From Katie to Kathy, from Kathy to Me

Here are a few family-favorite recipes that oft appear on our Thanksgiving table. Most are old school, from my Georgia-born granny's family and down the line to mine (well, techincally, still my family). Anyway, enjoy!!

24 Hour Layered Salad

• 2 cups mayonaise
• 2 TBS sugar
• 1/4 cup milk
• pinch salt
• 1 head iceberg lettuce, chopped
• 10oz frozen peas, thawed and drained
• 1 cup sliced celery
• 1 cup chopped green pepper
• 1 small onion, thin sliced
• 10 strips bacon, cooked and crumbled
• 3/4 cup shredded cheddar cheese

Mix first 4 ingredients and set aside.
In large salad bowl, layer next 5 ingredients. Spread on dressing andtop with bacon and cheese. Cover tightly and refrigerate for 24 hours. Toss well before serving.


5 Cup Salad

• 1 cup mandarin oranges, drained
• 1 cup pineapple wedges, drained
• 1 cup little marshmallows
• 1 cup flaked coconut
• 1 cup sour cream

Mix all above together.
Then mix 1 box orange jello and 2/3 cup boiling water until completely dissolved. When cooled, pour over salad and cool in refrigerator to congeal.


Sweet Potato Souffle'

• Boil 3-4 large sweet potatoes (peel and slice into 1/4 inch slices first)
• Mash with 1 stick butter
• Add one cup brown sugar
• Beat one egg and 1 cup milk together
• Add to mixture
• Add one cup of raisins and 2 tsp vanilla (try golden raisins if you're not a big fan of nature's candy)
• Add 2 tsp cinnamon
• Top with marshmallows
• Bake at 350 until marshmallows brown - about 30 minutes

Baked Pineapple

Cream:

• 1/2 cup of butter (soft)
• 3/4 cup sugar (1/2 cup is enough)

Add:

• 4 eggs, beaten
• Number 2 can (20 oz) Crushed Pineapple

Stir in 5 slices of white bread (cubed).
Put all in buttered 1 1/2 quart casserole.
Bake uncovered at 350 for 45 minutes.
May be served hot or cold.

Enjoy!