Congratulations Reann you will be receiving the amazing familyroom gift pack. This pack promises to bring your family closer together, your relationship with your hubby plus, plus, plus.
2nd place goes to Pam McGovern from Arizona. Pam's Mexican Wedding Cookies were a huge hit with our familyroom tasters. Congratulations Pam. Keep your eyes open because you are going to recieve a familyroom treat as well.
Thank you to everyone who entered. This competition is annual so we look forward to more recipes throughout the year.
Reann's Winning Entry is below. Make sure you try it!
Caribbean Sweet Potato Salad
Ingredients
2 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts
Ingredients
2 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts
Method
1 .Place the sweet potatoe pieces into a large saucepan, and cover with salted water. Bring to a boil.
Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled.
Toss the peanuts in just before serving.
1 .Place the sweet potatoe pieces into a large saucepan, and cover with salted water. Bring to a boil.
Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled.
Toss the peanuts in just before serving.
Enjoy..... Susan
2 comments:
Well done Reann!
Tanya
This is an amazing recipe. It promises to be a show stopper.
I am still smiling about winning! :)
Reann
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