breads & Sides

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Heat 1 large can of sweet potatoes; drain, and add 2 eggs, 3/4 cup white sugar, 1/2 cup canned milk, 1 stick margarine, and 1 tsp vanilla. Beat with mixer and pour out in buttered casserole dish.

Topping

1 cup brown sugar

1/2 cup flour

1/2 cup oleo

1/2 cup nuts, if desired

Bake at 350 degrees for 30-35 minutes.

in Memory of Emily Starr

2   15 1/4 oz cans pineapple tidbits    -  drain ONE can

3/4 cup sugar

6 Tbsp flour

2 cups grated sharp cheese 

Mix together and put into 9 x 13" baking dish.

Topping

1 stick margarine

1 stack pack Ritz crackers

Melt margarine

Stir in crumbled Ritz crackers

Spread over pineapple mixture.

Bake at 350 degrees until cracker crumbs are browned (approx. 30 minutes).

Contributed by Ken Campbell

For those of you who like jalapeños. You know who you are.

1 cup frozen whole kernel corn

3 medium yellow potatoes, peeled and cut up

3 medium red potatoes, peeled and cut up

3 medium carrots, peeled and sliced

2 medium jalapeño peppers, halved, seeded and sliced

4 cloves garlic, minced

1/4 cup butter

1/4 cup sour cream

1 cup shredded cheddar cheese

Cook corn, potatoes, carrots, jalapeño peppers, and garlic in enough boiling water to cover for 15 to 20 minutes until vegetables are tender. Drain.

Add butter to vegetables. Coarsely mash vegetables with potato masher. Stir in sour cream and cheese. Season with salt and pepper. Makes 6 servings.

Contributed by Tamara Callahan

Send your favorite recipe to mpcsecretary@bellsouth.net