St. James Recipes

Apple Sausage Stuffing
1 pound mild pork sausage
12 stick butter
12 cups chopped onion
1 cup chopped celery
1 (21-ounce) can apple pie filling
1 can chicken broth
12 cup minced fresh parsley
1 (14-ounce) package Pepperidge Farm herb-seasoned cubed stuffing

In a large skillet, brown sausage until crumbly and drain the grease. Add butter, onion and celery; cook 2-3 minutes or until vegetables are tender.
Open apple pie filling and cut the apples in half. Stir pie filling, chicken broth and parsley into the skillet. Bring to a boil. Remove from heat. In a large bowl, combine apple/sausage mixture and stuffing cubes. Spoon stuffing into a 9×13-inch pan. Bake uncovered at 325 degrees for about 40 minutes.

Sweet Potatoes and Shrimp
8 large sweet potatoes, peeled and cut up
12 cup milk
8 tablespoons butter, divided
12 teaspoons salt
12 teaspoon ground pepper
12 pound bacon
1 (8-ounce) package fresh mushrooms, sliced
14 pounds medium raw shrimp, unpeeled and tails removed
12 tablespoons cornstarch
1 tablespoon minced garlic
3 tablespoons apple juice
2 tablespoons dry white wine or white cooking wine
1 teaspoon lemon juice

Boil sweet potatoes until soft and tender, about 30 minutes. Drain and place in a large mixing bowl. Add milk, 6 tablespoons butter, salt and pepper. Using an electric mixer, beat ingredients until smooth. Spoon mixture onto a 9×13-inch serving platter, cover and set aside.
Cut up bacon into small pieces and fry until brown, but not too crispy. Place bacon on paper towels to remove excess grease and set aside.
In a large skillet, sauté mushrooms in remaining 2 tablespoons butter. Spoon mushrooms on top of potatoes.
Toss shrimp in cornstarch. Add to skillet you used to cook mushrooms and sauté over medium heat 3 to 5 minutes. Add garlic, apple juice, wine and lemon juice and stir. Increase heat to medium-high and cook 1 minute or until shrimp turns pink.
Gently spoon shrimp mixture on top of mushrooms. Sprinkle with bacon pieces and serve.

Caramel Pecan Rolls
112 cups chopped pecans
15 frozen yeast dinner rolls, uncooked
1 small box instant vanilla pudding mix
1 cup brown sugar
1 stick butter, melted

Sprinkle pecans in bottom of a 9×13-inch dish sprayed with cooking spray. Place rolls on top of pecans, 3 across and 5 down. Sprinkle dry pudding mix over rolls. Mix sugar and melted butter and spoon over rolls. Sprinkle liberally with cinnamon.
Cover with plastic wrap sprayed with cooking spray. Cover plastic wrap with a dry towel. Let rise overnight. In the morning, remove towel and plastic wrap. Bake rolls at 350 degrees for 20 minutes. Let sit for 5 minutes before serving.

NEMS Daily Journal

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