6 medium Sweet potatoes
1/2 cup Brown sugar
1/4 cup butter — in bits
1/4 cup Bourbon

Directions:
Bake potatoes in 350F oven until tender. Let cool, peel and cut into slices 1/2 in thick.
Butter 9×13 pan and place potatoes in it. Cover with butter and sugar, and pour bourbon over.
Bake at 350F for 30-45 minutes. Let sit 15 minutes before serving.

CORNBREAD for Thanksgiving

Cornbread

Likewise we would like corn bread: Below is a quick, easy receipe:

• 40 g or 1 1/2 oz plain flour
• 175 g or 6 oz corn meal
•  3/4 tsp salt
• 4 Tbsp Honey or sugar for sweet bread or 1 Tbsp for bland flavor
• 15 ml or 1 tbsp baking powder
• 2 eggs, lightly beaten
• 250 ml or 8 fl oz milk
• 60 ml or 2 fl oz melted butter

Temperature 200°C or 400°F or Gas mark 6

Butter 8 inch baking pan and flour lightly.

In medium bowl, combine all the dry ingredients. In another bowl mix together the eggs, milk and  melted butter. Pour into the flour mixture and mix by hand, making  sure there are no lumps.Pour into baking pan and bake until toothpick inserted into the corn bread comes out clean. Approximately 20-22 minutes.

This makes nine squares  in an 8 inch square baking pan, Double or triple receipe as necessary.

Leg of Lamb or Lamb Shoulder

 Ingredients •Leg or shoulder of lamb (a per 2-4 people depending on the size) • 2 garlic cloves, sliced •1/4 cup olive oil •1/2 cup white wine •2 Tbs rosemary •2 Tbs thyme 2 Tbs sage.  Preparation Pierce the lamb with a knife, and insert garlic or mince garlic and massage into lamb.   Marinate overnight in olive oil, wine, rosemary, thyme and sage  in the refrigerator.

Cooking Fire or your oven until hot, and then let the heat fall to a low to moderate temperature, roughly 350-400ºF.  If you have fired your oven for a longer period (90 minutes or more), rake out the coals to allow the temperature to keep falling. If you do not have enough retained heat in the oven, you can leave a small fire, or coals at the start of cooking.

Place the lamb in a presoaked terracotta dish (dish emersed in water for 30 minutes) and add some fresh rosemary. Dish should always be placed in a cold oven and warmed with the oven.   Cooking Hint: You can  place some fresh rosemary in the oven. It adds some spice to the air and the food. Roast for approximately 30 minutes per pound for medium-doneness.

Great ANYTIME dish that adds to any planned menu.  Don’t miss making Moroccan Carrots for your guests!  Best if marinaded overnight and serrved the next day to allow all the flavors to come together.

• 1 pound (half kilogram) of carrots. (Ends removed  and quartered)
• 2 Liters of Boiling Water
• 2 Tablespoons Olive Oil
• 1-2 Tablespoon Vinegar (white)
• 3/4 teaspoon salt
• 1/4 tsp pepper
• 1 tsp Cumin
• 1/2 tsp Ginger
• 1/2 tsp Paprika
• 1/2 tsp Cayenne Pepper

Clean carrots and remove ends.  Quarter the carrot and place into boiling pot of water, allow to parboil for 7 minutes.  Remove water from the carrots and allow to cool.  Briefly pulse and chop carrots in food processor and then spoon carrots into dish.  Add olive oil, vinegar and spices.  May add more spice as you adjust for taste.

Allow 10 minutes before adding additional spice so that the carrots can absorb ingredients accordingly.