Recipe of the Month

Ingredients:
4 tablespoons butter or margarine
1 head medium garlic - minced
2 cups baby potatoes
2 cups champignon mushrooms (fresh or canned)
1 sprig fresh rosemary (½ teaspoon if dried)
1 tablespoon fresh basil - chopped (½ teaspoon if dried)

3 tablespoon soy sauce
Salt and pepper


Directions:
1. Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
2. Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
3. Cut baby potatoes in halves.

4. In a pan or skillet, melt butter over medium heat and sauté garlic until tender. 

5. Add potatoes and mushroom and cook until edges are browned.

6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.

7. Remove from pan and transfer to a serving dish. Enjoy!

(Source: Foxy Folksy)

Ingredients:
6 large sweet potatoes (about 5 lb.)
1 1/2 lbs. carrots, sliced
1/4 cup unsalted butter
1 cup sour cream
2 Tbsp. granulated sugar
1 tsp. lemon zest
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. freshly ground pepper
1 1/2 cups miniature marshmallows


Directions:
1. Preheat oven to 400°F. Bake sweet potatoes on an aluminum foil-lined 15- x 10-inch jelly-roll pan 1 hour or until tender. Reduce oven temperature to 350°F. Cool potatoes 30 minutes.
2. Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain.
3. Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl.

4. Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

5. Bake at 350°F for 30 minutes or until thoroughly heated. Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are golden brown. Remove from oven, let cool, and enjoy!

(Source: Southern Living)