Marshmallow Yams

1 40oz canned yams, drained
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
4 Tbl butter, melted
1 c. miniature marshmallows

1. Butter 1 quart baking dish.
2. Heat oven to 350 degrees.
3. Mash yams in a large bowl and add brown sugar, salt, cinnamon, and melted butter.
4. Mix well.
5. Top with a layer of marshmallows.
6. Bake for 20 minutes.

 

Salt and Vinegar Smashed Potatoes

Ingredients

• 2 pounds Red potatoes

• 1 cup white vinegar

• 1 Tablespoon  salt, plus more for sprinkling

• 2 Tablespoons butter

• 2 Tablespoons olive oil

• 2 tablespoons malt vinegar

• Freshly ground black pepper

Preparation

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Combine potatoes, 1 cup vinegar, and 1 Tbsp. salt in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about ½ inch thickness. Bake for 20 minutes. Remove potatoes from oven and turn over each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more. Once baked, sprinkle with 2 Tbsp. malt vinegar and additional salt and pepper. 

Freezer Slaw

1 lg head cabbage
1 tsp salt
2 c sugar
1 c vinegar
1/2 c water
2 green peppers
1 Tbs celery seed

Shred cabbage; sprinkle with salt.  Let stand 2 hours.  Squeeze water out of cabbage.  Boil vinegar, sugar, and water.  Let cool.  combine cabbage and green pepper.  Add celery seed and vinegar syrup.  Place in freezer containers the amount for one meal and freeze.

From: Walter "Sparky" McFadden

7 Layer Salad

1 head lettuce, shredded
1 head cauliflower, cut up
1 sliced purple onion
1 lb fried and crumbled bacon
1 small bag of frozen peas
1 pkg shredded cheddar cheese
1 c miracle whip

Add all ingredients according to the way they are listed.  Do not mix.  Cover and refridgerate 12 to 24 hours.  Mix just before serving.

From: Judy (McFadden) Nolan

Strawberry Salad

This is a very rough recipe, just add amounts to your taste.   It is soo Yummy.

Romaine Lettuce
Sliced Strawberries
Feta Cheese
Sliced Candy Almonds
Poppy Seed Dressing

Green Bean Casserole

Herbed Garlic Potatoes

Corn Fritters

1 (16 oz) can corn, drained
1 cup flour
1/4 cup milk
2 eggs
1/2 t salt
1 t baking powder
1 T oil

Mix all ingredients. Drop by teaspoon into hot oil. Fry until golden brown. Place on paper towel.

Potato Latkes

1 onion, grated
6 potatoes, grated
2 t salt
2 eggs, beaten
1 t pepper
1 cup flour

Grate onions and potatoes into large bowl, add salt. Blot excess liquid with paper towel. Stir in the remaining ingredients. Drop from teaspoon into hot oil. Fry until golden brown.

Potato Cakes

1 cup left-over mashed potatoes
1 egg
1/4 t onion powder
1/4 t salt
1/2 t baking powder
1/2 cup flour

Mix all ingredients well. Drop by teaspoon into hot oil. Fry until golden brown.

Broccoli Bake

1 (10 oz) frozen broccoli, thawed
1 egg
1 can cream of mushroom soup
1/2 cup Velveeta cheese
1/2 cup onion, chopped
1/4 cup butter, cut in pieces
1/3 cup Ritz crackers, crushed

Beat egg in baking dish. Add soup, cheese, onion and butter. Stir in broccoli. Sprinkle with cracker crumbs. Bake at 325º for 30 minutes.

Macaroni and Cheese

1 (8oz) pkg elbow macaroni
2 T butter
1 clove garlic
1/4 t onion powder
1/2 t salt
1/8 t pepper
1/8 lb velveeta cheese
1/2 cup milk
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese
2 T butter, melted
3/4 cup bread crumbs

Cook macaroni according to directions. Drain. In same hot pot add 2 T butter and saute garlic. Return the drained macaroni, add seasonings and stir. Add cheeses and milk. Pour into a greased 9x13 baking dish. Mix bread crumbs with melted butter and sprinkle on top. Bake at 350º for 20 minutes.

Creamy Mashed Potatoes

Buttermilk Cornbread with Black-Eyed Peas

Hush Puppies

North Carolina-Style Coleslaw

Sweet Potato Casserole

4 cups mashed sweet potatoes
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 cup melted butter
1/3 cup light cream
Topping:
1 cup light brown sugar
1/3 cup oats
1 cup chopped pecans
1/3 cup butter, melted

Mix casserole ingredients together, beating well until smooth. Place into greased 2 quart casserole dish. Combine brown sugar and oats for topping, being sure to smooth any lumps. Add pecans and butter to topping mixture. Pour topping evenly over top of sweet potatoes in casserole dish. Bake in preheated 350 degree F oven for 25 to 35 minutes. Serves 8.

Onion Roasted Potaotes

1 envelope Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into large chunks
1/3 cup olive or vegetable oil

Preheat oven to 450 degrees F. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.

Broccoli Cheese Bake

5 boxes frozen chopped broccoli
1 pound Velveeta cheese
Salt, black pepper
garlic powder 
3/4 cup (1 1/2 sticks) butter
1 sleeve Ritz crackers

Cook broccoli. Melt 1 stick butter and Velveeta cheese (careful not to burn). Season broccoli. Add cheese mixture. Crumble crackers and mix throughout, saving some for the top. Dot casserole with remaining butter. Bake 20−25 minutes at 350 degrees F.

Twice Baked Potato

Cold leftover mashed potatoes (enough to fill baking dish)
1 medium onion, chopped
1/8 -1/4 cup milk
1 cup shredded cheddar cheese

Mix the chopped onion into the cold mashed potatoes. Add milk a little at a time, if the potatoes are too stiff and/or thick. Put potato mixture into a greased 9 x13 baking dish and spread/mash evenly into the dish. Sprinkle shredded cheese over top of potato mixture.  Cover dish with foil or a lid and bake in a 350 degree oven for 30 minutes.