Sweet potato souffle

Ingredients:

3 C. Cooked/gently mashed sweet potatoes (red yams)

1 C. white sugar

2 eggs

1 tsp vanilla

1 tsp milk

1/2 C  softened butter/margarine

Topping:

1/3 C. chilled butter/margarine

1 1/4 C. brown sugar, packed, divided

2/3 C. flour, divided

1/3 C. chopped pecans

dash of cinnamon

Directions:

Preheat oven to 350

Combine potatoes, white sugar and 1 C. brown sugar, 1/3 C. flour, eggs, vanilla, milk, 1/2 cup soft butter, beat until smooth, put mixture into large casserole dish.

mix 1/3 cup flour, 1/4 C. brown sugar, cinnamon and pecans and cut in 1/3 cup chilled butter. Spread evenly over potato mixture

IF YOU PREFER A NUT FREE TOPPING:

1 C brown sugar

3/4 C quick oats

3/4 C flour

dash cinnamon

1/2 C cold butter

Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over potatoes

Bake 45-60 minutes or until it sets up 

Spanish Rice

1 1/2 C white rice
2 1/2 C water or chicken broth
1 can petite diced tomatoes
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1  tsp garlic powder
1 tsp chicken bullion (omit if using chicken broth)

Set rice cooker to white rice, or simmer, covered on stovetop for 20 min, or until soft

White chili

1 can white beans (rinsed)
1 med onion, chopped
6 Tbs butter
1/4 C flour
2 C chicken broth
2 C half and half
1 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp chipoltle powder
1/2 tsp white pepper
1/2 tsp salt
1 4oz can diced green chilis
4 chicken breasts cooked and shredded
1 1/2 C grated Monterey Jack cheese

In a heavy pot melt 2 Tbs butter and cook onion on Medium heat until softened. Add remaining 4 Tbs butter and whisk in the flour

Gradually add the broth, then half and half, simmer until thickened.

Add chicken, spices, chilis, simmer for 20 min over med heat, then add cheese.