Norman’s Candied Yams

Cook the Yams beforehand. I just steam them.

Sauce:
½ square real butter
¾ cup honey
¾ brown sugar
Pinch of cloves, cinnamon, nutmeg and salt

Melt butter in heavy skillet. Add honey and brown sugar. Cook above until it bubbles thick. Add spices and salt. Peel and cut yams in to 1/2" slices. Lay in pan and let cook until heated through. Never cover the pan! Cook at approximately 325 degrees if you have an electric pan.

Crock Pot Stuffing

12 cups day old bread
½ cup butter
1 ½ cup chopped onion
3 cups chopped celery
11/2 tsp. salt
½ tsp. pepper
2 Tbsp. sage
2 chicken boullion cubes dissolved in 2 cups of hot water…I just the chicken granules.
2 eggs (I don’t add them).

Let bread dry out, crumble in large bowl. In a saucepan melt butter and sauté onions, celery and spices until tender. Add chicken broth and eggs. Pour liquid over bread crumb mixture until moist. Put in slow cooker and set on “high” heat until stuffing is warm. Then decrease to “low” and cook 5-7 hours.

~Aunt MaryLee – Millicent’s mom

Cranberry Fluff Salad

1 package cranberries
1 apple with chopped in food processor or by hand
½ package mini-marshmallows
1 cup sugar
½ cup chopped pecans
1 cup whipping cream

Whip the cream and add the other ingredients

~Tawna