(serves 8-10)

5-6 sweet potatoes, cooked,          
1 tsp. cinnamon
Peeled and mashed                   
½ tsp. nutmeg
1 C. sugar                                         
1 C. crushed corn flakes
2 eggs, beaten                                 
 ½ C. brown sugar
½ C. milk                                          
1 C. chopped nuts
½ C. butter or margarine, melted         
¼ C. butter or margarine, melted
 
Preheat oven to 350 degrees.  Using an electric mixer, beat first 7 ingredients together and pour into a lightly greased 2 quart casserole.  Bake uncovered 30 – 35 minutes.  Meanwhile, prepare topping by combining corn flakes and remaining ingredients together.  Mix well until crumbly.  Sprinkle topping over baked sweet potatoes and return to oven for an additional 10 minutes.  Potatoes can be left in warm oven until serving time.  It makes the topping extra crunchy.  Enjoy!

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2 lb. ground beef
2 cans white corn of 1 (16 oz.) bag frozen
1 onion, chopped
1 can beef broth
2 pkg. taco seasoning
1 can (15 oz.) tomato sauce
2 cans Rotel tomatoes
3 cans Campbells Cream of Potato soup

Brown ground beef and onion and drain. Add to all other ingredients and cook in kettle until soup is hot and well blended (about 30 minutes or more) or really good in a crockpot on low for 4 to 5 hours. Top with grated cheddar

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Dressing:

¼ c. red wine vinegar
½ c. sugar
1 c. salad oil
1 tsp salt
1 tsp dry mustard
2 tbsp water
¼ c. chopped onion

Put all dressing ingredients in blender and blend until smooth.  Refrigerate until well chilled.

Salad:

1 bunch spinach, stemmed and torn in bite-size pieces
½ c. coarsely chopped pecans/walnuts
12 fresh mushrooms, sliced
1 pint fresh strawberries, hulled & sliced

Prepare spinach & chill.  When ready to serve, add nuts, strawberries and mushrooms.  Toss with dressing and serve.  Drained mandarin oranges can be substituted for strawberries.

Thought for the Day:  Even strong young lions sometimes go hungry, but those who trust in the Lord will never lack any good thing.  Psalm 34:10 NLT

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