Preheat oven to 400\u00b0.
Grease 1 1/2-quart casserole.
Cook sweet potatoes in boiling salted water until done; peel and mash. Stir in all of remaining ingredients except 2 tablespoons of brown sugar.
Turn mixture into prepared casserole and sprinkle with remaining brown sugar.
Bake at 400\u00b0 for 30 minutes.
Can be made ahead and then baked when needed.
Serves 8 to 10.
Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended.
Add chicken stock, stirring constantly, and bring to a full boil.
Remove from heat and puree in a food processor or blender.
Add peanut butter and cream, stirring to blend thoroughly.
Return to low heat and heat until just hot, but do not boil.
Serve, garnished with peanuts.
Makes 10 to 12 servings.
Preheat oven to 350\u00b0.
Grease 2-quart casserole.
Combine sugar and nutmeg; add to milk and eggs and beat well.
Fold in rice, lemon juice, vanilla and melted butter.
Prepare a pan of boiling water.
Put casserole in water, then pour in mixture.
Sprinkle raisins in mixture.
Bake at 350\u00b0 for approximately 40 to 45 minutes.
Test with a knife.
Don't overbake.
Preheat oven to 400\u00b0.
Grease a 1 1/2-quart casserole dish. Cook sweet potatoes in boiling, salted water until done; drain, peel and mash.
Stir in all ingredients except 2 tablespoons of sugar.
Turn the mixture into the greased casserole dish and sprinkle the remaining sugar on top.
Bake at 400\u00b0 for 30 minutes.
Drain all of the ingredients well.
Mix the ingredients together.
Add salt and pepper to taste.
Chill before serving.
Preheat oven to 400\u00b0.
Prepare pie shell.
Beat eggs lightly. Add sugar, salt, corn syrup, cooled butter and vanilla; stir until mixed well.
Spread pecan halves on crust.
Cover with filling. Place in oven and immediately reduce heat to 350\u00b0.
Bake for 40 to 50 minutes, or until firm in the center.
Cool before serving.
Preheat oven to 400\u00b0.
Grease a 1 1/2-quart casserole.
Cook sweet potatoes in boiling, salted water until done.
Peel and mash.
Preheat oven to 350\u00b0.
Beat eggs with mixer until pale yellow. Gradually add brown sugar, mixing well.
Mix in the butter.
Add the preserves.
Turn into the pie shell.
Bake at 350\u00b0 for 55 minutes or until filling is almost firm.
Cool.
Top with whipped cream or Cool Whip.
This may be frozen until needed.
Thaw at room temperature.
Saut onion and celery in butter until soft, but not brown. Stir in flour until well blended.
Add chicken broth; stir constantly and bring to a boil.
Remove from heat and pure in food processor or blender.
Add peanut butter and half and half, stirring to blend thoroughly.
Return to low heat and heat until just hot, but do not boil.
Serve; garnish with chopped peanuts.
If using butter, butter both sides of bread.
Cut bread into 1-inch\"sticks\".
If using spray, spray all sides lightly with cooking spray.
Place on cooking sheet and toast under broiler watching closely until browned on top and bottom.
Use instead of spoons to eat cream soups, especially King's Arms Tavern Cream of Peanut Soup.
In Dutch oven or stock pot, saute onion and celery in butter until soft, but not brown (about 8 minutes).
Stir in flour and stir until well blended.
Add chicken broth and stirring constantly, bring to a boil.
Remove from heat and puree mixture, a little at a time, in a blender.
Blend 1 cup soup mix with peanut butter until smooth.
Add this and cream to mixture. Return to Dutch oven and heat over low heat just until hot.
Do not boil.
Makes 10 to 12 servings.
Preheat oven to 375\u00b0.
Grease 1 1/2-quart casserole.
Cook potatoes in boiling, salted water until done.
Peel and mash. Stir in all remaining ingredients except 2 tablespoons sugar. Turn into casserole dish and sprinkle with remaining sugar.
Bake for 30 minutes.
Makes 8 to 10 servings.
Saute onion and celery in butter until soft.
Do not brown.
Stir in the flour until well blended.
Add chicken broth/stock, stirring constantly and bring to a boil.
Remove from heat.
Puree in a food processor or blender.
Add peanut butter and cream, stirring to blend thoroughly.
Return to low heat and heat just until hot.
Do not boil.
Serve garnished with chopped peanuts.
Combine the cranberry juice and apple juice in a large pitcher and chill thoroughly.
Pour into tall glasses and top each serving with a scoop of sherbet.
Garnish each serving with a mint sprig.
Cook the onion in boiling salted water until tender; drain.
Melt the butter over medium heat and stir in the flour and salt.
Add the milk and continue to cook, stirring constantly, until the sauce is smooth and slightly thickened.
Put the onions in a greased 1-quart casserole and pour the sauce over them.
Stir in the whole peanuts.
Top with the crumbs and chopped peanuts.
Bake at 400\u00b0 approximately 15 minutes until bubbly and lightly browned.
Preheat oven to 400 degrees (Fahrenheit) and grease a 1 1/2 quart casserole dish.
Mash sweet potatoes and remove as many strings as possible.
Save back 2 tablespoons of brown sugar and stir the rest of the brown sugar into sweet potatoes, along with the rest of the ingredients.
Pour into prepared dish and sprinkle the 2 tablespoons brown sugar on top.
Bake at 400 degrees for 30 minutes.
Best if served hot.
Grease a 1 1/2-quart casserole.
Mash cooked or canned sweet potatoes.
Stir in remaining ingredients except turn mixture into prepared casserole and sprinkle with reserved brown sugar.
Bake at 400\u00b0 in preheated oven for 30 minutes or may freeze and bake at a later date.
Serves 8 to 10 people.
Preheat oven to 400 degrees.
Grease 1.5 quart casserole dish.
Cook sweet potatoes in boiling salted water until soft when pierced with a two pronged fork.
Drain, peel, and mash potatoes.
Add remaining ingredients, except 2 tablespoons brown sugar.
Mix well.
Spoon into greased casserole dish and sprinkle remaining brown sugar on top.
Bake for 30 minutes.
Sift together 1 Samuel, 1 Kings, Exodus and Luke.
Add
President Madison's wife, Dolly, was a good cook.
She was also a very religious woman.
As was the custom in those days, she did not give out her recipes.
After repeated requests for this cake recipe, Mrs. Madison prepared it in this manner to make it necessary to read the Bible to complete the cake.