Serves 12

5 pounds of sweet potatoes, cooked and peeled
3 eggs
2/3 c brown sugar
2/3 c melted butter
1/3 c cream
1 t vanilla
1 t nutmeg
1 t cinnamon

Praline topping:
1 c brown sugar
1/3 c flour
1 c chopped pecans
1/3 c butter, but into small pieces

Preheat oven to 350. Lightly grease a shallow 2-quart casserole. mash the cooked sweet potatoes. You should have about 6 cups.

Beat in eggs, brown sugar, melted butter, cream, vanilla, nutmeg, and cinnamon. Pour into the baking dish.

To make the praline topping, combine the brown sugar, flour, and chopped pecans in a bowl. Work in the butter until crumbly. Sprinkle on top of the sweet potatoes. Bake for about 50-60 minutes or until browned and bubbly.

1 can whole corn
1 can creamed corn
2 eggs
1 box jiffy corn bread mix
8 oz sour cream
1/2 c oil

Combine and bake 350 for 1 hour.

1# macaroni
1 1/2 c colby cheese, grated.

White sauce:
1 stick margarine
1 t salt
4 c milk (1 qt)
1/2 c flour

When doubling, cut down on milk a little.

Melt margarine in kettle, add salt and a little milk. Whisk remaining milk and flour. Boil 1 minute. Turn heat down (keep stirring). Add cheese. Melt cheese, pour over noodles.

Spray pan. Pour evening in pan and bake at 300 for 45 minutes or at 325 for 30 minutes.

2 1/4 c water
1/2 t salt
1 10-oz pk quick cooking couscous

Boil water and salt, remove from heat, stir in couscous. Cover and let stand 5 minutes. Fluff with fork.

Combine 1/3 cup olive oil and 3 T lemon juice. Add mixture to couscous. Stir to coat and let stand until completely cooled.

Stir in 4 cups torn fresh spinach, 1/4 cup sliced green onions, and 3 T snipped fresh dill. Refrigerate 2 to 12 hours or until throughly chilled.

Sprinkle with 1/3 c crumbled feta, lemon wedges, and fresh dill sprigs. 8-10 servings.

Tomatoes
Onion
Green pepper
Fresh parsley
Garlic Salt
Oregano
Salt
Olive Oil

2 pounds hash browns
1/2 c onion
1 tsp salt
16 oz sour cream
1/4 c melted butter
1 can cream of chicken soup
2 cup shredded cheese
corn flakes

Bake 1 hour at 350

4 large apples
1/4 c water
1/4 c sugar
1/4 tsp cinnamon

Pare, core, and slice apples. Combine apples and water in saucepan. Cook over medium heat; stirring until mixture boils.

Cover and simmer until apples are tender, about 8 minutes. Add sugar and cinnamon. Stir well over low heat for a few minutes longer.

Chunky applesauce will have larger pieces of apples remaining. If a smooth applesauce is desired, mash with a potato masher. Serve warm or chilled.

1 stick butter
sautee onions in oil

cut bread in slices
soak bread in water, squeeze oil, fry with onions and butter in batches while seasoning with salt, pepper, sage, marjoram.

Allow to cool and then mix with 6 eggs and a can of chicken broth. Bake.

2 cans black beans
1 can crispy corn
diced red onion
diced green pepper
fresh cilantro
cumin
1 lime, juiced
2 T red wine vinegar
1 T olive oil
drops of hot sauce
red pepper
black pepper
garlic powder

serve chilled