FROZEN VEGETABLE CASSEROLE by CK

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1 (24 oz.) frozen vegetables, mixed
1 c. Cheddar cheese
1 c. sour cream
1 1/2 stick butter
1 onion, chopped
1 stack Ritz crackers

Cook vegetables as direction, drain. Saute onion with salt and pepper. Melt butter, crumble crackers into melted butter. Add vegetable, onion, 1/2 cracker mix and sour cream. Mix all together. Top with remaining cracker mixture. Bake 30 minutes.

PUMPKIN BUTTER by CK

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6 c. mashed pumpkin (canned or fresh)
4 tbsp. butter
1 lb. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients in a large saucepan. Cook and stir over low heat until thick. Pour into clean jars and store in refrigerator. Use the same as jam or apple butter. Spices may be adjusted to taste. Makes about 8 cups.

DAVID’S SWEET POTATOES by BDM

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Wash and cut 6 medium yams into chunks. Cover with water and boil until fork tender. Remove skins and place in oven dish.

Mix and cook over medium heat stirring constantly until smooth and bubbly:

½ c brown sugar

3 T butter

3 T water

½ t salt

Pour over yams. Cover top with miniature marshmallows. Warm in oven until marshmallows are puffed and browned.