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52
Sweet Potato Casserole with
Streusel Topping
Serves: 4-6
4 sweet potatoes
½
3
1
cup and 3 tablespoons butter
½ cup sugar
½ cup brown sugar
2 eggs, slightly beaten
½ teaspoon salt
1 teaspoon vanilla
¼ cup and 1 teaspoon flour
¼ cup pecans, chopped
Directions:
1. Place sweet potatoes on 3-inch
rack and cook at 350°F for 40
minutes.
2. Let sweet potatoes cool for about
15 minutes.
3. Peel sweet potatoes.
4. Place them in medium bowl and
mash.
5. Add cup butter, sugar, eggs,
salt, vanilla and flour; mix well.
6. Place mixture in 1½-quart
casserole dish.
7. Place dish on 1-inch rack and
bake at 350°F for 20-22 minutes.
8. Combine ¼ cup flour, 3
tablespoons butter, brown sugar
and pecans; mix well.
9. Remove Dome and stir casserole.
10. Spread streusel topping on
casserole.
11. Continue to bake for additional
12 minutes.
Asparagus with Parmesan Crust
Serves: 6
1 pound asparagus
1 tablespoon extra virgin olive oil
1 ounce Parmesan cheese, shaved
¼ cup balsamic vinegar
Black pepper to taste
Directions:
1. Wash and trim asparagus.
2. Toss asparagus in olive oil and
place on 3-inch rack.
3. Sprinkle cheese on asparagus
and cook at 350°F for 7-8
minutes.
4. Drizzle balsamic vinegar over
asparagus and enjoy.
Tip: Cooking time may vary
depending on the size of the
vegetables.
Vegetables
52
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