Sweet Potato Casserole

2 cups sweet potatoes, cooked and mashed
3/4 stick margarine
1 cup evaporated milk
1 cup sugar
2 eggs
1 tsp salt
1/2 tsp vanilla extract
1/2 tsp nutmeg
1/2 tsp cinnamon

Mix and bake for 15 minutes at 400 degrees.

Topping One:
1 cup corn flakes
1/2 cup brown sugar
1/2 cup chopped pecans
3/4 stick margerine

Topping Two:
1 cup brown sugar
1/3 cup flour
1/3 cup margerine
1 cup chopped pecans

Top with your choice of topping and bake at 400 degrees for another 15 minutes.

Corn Fritters

1 cup flour
1 tsp baking powder
1 tsp salt
2 eggs
1/4 cup milk
1 tsp vegetable oil
1 can corn, drained and dried

Blend dry ingredients in bowl. Beat eggs well. Mix eggs, milk and oil. Add to dry ingredients. Stir. Add corn. Drop by teaspoon into hot oil. Fry until golden brown.

Texas Cheese Grits

Ingrediants:
6 cups boiling water
1 1/2 cups grits
2 tsp minced onion
1/2 stick margerine
1 lb Velveeta
1 6oz Jalepeño cheese roll

Directions:
Cook grits in boiling water. Add other ingrediants. Stir well. Place in 13x9 casserole dish. Bake at 350 degrees for 30 minutes.