Sweet Potato Casserole

4 lb. sweet potatoes, peeled & cut into quarters

1 cup packed brown sugar

½ cup butter

¼ cup milk

4 eggs, slightly beaten

3 tablespoons lemon juice

Stir ins & toppers

Stir-ins

Peanut Butter- for creaminess add ½ cup peanut butter

Orange Peel- For tart flavor add 2 tablespoons

Pumpkin or Apple pie spice- For harvest flavor add 4 teaspoons spice plus 1 teaspoon ground black pepper.

Toppers

Peanuts & Coconut-add shredded coconut & peanuts to top it off.

Bacon & Rosemary-Add smoky depth with crumpled cooked bacon tossed with fresh rosemary

Onion & Garlic-Top with thinly sliced sautéed onion & garlic.

Almonds- smoked or just almond slivers. My favorite is almond slivers and a little more brown sugar for topping)

1.       Boil or steam sweet potatoes until soft.

2.       Preheat oven to 350 degrees slightly mash potatoes with potato masher, stir in brown sugar, butter, milk, eggs, lemon juice, and if desired one of the stir-ins; stir until well combined.

3.       Transfer mixture to a greased 3 quart casserole dish, if desired top with one of the toppings.

4.       Bake, uncovered, for 30 minutes or until heated through.

Makes 8-12 servings

Cranberry- Pineapple Salad

1 can (20 oz) pineapple, undrained

2 packages (4-serving size) or 1 package (8- serving size) Raspberry gelatin

1 can (16 oz) whole berry cranberry sauce

1 medium apple chopped

2/3 cup walnuts

1 cup whipping cream (optional)

1.       Drain pineapple, save juice. Add enough cold water to saved pineapple juice to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat, add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir. Gelatin mixture should be thick.

2.       Pour into large bowl. Refrigerate 1 ½ hours or until slightly thickened (consistency of unbeaten egg whites).

3.       Stir in pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.

4.       Refrigerate 4 hours or until firm. Top with the whipped cream or a few apple slices & pineapple before serving.

Makes 14 servings. ½ cup each