More Holiday Recipes

SWEET POTATO CASSEROLE – Dorothy Nalley
3 cups canned sweet potatoes, mashed
1 cup sugar
2 eggs, beaten
½ teaspoon salt
½ stick margarine, melted
½ cup milk
½ teaspoon Vanilla
½ cup Coconut

Combine sweet potatoes, sugar, salt, eggs, margarine, milk, coconut, and vanilla (can use mixer to make smooth. Pour into greased 2 or 2 ½ quart casserole dish. Sprinkle with topping.
Topping
1 cup brown sugar
1 cup finely chopped pecans
½ cup flour
1/3 stick melted margarine

Melt margarine and mix in remaining ingredients. Sprinkle on top of potatoes. Bake in 350 oven for 30 minutes.

Whole Seasoned Baked Carrots - Nancy Foster
Note: I DETEST carrots. However, when Nancy prepared these I LOVED them. They tasted very good, the texture was great, and they looked very pretty on the plate. These are the 3 most important ingredents for a recipe - taste, texture, & appearance.

• Preheat oven to 350.
• Line a sheetcake pan with foil
• Wash and cut the ends off carrots
• Place the whole carrot in the pan and drizzle Extra Virgin Olive Oil over each carrot
• Sprinkle each carrot with Mrs. Dash Original Table Blend
• Bake for approximately 20 minutes or until carrot is tender but not mushy.

Pepperidge Farm Chicken
This recipe is delish!!!

2 sm pkg Pepperidge Farm Stuffing Mix
1 stick margarine melted
8 oz sour cream
1 can Cream Mushroom Soup
boiled, deboned chicken
2 ½ - 3 cups chicken broth

Mix stuffing mix and butter. Place 1/2 of this mix in casserole dish. Top with chicken. Mix sour cream and soup and pour over chicken. Add remaining stuffing mix. Pour broth over all bake at 350 until brown and done