Sweet Potato Casserole

From Aunt Susan

3 large cans sweet potatoes
¼ t salt
¼ c melted butter
2 eggs
1 t cinnamon
3 T sugar

MASH poatoes in a bowl
STIR in salt, butter, eggs, cinnamon, sugar
BAKE 350, 30 min in a 9x13 pan

Topping:
¼ c packed brown sugar
¾ T flour
¼ c chopped pecans
Mini marshmallows

MIX topping ingredients
SPREAD on top of baked casserole
TOP with marshmallows
BAKE 10 min
NOTE: this serves a lot of people, maybe half this recipe if your crwod isn't crazy about sweet potatoes.

Green Bean Casserole

From French's

1 can of Campbell's Cream of Mushroom soup
3/4 cup of milk
1/8 teaspoon of fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/3 cup of shredded parmesan cheese
3 cans (14 1/2 oz. each) of cut green beans, drained
1 1/3 cups of French's French Fried Onions, divided


PREHEAT your oven to 350°F.
COMBINE the soup, milk, pepper, onion powder and garlic powder.
(For fun, I throw in a couple handfuls of shredded cheddar.)
STIR in the cheese, green beans and 2/3 cup of the onions.
SPRAY a 9x13 dish with cooking spray
POUR the mixture into the dish
BAKE for 30 to 40 minutes until it is hot and bubbling.
Remove from oven and add 2/3 cup of onions.
Return it to the oven for 5 minutes so the onions can begin to brown a little.
SERVE hot or warm.

Deviled Potato Salad

From Rachael Ray


5 all purpose potatoes, diced
Coarse salt
¼ onion, diced
3 T yellow mustard
½ c mayonnaise
1 t sweet paprika
1 t Tabasco
Salt and freshly ground pepper

BOIL potatoes in salted water until soft
SPREAD on cookie sheet to cool quickly (metal conducts heat)
COMBINE the remaining ingredients and the cooled potatoes in a bowl

Fresh Asparagus with Curry Dip

From Paula Deen

1 c mayonnaise
1 t curry powder
½ T fresh lemon juice
1 T grated onion
1 Red bell pepper
Steamed asparagus spears for dipping

COMBINE the mayo, curry, lemon and onion in a bowl.
COVER with plastic wrap
CHILL
CUT the bell pepper in ½ lengthwise, remove the core and seeds.
SERVE the curry in pepper “bowl” with asparagus spears
NOTE: Red bell peppers are considerably more expensive than green bell peppers so I make this with the green ones but at Christmas it would be pretty to use red.

Spanakopita

From Kraft Foods

1 egg, lightly beaten
10oz pkg frozen spinach, thawed, drained
1 c crumbled Feta cheese
8oz pkg garden veggie or plain cream cheese
½ c finely chopped green onions
1/3 c melted butter
Thawed Phyllo dough


MIX egg, spinach, cream cheese, onion then set aside.
Place one Phyllo sheet on work surface
BRUSH with butter – top with two more sheets, brushing with butter between the sheets
SPREAD mixture on short side and fold in the long sides then roll
BRUSH entire roll with butter
SCORE in 1” intervals
WRAP in plastic wrap
FREEZE up to 3 months
When you are ready to bake it refrigerate overnight or thaw on counter top for a couple of hours.
BAKE 375, 25 min.
For a video click the link for Spinach Phyllo RollUps -this link will take you to Kraftfoods.com

Cranberry Delight Spread

From Freddie Griffith

8 oz pkg softened cream cheese
2 T orange juice
1/8 t cinnamon
1 T sugar
1 zest of orange
¼ c finely chopped pecans (opt)
¼ c finely chopped craisins
crackers

With an electric mixer, BLEND cream cheese, juice, cinnamon, sugar on medium speed until smooth.
FOLD in orange zest, pecans, cranberries.
REFRIGERATE – garnish with a zest of orange.
SERVE with crackers.
NOTE: I like to use a blood orange because then the dip gets a festive pinkish color.

Salsa

From an old neighbor, Leona

½ white onion
14.5 oz can diced tomatoes (not drained)
Fresh cilantro (to taste)
3 Serrano peppers
2 jalapeño peppers

CUT peppers in half lengthwise and trim tops / seeds.
COMBINE ingredients in blender and blend until desired consistency.
For a roasted flavor, brown off peppers in a pan with NO OIL.
If it is too caliente, add a bit of lemon juice. It will also tame after it is chilled in fridge.