RECIPES

Faith Weavers love to cook and even more, love to eat. Here you will find a collection of recipes posted. Enjoy!

 

Sweet Potatoes and Cranberries
Contributed by Martha Jose

CRUMB MIXTURE

1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal ( uncooked)
1 tsp cinnamon

Cut in 1/3 cup butter until it resembles coarse crumbs. Take 1 cup of crumb mixture and mix with:

2 17 oz cans of yams and
2 cups fresh cranberries
Place in casserole and top with remaining crumbs.
Bake at 350 degrees for 35 minutes

Sprinkle 1 1/2 cups of mini-marshmallows and broil till lightly brown.

Sweet Potato Sundae 

Contributed by Susan Karmon

5 sweet potatoes, cooked and mashed (3 cups)
2 beaten eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup milk
1 teaspoon vanilla
1/2 cup melted margarine or butter

In a large mixing bowl combine all ingredients. Place in a greased 1-1/2 quart casserole.

Spread with topping:
1/2 cup sugar
1 cup flour
1/2 c. margarine or butter, cut into flour and sugar mix
1/2 – 1 cup chopped pecans

Bake at 350 degrees for 45 minutes.

 

Chicken Divan

Contributed by Susan Karmon

4 whole chicken breasts, steamed and sliced to about ¼ inch. (Can use leftover chicken, or turkey.)

Steamed Broccoli or Asparagus (steam for a  minute or two. It will continue to cook in the casserole) If using frozen. Thaw and do not cook further.

2 cans cream of mushroom soup or cream of chicken soup

1 can of chicken broth (Use the broth from steaming the chicken)

¾ cup mayo – not salad dressing

1 cup Shredded cheddar cheese – divided

Bread crumbs

Preheat oven to 350 and grease a 9 X 13 baking dish.

Layer chicken or turkey on top of steamed broccoli or asparagus.  Mix together soup, broth, mayo and ½ cup shredded cheese.  Spread on top of chicken.  Sprinkle rest of cheese and bread crumbs on top.  (At this point the casserole can be refrigerated until ready to cook a day later or it can be frozen and then thawed to be cooked another day.)   Bake for 30-40 minutes until hot and bubbly.  If it comes out of the refrigerator, it will probably need extra time to bake.

 

Squash Casserole with Crunchy Pecan Topping

Submitted by Donna Parr

Ingredients:

3 acorn squash, halved and seeded (can also use butternut squash)

5 Tablespoons butter, softened

½ cup brown sugar

½ cup all-purpose flour

½ cup chopped pecans

2 eggs

½ cup white sugar

¼ cup half-and-half

1 teaspoon vanilla extract

½ teaspoon salt

 

Directions:

  1. Preheat oven to 400 degrees F
  2. Roast the Squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
  3. Meanwhile, prepare the topping by 2 ½ tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
  4. Lower oven temperature to 350 degrees. Lightly grease 11×7 inch baking dish.
  5. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt and 2 ½ Tablespoons butter; process until well blended. Spoon mixture into the prepared baking dish. Sprinkle the brown sugar mixture over the squash.
  6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.

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