Vegetables

Broccoli Casserole

1 pkg frozen, chopped broccoli (10oz.)
½ cup mayonnaise
1 tablespoon grated onion
½ can cream of mushroom soup
1 egg
½ cup grated cheddar cheese
Salt and Pepper to taste
½ small box cheese crackers

Cook broccoli and drain. Beat eggs, blend in other ingredients, except cheese crackers. Stir drained broccoli into mixture. Pour into buttered casserole. Spread crumbs of crackers over top. Bake at 325 for 30 minutes.

Candied Sweet Potatoes

Sweet potatoes, baked but still slightly firm and peeled.

Syrup:
1 ¼ cups sugar
4 tablespoons butter/margarine
¼ cup water

Slice about ¼" thick. Make one layer in bottom of 9" pan. (Glass pan with lid is good)

Melt butter in water. Slowly add sugar and stir. Cook until it boils, pour over potatoes to cover. Bake covered at 350 about 45 minutes, until clear bubbly but not dry.

Carrot Souffle’

1 ½ lb. carrots, sliced
¾ cup (1 ½ sticks) butter or margarine
3 large eggs
¼ cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ cups granulated sugar
¼ teaspoon ground cinnamon

Preheat oven to 350. Lightly grease a 1 ½ quart souffle’ dish; set aside.

Cook carrots in boiling water to cover 15 minutes or until tender; drain. In the work bowl of a food processor, combine all ingredients. Process until smooth, stopping once to scrape down sides. Spoon into prepared dish. Bake about 1 hour or until set and lightly brown. Serve immediately. Serves 8.

Macaroni and Cheese

¾ large box small elbow macaroni
1 lb. medium cheddar cheese
2 eggs
Milk
Salt & Pepper

Boil macaroni until al dente (still firm), drain, run cold water over to stop cooking. Put some butter in bottom of a casserole dish and layer macaroni, cheese, and a few dabs of butter. Repeat until casserole is almost full. End with a layer of cheese. Beat two eggs, salt and pepper in a bowl with enough milk so that there will be liquid seen but not covering the noodles and cheese when the eggs and milk are poured into the dish. Sprinkle paprika over top.

Bake at 375 for 45 to 60 minutes.

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