November Recipes

SWEET POTATO-APPLE CASSEROLE

1 large can sweet potatoes
2 apples, cored, peeled and sliced
1/2 cup brown sugar, packed
1/2 cup chopped walnuts
5 tablespoons butter or margarine
1/2 cup buttered crumbs
walnut halves

Layer potatoes and apples in a greased 1 1/2 quart casserole. Combine brown sugar and chopped nuts. Sprinkle casserole with 1/2 sugar/nut mixture, then dot with 1/2 the butter; repeat. Top with buttered crumbs and arrange walnuts on top.
Cover and bake at 375 degrees Fahrenheit for 45 minutes. Remove cover and bake 5-10 minutes more or until crumbs are light brown.

CORN CASSEROLE

1 (16 1/2-ounce) can whole corn, drained
1 (16 1/2-ounce) can cream-style corn
1 (8 1/2-ounce) box Jiffy corn bread mix
2 eggs
1/2 cup margarine, melted
1 cup sour cream

Mix all ingredients together, adding sour cream last. Pour into a greased casserole and bake at 350 degrees Fahrenheit for 1 hour.

ORANGE SWEET POTATOES

4-6 large sweet potatoes, boiled until almost soft and peeled
Sauce:
1 cup orange juice
3/4 cup brown sugar
1 teaspoon salt
2 teaspoons grated orange peel
1/4 cup white sugar
1 heaping teaspoon cornstarch
3 tablespoons melted butter

Mix ingredients well (except orange peel) and cook until thickened. Add orange peel and remove from heat. Place potatoes in a greased baking dish. Pour sauce over potatoes and bake at 350 degrees Fahrenheit for 35 minutes.

OLD FASHIONED BREAD DRESSING

1/2 loaf white bread, cubed
1 stalk celery, finely chopped
1 small onion, finely chopped
1 cup mashed potatoes
1/2 teaspoon baking powder
3/4 teaspoon poultry seasoning
1/2 cup margarine
1/2 carrot, finely chopped
2 eggs
1/2 teaspoon salt
1 pint chicken broth

Saute celery, carrot and onion in melted butter. Pour over bread. Mix mashed potatoes, eggs, baking powder, salt and poultry seasoning. Mix with bread. Add chicken broth. Bake in crockpot on low for 3 hours. (Hint: spray crockpot with cooking spray beforehand.)

AMISH CHICKEN DRESSING

1 loaf bread, cubed and toasted
3 carrots, shredded
1 to 1 1/2 cups diced cooked chicken
6 eggs, beaten salt and pepper
2 cups chicken broth
2-3 large potatoes
1 1/2 cups celery, diced
1/4 cup onion, diced
2 cups milk
dried parsley

Shred potatoes and cook just until boiling point; cover and let sit. Mix beaten eggs with milk. Mix all ingredients together. If too dry, add a little more milk. Add salt, pepper and parsley to taste. In greased pan, bake at 275-300 degrees Fahrenheit approximately 2 hours.