Candied Yams

2 large sweet potatoes w/ the ends cut off and chopped into preferred chunks
2 tb butter
1 1/2 cup brown sugar
1 tp nutmeg
1 tp vanilla
1/2 cup heavy whipping cream
salt to taste

Combine all ingredients except potatoes in large sauce pan over low heat. When liquefied, add potatoes and cover. Cook covered on low-medium flame until tender. Remove top and cook on low heat until mixture boils down. Add salt if too sweet.

Macaroni & Cheese

2 tb butter
1/2 tp flour
1 1/2 cup heavy whipping cream
cheese (cheddar & velveeta)
salt
onion powder
garlic powder
cumin
olive oil
bread crumbs
crumbled bacon


Prepare macaroni al dente, usually about 1/2 cooking time.

In sauce pan melt on low heat butter, stir in flour, add whipping cream and seasoning, finally add cheese.

In an oiled dish place drained macaroni. Pour sauce over macaroni. Stir in small chunks of cheddar and velveeta cheese. Top with crumbled bacon and bread crumbs. Cover and bake @ 375° F for 15-20 minutes.

Tangy Eye Round Steak

2 (8 oz.) beef eye round steaks, cut 1 inch thick
Juice of 1 lime
1/2 tsp. garlic powder
1/2 tsp. ground coriander
1/2 tsp. cumin
1/4 tsp. freshly ground pepper

Combine lime juice, garlic, coriander, cumin, and pepper. Trim all visible fat and place beef eye round steaks in plastic bag. Pour marinade over steaks; turning to coat. Tie the bag. Refrigerate 30 minutes, turning once. Remove steaks from marinade. Heat medium size heavy frying pan over medium heat. Add steaks and pan broil, 4-5 minutes each side.

AlmondAsparagus

2 1/2 lb. fresh asparagus spears
1/4 c. plus 1 tbsp. butter
1 1/2 c. slivered almonds, toasted
2 tbsp. plus 1 1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Melt butter in a large skillet, add asparagus and saute 3-4 minutes. Cover skillet and simmer an additional 2 minutes or until asparagus is tender-crisp. Add remaining ingredients; toss gently.