Sweet Potato Casserole

3 cups cooked mashed Sweet Potatoes (about 2-3 sweet potatoes)
¾ to 1 cup sugar
¼ cup butter – melted
2 eggs – beaten
1 tsp vanilla
1/3 cup evaporated milk

Combine, mix and pour into baking dish.

½ cup brown sugar
¼ cup flour
2 ½ TBS butter – melted
½ cup chopped pecans

Mix and Sprinkle mixture on top of Potato mixture. Bake at 350°F for 25-30 minutes.

Sweet Corn Tomalito (Chevy's)

½ cup margarine (1 stick) at room temperature
½ cup masa (corn flour) for tamales
½ cup plus 2 Tbsp. Granulated sugar
4 cups frozen corn; thawed, divided
¾ cup water
¾ cup cornmeal
1 ½ tsp. Salt
¼ cup milk

This dish can be steamed on the stovetop in a large wok with a steamer rack or in the oven in a pan placed inside a larger roasting pan. To steam in oven, preheat oven to 350°. Using an electric mixer, beat margarine, masa and sugar together until light and fluffy, about 10 minutes. Combine 2 cups corn with water in a blender container. Blend until smooth. Transfer to a bowl; stir in cornmeal, salt, milk and remaining 2 cups corn. Mix well.

Lightly spread margarine mixture in an 8 inch pan with 2 inch sides. Top with corn mixture. Cover tightly with aluminum foil. Steam in a large stovetop steamer in oven. To steam in oven, place pan inside roasting pan. Pour very hot tap water inside roasting pan to a depth of 1 inch.

Steam for 1 hour and 15 minutes or until knife comes out clean, stirring after 15 minutes and after 45 minutes. Keep tightly covered until ready to serve. To serve, scoop out with an ice cream scoop.

Roasted Vegetables

Potatoes, cut into chunks
Baby carrots, cut in half
1 Red Onion
Garlic Powder, Salt and Pepper to Taste

Mix in a casserole dish, add a little water, cover, and cook at 350° until potatoes are tender.

Golden Crumb Broccoli

1 ½ lb. Fresh broccoli
1 can cream of mushroom soup
¼ cup mayonnaise
¼ cup sharp cheddar cheese
1 Tbsp. Chopped pimientos
1 ½ tsp. Lemon juice
1/3 cup crackers

Cut up broccoli to make about 6 cups. Cook Broccoli in sauce pan, covered, in a small amount of boiling water for 10-15 minutes. Drain well. Turn into a 1 ½ quart casserole dish. Mix soup mayonnaise, cheese, pimiento, and lemon juice. Pour over broccoli. Top with crushed crackers. Bake uncovered @350° for 35 minutes.

Cheese Rice Broccoli

Crust:

1 ½ cups rice, cooked
1 egg, beaten
¾ cup cheddar cheese, shredded

Filling:

10 oz. Frozen broccoli
1 Tbsp. Flour
¾ cup shredded cheddar cheese
2 eggs, beaten
½ tsp. Salt
1 can cream of Mushroom Soup

Push crust mixture into pie pan. Add filling and bake.

Twice Baked Potatoes

8-10 potatoes, baked
1 ½ cups sour cream
4 slices bacon
½ cup diced onions
1 cup shredded cheese

Scoop out potatoes from skin, leaving skin in tact. Cut bacon into small pieces and fry with the onions until tender. Drain fat. Mix potatoes, sour cream, bacon-onion mixture and cheese until smooth. Using a pastry pipe, fill potato skins. Top with additional cheese and bake for 15-20 minutes at 350°.

Candied Yams

2 Yams, cooked until firm but soft
Brown sugar
Butter
Marshmallows
Cinnamon, Nutmeg, Pumpkin pie spice, etc. to taste


Layer ingredients and bake until marshmallows are melted and golden brown.

Laura's Mashed Potatoes

Potatoes, cubed and boiled until soft
Sour Cream
Butter
Cream of Chicken soup
Minced onion

Blend with a mixer until smooth. Add milk if too thick.

Laura's Potatoes

Potatoes, small cubed and cooked
1 can cream of chicken soup
1 bunch green onions
1 ½ cups cheddar cheese
8 oz. Sour cream
½ cup butter
salt and pepper to taste
Corn Flakes and melted butter

Mix all ingredients except corn flakes and melted butter. Put in casserole dish. Top with crushed corn flakes. Drizzle melted butter. Bake at 400° until corn flakes are golden brown and crispy.

Green Bean Casserole

1 bag frozen cut beans
¾ cup milk
1 can cream of mushroom soup
pepper
French fried Onions

Mix milk, soup, and pepper. Add beans. Add ½ cup onions. Spread in casserole dish. Cook 350° until bubbly. Top with remaining onions and cook until brown.

To make this in a crockpot for Thanksgiving, put all ingredients (using 1/2 the onions) in your crock pot. Cover and cook on low for 5 to 6 hours. Add the remaining onions just before serving. (If you like your onions browned, check your crock-pot owner's manual--usually you can put it in the oven to brown the onions (not on broil though).