Grandma’s Sweet Potatoes

8 c. hot mashed sweet potatoes
1/2 c. brown sugar
1/2 t. salt
1 c. butter, melted

Combine in a 13 X 9 inch pan and bake at 350 degrees for 30 minutes. Sprinkle with 4 c. mini marshmallows and bake an additional 10 minutes.

Recipe notes: I usually add a few teaspoons of cinnamon for additional flavor.

Mrs. Koning’s Cranberry Sauce

1 pkg. cranberries
1 c. water
2 c. sugar
dash of salt

Place ingredients in saucepan. Turn on heat (temp?), cover, and watch closely. When cranberries start popping, remove from heat and let stand 10 minutes. Take cover off (place back on burner) and let boil up and jell. Place in quart jar or bowl; chill.

Cranberry Relish

1 bag cranberries, chopped
1 apple, chopped
juice of one orange
¼ c. wine
sugar to taste

Combine cranberries, apple, and orange juice. Cook briefly in sauce pan until the color of the berries darkens. Add remaining ingredients; freeze. Remove from freezer about 15 minutes before serving and allow to thaw slightly. (Chop with spoon until it is slushy.) 

Recipe Notes: I sometimes use leftover cranberry relish as a substitute for bananas in my banana bread recipe. (Just reduce the sugar slightly.)  

Pumpkin Bread

2 c. pureed pumpkin
1 c. oil
4 eggs
2/3 c. water
3 c. sugar
3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
3 t. nutmeg
3 t. cinnamon

Preheat oven to 350 degrees. Mix first 5 ingredients. Sift remaining ingredients together in a separate bowl. Slowly add to pumpkin mixture. Mix well. Pour into two greased loaf pans. Bake for 50-60 minutes.

Candied Sweet Potatoes

1 c. dark corn syrup
1/2 c. firmly packed brown sugar

2 T. margarine

12 medium sweet potatoes

Peel potatoes, cook, and halve lengthwise. Bring the first three ingredients to a boil. Reduce heat; simmer 5 minutes. Pour half the mixture into a large, shallow baking dish. Add potatoes; top with remaining syrup. Bake at 350 degrees for 20 minutes, basting often. Makes 12 servings.

Stuffing




Sorry, Grandma didn't write down the cooking instructions!

 

22 slices stale bread, broken

1 3/4 medium onions, diced

2 c. celery, diced

2 1/4 c. water

2 eggs

1 c. butter, melted

2 t. salt

2 t. peper

1 1/2 t. sage

Mix bread, onions, and celery. Add water and mix. Mix in eggs, then butter. Add in spices.

Sweet Potato Muffins

Makes 24 small muffins

½ c. butter
1 ¼ c. sugar
1 ¼ c. mashed sweet potatoes
2 eggs
1 ½ c. whole wheat flour
2 t. baking powder
¼ t. salt
1 t. cinnamon
¼ t. nutmeg
1 c. milk
½ c. raisins, chopped
¼ c. chopped pecans or walnuts

Cream butter, sugar, and sweet potatoes. Add eggs; blend well. Sift together flour, baking soda, salt, and spices. Add alternately with milk to the egg batter. Do not over-mix. Fold in nuts and raisins. Place batter in greased muffin tins or paper baking cups. (You can sprinkle a little cinnamon sugar on top before baking.) Bake at 400 degrees for about 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Muffins can be frozen.

Chex Mix

United States

5 c. stick pretzels
4 c. Cheerios

8 c. assorted Chex cereal (corn, wheat, rice)

3 c. mixed nuts

1 c. butter

4 T. Worcestershire sauce

1 t. liquid smoke
2 t. seasoning salt
½ t. garlic powder

In a large roasting pan combine pretzels, cereals, and nuts; set aside. Heat remaining ingredients in a small saucepan until butter melts. Drizzle over cereal mixture; stir gently to coat. Bake in a 300 degree (Fahrenheit) oven for 45 minutes, stirring every 15 minutes. Spread on a large piece of foil to cool. Store in an airtight container. Make 20 cups.

Recipe notes: This is a traditional snack food at holiday parties in the USA. My family always made a big batch so we would have plenty for both Thanksgiving and Christmas.