…with thoughts of old friends.
Last Friday, FM and I hosted a dinner for several new friends but as I prepared the menu, I spent most of my time thinking of old friends. If you’re a military spouse like me, I’m sure you have your fair share of “unit” cookbooks. For this dinner, I used three recipes from the “Food That’s Too Too Good” cookbook by the 2-2 IN spouses who I spent time with in Germany. So thank you to Heidi S.(Artichoke Dip), Joy M. (Spinach Dip) and Nancy N. (Apple Crisp) for your yummy recipes which I used on Friday.
Throughout the week leading up to Friday, I was having visions of cooking grandeur and wanted to make something special and impressive. I poured over a couple of Martha Stewart magazines looking for recipes and settled on one new addition to a tried and true dinner repertoire: Sweet Potato Cannelloni. The dish is labor intensive but can be made the day before which is always a hit with me ~ the less I have to do the day of, the better. The dish consists of blanched sweet potato slices wrapped around sweet potato puree with diced apples and shaved parmesan cheese. It’s healthy, too, with each serving providing 10 grams of protein and 4 grams of fiber.
To say it was a “hit” is an understatement! Everyone raved about it ~ so much so that at first I thought they were putting me on about how yummy it was. I was hoping to link the recipe but I couldn’t find it on the Martha website. Perhaps because it was in the October 2007 issue and won’t be on the site until after the magazine is sold. If you’re interested in making this dish, let me know and I’ll scan then e-mail the recipe to you.
It’s well worth the effort and would make a nice addition to any Thanksgiving meal.