SWEET RICE WITH ROSE GERANIUM

                                                SERVES 6

1 CUP RICE (ROUND GRAIN PREFERRED)

2 CUPS MILK

8 SCENTED ROSE GERANIUM LEAVES*

1 OZ. DRY COCONUT

2 OZ. FLAKED ALMONDS

2 OZ. RAISINS

1/4 C SOFT BROWN SUGAR

Simmer rice, milk and 4 leaves in saucepan. Cover and simmer gently for 30 min.

Remove from the heat and take out leaves. Preheat oven 375 Add coconut, almonds, raisins and sugar to the milk mixture, stirring well.

Transfer the mixture to a large 8 inch ovenproof dish.  Arrange the remaining geranium leaves across the top.  Bake for 45 minutes.

* Scented geranium is not the garden variety we plant in our flower gardens to showcase beautiful flowers.

Welcome to the Garden:http://community.adlandpro.com/forums/thread/407306.aspx

Mary,

Here is another of our favorites.  Since I missed Thanksgiving this year, we always have it for any holiday.  It is one of those 'down home South Alabama' recipes and delicious.

                    SWEET POTATO CASSEROLE

1 #2 can Sweet Potatoes (or 2 cups cooked)

1 small can pet milk (equivalent)

3/4 cup sugar

2 eggs

1 tsp. baking powder

1/2 tsp. vanilla flavoring

Beat all ingredients together and pour into greased casserole dish.

                            TOPPING

1/3 cup flour

1/2 stick margarine

1 cup brown sugar

1 cup chopped pecans

Melt margarine in small pan, add sugar, flour, pecans, mix good and sprinkle over potato mixture.  Cook at 350 degrees for 35 minutes.  12/23/77

(One of my Mama's, Minnie Lee Gardner’s favorite recipes, which we enjoyed every Thanksgiving!)

Sara

Here is a family tradition recipe started about 1970 from a recipe my sister got from her father-in-law.  It is served now at all family gatherings.

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                SPAGHETTI AND CHEESE CASSEROLE

4 eggs 

1 sleeve Ritz crackers, crushed

2 large pkg. cheese, grated

Salt & Pepper to taste

1 small pkg. vermicelli spaghetti noodles

1 1/2 pt. milk 

1 stick margarine or butter

     Boil spaghetti noodles until done.  Layer noodles, crackers, and cheese to fit into casserole dish (as many layers as you need).  To each layer, add approximately 1/3 of margarine.  Alter items, saving a few cracker crums.  When finished layering, beat eggs and combine with milk, then pour mixture over top. Sprinkle crumbs over top and dot with margarine.  Bake at 325 degrees for 30 minutes, or length of time required to cook eggs thoroughly.

     I use a combination of cheeses;  Monterey Jack, medium cheddar, and Mozzarella.

J. P. McKinney, Anderson, SC

From recipes of:  Sue Gardner McKinney Fraley

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Judy’s Rural Favorite (a friend from the past)