Here are a couple more Thanksgiving must haves at our family Thanksgiving table.
Sweet Potato Soufflé
1 large can (18 oz.) sweet potatoes (drained)
1 small can sweet potatoes (drained)
¾ C. white Sugar
½ C. Milk
1/3 Stick milted butter or margarine
1 tsp. vanilla
Mix all with mixer until smooth. Pour into a sprayed 9x13” pan.
Topping
1 C. Brown sugar
½ C. flour
1/3 C melted butter
1 C. chopped Pecans (optional)
Mix toping together and sprinkle over top of soufflé.
Bake at 350 degrees for 35 – 45 min. uncovered.
Cranberry Salad
1 6 Oz. Box of Cherry or Raspberry Jell-O ( you can use 2 small boxes)
2 C. Hot water
2 C. mini marshmallows
Place the above ingredients in a sauce pan and stir over medium heat until marshmallows are melted.
Add:
1 Can Cranberry Sauce (Whole Berry) and keep stirring until the sauce has melted.
Add:
1 20 Oz. can of crushed Pineapple
Place in dish and chill.
Add:
1 C. Chopped seedless grapes
½ C. chopped pecans (Optional)