We are Thankful for Good Food!

Unfortunately, I didn't manage to take any pictures on Thanksgiving Day, but we did enjoy some GOOD food! We had smoked ham, mashed potatoes, corn, salad, banana pudding, homemade rolls, and other yummy treats I'm sure I'm forgetting. I decided to try a couple new recipes (from Southern Living and Paula Deen - how could they not be yummy?!) out on my non-adventurous food-tasting family. The Sweet Potato Casserole was a hit, the Succotash, not so much. But I liked it, and really isn't that all that matter?!

Sweet Potato Casserole
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Preparation:
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving. (serves 8-10)
Southern Living, DECEMBER 2002


Succotash
1/2 tsp House Seasoning
1/2 tsp seasoned salt
1 chicken bouillon cube
1 (10 oz) pkg frozen lima beans or butter beans
6 slices bacon, cut into tiny pieces
3 ears fresh corn, kernels cut from the cob, or one (10 oz) pkg frozen corn kernels
2 T. butter
1/4 tsp pepper

Preparation:
In a medium saucepan, add the House Seasoning, seasoned salt, and bouillon cube to 2 cups water. Add the lima beans or butter beans and bring to a boil. Reduce the heat, cover and cook over low heat for about 20 minutes, until the beans are tender and some of the water has been absorbed. Saute the bacon until it is crisp. Save 1 T. bacon grease. Add the corn to the skillet with the bacon. Using a slotted spoon, add the lima beans. Add a little of the bean liquid to create a sauce. Add the butter and pepper. Cook over medium-low heat for about 10 minutes. Stir well and serve. (serves 8-10)
from: Paula Deen Celebrates