~ Special Yam Casserole ~

4 cups hot mashed yams (use fresh or a good quality canned)
1/3 cup butter
2 eggs, beaten
1/2 cup milk

Topping:
1/2 cup chopped pecans
1/2 cup moist coconut
1/2 cup packed brown sugar
2 T flour
2 T melted butter

Combine hot yams, butter, eggs and milk in bowl and beat with
mixer until consistency of mashed potatoes. Spoon into baking dish.
Mix pecans, coconut, brown sugar and flour in small bowl. Stir in butter.
Sprinkle over yam mixture. Bake for 1 hour at 325º

My Special Yam Casserole recipe was published in "Pick of the Valley" cookbook.
I make it at Thanksgiving and Christmas and it is always a huge hit! Try it- it's a
nice change from the standard marshmallow-topped recipe. It's all about the topping!

~ Auntie Joy's Zesty Carrots ~

8 medium carrots, sliced thin into strips
1/2 cup mayonnaise
2 tablespoons grated onion
2 tablespoons horseradish
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
bread crumbs

Preheat the oven to 350º F.
Steam the carrots and until crispy tender.
Combine all ingredients in a 1-1/2 qt. buttered casserole.
Sprinkle on the bread crumbs.
Bake about 15 minutes until top is toasted

This dish always gets raves! Even if you don't think you like horseradish,
the combination with sweet carrots is delicious! Another family must-have!

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