Page 26 - FLIPBOOK NEW

RON AND HELEN WRIGHT’S
MASHED TURNIP/RUTABAGA*

Ingredients
1 turnip/rutabaga
1 potato
milk

butter
salt

Instructions
Peal the turnip/rutabaga and cut into small pieces.
Peal one white potato into small pieces.
Combine and boil in salted water until both the potato and the turnip is soft.

Drain and mash with milk, butter, and salt to taste.

Ron loved this turnip/rutabaga dish. Sometimes, I would sprinkle cinnamon on the top
before serving. Ron and I made this dish for Thanksgiving.

*In New York the waxed turnip was called turnip but when we moved to Tennessee it
was called a rutabaga.

KIM CHRISTY WRIGHT SCHAEFFER’S SLOW-COOKER
SWEET POTATO CASSEROLE

Ingredients
3/4 cup packed brown sugar 1 tablespoon pumpkin pie spice

3 ½ pound sweet potatoes 2 tablespoons butter
1 tablespoon vanilla 2 cups miniature marshmallows

Instructions

Peel and dice sweet potatoes into 1/2 inch cubes. Spray cooker with cooking spray. In
large microwaveable bowl, mix brown sugar, butter, pumpkin pie spice, 1 teaspoon salt
and 1 tablespoon butter. Microwave uncovered on HIGH 1 1/2 minutes, stirring once.
Stir in vanilla and add sweet potatoes. Stir to coat thoroughly. Pour mixture into slow

cooker, cover and cook on HIGH heat setting for 3 1/2 to 4 hours. Reduce to WARM
setting until ready to serve. To serve, stir mixture and add marshmallows to top, cover
for 1 to 2 minutes or until marshmallows melt slightly.

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