Pumpkin Pie. Stuffing. Turkey. Cranberry sauce. Preparing lots of good food is one of the best traditions at Thanksgiving time.

Diced Potatoes(whatever you need)
Garlic (I use 1 clove per 2 potatoes at a minimum)
Gently boil the garlic & potatoes until tender. Drain and pour in mixer bowl. Break up the potatoes and garlic cloves with a fork. Add the following:

Sour cream
Olive oil
White vinegar
Salt
Milk, if necessary

Mash the potatoes. This is great made the day before and warmed in the oven with a little butter on the top.

Kate

1 cup flour
1 cup cornbread
1 cup milk
1 egg
1/4 cup sugar
1/2 cup oil
2 tsp. baking powder
1/2 tsp. salt
mix well. pour into pan and bake 20-25 min. at 350 degrees

Patty Kirkpatrick

2 #2 cans Princella sweet potatoes, mashed
3 T sugar
1 t cinnamon
1/4 t nutmeg
1/2 stick, melted butter
1/2 cup juice from the can of sweet potatoes
1-2 jiggers, Bourbon whiskey
to taste
1/2 cup whole pecans

1 cup mini marshmallow for topping

Mash sweet potatoes using 1/2 cup of juice from the can. Stir in cinnamon and nutmeg. Add Bourbon and melted butter. Beat until smooth. Add pecans and pour into a buttered casserole. Top with mini marshmallows and bake at 350* for 30 minutes. Serves 8.

Eve Stevens

4 pounds yams (or sweet potatoes), peeled and cut to large bite-sized pieces
2 cups orange juice
1 cup of maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 cup vanilla extract
1 1/2 cups light brown sugar, packed
1 1/2 cups granulated sugar

Preheat oven to 350 degrees F.
Boil yams until slightly underdone, to avoid breaking. Strain, cool and set aside.

In a large container whisk together orange juice, maple syrup, cinnamon, nutmeg, and vanilla . In another bowl, whisk both sugars together.

Put cooled yams in a deep baking dish, add dry ingredients and stir to coat. Pour liquid over yams and bake for 20 to 25 minutes.

Roxanne Jackson

3 slices bacon, chopped
1 3/4 C. yellow cornmeal
3/4 C flour
2 tbls sugar
1 1/2tsp baking powder
1 tsp salt
3/4 tsp baking powder
1/4 tsp ground red pepper
2 C buttermilk
2 large eggs
1/2 C sliced green onions
2 tbls butter or marg. melted
1 C whole kernel frozen corn, thawed & chopped
1 C shredded extra sharp cheddar cheese
Cook bacon & reserve drippings
in skillet. Heat oven to 425.
Combine cornmeal, flour, sugar, baking powder, salt, baking soda, and red pepper in bowl. Whisk buttermilk, eggs, green onions and butter in large bowl till blended. Stir buttermilk mixture into dry ingredients just till moistened. Stir in bacon and cheese till blended. Heat drippings 1 minute over medium heat. Remove skillet from heat and add batter spreading evenly. Bake 24 to 27 mins. until toothpick comes out clean. Cool on rack for 30 mins . Run small knife around side of skillet and invert skillet onto rack. Remove pan. Invert cornbread again. Makes 12 servings

Cheri, Ohio