VEGETABLE RECIPE - 807
SWEET POTATO CASSEROLE
3 lg. cooked sweet potatoes, mashed
1 c. sugar
3 eggs
1/2 c. milk
1/2 stick margarine
1 tsp. vanilla
TOPPING:
1 c. brown sugar
1/2 stick margarine
1/2 c. pecans
1/4 c. flour
Mix first 6 ingredients.
Pour into buttered dish.
Top with next 4
ingredients.
Bake for 30 minutes at 350 or until brown.
VEGETABLE RECIPE - 808
CORN
PUDDING
2 eggs
1 tbsp. flour
1 c. sugar
1 can evaporated milk
Salt
2 tbsp. butter
1 can corn (drain 1/2 of liquid)
1 tbsp. vanilla flavoring
Mix eggs, flour and sugar together.
Add remaining ingredients.
Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center.
VEGETABLE RECIPE - 809
EASY
CORN
PUDDING
1 can (1 lb.) cream style corn
1 egg, slightly beaten
1/4 c. evaporated milk
1/4 stick butter or margarine (or less)
1 tbsp. sugar
Combine all ingredients and blend well.
Turn into greased casserole.
Bake in
325 degree oven about 35 to 40 minutes.
VEGETABLE RECIPE - 810
BOURBON
BAKED
BEANS
1 (1 lb. 12 oz.) can baked beans
1/3 c. bourbon, sherry or rum
2 tbsp. packed brown sugar
1 tsp. each instant coffee powder and dry mustard
1 tbsp. lemon juice
In a bowl, mix eggs, bourbon and brown sugar, coffee powder, mustard and lemon juice.
Turn into individual bean pots or casserole dishes.
Bake at 350 degrees
40 to 45 minutes.
Makes 4 servings.
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