Here are a couple of recipes you might like to read - ROASTED SWEET POTATOES AND ONIONS WITH ROSEMARY AND PARMESAN An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving. 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes 8 tablespoons canola oil 3 garlic cloves, minced 2 1/2 teaspoons salt 1 1/2 teaspoons coarsely ground black pepper 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh rosemary Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer. Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.) Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve. Makes 6 servings. Bon Appétit November 2002 Posted by: glenda_al (My Page) on Mon, Nov 22, 04 at 16:34 Served this for the first time, last year, and plan on again this year. Baked Sweet potatoes with maple jalapeno sour cream rub 4 sweet potatoes with oil and salt Bake at 450 for 40-45 minutes or until soft when pierced. Place directly on center rack. For the topping Combine 1/2 cup sour cream 1 T maple syrup 2 tsp jalapeno, seeded and minced *I used Old El Paso canned chopped green chiles 1 tsp lime juice Chill till serving Serve potatoes in jackets with maple jalapeno sour cream bacon bits chopped scallions Posted by: Cindy_Mac (My Page) on Thu, Sep 19, 02 at 10:50 I made this a couple times last year. I found the original cooking times not quite long enough, so made changes. SWEET POTATOES BRAISED WITH CREAM, ROSEMARY AND NUTMEG 2 tablespoons butter 1/2 cup finely chopped shallots 2 1/2 teaspoons minced fresh rosemary 2 pounds sweet potatoes, peeled & cut into 1/2-inch-thick rounds, rounds cut in half 1 1/4 cups low-salt chicken broth 1/2 cupheavy whipping cream fresh ground nutmeg coarse salt and fresh ground pepper HEAT butter in large, heavy skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes. ADD sweet potatoes and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. ADD cream and sprinkle lightly with nutmeg. Simmer uncovered until sweet potatoes are very tender and liquid thickens and coats them, about 10-15 minutes. Season with salt and pepper. Adapted from a recipe in Bon Appétit November 1998

I already had Thanksgiving! I had to do recipes for my blog and last week was the turkey. It took me so long to get it all coordinated because I had to explain how I stuff the turkey because I put my Sourdough Mushroom stuffing between the breast meat and the skin plus inside the cavity. It's the Jayne Mansfield of turkeys. But I've done it this way for 25 years. Always make the same meal: Turkey stuffed under the skin and in the cavity, sweet potatoes with pineapple, fresh cranberry sauce with orange. This year I added buttermilk cloverleaf rolls. I swear I gained 5 pound eating those rolls hot. I change the desserts each time. Sometimes apple pie. Sometimes pumpkin pie but lately I haven't been liking the pumpkin pie so I need to work on that one. My mom made the greatest Tday dessert -- it was pumpkin ice cream cake with caramel sauce. Usually do a fresh turkey. Love those. But this year because it's 3 weeks before T day and no one has fresh turkeys in yet. I should have gone after one of the turkeys that appear on our lawn every October. Usually we see them the first week. This time they came back and back so we must have good worms. I heard some noise outside and they came to visit. I have 3 quarts of turkey broth in the fridge and the turkey bits all off the bone. So it will be soup tomorrow or Friday. DH is getting sandwiches tomorrow whether he likes it or not! Two neighbors got turkey meals already with the sourdough mushrooms stuffing. Since it's over already, we'll hide this year but we'll meet some friends for lunch on Saturday.

WalnutCreek and M, here is that salad recipe. It's wonderful, and if there were any leftovers my girls would fight over them. Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallot 5 cups baby arugula 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, 1/4 tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plates; top with portion of prosciutto, walnuts, and Parmesan. I couldn't find arugula here, so I used baby spinach and it was very nice, now I use tht all the time. I didn't have shallots, so I left them out, it's good either way, and sometimes I use pecans, but walnuts are better. Thanks again, Cathy, for a great recipe, if you are out there somewhere lurking... Annie

Edited to correct typos. Preheat oven to 350F. Grease two 9-inch round cake pans with shortening or coat with cooking spray. Line bottoms with parchment paper and grease again. Measure flour, cocoa, baking soda, baking powder and salt into a medium-size bowl. Stir with a fork until well blended and no lumps of cocoa remain. In large mixing bowl, beat butter using an electric mixer on medium-high speed until very creamy. Gradually add 1 cup granulated sugar and 3/4 cup brown sugar, beating until light and fluffy, at least 3 minutes. Beat in eggs, 1 at a time. Add vanilla until blended. Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another third of flour mixture, then remaining buttermilk, ending with remaining flour mixture. Beat only until evenly blended. Overbeating at this point will toughen cake. Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in center of 350F oven until center of cake springs back when lightly touched and sides of cake start to pull away from pan, from 30 to 35 minutes. Let cakes cool in pans set on a rack for 10 minutes, then turn out. Remove parchment paper, then cool cakes thoroughly on racks. When ready to assemble cake, slice each in half horizontally to make 4 layers. To make filling, combine frozen concentrate, 3/4 cup sugar and gelatin in a small saucepan. Cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, about 5 minutes. Remove from heat and stir in orange zest and 1/4 cup liqueur. Press a sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch, about 20 minutes. Whip cream in a large mixing bowl until soft peaks will form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended and no white streaks of whipping cream remain. To assemble, place a layer of cake, cut side up, on a serving plate. Brush with about 1 tbsp liqueur. Spoon a scant fifth of filling onto middle of layer, then gently spread almost to edge. Top with a cake layer, brush with 1 tbsp liqueur, then spread with a fifth of filling. Repeat until all layers have been added. Use remaining filling to frost top and sides of cake. Refrigerate immediately for at least 4 hours, preferably overnight, so flavors blend. For best flavor, bring cake to room temperature before serving. Leftover cake will keep well, loosely covered, in the refrigerator for about 2 days.