SWEET POTATO PIE

from the kitchen of a friend


1 1/2 cups mashed sweet potatoes (make as very mashed potatoes
or use the food processor).
2/3 cups brown sugar
1 tablespoon melted butter
1 large egg slightly beaten
1 whole milk or light cream
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon salt
1 nine inch pastry shell


Line pie plate with pastry, forming a high collar. combine all the other ingredients in the order given and turn into the pastry. Bake for 45 minutes, having the oven very hot at 450F for the first 15 minutes. Reduce the temperature to moderate 350F for the remainder of the time.

Bake until a knife inserted in the middle comes out clean and crust is nicely browned. about 35 to 40 more minutes.

OLD SOUTH PEPPER RELISH

from the kitchen of Beverly



450 grams (about 9) green peppers** (piman)
200 grams (about 1-1/2 medium) onions (tamanegi)
150 grams (about 2/3 cup) sugar
1 cup vinegar
1 Tbsp salt
1 pod dry red pepper

1. Chop green peppers until very fine.
2. Cover with boiling water and let stand for 5 minutes. 3. Drain well.
4. Add remaining ingredients and boil for 20 minutes. (Use enamel or non-aluminum pan due to the acid of the vinegar.) 5. Pour into glass jars and seal. Instant coffee jars with their plastic lids serve well. Store relish in refrigerator. Keeps for at least a year, if you can refrain that long from eating it all!

**When using red as well as green, make amounts approximately half and half.

Baked Carrots

from the kitchen of a friend


2 pounds carrots
1/2 cup butter or margarine -- divided
6 ounces processed American cheese -- cubed
1/4 teaspoon dill weed
1/2 cup crushed saltines (about 15 crackers)

Place carrots in a saucepan and cover with water; bring to a boil.
Reduce heat; cover and simmer until tender, about 10 minutes. Drain;
place in a greased 1-1/2 quart baking dish. In a small saucepan, melt
1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the
carrots. Toss the saltines and remaining butter; Sprinkle over carrots.
Bake, uncovered, at 350 degrees for 25-30 minutes or until lightly
browned and bubbly.

Baked Cheesy Broccoli

from the kitchen of a friend


1 package frozen chopped broccoli (10-oz)
1 can cream of chicken soup (10-3/4 oz) undiluted
1 jar process cheese spread (8-oz)
3/4 cup uncooked instant rice
3 tablespoons seasoned bread crumbs
1 tablespoon butter or margarine


In a bowl, combine the broccoli, soup, cheese spread and rice. Transfer
to a greased 1-1/2 quart baking dish. Toss bread crumbs and butter;
sprinkle over top. Cover and bake at 350 degrees for 30 minutes; uncover
and bake 15 minutes longer.

Colorful Vegetable Bake

from the kitchen of a friend


3 cups cauliflowerets
3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter or margarine -- melted
1/8 teaspoon paprika


Place cauliflower and carrots in a large saucepan; add a small amount of
water. Cover and cook for 3 minutes. Add broccoli; cook 4-6 minutes
longer or until all the vegetables are crisp-tender. Drain. Combine
mayonnaise, onion, horseradish, salt and pepper; add vegetables and mix
well.

Pour into a greased 2 quart baking dish. Combine bread crumbs, butter and paprika; sprinkle over vegetables.

Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Baked Hash Brown Potatoes

from the kitchen of a friend

2 cans condensed cream of potato soup (10-3/4 oz each)--undiluted
1 cup sour cream (8-oz )
1/2 teaspoon garlic salt
1 pkg frozen hash brown potatoes (2-lbs )
2 cups shredded cheddar cheese (8-oz )
1/2 cup grated parmesan cheese

In a large bowl, combine the soup, sour cream and garlic salt. Add
potatoes and cheddar cheese; mix well. Pour into a greased 13-in. x
9-in. x 2-in. baking dish. Top with Parmesan cheese.

Preheat oven to 350F. Bake uncovered for 55-60 minutes or until potatoes are tender.