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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
MY MOMMA'S SWEET POTATO CASSEROLE

3 cups cooked sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick butter
1 small (5-ounce) can evaporated milk, plus enough milk to equal 1/2 cup liquid
1/2 teaspoon vanilla
TOPPING:
1 cup dark brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Peel, cube and boil sweet potatoes until tender. Mash potatoes in a large bowl with the next six ingredients until blended well. Pour into a 2-quart casserole dish. Combine last four ingredients in a bowl then sprinkle over the top of potatoes. Bake uncovered 35 minutes at 350 degrees.
— Kyle Hayes
Area 3 Organization Director





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