Sweet Potato Souffle III

INGREDIENTS:

6 sweet potatoes 1 cup white sugar 1/2 cup milk 1/2 cup melted butter 1 teaspoon vanilla extract 2 eggs, beaten

1/2 teaspoon salt 1 cup chopped pecans 1 cup dark brown sugar 1/3 cup all-purpose flour 1/2 cup melted butter

DIRECTIONS:

1.	In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
2.	Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
3.	Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
4.	Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
5.	Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
6.	Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Awesome and Easy Creamy Corn Casserole

INGREDIENTS:

1/2 cup butter, melted 2 eggs, beaten 1 (8.5 ounce) package dry corn bread mix 2 tsp salt

1 (15 ounce) can whole kernel corn, drained 1 (14.75 ounce) can creamed corn 1 cup sour cream

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2.	In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3.	Bake for 45 minutes in the preheated oven, or until the top is golden brown.

German Potato Salad

INGREDIENTS:

4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar

1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3.	Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4.	Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

KFC ColeSlaw

INGREDIENTS:

3 medium carrots, trimmed

1 head of green cabbage, cored and cut into chunks

1/2 small head of red cabbage, cored, optional

2 tbsp minced onion

Dressing:

1/2 cup light mayonnaise (preferably Best Foods or Hellman’s brand)

1/3 cup sugar

1/4 cup milk

1/4 cup low fat buttermilk

2-1/2 tbsp freshly squeezed lemon juice

1-1/2 tbsp white vinegar

1/2 tsp salt

1/8 tsp pepper

 METHOD:

Place the carrots in the food processor and pulse several times to get them to a medium chop. Add the onions and pulse a couple more times. Then add the cabbage to the carrots and onions. Pulse until everything is the same size and texture. Alternately, you can use a sharp knife and chop all of this by hand. Transfer to a large bowl.

Combine all the dressing ingredients in a medium bowl, whisking well to thoroughly blend. Pour dressing over the slaw and toss to coat well.

Cover and refrigerate for at least 2 hours to before serving to allow the cabbage to soak up the marinade. Use a slotted spoon when serving, leaving the excess dressing in the bowl!