pamela's Sweet Potato
Casserole3 --29 0z cans sweet
potatoes drained and lightly mashed; mix together: 1 C sugar, ½ C
milk, 2 beaten eggs, 1/3 C butter melted, 1 tsp. Vanilla;
Spray a 13 x 9 casserole with pan spray; stir the
above mixture together and place in casserole pan.
Topping: In another bowl: mix 1 C
coconut, 1 C brown sugar, 1 C chopped pecans, 1/3 C flour, 1 tsp salt,
1/3 cup butter (very soft); make a "crumbly" mixture and sprinkle over
the sweet potatoes.
This can be made a couple of days in
advance and then baked on Thanksgiving or Christmas. Cover and bake at
350’ for 30 minutes, uncover, bake an additional 10 minutes.
(NOTE! If you make two of these at Thanksgiving, serve one and
FREEZE one for Christmastime! You'll be so glad you did! It
will turn out just fine---thaw and bake as above!)
Strawberry Pretzel Jell-O Salad
3 C crushed pretzels
4 Tblsp powdered sugar
½ C melted butter
Mix and press into the bottom of a 13 x 9 inch
pan. Bake 10 minutes at 350’.
8 oz. Pkg cream cheese (softened)
1 egg 1 C powdered sugar
1 small container Coolwhip
Cream all together and spread over the cooled
pretzel layer and chill.
6 oz strawberry (or raspberry) Jell-O
3 C sliced frozen strawberries.
Mix well the Jell-O with 2 C boiling
water. Add the frozen sliced strawberries,
stir to mix well; allow to thicken some and then pour over the
pretzel/cream
cheese layers. Refrigerate until set and ready to serve. (12-18
servings)
Great Mashed Potatoes
10 lbs
Russet Potatoes
2 eggs
1 1/2 to 2 tsp garlic & parsley salt
1/2 Cup butter, melted
16oz. cream cheese
Peel (or just wash well and leave the peelings on) and
quarter potatoes. Place the potatoes in a pot and cover
with water. Bring potatoes to a boil, reduce heat a bit
and cook until tender.
Drain off water. In a large bowl, combine
potatoes, cream cheese, beaten eggs, garlic parsley
salt, . Mash well by hand or whip with an electric
mixer. Place in Ziploc freezer bags and
refrigerate or freeze for future use.
When reheating, put in a casserole dish and bake for
20-30 minutes or use a crock-pot to warm and hold
potatoes warm until ready to serve (be sure to stir
potatoes in oven or crock-pot occasionally during the
heating/holding.
(12-18 servings)
Tart Cranberry-Orange
Relish
2
packages (12 oz) fresh Cranberries
2 - 3 Oranges (or two large)
1 1/2 to 2 cups Sugar (to your taste)
Cut the unpeeled orange into
eights; remove seeds and any white parts in the
center.
Wash the fresh cranberries in a colander.
Place about a third of the cranberries in a food
processor and process until coarsely chopped.
Begin filling a bowl or Tupperware for the
refrigerator. Process the rest of the cranberries a
third at a time.
Place about 1/2 to 1/3 of the oranges in food processor
and proceed as above, adding the chopped orange
to the cranberries.
Add the sugar. Stir to mix well well. Refrigerate for
several hours stirring occasionally. Then serve in
a pretty serving bowl.
This can be made many days in
advance, but at least the day before you plan to serve
it. I often double or triple this recipe so that
we can have cranberry relish for Christmastime, too.
Plus, I always like to buy several extra bags at
Thanksgiving time when cranberries are fresh at the
market. They can be kept in the refrigerator for a few
weeks or in the freezer to use all winter and spring in
breads and scones, salads and sauces.
If you want to make a jelled
cranberry relish, you can take 2 packages of
unflavored gelatin and sprinkle in 1/4 cup of water to
let it soften. Then, heat it in the microwave until
dissolved---about 30 seconds. Add this to 1 cup of
apple or orange juice and then stir into the cranberry
relish. Refrigerate till ready to serve.
Butter Mints
1/2 cup butter, soft
1 tsp. salt
2/3 cup
Sweetened condensed milk
6 1/2 - 7
cups sifted (sifted before you measure it )confectioners' sugar
Granulated sugar for rolling
mints
Cream butter and salt together until smooth. Blend in milk.
Add the powdered sugar, 1 cup at a time until no longer too sticky.
Then add food color
paste and peppermint flavor. Keep the mint dough covered while you work
to
make small balls to press into your candy mold, roll in granulated sugar
then press into mold firmly.
Then pop the mint out of the mold and set in Tupperware or a tray lined
with waxed paper.
The mints will dry and harden a bit.
Mary's Snicker Bar
Salad
Six Apples
Six Snicker candy bars (refrigerated)
One 12 oz. Extra Creamy Cool Whip.
( I know of a recipe that
*also* uses 8
oz. softened cream cheese along with the cool whip.)
Cut apples into small pieces. (No need to peel). Chop
Snicker bars into small pieces. Mix apples and chopped
Snicker bars together. Just before serving mix in the
Cool Whip.
Hors d'oeuvres
Spanakopita
These are spinach mixture filled Philo dough
triangles. I use Stouffer's spinach soufflé (cooked) and some shredded
parmesan cheese mixed in and then put a spoonful of the mixture on
one end of the buttered strip of Philo and will fold the end over to
make a triangle and will continue folding (like folding a flag) until
the strip is used up. I bake them on a sheet for about 20 minutes or so.
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Another really yummy thing to make for any kind of
party is fruit pizza... Make a crust on a pizza pan and then spread
sweetened cream cheese and then arrange fruit in circles. You can mix
sour cream, powdered sugar and lemon juice and drizzle the mixture over
the top. I think everyone likes this one.
Some ladies like to use a tube of cookie
mix---but I think it's just as easy to make this: A crust can be made
from 1 C butter, 1/2 C powdered sugar, 2 C flour and 1/2 tsp salt. Drop
blops of dough allover the pizza pan and then sort of squish it down
with your fingers to make it spread out and smooth. Bake for 15 minutes
at 350. Cool and spread the cream cheese/sugar/vanilla over the crust
and garnish with whatever group of fruits you choose: bananas, kiwi, pineapple, peaches, mandarin
oranges, blueberries, raspberries, strawberries, mango, etc.
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Another thing that I think people so appreciate is
having fresh crunchy vegetables and a low calorie dill & veggie dip.
You can get things like carrots, celery, sugar
snap peas, jicama, cucumber, radishes, red peppers, broccoli,
cauliflower, asparagus, etc.
@---;-------------
Everyone seems to like the Knorr spinach dip in a
bread bowl and fancy crackers, too. You get a package of Knorr (dry)
vegetable soup mix and on the back of the package is the recipe for
spinach dip. (you will need sour cream (can use non fat) mayonnaise
(again, can use non fat), green onion, chopped water chestnuts, and the
recipe calls for frozen chopped spinach---but I just buy a bunch of
fresh spinach and wash it and chop it finely. Refrigerate for a few
hours. Then get a sourdough round loaf and take out the whole center
and fill it with the spinach dip and then cut the scooped out bread into
chunks and arrange on a platter around the round loaf. It's pretty
good! I've never seen any of it remain!
pamela spurling ~ TheWelcomeHome
