sweet potatoes, peeled and cut into 2-inch pieces
4 tablespoons butter milk
sweet potatoes in a large pot and cover with
water. Bring to a boil and cook until soft.
Drain. Place in a mixer bowl. Add the butter and
a little milk. With the whipping attachment on,
start the mixer at low speed. Gradually increase
the speed, adding milk as needed. Stop when the
potatoes are smooth and light. Check the
seasonings. Serve warm with butter. Serves 4.
frozen hash brown potatoes
1/2 cup melted butter
1 cup grated cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
onion, finely chopped
1 can cream mushroom soup
2 cups sour cream
1/2 cup buttered bread crumbs
potatoes, combine with all remaining ingredients.
Pour into buttered 3-quart casserole. Bake
uncovered at 350 degrees for 1 hour.
cream of mushrooms soup
1 can mushrooms, drained
1 stick oleo
1 can asparagus, drained
|1 can peas,
1 can water chestnuts, drained
1 can bean sprouts,drained
1 can onion rings
mix together with mushroom soup. In order given,
place each vegetable in a buttered casserole,
spooning an even amount of oleo/soup mixture over
each. Add last of soup mixture over onion rings
and top with crushed cheese crackers. Bake 350
degrees for 30 minutes, or until hot and bubbly.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine