Sweet Potato Casserole

I’m not sure how old this recipe is. I’ve been making it for so long and I can’t remember where I originally found it but it’s a great recipe with simple ingredients and we always have it every Thanksgiving and Christmas at our house.

5 med. sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk


1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped

Boil and mash sweet potatoes. Mix in sugar, butter, eggs, vanilla, and milk. Put into a 9×13 baking dish. Melt butter and mix in remaining topping ingredients. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 25-30 minutes.

*I often omit the 1/2 C. butter that’s mixed in with the sweet potatoes and I can’t tell a difference. I also have switched to a 3 qt. round casserole dish when I make it.

From the kitchen of: Laurie Neader

Creamed Broccoli With Bread Crumbs

Thank you to the person who threw away The Joy of Cooking (1943) cookbook at the Colorado Springs flea market two weeks ago. I will thoroughly enjoy it! Here is the first recipe I tried.

2 lbs. broccoli
2 T. butter
2 T. flour
1 C. milk
1/4 t. salt
1/8 t. paprika
1/4 t. grated onion or onion juice
bread crumbs or crushed cornflakes
grated cheese

Soak broccoli in cold water for 12 minutes. Drain it well. Remove the large leaves and the tough part of the stalks. Cut deep gashes in the bottom of the stalks. Place the broccoli in boiling salted water that nearly covers it. Cook it covered until it is barely tender(I boiled it about 10 minutes). Drain it and chop it until it is very fine.

Melt butter and stir in flour. Slowly stir in milk. Season it with salt, paprika and onion. Add broccoli and mix well. Place in a baking dish and sprinkle it with bread crumbs and cheese. Bake at 425 degrees until cheese is melted.

Pilgrim Corn

3 C. whole kernel corn
1 green pepper, minced
2 eggs
2/3 C. buttered crumbs
2 T. melted margarine
2/3 t. salt
1/4 t. paprika

Beat eggs slightly and add to corn. Add green pepper, melted butter, salt and paprika. Put into a baking dish and sprinkle crumbs on top. Bake at 350 degrees for 20 minutes.

From the kitchen of Ella Meyer

Sweet Potato Puffs (1954)

2 C. sweet potatoes, mashed
1/2 C. crushed cornflakes
1/2 t. salt
8 marshmallows
1 egg, beaten

Add beaten egg to potatoes. If dry, moisten with milk. Form into balls with marshmallows in the center. Roll in cornflakes. Brown in fat.

Green Beans Au Gratin (1954)

1 1/2 C. milk
1 beaten egg yolk
3 T. flour
4 strips bacon
1 small onion, minced
1/2 C. buttered crumbs mixed with 1/4 C. grated cheese
Salt and pepper to taste
1 can string beans

Crisp bacon. Pour off some of the fat. Brown the onion. Add milk, flour and egg mixture and season. Pour over the beans. Put into a casserole and top with the crumbs and cheese. Bake about 30 minutes in a moderate oven.

From the kitchen of Alma Harnwell

Egg and Asparagus Casserole (1950)

1 C. soft buttered bread crumbs
1/2 t. salt
1 C. grated American cheese
Dash of pepper
2 T. butter
2 T. flour
1 C. milk
4 hard boiled eggs
1 large can asparagus, drained (cut in pieces)

Place half of the crumbs in the bottom of a casserole. Make a white sauce of butter, flour, milk, seasoning, and cheese. Place alternate layers of eggs and asparagus and white sauce. Put remaining crumbs on top. Bake in a 350 degree oven. Serves 4-5.

From the kitchen of Alma Harnwell