Cornbread Stuffing

Dice and fry a couple of strips of bacon. Add 4 tbsp. of butter. (Don’t drain off the bacon grease. Are ye daft!) In this wonderful mixture of my two favorite ingredients, sautee:

2 cups diced celery
2 cups diced onion
sage
rosemary
salt and black pepper to taste

Pour in chicken or vegetable stock.

In a large bowl, crumble a batch of home made cornbread. Note: reduce the liquid ingredients of the cornbread somewhat so it comes out dry. Ironically, that will improve the texture of the stuffing. Knead in by hand the sautee/ soup stock mixture.

Use the stuffing in a bird or bake in a pan at 400 degrees for 40 minutes before serving.

Candied yams

For four large sweet potatoes or yams

1. Melt one stick of butter
2. Stir in brown sugar until it’s a thick sauce (approx 1/2 cup).
3. Add maple syrup making sure not to thin the sauce too much (approx 1/4 cup).
4. Sprinkle in cinnamon.

Boil, cool and peel the sweet potatoes. Slice lengthwise to between 3/8 and 1/2 inch thick slices. Place in a baking dish and pour sauce over them. Bake for 50 minutes at 300 degrees.

Sweet Potato Pie

Boil 3 sweet potatoes until they are extremely soft. Cool and peel. Mash with a stick of butter until soft. Add:

4 beaten eggs

1/2 cup of milk

1/2 cup of sugar

1 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. nutmeg

dash of clove (optional) blech!

Mix well and fill a pie shell. Bake at 325 for 45 minutes. Test with a toothpick.