Okay, so the news has been on the slim side lately. But we will be cooking ourselves silly for the upcoming holidays. These two casseroles will be on both our Thanksgiving and Christmas tables.
The corn is from my mother’s baby sister, Sue Mac, and the sweet potato dish is from Daddy’s sister, Ebbie.
Hope you and yours will enjoy.
3 cups sweet potatoes, cooked and mashed
1 stick margarine
1 teaspoon vanilla
1 cup sugar
Beat these ingredients until creamy. For topping, combine the following:
1/3 cup flour
1 cup pecans, chopped
1/2 cup brown sugar
1/3 cup margarine
Crumble topping and spread on top of sweet potato mixture. Bake in greased 9 X 13 casserole dish for 30 minutes (or until top is browned) at 350 degrees.
6 cups fresh or frozen corn
6 tablespoons flour
6 tablespoons sugar
3 tablespoons butter or margarine, melted in pan
3 cups milk
1 1/2 teaspoons salt
3/8 teaspoon pepper
Melt margarine in 9 X 13 casserole dish. Mix all other ingredients and pour into hot buttered pan.
Bake at 350 degrees approximately 45 minutes or until firm and top browns.
(A 2 pound bag of frozen corn equals 6 cups. That’s what I use.)
Make it a great week. And Happy Trails!