Wednesday, March 13, 2013

North American Potluck

In our Tuesday co-op, the kids are studying geography where they are just finishing up North America.  The teacher assigned a part of North America to all the families to make a scrumptious dish from that area.  The areas ranged from Greenland, which was lumped in with North America, to Central America.  The foods ranged from cod soup to papaya and everywhere in between.

We were given southern United States.   It was hard to pick what to make but we settled on Jambalaya and Sweet Potato Cobbler.   Seems everyone liked the Jambalaya except me, much to spicy, and the sweet potato cobbler was a huge hit.  Today we had it cold since I made it yesterday afternoon but, I want to make it again and have it warm with ice cream melting on the top.  It was so good that all night the kids have been saying, "I wish we had more of that cobbler!"

Crock Pot Jambalaya

12 oz. boneless, skinless chicken breast
1-1/2 c. green peppers, chopped
1 medium onion, chopped
2 celery ribs, sliced
4 garlic cloves, minced
1 (14 oz.) can whole tomatoes
1/3 c. tomato paste
1 (10-1/2 oz.) can beef broth
1 tbs parsley
1-1/2 tsp basil
1/2 tsp oregano
1 tsp Tabasco sauce
1/2 tsp cayenne pepper
1/2 tsp salt
1 lb shrimp, shelled
3 c. cooked rice

Cut chicken into 1" pieces.  Put all ingredients, except rice and shrimp, into crock pot.  Cover and cook on low for eight hours.  Add shrimp for the last 20 minutes of cooking.  Stir in rice before serving.

Sweet Potato Cobbler

2 lb. sweet potatoes, peeled and sliced 1/4 inch thick
1 1/2 cup sugar
3 T. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup butter, cubed
Crust -
2 cups flour
1/2 tsp. salt
2/3 cup shortening
5 to 6 T. cold water

Cook sweet potatoes until crisp tender.  Place sweet potatoes in 9X13 pan and add 1 1/2 cup of the liquid you cooked the potatoes in.  Combine sugar, flour cinnamon, nutmeg, and salt.  Sprinkle over sweet potatoes and dot with butter.

For crust combine all ingredients like pie crust. Roll out flat and place on top of sweet potatoes making it fit entire pan.  If you have a one piece crust, cut slits on top.  I like to piece it together for a more homemade look.  Bake at 400 degrees for 30 - 35 minutes or until it bubbles and top is brown.

Waiting in line to enjoy the cuisine.
The weekly after lunch Yu-Gi-Oh! game was still a go even with the potluck.

1 comment:

Amy Dingmann said...

I'm so glad you posted these recipes because now I don't have to call and ask you for them. And it amazes me what won't get in the way of a Yugioh game. :)