Progressive Dinner: Southern Sweet Potato Casserole

10 sweet potatoes
1 stick butter, cut in pieces
2/3 cup sugar
1/2 cup light brown sugar
1/2 cup honey
2 tsp. vanilla
2 tsp. salt
3/4 tsp. freshly grated nutmeg
3 large eggs beaten
2 1/2 cup hot milk

Topping:
1 cup flour
1 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1 stick butter, chilled cut in pieces
1 cup chopped pecans (I did not do this for the dinner)

Bake sweet potatoes at 350 for 1 hour until tender. Put on pan or line rack with foil because they will spit juice and make a mess below. Cool 10 minutes, then peel. In a large bowl beat potatoes on low speed; beat in butter. Add sugars, honey, vanilla, salt and nutmeg. Blend well.  Add beaten eggs; beat for 2 minutes. Reduce speed to low; gradually add hot milk. Preheat oven to 350. Butter a 9x13 dish. Pour and spread potatoes. Mix together topping until mixture resembles course meal. I did mine with a few pulses in the food processor. Stir in Pecan if you are so inclined. Sprinkle on potatoes and bake 35-40 minutes until topping is golden.

You can make and freeze (freeze topping separate). I always make a couple weeks before Thanksgiving. Just set on counter in the morning and cook later. Needs about 7 hours to thaw.

Boston Market Squash Casserole ( So Yummy)

This comes from Juli K.


Boston Market Squash Casserole ( So Yummy)

Ingredients:
4 1/2 cups Zucchini (diced)
4 1/2 cups Yellow Squash (diced)
1 1/2 cup Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes of Chicken Bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped)


Directions:
Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes.

Remove cover the last 20 minutes of baking time.


I hate onions, so i don't add them to the recipe.
      

Berry Mallow Yam Bake

Another recipe from our Thanksgiving desserts and sides night.

Berry Mallow Yam Bake

½ cup flour

½ cup brown sugar

½ cup oats-uncooked

1 teas. Cinnamon

Mix together in a large bowl.   Cut in 1/3 cup margarine.   Add 32 oz. canned yams (drained) and 2 cups fresh cranberries to the mixture above.  Toss to coat.  Place in a 1 ½ qt. casserole dish and bake at 350 degrees for 35 minutes. 

Sprinkle 1 ½ cup mini marshmallows on top and bake a few minutes longer until golden brown.

Janene U.

String Bean Bonanza

String Bean Bonanza

1 pkg. frozen green beans (cook as directed) or 2 cans French cut green beans

1 can cream of mushroom soup

½ cup slivered almonds

Place cooked beans in a casserole dish.  Add some of the bean juice to soup and pour over beans.  Brown almonds in butter.  Sprinkle over the beans.  Heat in oven about 15 minutes at 350 degrees.

Chelsea F.