Sweet Potato Casserole

3 c. cooked sweet potatoes
1 c. sugar
1/2 tsp. salt
2 eggs
1 stick butter (softened)
1/2 c. milk
1/2 tsp. vanilla

Combine above ingredients and put into a large Pyrex baking dish.

Topping:
1 c. dark brown sugar
1 c. chopped pecans
1 c. coconut (sorry Stacey...)
1/2 c. flour
1/3 c. oleo

Mix topping ingredients together and pour over filling. Bake at 350 for 35 minutes. AWESOME!!

Scalloped Corn

2 cans cream style corn (or frozen, thawed)
2 eggs, beaten
1/2 package crumbled crackers
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1/2 stick butter

Melt butter and then saute onion in it. Mix in rest of ingredients and bake in an uncovered casserole dish at 350 degrees for 30-45 minutes or until set.

NOTE: You can add cheese if you prefer but use American as cheddar gets too tough. Try layering half of the mixture, add cheese, add other layer and top with more cheese.

Scalloped Potatoes

2 tablespoons butter
2 tablespoons flour
1 teaspoons salt
2 cups milk
5 cups thin sliced potatoes
grated cheese (approximately 1/2 lb)

Melt butter in large pan. Add flour, salt and milk; cook until thickened, stirring occasionally. Add potatoes and bring to a boil. Pour into a 8 x 8 casserole dish. Bake uncovered for 35-40 minutes at 350 degrees. Sprinkle with cheese and continue baking until cheese melts.

NOTE: I've used cheddar cheese and a combination cheddar and American. Both work well, although I prefer just cheddar. You can experiment with other cheeses too. I put the cheese on before I bake it. It will get a little crusty and slightly brown on the edges but that's the way I like it. If you have a really hot oven it might get too brown so watch it carefully. Also, If you double this recipe for a 9 x 13 pan it will take almost a 5 lb bag of potatoes.