Sweet Potato Souffle (a.k.a. Cama's Sweet Potatoes)
Recipe from Isabelle Hume Mood
8 medium sweet potatoes
1 cup white sugar
1/4 cup butter
2 cups evaporated milk
1 Tablespoon vanilla
3 eggs
Cook potatoes whole until tender. Peel. Run through colander or mixer at high speed. Add sugar and butter while hot. Remove strings from beaters. Add milk, eggs, and vanilla and a pinch of salt. Bake in a buttered dish at 325 degrees for 1 1/2 hours.
Topping:
1/2 cup packed brown sugar
1/4 stick butter
1/2 teaspoon vanilla
pinch of salt
Cream butter and sugar, add vanilla and salt. Spread on hot potatoes and let melt. Better when served hot. Do not put in oven again after topping is on.
One-Two-Three-Four Cake
(Measure Cake)
Recipe from Minnie Eucebia Alligood Silas
1 cup butter or shortening
2 cups sugar
3 cups flour
4 eggs
3 teaspoons baking powder
1 cup milk
Flavoring
Cream the butter or shortening and sugar, add eggs. Mix and sift flour and baking powder and add alternately with the milk. Flavor as desired. Bake as loaf or layer cake at 380-400 degrees for 20 to 45 minutes.
Apple Salad
Recipe from Mildred Arlene Thomas
2 Red Delicious apples, chopped
2 stalks celery, sliced
1/4 cup pecans, cut small
Mayonnaise
Combine apples, celery and pecans with mayonnaise. Place in dish on top of lettuce leaves.
Pasta Fazola
Recipe from Victor Carmello Abbate
1lb. Great Northern beans
2 cups celery
1 clove garlic
2 T olive oil
Vermicelli
Soak the beans overnight. Pour off soaking water and add water to recover beans, celery and the garlic. Simmer until the beans are soft. While the beans are cooking break vermicelli into small pieces and cook separately. Drain vermicelli (reserve some of the cooking liquid in case the beans are too thick) Add pasta and olive oil to the beans and serve.
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