CANDIED YAMS:
(My favourite thanksgiving dish)

  • 6 to 8 large sweet potatoes
  • 1/4 cup light corn syrup
  • 1/4 cup dark corn syrup
  • 2 tablespoons maple syrup
  • 1/4 cup Kentucky bourbon, high quality
  • salt and pepper, to taste
  • fresh parsley, minced

    Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired.
    Cool and arrange in buttered casserole pan or dish.
    Combine remaining ingredients except parsley and pour over potatoes.
    Bake at 350 degrees until bubbling hot.
    Garnish with parsley.

    SQUASH CASSEROLE:


  • 4 cups cooked yellow crook neck squash
  • 1 medium onion
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 stick butter or margarine
  • 2 cups crushed Cheezit crackers
  • 2 cups shredded cheddar cheese
  • 1 cup milk or heavy cream

    Cook the squash, onion, butter, salt and pepper until tender.
    Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.
    Pour into a 2 quart casserole and top with remaining crackers & cheese.
    Bake @ 350 for 30 minutes.

    BEER BREAD


  • 1 small packet self raising flour
  • 1 packet of onion soup
  • 1 can beer (whatever bran you like)
    Mix well; Knead & allow to rise; Punch down.
    Allow to stand for 30 minutes then punch down again.
    Bake @ 200 o for 30 minutes

    Deb

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