Sweet Potato Casserole

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8 yams - fresh

1 cup brown sugar

1 stick butter

15 ½ oz. can crushed pineapple

Miniature marshmallows

Directions:  Wrap yams in foil.  Bake for one hour at 350 degrees.  Skin should 

easily come off when finished baking.  Mash the skinned yams.  Mash in butter, 

brown sugar, and pineapple.  Pour into greased casserole dish.  Add layer of 

marshmallows on top.  Bake at 350 degrees until marshmallows melt.

Comment:  Aunt Mary Thanksgiving tradition.

Green Beans and Tomatoes

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¼ cup olive oil

2 cups chopped onions

4 cloves garlic, minced  

2 cups chicken broth

2 lb. frozen cut green beans (Like Italian style)

14.5 oz. can petite diced tomatoes

¼ cup chopped fresh parsley

1 tsp. salt

½ tsp. pepper

Directions:  In a large Dutch oven, heat olive oil over medium heat.   Add onion and 

garlic, and cook 6 to 8 minutes, stirring frequently until onions are tender.  Add 

green beans, chicken broth, diced tomatoes, parsley, salt, and pepper.  Bring to a 

boil, reduce heat, and simmer uncovered for 25 minutes to reduce liquid.

Comment:  Eric loves this dish.  Frequently served on Thanksgiving.

Scalloped Potatoes (and ham)

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6 potatoes, thinly sliced 1 onion, chopped

¼ cup minced parsley 3 T. margarine

2 T. flour 1 tsp. salt

¼ tsp. pepper 1 ¾ cups milk

Directions:  Thinly slice potatoes.  May use mandolin slicer.   Place half of potatoes 

in greased casserole.  Sprinkle half of onion and parsley over potatoes.  

Melt butter in saucepan.   Add flour, salt, and pepper to make a roux.  Add milk.  

Bring to a boil; stirring constantly.  Pour half of mixture over potatoes.   Repeat a 

layer of remaining potatoes, onions, parsley and sauce.  

Bake at 350 degrees for 1 ½ hours…2 hours or more if seeking more of a crust.

Comment:  This is Mom’s recipe.  If adding ham, delete salt.

May wish to double the sauce and add a few more potatoes for a larger batch.

I add some minced garlic to my version. A Jacqui Romer-Sensky favorite!