The Mountain Laurel
The Journal of Mountain Life

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Heart of the Blue Ridge

Sweet Potato Casserole, Cream Of Corn Soup

By Susan M. Thigpen © 1986-2012

Issue: February, 1986

For those of you who remember the recipe we printed for "Arlie's Yellow Cucumber Pickles," Here is another recipe Arlie sent. We appreciate our readers sharing "Ole Time Recipes" with us...

Sweet Potato Casserole

3 cups sweet potatoes
1 stick margarine
2 eggs
1/2 cup white sugar
1/2 cup brown sugar

Combine potatoes, butter and eggs - beat well - beat in milk gradually add brown & white sugar. Add spices if desired Pour into 9x13 casserole dish.

1 stick margarine
3/4 cup brown sugar
8 tablespoons flour
1/2 cup nuts

Mix well and pour over top of casserole. Bake at 375 degrees for 20 minutes or longer - until crust is formed.

Arlie's Household Hints

To make pretty recipe cards. Use your old Christmas Cards to write recipes on. Write ingredients on inside and directions for mixing on back side of cards.

Cream Of Corn Soup

2 Tablespoons butter
1 can corn
1/4 cup celery diced
2 cups milk 1 Tablespoon chopped onion
1 3/4 teaspoon salt
2 Tablespoons flour
Dash Pepper

Melt butter, add celery and onion. Sauté until tender. Stir in flour. Add other ingredients and bring to boil, stirring constantly. Serve hot with garnish of popped corn. Makes 4 to 5 servings.