Page 18 - Recipes & Traditions

DIRECTIONS
Stuffing
1. Buy 3-4 bags of herbal stuffing mix
2. Melt butter per package directions and sauté lots of chopped
onions, celery, sliced mushrooms with poultry seasoning and
fresh herbs like chopped rosemary, thyme and sage.
3. Add chicken broth to keep it moist.
4. Stuff the bird or cook separate at 350 till hot (about 1 hour
outside of bird).
I buy cranberries from William Sonoma.
INGREDIENTS:
6 lbs Sweet Potatoes
2 Sticks Butter
3 Cups Chopped Pecans (1 lb.) 1/2 Cup Flour
2 Cups Light Brown Sugar
DIRECTIONS:
6 Eggs
1/2 Cup Sugar
1 Tbsp Vanilla
1 Cup Evaporated Milk Ground Nutmeg
SWEET POTATOES
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1. Stab potatoes with fork and bake at 450° til done (approximatly 70 min.), Reset oven to 350° after potatoes are removed.
2. Place 1 Stick of Melted Butter in two bowls (1 stick per bowl), set aside. 3. TOPPING: Mix together the pecans, flour and light brown sugar.
4. Remove skin from potatoes and mash them in a bowl.
5. Add eggs, sugar, vanilla, evaporated milk, nutmeg (to taste) and 1 stick of
melted butter. Mix after adding each ingredient.
6. Put potatoe mixture into ungreased 9x13 baking dish.
7. Mix together 1/2 stick melted butter, pecans, flour and sugar. Sporead over
top of potatoes. Drizzle the remainder of melted butter onto nut mixture
(blot with paper towel if necessary). 8. Bake for 30 minutes at 350° .
INGREDIENTS:
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Yukon Gold potatoes Milk
Butter
DIRECTIONS:
White Pepper
Salt
Parmesan Cheese (optional)
MASHED POTATOES
1. Boil potatoes, when done let cool peel and mash (or use beater for smoother potatoes) in a bowl.
2. Add milk, butter, salt and white pepper to taste (mix in parmesan cheese if desired).
3. Place mixture in a casserole/baking dish and bake for 1 hour.
Side
Dishes