2 lbs. sweet potatoes, boiled, peeled and mashed

2 eggs, beaten

2 oz. margarine, melted

1/2 cup brown sugar

1 cup buttermilk

1/4 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Preheat oven to 350F. Combine all ingredients and mix well.

It will be very soupy. Bake at 350F for 1 hour.

1 frozen deep-dish pie crust, thawed, pierced all over with fork

1 1-pound red-skinned sweet potato (yam), pierced with fork

1/2 cup (packed) golden brown sugar

2 tablespoons (1/4 stick) unsalted butter, melted

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup light corn syrup

2 large eggs

1 cup (about 4 ounces) pecan halves

Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside.

Reduce oven temperature to 350F.

Cook sweet potato in microwave on high until tender, about 6 minutes per side.

Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed

potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato;

spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir

in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.

Serve at room temperature or refrigerate up to 1 day and serve cold.

3 pounds potatoes, peeled & quartered

1 cup butter

2 (3oz) pkg cream cheese, softened

1 cup Cheddar cheese, shredded

1 (2oz) jar pimiento, drained

1 small green pepper, finely chopped

1 bunch green onions, finely chopped

1/2 cup Parmesan cheese

1/4 cup milk

1 teaspoon salt

Cook potatoes in boiling water to cover 15 minutes or until tender; drain and

mash. Add butter and cream cheese; beat at medium speed with and electric

mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon

into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350F for 30 to 40 minutes,

or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until

cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate,

covered, overnight. Let stand at room temperature 30 minutes before baking.

• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 3 medium potatoes, cut into 1/2 inch cubes
• 1 medium carrot, sliced
• 46 ounces reduced sodium chicken broth
• 2 teaspoons Italian seasoning
• 3 cups cooked and cubed turkey breast

Directions

Heat oil in a large stockpot until hot.
Add onion and cook until well browned.
Add potato, carrot, Italian seasoning and broth and bring to boil.
Boil for 10 minutes or until potatoes and carrots are fork-tender.
Add turkey and return to boil until heated through.
Top with freshly ground pepper and serve.
Makes 8 servings.
Calories 170, Fat 2 grams, Cholesterol 55 mg, Sodium 469 mg. Carbohydrate 11 grams, Protein 25 grams, Fiber 1 gram.
Points 3.

• 2 medium leeks
• 36 ounces low-sodium chicken broth
• 3 medium potatoes, cubed
• 3 cloves garlic, minced
• 1 1/2 cups evaporated skim milk
• 1/4 cup snipped chives
• 1/2 cup crumbled feta cheese

Directions

Remove and discard any tough outer green leaves and the root end of each leek.
Cut the leeks in half lengthwise.
Wash each leek well to remove any dirt from between the layers, then thinly slice.
In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.
Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10 to 15 minutes.
Stir in the milk and chives and simmer just until heated through but don’t boil.
Sprinkle the feta cheese and serve.
Makes 4 servings.
Calories 244, Fat 4 grams, Cholesterol 20 mg, Sodium 375 mg,
Carbohydrate 37 grams, Protein 24 grams, Fiber 3 grams.
Points 5.

• 1-1/2 c. sliced potatoes
• 1 small onion, sliced
• 1 c. water
• 1-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 Tb. butter

Directions

Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the potatoes through a sieve and return to the sliced ones. Add the milk, salt, pepper, and butter. Cook together for a few minutes and serve.

• 2 slices of onion
• 1/8 tsp. pepper
• 1 sprig parsley
• 2 medium-sized potatoes
• 1 c. milk
• 1 c. potato water
• 1 Tb. flour
• 2 Tb. butter
• 1 tsp. salt

Directions

Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash. Make a sauce of the milk, potato water, flour, and butter. Season with the salt and pepper, add the mashed potato, and serve.

• 1 stick margarine
• 1/2 cup chopped onion
• 1 cup grated carrots
• 5 or 6 diced potatoes
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 8 oz. Velveeta cheese

Directions

Melt margine in heavy pan and sauted onion and carrot till tender. Add potatoes and enough water to just cover them. Cook until potatoes are tender. Salt and pepper to taste. Don’t add much salt because the soups have salt also. Add both cans of soup and bring to a slow boil. Reduce heat and add Velveeta. Stir until cheese is melted. I serve with any kind of good rolls and sometimes a salad.

Contributor-Texasgirl

• 4 cups chicken broth
• 1/2 teaspoon salt
• 4 medium potatoes , washed, peeled and cut into 1/8th’s chunks
• 3 medium yellow onions , cut into small chunks
• 1/2 teaspoon chervil
• 2 tablespoons parsley , finely chopped
• 1/2 cup whipping cream (heavy cream)
• 1 tablespoon butter

Directions

1. Bring chicken broth to a quick boil, reduce heat and add the potatoes and onions.

2. Add salt. Cover and simmer for about 20 minutes.

3. Mash the potatoes into the broth.

4. **But make it a small chunky bits** Add the rest of the ingredients and simmer for 5 minutes more. Serve with a loaf of French bread.

NOTES: We like to take the bread and dip it into the soup.We also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.

8 servings

• 2 Potatoes; Medium
• 2 cups Milk; (Up to 3 Cups May be Used)
• 1 Onion; Medium Size
• 4 Celery & Leaves; Stalks
• 2 TBSP Vegetable Oil
• Boiling Water
• 1 Bay Leaf; Small
• 1/2 ts Salt
• 2 TBSP Butter

Directions

GARNISH
Parsley; Chopped

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil.

In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
Place bay leaf and salt in pot and boil vegetables until tender.

Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter.

Thin soup with milk as desired; heat until warm. ( DO NOT boil).
Ladle into soup bowls and sprinkle with chopped parsley.