Houston bazaar recipes

Sweet Potato Casserole

3 cups cooked, mashed sweet potatoes

2 sticks melted margarine, divided

1 cup granulated sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1⁄2 cup milk (optional)

1 cup light brown sugar

1 cup chopped pecans

1⁄2 cup all-purpose flour

Combine sweet potatoes, 1 stick melted margarine, sugar, eggs, vanilla and milk, if using, and pour into a greased casserole. For the topping, combine remaining stick of melted margarine, brown sugar, pecans and flour and mix well. Sprinkle over casserole. Bake at 350 degrees for 20 minutes or until bubbly.

Squash-Cornbread Casserole

2 cups cooked squash, mashed and drained

2 cups crumbled cornbread

1 stick melted butter

1 can cream of chicken soup

1 small onion, chopped

Salt and pepper

Combine all ingredients and mix well. Pour into a greased casserole and bake at 400 degrees for 40 minutes. Taste resembles that of cornbread dressing.

Hash Brown Casserole

1 (32-ounce) bag frozen cubed hash brown potatoes

11⁄4 cans cream of chicken soup

1⁄2 cup chopped onion

11⁄2 sticks melted butter, divided

8 ounces sour cream

1⁄2 cup shredded cheese

Salt and pepper

11⁄2 sleeves crushed Ritz crackers

Combine potatoes, soup, onion, 1 stick butter, sour cream, cheese and salt and pepper. Pour into a greased casserole. Combine remaining 1⁄2 stick melted butter with crushed crackers. Place on top of casserole and bake at 350 degrees for 1 hour.

Green Bean-Shoepeg Corn Casserole

1 can French-style green beans, drained

1 can shoepeg corn, drained

1⁄2 cup chopped onion

8 ounces sour cream

1 can cream of chicken soup

1⁄2 cup shredded cheese

1⁄2 stick melted butter

1 sleeve crushed Ritz crackers

Combine green beans, corn, onion, sour cream, soup and cheese and pour into a greased casserole. Combine melted butter and crushed crackers and place on top.

Bake at 350 degrees for 30 minutes.

Chicken and Dressing

1 (3-pound) chicken

3 cups crumbled cornbread

3 cups biscuit or white bread crumbs

3 eggs

1 medium onion, chopped

1⁄2 stick butter

Salt and pepper

Poultry seasoning

Reserved broth

Boil chicken until tender. Reserve broth.

When chicken is cool enough to handle, remove meat from bones and set aside. Combine cornbread, bread crumbs, eggs, onion, butter and seasonings with enough broth to make it thin enough to pour from pan. In a greased casserole, put a layer of dressing, then a layer of chicken, then top with remaining dressing.

Bake at 350 degrees until brown on top.