| Side
Dishes |
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Bread
Stuffing |
1 large onion,
chopped
3 stalks celery, chopped
1 loaf bread, cubed
1 1/2 tsp poultry seasoning
1/2 tsp salt
2 1/2 cups chicken broth or more
1/4 tsp pepper |
| Cook onion and
celery in about 1 cup chicken broth until tender. Add
seasonings. Pour over bread cubes and gradually continue to
moisten with broth, adding a little more or a little less as
necessary. We like it wet. Put in a greased baking dish and
top with butter or margarine. Bake, covered, at 350 degrees
for 30 to 40 minutes or until piping hot. Uncover for the
last 10 minutes to make a crisper top. |
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Broccoli
and Cauliflower Casserole |
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Sweet
Potato Souffle |
1 large can (10 oz)
sweet potatoes, drained and mashed
1 cup sugar
2 eggs
1/2 cup milk
1/2 tsp salt
1/3 stick butter, melted
1 tsp vanillaTOPPING:
1 cup brown sugar
1/2 cup flour
1/2 cup melted butter
1 cup chopped pecans |
| Mix first ingredients
well and pour into buttered pan. Crumble topping over sweet
potatoes. Bake uncovered at 350 degrees for 35-45 minutes.
Serves 8 to 10 people. |
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Whipped
Sweet Potatoes |
3
pounds sweet potatoes (about 6 medium), peeled and cut into
1 inch pieces
4 medium sized carrots (about 1 pound), peeled and cut into
1 inch
pieces
2 chicken bouillon cubes
6 tbsp butter
1/2 cup light brown sugar
2 tbsp fresh orange juice
salt to taste |
| Cover
sweet potatoes, carrots, and bouillon cubes with cold water.
Bring to a boil, reduce heat slightly and simmer, uncovered,
for 15 to 20 minutes or until vegetables are very tender.
Drain, reserving 6 tablespoons of liquid, and place
vegetables in a bowl. Using a fork, mash the potatoes and
carrots with reserved liquid and the remaining ingredients.
Serve immediately, or reheat, covered, in a 350 degree oven
for 15 to 20 minutes or in the top of a double boiler.
If you
prefer to use less butter, increase the reserved broth and
orange juice for liquid and then just use 2 to 4 tablespoons
of butter for flavor. |
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