 |
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
Mr. Green's President Bush Recipes
By Executive Chef Sarah Bishop
SQUASH CASSEROLE
Ingredients
- 4# Yellow Squash (3/8" sliced, steamed until tender)
- 1/4 cup Butter
- 1 cup Onions (diced)
- 1/4 cup Flour
- 2 cup Milk
- 1 cup Poblano Chilis (roasted, skinned, seeded and diced)
- 1 cup Green Onions (sliced)
- 1 cup Bread Crumbs
- to taste Salt & Pepper
Instructions
- Preheat oven to 350 degrees
- Melt butter and saute onions over medium heat, until softened.
- Stir in flour and continue to cook for 3 minutes more.
- Whisk in milk, stirring constantly until thickened.
- Remove from heat and add Poblanos and Green Onions. Season to taste with salt and pepper.
- Fold in cooked Squash and pour into a casserole dish and top with bread crumbs.
- Bake for 30 minutes.
NOTE: Can freshly grate some parmesan cheese during the final few minutes of baking.
SWEET POTATO/PECAN PIE
Ingredients-Dough
- 3 TBS Butter (softened)
- 2 TBS Sugar
- 1/4 tsp Salt
- 1/2 Whole Egg (vigorously beaten until frothy)
- 2 TBS Cold Milk
- 1 cup All-Purpose Flour
Ingredients-Sweet Potato Filling
- 1 cup Sweet Potato pulp (cooked/baked)
- 1/4 cup Brown Sugar
- 2 TBS Sugar
- 1/2 Whole Egg (vigorously beaten until frothy)
- 1 TBS Heavy Cream
- 1 TBS Butter (softened)
- 1 TBS Vanilla Extract
- 1/4 tsp Salt
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Allspice
- 1/4 tsp Ground Nutmeg
Ingredients-Pecan Pie Syrup
- 3/4 cup Sugar
- 3/4 cup Dark Corn Syrup
- 2 ea Eggs
- 1 1/2 TBS Butter(melted)
- 2 tsp Vanilla Extract
- pinch Salt
- pinch Ground Cinnamon
- 3/4 cup Pecan Pieces
Instructions-Dough
- Place softened butter, sugar and salt in an electric mixer bowl; beat on high speed until it's a creamy mixture. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed for 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more.
- Remove the dough and shaped into a 5-inch patty about 1/2 inch thick. Lightly dust with flour and wrap in plastic; refrigerate at least 1 hour, preferably overnight.
- On a lightly floured surface, roll out dough to thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold into quarters. Carefully place dough in a greased and floured 8" round CAKE pan. Unfold the dough and arrange to fit the sides and bottom of the pan; press firmly into place. Trim edges and refrigerate 15 minutes.
Instructions-Filling
- Combine all ingredients in a mixing bowl. Beat on medium speed until batter is smooth, about 2-3 minutes. Set aside.
Instructions-Pecan Pie Syrup
- Combine all ingredients except Pecans in a mixing bowl. Mix thoroughly on slow speed until syrup is opaque, about 1 minute. Stir in Pecans and set aside.
Instructions-To Assemble
- Spoon Filling evenly into the dough-lined cake pan. Pour the Pecan Syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours. (NOTE: The Pecans will rise to the top during baking)
- Let cool and serve with Whipped Cream.
Other Bush favorites: