2 medium leeks, green tops trimmed, split up to the root ends, cleaned

1 Tablespoon olive oil

1 large red bell pepper

1 large yellow bell pepper

4 Tablespoon unsalted butter

1 large clove, garlic, minced fine

1/3 cup dry vermouth

salt and freshly ground pepper to taste

12 oz. fresh fettuccine

1 Tablespoon fresh thyme leaves

1 cup Apple Wood chips

Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.

When the coals are covered in gray ash add the presoaked chips to the fire.

When the chips start to smoke place the leeks and peppers on the cooking

grid directly over the fire.

Grill, turning as needed, until leeks are tender and golden brown, about

10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the

leeks from grill and let cool. Remove the peppers from the grill and place

in a paper or plastic bag and seal; set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips. Peel and

seed bell peppers and cut into thin strips.

Meanwhile, heat a large pot of water to boiling.

Heat butter in a large skillet over medium heat. Add garlic and cook,

stirring frequently, until pale golden. Add vermouth, and reduce to syrupy

consistency. Stir in leeks and peppers and season with salt and pepper.

Salt boiling water, add pasta, and cook until tender but still firm to the

bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme

and serve hot.

2 lbs. sweet potatoes, boiled, peeled and mashed

2 eggs, beaten

2 oz. margarine, melted

1/2 cup brown sugar

1 cup buttermilk

1/4 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Preheat oven to 350F. Combine all ingredients and mix well.

It will be very soupy. Bake at 350F for 1 hour.

1 frozen deep-dish pie crust, thawed, pierced all over with fork

1 1-pound red-skinned sweet potato (yam), pierced with fork

1/2 cup (packed) golden brown sugar

2 tablespoons (1/4 stick) unsalted butter, melted

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup light corn syrup

2 large eggs

1 cup (about 4 ounces) pecan halves

Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside.

Reduce oven temperature to 350F.

Cook sweet potato in microwave on high until tender, about 6 minutes per side.

Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed

potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato;

spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir

in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.

Serve at room temperature or refrigerate up to 1 day and serve cold.

4 medium sweet potatoes, peeled

1 tbsp. butter

1/4 cup milk

3/8 cup brown sugar

1 tsp. cinnamon

Boil water. Peel potatoes and cut into small cubes. Put in boiling

water. Let cook until potatoes are soft. Remove potatoes, place in bowl.

Mash potatoes with potato masher or mixer. Add butter and milk; stir.

Add brown sugar and cinnamon, stir. Dish onto bowl or plate. Sprinkle

cinnamon lightly over top.

1 can (40 ounces) sweet potatoes, drained and mashed

1 can (8 ounces) crushed pineapple in juice, drained

1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut

1/3 cup chopped walnuts

2 teaspoons pumpkin pie spice

1 teaspoon salt

vegetable cooking spray

Preheat oven to 350F. In large bowl, combine sweet potatoes, pineapple,

bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.

Pour mixture into 2-quart casserole dish that has been sprayed with

cooking spray. Bake at 350 degrees F. for 40 minutes.

Cooking tip: Orange juice may be used in place of bourbon, and pecans in

place of walnuts, if desired.

• 3 cups Nuts, walnuts, almonds or pecans, or a combination
• 1/3 cup confectioner’s sugar
• 2 Tbs. water
• 2 Tbs. sesame seeds
• 1/4 tsp. cinnamon

Directions

Combine first 3 ingredients in a microwave safe dish. Microwave uncovered 3 minutes on high. Remove and stir to coat all the nuts. Let stand 3 minutes before spreading on waxed paper. Sprinkle with sesame seeds and cinnamon and allow to cool before serving.

• 2 tb Thawed orange juice -concentrate
• 1 t Onion powder
• 1/2 ts Salt
• 1/8 ts Ground red pepper (cayanne)
• 1 lb Sweet potatoes, cut into -1/2″ sticks

Directions

Line a cookie sheet with foil and spray with Pam In a medium bowl combine orange juice concentrate, onion powder, salt and cayanne. Add potato sticks and turn to coat. Arrange coated potato sticks on the oiled foil in a single layer.

• 2 medium sweet potatoes, peeled and sliced about 1/2 inch thick.
• 1 T canola oil
• Salt to taste
• Optional:Black pepper to taste.

Directions

Preheat oven to 350 degrees.
Dip potatoes or coat with brush.

Bake for 25 minutes. Loosen potatoes with spatula and turn over. Continue baking until brown on outside but very tender inside–about 5 to 10 minutes additional.

Serve immediately.

Note: Easily doubled or tripled but remember: only one layer of potatoes in pan.

• 3 tb Sake
• 24 Small Clams or Cockels
• 1 1/2 oz Sugar
• 2 1/2 tb Soya Sauce

Directions

TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir together. Bring to boil over high heat and cook for 3 minutes, uncovered. Stir in the Soya sauce and cook briskly for another minute. Remove from heat and set aside. Boil the remaining liquid for 10 minutes until it becomes syrupy. Add clams and stir them gently in the sauce over hight heat for 1 minute. TO SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool.

*NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted for the clams and cockles.