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Two Delicious Thanksgiving Side Dishes



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by: Monica Resinger
Nov 19, 2005

My husband, two kids and I go to my parents' house every Thanksgiving for a wonderful home cooked dinner by my mom. One of my favorite dishes my mom used to make is Sweet Potato Casserole. The reason I say `used to' is because each year I ask my mom what dish I can bring and she now has me bring this and another dish, a salad.

My mom is a teacher's assistant at an elementary school and the Sweet
Potato Casserole was one of the dishes brought to a potluck by another staff member. My mom loved it so much she got the recipe and we've been having it every Thanksgiving since. It's more like a dessert than a side dish.

The Cranberry Fruit salad recipe I'm including was also found at a staff potluck at the school where my mom works. It's sweet-tart, delicious and very easy which is a big plus at Thanksgiving time! I hope you'll try them on your tables this year.


Sweet Potato Casserole
Serving Size: 8

Ingredients:
Two 16 Oz Cans Sweet Potatoes
1/4 Cup Butter
3/4 Cup Sugar
1/2 Tsp. Salt
2 Eggs
1/2 Cup Milk
1 Tsp. Vanilla

Topping:
1 Cup Brown Sugar
1/4 Cup Butter
2 Tsp. Cinnamon
1/4 Cup Flour

Heat yams & drain. Mash with other ingredients and mix well. Pour into ungreased 9" square glass baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

NOTES: May be made the day before and refrigerated before baking.
Happy cooking - Mom


Cranberry Fruit Salad

Ingredients:
one 12-oz pkg. fresh cranberries
one 20-oz can pineapple chunks, drained
1 Cup sugar
1 pkg. mini marshmallows
one 12 oz. container whipped topping

Place package of cranberries in food processor and process until chopped fine. With the motor running, add the sugar and the can of pineapple with juice and process until mixed well. Transfer mixture to a large bowl, add the whipped topping and mix until well combined. Fold in marshmallows.

About the Author:

Monica Resinger is the Editor of Creative Home Ezine, a fun ezine
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