Side Dishes

Bread Stuffing

1 large onion, chopped
3 stalks celery, chopped
1 loaf bread, cubed
1 1/2 tsp poultry seasoning
1/2 tsp salt
2 1/2 cups chicken broth or more
1/4 tsp pepper
Cook onion and celery in about 1 cup chicken broth until tender. Add seasonings. Pour over bread cubes and gradually continue to moisten with broth, adding a little more or a little less as necessary. We like it wet. Put in a greased baking dish and top with butter or margarine. Bake, covered, at 350 degrees for 30 to 40 minutes or until piping hot. Uncover for the last 10 minutes to make a crisper top.

Broccoli and Cauliflower Casserole

Sweet Potato Souffle

1 large can (10 oz) sweet potatoes, drained and mashed
1 cup sugar
2 eggs
1/2 cup milk
1/2 tsp salt
1/3 stick butter, melted
1 tsp vanilla

TOPPING:
1 cup brown sugar
1/2 cup flour
1/2 cup melted butter
1 cup chopped pecans

Mix first ingredients well and pour into buttered pan. Crumble topping over sweet potatoes. Bake uncovered at 350 degrees for 35-45 minutes. Serves 8 to 10 people.

Whipped Sweet Potatoes

3 pounds sweet potatoes (about 6 medium), peeled and cut into
     1 inch pieces
4 medium sized carrots (about 1 pound), peeled and cut into 1 inch
     pieces
2 chicken bouillon cubes
6 tbsp butter
1/2 cup light brown sugar
2 tbsp fresh orange juice
salt to taste
Cover sweet potatoes, carrots, and bouillon cubes with cold water. Bring to a boil, reduce heat slightly and simmer, uncovered, for 15 to 20 minutes or until vegetables are very tender. Drain, reserving 6 tablespoons of liquid, and place vegetables in a bowl. Using a fork, mash the potatoes and carrots with reserved liquid and the remaining ingredients. Serve immediately, or reheat, covered, in a 350 degree oven for 15 to 20 minutes or in the top of a double boiler.

If you prefer to use less butter, increase the reserved broth and orange juice for liquid and then just use 2 to 4 tablespoons of butter for flavor.

Pineapple Stuffing