Great  Holiday recipe!

Sweet Potato Souffle

From the Herrera household-traditional and family favorite!

Souffle

1/2 C. Sugar

2 Eggs

3 C. Mashed sweet potatoes, (not yams)

1 T. Vanilla

1/3 C. Butter

Topping

1 C. Brown sugar

1/3 C. Butter

1/3 C Flour

1/4 C. Chopped pecans (optional)

Beat the souffle ingredients together until fluffy and smooth.  Place in greased casserole dish or 8x8'' pan.  Mix the topping ingretients and spread over the top.

Bake at 350 degrees for 30 minutes.

(This recipe is also found in the Glenmoor cookbook-Lisa Crandall's recipe minus the pecans)

Great holiday recipe!

Marlene's Family's Must Have Holiday Egg Breakfast

Grease 9x11 baking dish and line with bread slices (remove crusts)

(Hint: Marlene says to use a glass pan for easier clean up)

Blend:

7 Beaten eggs

3/4 C. Milk

1/2 tsp. Dry mustard

1 Chopped green onion

Pour this mixture over the the bread

Next, sprinkle 1 C. grated cheddar cheese (Marlene uses a little more) over the soaked bread

Mix 1 can cream of mushroom or cream of chicken soup with 1/2 C. evaporated milk.  Spread over the cheese.

Crumble 1lb. cooked bacon over the top of the casserole.

At this point, you can freeze or refrigerate overnight.

Cook 40 minutes at 375 degrees.

Great Holiday Recipe!

Vicki's Spinach Souffle

This is a MUST at our holiday table.  Don't let the "spinach" in the souffle title scare you away.  It is delicious...Lila.

2 pkg (boxed) Frozen Chopped Spinach, thawed

1 lb. Grated Cheddar Cheese (good quality)

1/4 lb. Melted Margarine or Butter

6 Well Beaten Eggs

1 container Small Curd Cottage Cheese

6 T. Flour

Mix all ingredients in a casserole dish and bake at 350 degrees for 1 1/4 hr. to 1 1/2 hr.

Great Holiday Recipe!

Water Punch

1 Tbsp. Citric Acid

1 Tbsp. Lemon Extract

2 Cups Sugar

5 Quarts Water

Mix and refrigerate.

Serve with ice.

Lemon/lime slices add color.

Great Holiday Recipe!

Mom Garner’s Dressing

3 C.            Chopped celery

1-1 ½ C.    Chopped onions

1 8oz pkg.  Sliced mushrooms

1 T.            Salt

2 T.            Dried basil leaves

1/8 tsp.       Pepper

1 lb.            Butter (not margarine)

4 C.            Chopped pecans (I do a separate pan without pecans for those who don’t like them)

1 C.            Milk

½ C.           Dry white wine (I substitute chicken broth, since I don’t usually have this on hand)

16 C.          Dried bread CUBES (like Mrs. Cubbison’s)

In a skillet, cook the celery, onions, mushrooms, salt, basil, pepper, and butter until celery is soft and onions are transparent.  Toss everything together.  Put in a casserole dish and heat for about 30 minutes at 350 degrees.

Great Holiday Recipe!

Craisins/Almonds Cracker Dip

8 oz        cream cheese (I use the reduced fat)

¼ C.        sour cream

2 T.         mayo (no substitute)

½ C.        softened butter (no substitute)

1/3 C.      sugar

½ C.        chopped craisins

½ C.        sliced almonds, toasted (sometimes I toast them, sometimes not)

Whip the cream cheese, sour cream, and mayo until smooth.  Stir in the rest of the ingredients until smooth.  Chill and serve with crackers.

Raspberry Yogurt Salad
1 32-oz. vanilla yogurt
1 6-oz. instant vanilla pudding
 
Mix until blended.  Add:
1 12-oz. Cool Whip
2 c. frozen or fresh raspberries
Top with bananas or add, if desired