1 pound fresh yams, peeled and finely grated
1 teaspoon finely grated onion
1 teaspoon butter, melted
1 teaspoon finely chopped fresh parsley
1 1/2 teaspoons salt
pinch ground nutmeg
pinch black pepper
1 egg yolk
1/4 cup vegetable oil for frying

Line a large shallow baking pan with paper towels and set in a warm oven.
In a deep bowl, combine all the ingredients except the oil and beat hard until it becomes fairly smooth and thickened- it becomes almost a solid mass.
Heat oil in a 12' skillet over moderate heat until it is almost smoking. Drop a tablespoon of batter into the oil, it will spread to around 2 inches. Fry about 5 at a time, 4 minutes on each side until golden brown and crisp on each side. Transfer finished patties to the oven in a single layer.

1 cup dried black mushrooms or Haitian djon djon mushroooms
2 cups boiling water
1 teaspoon vegetable oil
1/4 cup (1 ounce) diced salt pork
1/4 cup finely chopped green pepper
1 cup chopped fresh parsley
2 stalks green onion, chopped with green tops
1 clove crushed garlic
1 cup long grain rice
1/4 teaspoon crumbled dried thyme
1 teaspoon salt
pinch ground cloves

Soak dried mushrooms in boiling water in a stainless steel pan for 30 minutes, then bring to a boil, reduce to a simmer and cook 15 minutes. Drain, reserving cooking liquid, add enough water to make 2 cups. If mushrooms are large, cut into small pieces.
Fry the pork in the oil in a 4 quart or larger covered pot, until the cubes are very brown and crisp, and remove the cubes to paper towels to drain. Add green pepper, parsley, scallions and garlic, cook until tender but not brown. Add rice, stir until the rice is just milky and opaque, but not brown.
Stir in liquid, mushrooms, pork, thyme cloves and salt, bring to a boil. Turn to low simmer, cover tightly and simmer about 20 minutes until dry. Fluff and serve.

Grandma's Fried Okra and Potato Patties

1 pound fresh okra, small pods (larger are tough)
2 large baking potatoes, 1 to 1 1/2 pounds
1 medium white onion, finely chopped
1/2 cup cornmeal
1 teaspoon salt
1/2 cup vegetable oil for frying
1/4 teaspoon ground pepper

Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Mix okra and potatoes in large bowl, add chopped onion to mixture, sprinkle in cornmeal, salt and pepper. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat. Oil will be hot, but not smoking hot. Carefully spoon okra/potato mixture into hot oil. Fry, turning once or twice, until potatoes and okra are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels, keep warm in the oven if you are making a second batch.

3 poblano chiles
1/4 cup water
1 cup raw long grain rice
hot water to soak rice
2 tablespoons oil or lard
1/2 small onion, finely chopped
1 3/4 cups chicken broth
1/4 cup cilantro leaves; chopped
juice of 1/2 lime
salt to taste

Devein poblano chiles, puree with 1/4 cup water, and strain.
Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well.
Saute' the rice in hot oil or fat for a minute or so. Add the onion. When the rice just begins to change color and sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
Add the broth, cilantro, lime juice, and salt to taste.
As soon as the liquid comes to a boil, stir, cover, lower heat, and simmer until tender, about 20 minutes.

5 (8-inch) flour tortillas
1-1/4 cups green taco sauce
1-1/2 cups (6 ounces) shredded Monterey Jack cheese

Bean layer:
1/4 cup water
2 (15-ounce) cans black beans, drained
May substitute 3 1/2 cups refried black beans

Veggie layer:
Cooking spray
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground red pepper
3 cups sliced onion (about 2 large)
2-1/2 cups thinly sliced zucchini (about 2 medium)
1-3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)
2 garlic cloves, minced
2 ears of corn, cut off the cob
OR 1 cup frozen whole-kernel corn, thawed

OPTIONAL Garnish:
1/2 cup sour cream or plain yogurt
1/2 cup salsa OR 8 sprigs of cilantro or Italian parsley OR small can sliced black olives

Place water and beans in a food processor; process until smooth. Set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add cumin, oregano and ground red pepper, stirring constantly until aroma releases. Add onion, zucchini, bell pepper, and garlic; saute 10 minutes. Add corn, cook 2 minutes. Set aside.
Coat a 3-quart round souffle dish or 4-6 quart crock with cooking spray. To assemble casserole, place 1 tortilla in bottom of the pre-greased dish. Spread 1/2 cup bean mixture over tortilla. Spread 1 cup veggie mixture over the beans. Then pour on 1/4 cup sauce and sprinkle with 1/4 cup cheese. Repeat 4 more times, ending with 1/2 cup cheese. Cover and cook by selected method.

Oven- Preheat oven to 350 degrees. Bake covered at 350 degrees for 45 minutes or until thoroughly heated, uncovering the last 15 minutes if too moist. If dish has been refrigerated, add about 20 minutes.
For crock pot, use 6 quart crock and set to high. Cook on high without lifting lid for 2- 2 1/2 hours until thoroughly heated. If dish has been refrigerated before heating, add about 1 hour.
CALORIES per serving without garnish 290 (28% from fat); PROTEIN 14.6g; FAT 9g; CARB 39.7g; CHOL 17mg; SODIUM 538mg

2 1/2 pounds (one and one-half large cans) chopped tomatoes or stewed tomatoes
1/2 cup brown or white sugar
2 cups tomato juice or milk
1 ounce (about 1/2 cup) cracker crumbs
salt, pepper to taste
OPTIONAL 1/2 cup finely shredded bell pepper or celery
OPTIONAL 1-2 ounces (about 1/2 cup) grated cheese or cracker crumbs for topping

Mix all the ingredients except the topping, pour into the buttered dish. Sprinkle on the topping and dot top with butter. Bake at 375 degrees 25 to 30 minutes, until bubbling hot and light brown.

2 1/2 pounds (two and one-half cans) creamed corn
2 eggs, well beaten
1/4 cup sugar
2 cups milk
salt and pepper to taste
butter to taste
OPTIONAL 1/4 cup shredded green or red bell pepper
OPTIONAL grated cheese and cracker crumbs to top

Mix the corn, eggs,sugar, milk, salt and pepper, and bell pepper if used. Pour into the buttered pan. Dot top with butter, add crumbs and cheese if used. Bake at 375 (350 glass) degrees 25 to 30 minutes. Bake light brown.