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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
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES

6 to 8 large sweet potatoes
2 1/2 to 3 cups of granulated sugar
1 to 1 1/2 sticks of butter

Wash, peel and slice potatoes lengthwise into 3- to 4-inch strips with a half-inch thickness. Layer potatoes in a 9-by-13-inch baking dish. Pour sugar evenly over top of potatoes. Cover sugar with even pats of butter. Bake in oven at 325 degrees for 1 to 1 1/2 hours.
— Kim Earwood
Department of Organization





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