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HANNON FAVORITE THANKSGIVING SIDES



HANNON FAVORITE THANKSGIVING SIDES

SWEET POTATO SOUFFLE WITH BUTTERY PRALINE TOPPING
Serves 10

6 medium candy potatoes
½ cup unsalted butter
four huge eggs
2 teaspoons vanilla
1 teaspoon salt
½ teaspoon cinnamon
1 cup sugar
½ cup unsalted butter, room temperature
1 ½ cup brown sugar
6 Tablespoons flour
1 cup pecan chips

Set the oven to 325F. Cut ends off of candy potatoes, peel potatoes, and minimize into cubes. Boil till delicate and drain. In a big bowl or within the pot used to boil them in, mash ½ cup butter into the potatoes till they’re easy. Stir in eggs, vanilla, salt, cinnamon, and sugar. The aggregate might be soupy. Butter the ground and facets of the most important 9×13 pan or casserole dish that you’ve got. It will have to have some intensity. Pour the candy potato aggregate into the pan. In a medium bowl the use of a fork, combine in combination the ½ cup room temperature butter, brown sugar, flour, and pecan chips. Carefully distribute over the candy potatoes. Bake lined for 35 mins. Remove foil and bake exposed 10-15 mins extra or till the center is about.

AUNT NANCE’S JALAPENO CORN CASSEROLE
Serves Eight-10

½ stick unsalted butter
1 cup chopped celery
½ cup chopped yellow onions
½ lb Velveeta cheese, cubed
1 15ouncescan complete corn, tired
2 14.5oz cans cream taste corn
2 Tablespoons sugar
1 cup cooked fast white rice
10-12 rings jarred jalapenos, chopped
2-Three Tablespoons jalapeno juice from the jar

Set the oven to 350F. Cook rice in keeping with package deal instructions to yield 1 cup of cooked white rice. Set apart. In a big saucepan, soften ½ stick butter over medium low warmth, and saute celery and onions till delicate. Add cubed Velveeta cheese, stirring continuously till melted. Add the entire cans of corn, the cooked rice, jalapenos and juice. Stir neatly. Pour in a 9×13 baking dish or oval and bake for 30 mins.

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