I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Maple Pumpkin Saute (or Sweet Potato)

4 cups cubed peeled fresh pumpkin, winter squash, or sweet potatoes (about 1 1/2 lbs.)
1 1/2 cups chopped Red Delicious apple
1/2 cup finely chopped onion
1/3 cup raisins
3 Tbsp. pure maple syrup
1/4 tsp. salt
1/8 tsp. ground ginger

Combine first four ingredients in a large nonstick skillet coated with cooking spray; cover and cook over medium heat for 20 minutes until tender, stirring occasionally. Stir in the syrup, salt, and ginger. Makes 4 1 cup servings, 2 W.W. points each.
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