Welcome

Candy Yams

6 medium baked sweet potatoes or 3 cans (15oz) sweet potatoes drained

1/4 cup(1/2 stick) margarine or butter, melted

1/4 cup orange juice

1/4 cup brown sugar

1/2 teaspoon salt

1 teaspoon ground nutmeg

25-30 marshmallows(3cups)

cooking spray

Heat oven to 350 F. Put sweet potatoes in a 1 1/2 quart baking dish coated with cooking spray. In a separate bowl, combine margarine, orange juice, brown sugar, salt, and nutmeg. Mix thoroughly. Pour mixture over sweet potatoes. Top with marshmallows. Bake for 18 to 20 minutes or until hot and marshmallows are lightly browned. Makes 8 servings.

Scalloped Corn

6tablespoons butter, divided

4 tablespoons of all-purpose flour

2 1/2 cups milk

1 tablespoon of sugar

3/4 teaspoon salt

1/2 teaspoon pepper

3 cans of niblets corn (drained)

3 eggs, beaten

1/2 cup fresh bread crumbs (3 slices of bread)

Heat oven to 350 F. Lightly grease a 13x9 baking dish with cooking spray. In medium saucepan, melt 4 tablespoons of butter over medium heat. With a wire whisk, stir in flour and cook 2 minutes. Gradually add milk, whisking until smooth. Add sugar, salt, and pepper. Cook 3 to 4 minutes stirring occasionally, until mixture thickens. Set aside and cool 5 minutes. Place corn in a large bowl. Pour white sauce over corn and mix well. Stir in eggs until thoroughly combined. Transfer corn mixture to baking dish. Sprinkle bread crumbs evenly over corn. Cut remaining 2 tablespoons butter into small pieces and dot on top of casserole. Bake 30 to 35 minutes until top is golden and knife inserted in center comes out clean. Makes 12 servings.

Potato Soup

2 teaspoons of butter or margarine

1 small onion, chopped

1 medium potato, peeled

1 can chicken broth

1/4 teaspoon of thyme

1 tablespoon sour cream

Melt butter in medium saucepan over medium heat. Cook onion 2 minutes, stirring occasionally. While onion is cooking, shred potato. Add potato, 1/3 can chicken broth, and thyme to saucepan. Cover and cook 5 to 6 minutes, stirring occasionally. Transfer potato mixture to blender. Blend on high until completely creamy. Add remaining chicken broth and sour cream. Blend briefly. Makes 2 cups or 2 servings.

Veggie and Pasta Soup

2 teaspoons olive oil

1/2 small onion, finely chopped

2 oz vermicelli or angel-hair pasta, broken into 2" pieces

1 can of vegetable broth

1 small carrot, peeled and grated

1/2 cup of cooked corn

1/2 cup of cooked sliced mushrooms

1/2 cup of cooked peas

1/2 cup of cooked cut green beans

any other vegtables that you would like to add

Heat oil in a small saucepan over medium heat. Cook onion 2 minutes, add pasta and cook 2 more minutes, stirring occasionally. Add broth, carrots, and vegtables. Bring to a boil. Reduce heat to medium-low and cook 5 minutes, until pasta and vegtables are tender.

Check back often, for I will be adding more recipes as we get closer to the Holidays. If you have any that you would like to share, click on the recipe box and e-mail them to me. I will be happy to add them on.

This page hosted by

Get your own Free Home Page