CANDIED YAMS

2 large can sweet potatoes
4 teaspoons butter
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
large marshmallows

Drain most of the juice from sweet potatoes. Place in a casserole dish and dot with butter. Mix brown sugar, nutmeg and cinnamon together and sprinkle on top. Cover top with marshmallows. Spray aluminum foil with Pam and loosely cover casserole dish. Bake for 20-25 minutes at 325°F. Remove aluminum foil and let bake an additional 5 minutes or until marshmallow are golden brown.

STUFFING

1 loaf  dry bread
1 package Mrs. Wright's Seasoned Dressing
1/2 cup butter or margarine, cut into small pieces
1/2 of a large onion
3 medium carrots, grated
4 stalks celery, chopped
1 1/2 teaspoons sage, or to taste
1 cup chicken broth
3 to 4 cups hot water
Salt and pepper to taste

Tear dried bread into bite-sized pieces, In a large bowl add bread, seasoned dressing and butter. Add onion, carrot, celery and sage. Toss together; mix chicken broth into bread mixture. Mix hot water into bread mixture; salt and pepper to taste. Spoon into baking dish; cover and bake at 350°F for 45 minutes. Remove cover and bake for an additional 15 minutes

GREEN BEAN CASSEROLE

2 cans French cut green beans
1 can cream of mushroom soup
1/2 cup milk
1 can French fried onions

Stir the soup, milk, 2/3 cup of  onions and beans into a casserole dish. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with remaining onions. Bake for 5 minutes or until the onions are golden brown.

CRANBERRY JELL-O

1 Large package raspberry JELLO
1 can cranberry sauce, jellied
1 8 oz package cream cheese
2 cups frozen raspberries
2 cups mini marshmallows

Make JELLO as directed on package minus 1/2 cup water. Mix together cranberry sauce and and cream cheese until smooth. Add JELLO and mix thoroughly. Lightly blend frozen raspberries into JELLO mixture and pour into a bowl. If you want to keep the fruit whole, pour mixture into a bowl and gently fold in the raspberries. sprinkle marshmallows on top. Refrigerate until firm.

Lemon Rice Pilaf

My Mom made this while she was visiting from Utah. I really don't like rice but this was really yummy. We sauteed some mushrooms and mixed them in with our rice which made it even more delicious. This makes a lot so you may want to cut it in half if you don't plan on feeding very many people.

LEMON RICE PILAF

Ingredients:

2 Tablespoons butter
2 Tablespoons green onions, chopped
1 Teaspoon dried basil
1 Cup celery, diced small
2 Tablespoons lemon juice (2 fresh lemons)
1 Tablespoons lemon rind

1 Cup orzo or broken vermicelli (pasta) (You can use both Orzo and Vermicelli)
1-½ cups long-grain rice
1 Teaspoon salt
1/4 Teaspoon ground black pepper
5 Cups chicken broth (5 cups water and 5 bouillon cubes if you don't have broth.)

Instructions

· Sauté celery, onions and pasta in butter until it begins to brown.
· Add rice, basil, lemon rind, lemon juice, salt and pepper
· Add chicken broth to rice mixture
· Turn to high heat until the rice comes to a boil
· Reduce heat and cover
· Simmer 20 minutes until rice is fluffy and all liquid is absorbed
· Let stand 10 minutes before serving
· Fluff with a fork
· Serve hot

Note: You may need to add more water to get the texture you want. You can also add sauteed mushrooms for extra flavor.

Potato Salad So with 4 ft. of snow outside my window, I wanted to cook something that reminds me of picnics and summer. This is my favorite recipe for potato salad. There is nothing weird in it and it's fun and easy to make. POTATO SALAD 

Ingredients 

6 medium potatoes, cooked, peeled, and diced 

7 hard boiled eggs 

1 onion, chopped very well 

2 large pickles chopped 1- ½ teaspoon salt 

1 teaspoon black pepper 1 cup Best Foods Mayonnaise, or Kraft 

2 tablespoons vinegar 

2 tablespoon of pickle juice 

1 tablespoons sugar 

1 tablespoon 

mustard 

Instructions 

In a large bowl, combine mayonnaise, mustard, sugar, vinegar, salt, pickle juice and pepper · Mix well 

Add potatoes, onions, pickles and eggs · Mix well Suggestions: I like to taste it to be sure the combination is just right. I also think that it tastes better if you let it sit in the fridge for a few hours before serving.