Sweet potatoes are definitely better for you than white potatoes. They are lower on the glycemic index and don't become pure sugar when metabolized as do white potatoes. They Sweet potatoes are filling yet fat-free, cholesterol-free and very low in calories. Sweet potatoes are an excellent source of vitamin A (in the form of beta carotene) which is important for eyesight and fighting off viral infections. They also supply vitamin C, vitamin B6, iron, and fiber.

Makes 8 Servings

Ingredients:

½ cup raisins
2 cups canned sweet potatoes, diced
2 cups cornbread, crumbled
1 tablespoon butter or margarine, melted
 

Directions:

1. Preheat oven to 350°F.
2. Soak raisins in hot water for 1 hour.
3. Mix all ingredients together. Put into greased casserole dish.
4. Cover, and bake until heated through. Uncover and bake an additional 5 minutes to brown top.

 Source: Creative Recipes for Less Familiar USDA Commodities Used By Household Programs

In anticipation of turkey leftovers after Thanksgiving, I have been searching out different turkey gumbo recipes. Below is an original recipe I found from a very old cookbook.

Gumbo, of all unique dishes of the New Orleans cuisine, represents a most distinctive type of the evolution of good cookery under the hands of the famous Creole cuisinieres of old New Orleans.

Indeed, the word "evolution" fails to apply when speaking of Gumbo, for it is an original conception, a something "sui generis" in cooking, peculiar to this ancient Creole city alone, and to the manor born.

With equal ability the older Creole cooks saw the possibilities of original and delicious combinations in making Gumbo, and hence we have many varieties, till the occult science of making a good "Gombo a la Creole" seems too fine an inheritance of gastronomic lore to remain forever hidden away in the cuisines of this old Southern metropolis.

The following recipes, gathered with care from the best housekeepers of New Orleans, have been handed down from generation to generation. They need only to be tried to prove their perfect claim to the admiration of the many distinguished visitors and epicures who have paid tribute to our Creole Gumbo.

Ingredients:

• The Remains of a Turkey
• 1/2 Pound of Lean Ham
• 2 Tablespoons of butter or 1 of Lard
• 1 Bay Leaf
• 3 Sprigs of Parsley
• 3 Dozen Oysters
• 1 Large Onion
• 1 Sprig of Thyme
• 2 Quarts of Oyster Water
• 1/2 Pod of Red Pepper, Without the Seeds Salt, Pepper and Cayenne to Taste

Nothing is forever lost in a well-regulated Creole Kitchen. Where turkey is served one day, the remains or "left-over" are saved and made into that most excellent dish - a Turkey Gumbo. It is made in the same manner as Chicken Gumbo, only instead of the chicken, the turkey meat, black and white, that is left over, is stripped from the bones and carcass. Chop fine and add to the hot lard, and then put in the ham, cut fine into dice shapes. Proceed exactly as in the recipe above, only after adding the boiling water throw in the bones and carcass of the turkey. At the proper time remove the carcass and bones, add the oysters, and then remove the pot and "File" the Gumbo. Serve with boiled rice. Turkey Gumbo, when made from the remains of wild turkey, has a delicious flavor.

Source: "The Picayune's Creole Cook Book," circa 1901

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There are many versions of charbroiled oysters and Black's makes a good one. Some restaurants use fresh garlic and Parmesan while others use blue cheese and vinegar. Black's version utilizes a shot of Worcestershire sauce and lemon. This is a very simple dish well worth trying at your next dinner party, especially since oysters are back in season. You will need someone who is handy with shucking oysters.

Ingredients:

• Charboiled Oysters
• 1 lb. butter
• 1/3 lemon
• ½ shot of Worcestershire sauce
• Black's Special Seasoning to taste
• 12 oysters on the half shell.

Melt the butter then add lemon juice, Worcestershire sauce, salt and pepper to taste, and mix together to create a sauce. Put the oysters on a hot grill; drizzle the sauce on the oysters while cooking. Cook oysters for four to five minutes. Remove from grill, add a little more sauce on the oysters, and season with a little of Black's Special Seasoning.

(Serves 1-2)

Courtesy of Black's Oyster Bar