My Mother's Sweet Potato Casserole

3 cups cooked and mashed sweet potatoes either canned or fresh
2/3 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1/2 cup butter

I use my food processor to mash up the sweet potatoes, then ad the ingredients in the order given. Then pour into a greased 9 x 13 pan. Put the crumb topping on.

Crumb Topping

1 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped nuts

Bake at 350 degrees for 40 minutes or until done.

I take this recipe to our church dinner once a month and if I don't there are always coments as to where is the sweet potato casserole! They are always asking me for the recipe. Our church is putting out a cook book and it will be one of the recipes in it. My Mother made the same recipe and took it to the church dinners for years and when she was no longer able to go and take it, I started taking it.

Sue

I think I found this at the Cooking Forum. It's a very good stew.

Ultimate Beef Stew

1/4 cup extra-virgin olive oil -- for frying, plus more to drizzle
3 Tbsp butter
2 cups all-purpose flour
2 lb. beef chuck shoulder roast (2 to 3) -- cut into 2-inch pieces
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves -- smashed
1 orange -- zest removed in 3 one-inch strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes -- scrubbed clean and cut in 1/2
1/2 pound carrots -- peeled and sliced
2 cups frozen pearl onions -- a large handful
1 lb. white mushrooms -- cut in 1/2
1/2 lb. garden peas frozen or fresh
Fresh flat-leaf parsley -- chopped, for garnish

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan - you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon, being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock.

Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours, remove thyme stems, bay leaves and orange zest before adding the vegetables, otherwise it's too hard to find them.

Add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine.

Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender.

Add the frozen peas during the last minute of cooking.
Season with salt and pepper and remove the thyme sprigs.