ABC7 Morning Anchors' Favorite Recipes

November 21, 2011 (CHICAGO)

Judy Hsu's Recipe - Over-The-Fence Spaghetti Squash

Cut Spaghetti Squash in half
Put a little butter in each half
Bake 350 degrees for an hour
Scrape out with fork
Toss with 1/2 cup of parmesan cheese and some ground pepper to taste
Serve with spaghetti sauce (optional)

Tracy Butler's Recipe - Microwave Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
dash of salt
1 cup raw peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

In a 4-cup glass measuring cup, stir sugar, corn syrup and salt together. Microwave on High for 3*-4 minutes. Add raw peanuts, stir and microwave on High for 2:45* -3-1/2 minutes. Add butter and vanilla, stir and microwave for 1:00*-1-1/2 minutes. Add baking soda (it will fizz and froth): stir and pour into lightly buttered jelly roll pan. Cool. Break into pieces.


A special note from Tracy's mother:
NOTES: I think you used regular peanuts in the past. br /> ALSO NOTE THE COOK TIMES: The ones with the asterisk are the ones we discussed in previous years. I believe because of the wattage of the microwave being used. If you recall either yourself or a viewer indicated a scorching or burning problem using the longer times. So, if you have a higher wattage microwave, you may want to lessen the times.

Hosea Sander's Recipe - Sweet Potato Casserole (from Sara Foster's Southern Kitchen

6 medium sweet potatoes (about 4 pounds)
1/2 cup half-and-half
1/4 cup maple syrup
2 large eggs
3 tablespoons unsalted butter
zest and juice of 1 orange
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

1 cup chopped pecans
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
5 tablespoons cold unsalted butter, cut into small pieces
pinch of sea salt
pinch of ground cayenne pepper

Preheat oven to 400 degrees. Place potatoes in large bowl. Add the half-and-half, maple syrup, eggs, butter, orange zest and juice, salt, and black pepper and mash with potato masher to blend well. Spoon into lightly-greased 2-quart casserole dish.

In another bowl, mix the pecans, flour, brown sugar, butter, salt, and cayenne. Cut the butter into the flour mixture with your fingers until it is crumbly and moist.

Sprinkle the topping evenly over the potatoes and bake for about 40 minutes at 350 degrees, until the topping is golden brown and potatoes are bubbling around the edges. Remove from the oven and serve warm.

Serves 8 to 10 people

Roz Varon's Recipe-- Ina's Cakey Brownies
Click HERE for the recipe

Copyright © 2024 WLS-TV. All Rights Reserved.