| 23 | 24 | 25 | 26 | 27 |
| 1 | 30 | 60 | 90 | 120 |
|
Sweet Potato Casserole
Joan Nelson
3
cups canned sweet potatoes
Topping:
½
2
cup milk
eggs
1 cup brown sugar
½ cup flour
½
½
cup butter
cup sugar
1/3 cup butter
1 cup pecans
Mix topping ingredients in a small bowl; set aside. Mix all other ingredients with blender (or
with hand mixer on high) until smooth. Spread in greased 9 x 13 baking dish. Bake at 350º
for 35 minutes. Remove and stir. Then sprinkle topping over and bake for an additional
10 minutes.
Southern Sweet Potatoes
Kim Toney
¼
¾
¾
cup butter
cup sugar
cup brown sugar
2 eggs
½ cup whipping cream
3 cups grated sweet potatoes (raw)
Cream butter and sugars, add eggs and beat well. Combine with cream and sweet potatoes.
Pour in greased 2 quart casserole. Bake at 350º uncovered for 1 hour.
Ready Ahead Potatoes
Eunice Nelson
4
1
pounds potatoes (12 medium)
(8 oz.) package cream cheese,
softened
cup dairy sour cream
teaspoons salt
1 clove garlic, crushed
¼ cup chopped chives (may use pink
and green salad onions)
½ teaspoon paprika
1
2
1
1 tablespoon butter
/8 teaspoon pepper
Cook potatoes in boiling, salted water until tender. Mash potatoes with electric mixer. Add
cream cheese, sour cream, salt, pepper, and garlic. Beat at high speed until smooth and light.
Stir in chopped chives. Spoon into a lightly greased 10-cup baking dish, sprinkle with paprika.
Dot with butter. Bake at 350º for 30 minutes until golden and heated through.
Buffet Potatoes
Kim Toney
4
3
medium size baking potatoes
tablespoons butter
½ cup grated process American cheese
½ cup light cream or whole milk
salt and pepper
Peel potatoes; cut lengthwise in strips like french fries. Place in greased baking dish. dot
potatoes with butter, salt, and pepper, and cheese. Pour cream over all. Cover with
aluminum foil and bake at 425º for 40-45 minutes.
2
5
Page
Quick Jump
|