Side Dishes desserts, veges, sauces,etc.
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1 bunch green onion thinly sliced
1 cup parmesan cheese grated
2 tablespoons flour
1 tablespoon fresh thyme finely chopped
1 1/2 teaspoons salt
3/4 teaspoon ground pepper
2 pounds potato Ykn Gld, peeled, 1/8"
12 ounces yellow squash crookneck, 1/4 thick
6 teaspoons olive oil

Preheat oven to 375 degrees. Butter two 8-inch diameter cake pans. Set aside 1/4 cup sliced green onions. Make sure green onions are rather dry before tossing remaining onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of the potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Layer 1/4 of the squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle 1/6 of the cheese mixture. Repeat with 1/6 of the potatoes, then 1/4 of the squash, then 1 teaspoon of oil. Sprinkle with 1/6 of the cheese. Top with 1/6 of the potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of the cheese mixture and press gently to flatten. Repeat procedure with second cake pan.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead of time. Cover and bake in a 350 degree oven for 30 minutes.)

Cut each torte into wedges and sprinkle with 1/4 cup green onions

 

2 large mango chopped
1 1/2 cups red onion chopped
1 large red pepper chopped
4 tablespoons cilantro chopped fine
4 tablespoons rice vinegar
4 (I like 1-2) tablespoons olive oil
2 whole jalapeno seeded and chopped
salt and pepper
lime juice to taste

Combine all ingredients in a small bowl. Refrigerate at least 1 hour to allow flavors to develop. Season with salt and pepper.

Mom's Fruit Torte
1/2 cup softened unsalted butter
1 cup sugar
dash salt
2 large eggs
1 cup flour
1 tsp baking powder

Butter a 9-inch spring form pan and preheat the oven to 350 degrees.
With an electric mixer beat butter and sugar until well combined. Add dash of salt and 2 eggs and combine. Now add the flour and baking powder. Do not overmix. Spread batter in prepared pan. Thinly slice your favorite fruit and add on top of batter (I like peaches and raspberries with a little cinnamon). Bake until a tester tested near the center of the torte comes out clean about 40 minutes. Combine whipping cream, sugar, vanilla, and brandy to taste and serve with torte for an elegant finish.

1 cup unsalted butter softened
2 2/3 cups sugar
6 large eggs at room temperature
3 cups all-purpose flour sifted
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
2 large lemons only the grated zest

Preheat the oven to 350. line the bottom of a 9-inch tube pan with parchment, then butter and flour the paper and the sides of the pan. In the bowl of a mixer, cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, and continue to beat the mixture is silky and smooth. Sift the dry ingredients together and alternate adding the dry ingredients and the sour cream to the mixture in 3 additions. Beat until smooth. Add the vanilla and lemon zest and pour the batter into the prepared pan. Bake 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven. Let stand for 5 minutes, then turn out of the pan and cool on rack.

Squeeze juice from one lemon and drizzle over cake. Sprinkle with granulated sugar. yummmmmm.

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Susan Seder's Candied Curried Pecans

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