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November 2005 Issue
A Look Back
by Ronda L. Halpin
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Seasoned Cooking has been published since 1998. And, since we have a soft spot for holidays and seasonal happenings, that means that there's a treasure trove of great articles on special events, like Thanksgiving. So, this month, I'm offering a quick look back at some Thanksgiving-themed articles from past issues. Won't you join me in exploring everything from menu planning to avoiding stress over the years? To begin, let's start with something new. Here's a recipe for Sweet Potato Cakes that comes to you from Victoria Smith:

 

Sweet Potato Cakes

  • 4 large sweet potatoes
  • 3 eggs, beaten
  • 1 cup flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons vegetable oil
Preheat oven to 350 F. Bake sweet potatoes until tender; peel and mash. When cool, add eggs, flour and salt. Heat griddle; brush with oil. Drop batter by large spoonfuls onto griddle. Fry cakes 3 to 4 minutes or until golden brown. Flip and cook other side 3 to 4 minutes. Keep cakes warms until serving time.
  • Yields: 8 servings
  • Preparation Time: 1 hour
 

Now that you have a new side dish for your Thanksgiving feast, enjoy the blast from the past!

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