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LEMON SWEET POTATO CASSEROLE Preheat oven to 325 degrees. Combine sweet potatoes, margarine, sugar, milk, eggs, cinnamon and pudding mix in a two-quart oblong casserole dish. Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20 to 30 minutes or until top is golden brown. Yield: 10 to 12 servings. Recipe courtesy of Family Features, March 2009 HEAVENLY YAM DELIGHT Preheat oven to 350 degrees. In large bowl, combine flour, 1/4 cup confectioners’ sugar, pecans and margarine. Press into bottom of 13- by 9- by 2-inch baking pan. Bake 20 minutes. Set aside to cool. In mixing bowl, mix cream cheese and 2/3 cup confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust. In mixing bowl, beat sweet potatoes, sugar and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate. Yield: 16 servings. EASY COLORFUL VEGETABLE SOUP In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender, about five minutes. Add broth, sweet potatoes, frozen vegetables, cream style corn, tomatoes, tomato paste, Worcestershire sauce and season to taste. Bring to boil, reduce heat, and cook until sweet potatoes are tender, 15 minutes. Yield: 12 servings. Family Features test notes: If using canned sweet potatoes, drain, cut into chunks and add last five minutes of cooking. If you have leftover chicken, meat or seafood, toss in for a heartier version. WE WANT YOUR RECIPE. EARN $25! |
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