Atlantic Ave Magazine November 2023

CREAMY MASHED POTATOES
SERVES 12
7 Cups of chicken broth ( I use Swanson)
10 Large potatoes peeled and cut into 1 inch pieces
1 Cup of sour cream
1 Stick of butter softened
Salt and Pepper to taste
Heat broth and potatoes over high heat
to a boil. Reduce heat to medium. Cover
and cook until potatoes are tender. Drain,
reserving broth.
*Mash potatoes with 1/4 cup of broth,
butter, sour cream, salt and pepper. Add
additional broth slowly until desired consistency.
*I whip my potatoes with a mixer. It
makes for fluffier potatoes and no lumps!
EASY CANDIED YAMS
SERVES 12
2 29oz Cans of yams
1/2 Cup butter cut into pieces
1 Cup brown sugar
3 Cups of mini marshmallows
Preheat oven to 400 degrees.
Place sweet potatoes in a baking dish.
Place butter pieces evenly over sweet potatoes.
Sprinkle with brown sugar. Top with
mini marshmallows.
Bake for 25 minutes or until marshmallows
are toasted and melted.
MAC & CHEESE CUPS
SERVES 12
8 oz Uncooked elbow macaroni
2 Cups shred cheddar cheese
1/2 Cup grated parmesan cheese
3 Cups of milk
1/4 Cup of butter & 2 tbsp of butter
2 1/2 Tbsp of flour
2 Tbsp of bread crumbs
Cook elbow macaroni according to package.
In a saucepan melt 1/4 cup of butter
over medium heat. Slowly stir in flour.
Slowly add milk stirring constantly. Stir
in cheeses and cook over low heat until
cheese is melted.
Combine cheese and macaroni until well
blended.
Spoon mac & cheese into lightly greased
cupcake pan. Melt 2 tbsp of butter over medium
heat, add breadcrumbs and brown.
Sprinkle over each cup.
Bake at 350 degrees for 30 minutes.
GREEN BEAN CASSEROLE
SERVES 12
2 (10.75 oz) Cans of Condensed Cream of
Mushroom Soup
1 Cup of milk
2 Tsp of Soy sauce
1/4 Tsp ground black pepper
8 Cups cooked cut green beans
2 2/3 Cups french fried onions
Stir soup, milk, pepper, soy sauce and 1
1/3 cups of onions in a casserole dish. Bake
at 350 for 25 minutes, or until hot - stir.
Top with remaining onions and bake 5-10
minutes more.
CRANBERRY NUT STUFFING
SERVES 12
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
Heat oven to 375 F. Grease a large, shallow
baking pan or roasting pan.
In a large mixing bowl, combine the
cornbread and white bread crumbs.
In a deep skillet or medium saucepan
over medium heat, sauté the onion and celery
in the butter until tender. Do not brown.
Combine the sautéed vegetables and butter
with the cornbread and bread crumb mixture.
Stir in chicken broth, using enough to
moisten. Stir in the seasonings. Before adding
the eggs, taste and adjust seasonings. Add
the beaten eggs and mix until well blended.
Spread the mixture in the prepared baking
or roasting pan. Cover the pan tightly with
foil and bake for 25 minutes. Uncover the pan
and cook for about 20 to 25 minutes longer.
HAPPY
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