Sweet Potato Souffle
3 cups
mashed sweet potatoes
½ cups sugar
2 eggs,
beaten
½ stick
butter
¼ tsp.
nutmeg
½ tsp.
cinnamon
½ tsp. salt
Beat all
together until fluffy.
Fold in ½
cup raisins. Put in oiled casserole.
Cover with:
¾ cup brown
sugar
¼ cup flour
½ cup
chopped nuts
2 T soft
butter
Mix well,
spread over casserole. Bake 350’ oven for 20-30 minutes. Top should be brown.
Potato Casserole
8 medium
potatoes, boiled, peeled and shredded
¼ c.
margarine
1 can cream
of chicken
1 pint sour
cream
½ cup
chopped green onions
2 cups
grated cheese
1 cup
crushed cornflakes
1 T. butter
Put into a 2
½ quart casserole dish. Melt margarine and add soup and sour cream. Salt to
taste. Add onions, stir in potatoes and cheese. Top with cornflakes crushed in
melted butter. Cook 45 minutes at 350’. Can put chunks of ham on top.
Cauliflower Casserole
1 medium
head cauliflower, broken into florets
1 cup (8
oz.) sour cream
1 cup (4
oz.) shredded cheddar cheese
½ cup
crushed cornflakes
¼ cup
chopped green pepper
¼ cup
chopped sweet red pepper
½ tsp. salt
¼ cup grated
Parmesan cheese
paprika
Place
cauliflower and a small amount of water in a saucepan; cover and cook for 5
minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar
cheese, cornflakes, peppers and salt; transfer to a greased 2 quart baking
dish. Sprinkle with Parmesan cheese and paprika. Bake uncovered, at 325’ for
30-35 minutes or until heated through. Yield: 6-8 servings.
