to be 2010 or earlier.

Ingredients

Mushrooms, chopped
Spinach, rinsed and drained
cooking oil
herbs d'provence

Instructions

Heat cooking oil in skillet.  Saute mushrooms.  Add spinach, saute until wilted.  Add herbs d'provence and stir to coat.

Rice

Recipe From: Ruthanne Hassing

Preheat Oven to: 350 degrees

Ingredients

2 cups rice
4 cups water

Instructions

Put rice and water into a casserole dish.  Bake for 45 minutes.

Variations

Use chicken broth instead of water.
Add a little butter and salt to the water.

Baked Sweet Potato and Apple Casserole

Recipe From: Åse Blake (Kirsten's aunt).  We had this at Christmas in Atlanta one year when I was in high school, so I got this recipe sometime in the mid-1980's.

Preheat Oven to: 375 degrees

Ingredients

1/3 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1 lb sweet potatoes, cooked (can use canned or fresh)
2 cups thinly sliced peeled apple
1/3 cup raisins
1/4 cup butter or margarine
1/3 cup slivered almonds

Instructions

Mix brown sugar, cinnamon and salt.  Peel potatoes and cut into 1 inch thick slices.  Arrange a layer of sweet potatoes in a 2 qt shallow baking dish.  Cover with a layer of apples, half sugar mixture & half the raisins.  Repeat layers.  Dot with butter and sprinkle with almonds.  Cover and bake 35 minutes.  Remove cover and bake for 10 more minutes.  If dinner is delayed, reduce heat to 225.  Cover and keep warm up to 30 minutes.

Makes 4-6 servings.