Delicious and extra special additions to any meal.

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~Mom's Holiday Sweet Potatoes~

Mom never used a recipe, she just put it all together.

Our Thanksgiving table would not be complete without them.

 

2 large cans sweet potatoes, drained

margarine

brown sugar

pecans, broken

 

Grease a large skillet, regular or electric. Add sweetpotaoes and dot with margarine. Heat through. Top with brown sugar. Mix all with spatula. Cook until brown sugar is liquified and coats potatoes.

Fold in broken pecans. Serve.

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~Baked Yellow Squash~

2-lbs sliced yellow winter squash, peeled

2 tsp. sugar

1 cup water

3/4 tsp. salt

Boil together gently, until squash is tender. Be careful not to scorch. Cook until it is no longer watery looking. Mash and add:

2 beaten eggs

1/4 cup finely grated onion

1/2 c. melted margarine

3/4 cup grated yellow cheese

1/4 cup sour cream

Mix well and pour into a buttered baking dish. Top with:

1-1/2 c. soft bread crumbs

1 T. grated onion

3 T melted margarine

salt and pepper

ground nutmeg

Bake 30-35 minutes at 350 degrees.

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~Puffy Onion Rings~

Cut two yellow onions into rings. Dip in batter:

2 eggs

1-1/2 c. buttermilk

1-1/2 T salad oil

1-1/2 c. flour

1 ts. salt

1 tsp sugar

1-1/2 ts. baking powder

Deep fry @ 375 degrees. Dip and fry a few at at time until golden brown. Drain on paper toweling. Keep warm in the oven until serving time. Best served immediately.

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~Broccoli Casserole~

2 pkgs. chopped frozen broccoli

1 stick of margarine

1 roll of Ritz crackers (about 30-40)

1/2 lb. Velveeta cheese

Cook broccoli with salt and drain. Melt cheese in a microwave with 1/2 stick of margarine. Toss with broccoli. Crush the crackers and mix with the remaining 1/2 stick margarine. Grease a 2 quart casserole dish and put 1 layer cracker mix, the with broccoli. Keep layering ending with crackers on top. Bake uncovered at 350 for about 30 minutes or until golden brown and bubbly.

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~Baked Squash w/Green Chilis~

Ingredients:
2 pounds yellow squash, diced
1 onion chopped
1 sm. green pepper chopped
1/2 stick butter or margarine
1 cup grated Monterrey Jack cheese
2 eggs, beaten
1 cup mayonnaise
2 tsps. sugar
1 tsp. salt
1/4 tsp. pepper
4 oz. can diced green chilis, drained
2 oz. jar chopped pimentos, drained

Preheat oven to 350.

In a saucepan, simmer the first three ingredients in water just to cover. Cook until squash is tender. Drain well and add the butter, stirring until it melts. Cool slightly and add the remaining ingredients. Transfer to a greasedbaking dish and bake for 30 minutes or until bubbly. Serves 8.

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~German Potato Salad~

4-6 med/large golden potatoes - boiled, peeled & sliced (still warm)
6-8 strips of crispy bacon - crumbled (reserve drippings)
1/2 med sweet onion - chopped
1/2 - 3/4 cup red wine vinegar
3 T. sugar
1/4 cup bacon drippings and/or olive oil
1 cup strong beef boullion (warm)

Mix all and serve warm.

The flavor improves if made in advance and allowed to sit. If you plan on making it a day ahead of time, refridgerate it and then bring it back to room temperature before serving. Moisten with a bit of warm water if needed.

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Always more to come...

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