Thanksgiving Recipes:

SWEET POTATO CASSEROLE
3 CUPS MASHED SWEET POTATOES
½ CUP BROWN SUGAR
2 EGGS
½ TEASPOON SALT
¼ CUP MARGARINE
½ CUP MILK
1 1/2 TEASPOONS OF VANILLA

Mix ingredients together well and smooth into 1 1/2 quart baking dish.

TOPPING
½ CUP BROWN SUGAR
3 TABLESPOONS MARGARINE
1/3 CUP FLOUR
1 CUP CHOPPED PECANS

Mix ingredients together and sprinkle on top of sweet potato mixture.

BAKE AT 350º FOR 35 MINUTES


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Boston Chicken Cranberry Sauce
Serves/Makes: 6
Ready in: <>

1 pound Can jellied cranberry sauce
1 Jar Smucker's Simply Fruit (10 ounces) Orange Marmalade
1/4 teaspoon Ground ginger
2 cups Fresh cranberries -- sliced
1/3 cup Walnuts -- chop fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months.