Micah Wyzlic’s Horseradish
Basin Gold Mashed Potatoes
It would be close to sacrilegious not to serve mashed potatoes
for Thanksgiving. This Gilbert, Arizona, member’s version
is about the best we have ever tasted.
3 pounds Basin Gold russet potatoes
1 cup sour cream
1/2 cup half-and-half or milk
1/4 cup butter
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup prepared horseradish (bottled)
11. Boil the potatoes until fork tender. Drain well.
2. Add all the ingredients in a pot and mash.
Makes 8-12 servings.
• Store potatoes in a cool, dry place away from light.
• Do not store potatoes in the refrigerator, as the starches
will turn to sugar.
Pacific Fruit Bonita
Banana and Sweet
What a brilliant way to give
new life to a Thanksgiving
FROM THE MEMBER’S KITCHEN
4 pounds sweet potatoes
1 teaspoon salt
6 medium Bonita bananas*
1/4 cup orange juice
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
4 tablespoons butter, melted
Joyce St. Amand’s Herbed Edamame
This Temecula, California, member says that her herbed
soybeans are particularly wonderful in salads. We say
forget the salad and just eat them as soon as possible.
11 tablespoon butter
11 teaspoon dried basil or 1 tablespoon
chopped fresh basil
Preheat oven to 350°F. Bring sweet potatoes to a boil in
water to cover. Add salt and simmer 30-35 minutes, or
until tender. Peel and slice about 1/4 inch thick. Slice
bananas and combine with orange juice. Mix sugar and cin- Shell soybeans after cooking in boiling water
namon in a separate bowl. In a greased deep baking dish,
10 minutes. Sauté cooked beans in butter, basil
layer 1/3 of sweet potatoes, 1/3 of bananas, 1/3 of brown and salt to taste. Makes
sugar and 1/3 of butter. Repeat layers. Bake 45 minutes, or
until hot and bubbly. Makes 12 servings.
*Brands may vary by region; substitute a similar product.
Salt to taste
Joyce St. Amand