Minnehaha Funeral Home

By Theresa Kingma from Hawarden Quasquicentennial Cookbook

INGREDIENTS:

• 3 cups sweet potatoes • ½ cup sugar • 2 eggs, lightly beaten • 4 Tablespoons butter or margarine • ½ cup milk • 1½ teaspoon vanilla

• 1 cup brown sugar • 1/3 cup flour • 1/3 cup butter

DIRECTIONS:

Boil potatoes for 30-40 minutes or until tender. Peel away skins. Put sugar, eggs, buttermilk and vanilla in a bowl and mix with potatoes. Put in a 9x13-inch casserole dish.

TOPPING:

Pre-heat oven to 350 degrees. Mix brown sugar, flour and butter and put over the top of the potatoes. Bake for 30 minutes.

Sweet Potato Casserole Dutch Green Beans From centsablemomma.com

INGREDIENTS:

• 3 strips bacon, cooked and crumpled • 1 small onion, diced • 1 can sliced water chestnuts • 2 cans cut green beans • ¼ tsp. salt • 1 tbsp. brown sugar • 2 tsp. cornstarch • ¼ tsp. dry mustard • 1 tbsp. vinegar

DIRECTIONS:

1. Cook the bacon. 2. Brown diced onions and water chestnuts in hot bacon fat. 3. Drain green beans; saving ½ c. liquid. 4. Mix liquid with the remaining ingredients and add to the onions and water chestnuts in skillet. 5. Cook, stirring until mixture bubbles. 6. Add green beans; heat thoroughly. If you plan to serve the next day in a slow cooker, there's no need to heat thoroughly after adding the green beans. Just mix it together and put into a bowl to reheat in the slow cooker the next day. 7. Serve topped with crumbled bacon. If you reheat in the slow cooker for the actual meal, wait to add the bacon until just a few minutes before the meal so it stays crispy.

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