3 cups cooked mashed sweet potato (about 2lbs.)
½ cup sugar
2 eggs
¼ cup butter softened
1 tsp. vanilla
¼ tsp. salt
¼ cup butter or margarine
½ cup brown sugar, packed
¼ cup flour
½ cup chopped pecans

*Mix first 6 ingredients together. Put in 2L casserole.
*Heat butter in small saucepan. Add brown sugar, flour and nuts. Stir well and sprinkle over top. Bake uncovered at 350 F for about 30 minutes.

Variation: Add ½ tsp. each of cinnamon and nutmeg to first 6 ingredients.
This is a big favorite for us at most holiday dinners. It's a sweet treat.
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Brie with Sun Dried Tomatoes

4 oz. Sun-dried tomatoes in oil, finely chopped
3-4 garlic cloves, minced
6 oz. Brie cheese
2 tbsp. chopped fresh parsley

· mix tomatoes and garlic and pile generously on cheese (it isn't necessary to remove rind from cheese
· sprinkle with parsley
· heat in 350F oven for a few minutes until cheese is soft
· serve with bagel chips or crackers
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Red Pepper Jelly

7 lg. Red bell peppers
2 cups cider vinegar
2 tsp. each of salt and chili powder
10 cups sugar
2/3 cup lemon juice
2 pouches liquid pectin
14 - ½ pint canning jars

· Cut peppers in half. Remove seeds and stems. Chop into pieces and blend in blender until very fine. (chopped = 4 cups). In large pot combine pepper pulp with juices, vinegar, salt and chili powder. Bring to a boil over high heat (don't forget to stir). Boil rapidly 10 minutes (on high). Remove from heat. Stir in sugar, lemon juice and pectin. Return to heat and boil about 1 minute more (little more than 1 minute). Skim foam off top and pour into jars. Follow directions on pectin package for processing.

Perfect to give as gifts. Tastes great on crackers alone and with cream cheese.
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Spiced Cranberry Orange Mould

2pkg (85g) cranberry Jell-O 1 1/2 cups boiling water 1 can (398ml)whole craberry sauce 3/4 cup cold water 1 tbsp. lemon juice 1/4 tsp. ground cinnamon 1 orange, sectioned and sliced

*dissolve jelly powder in boiling water. Stir in cranberry sauce until dissolved. Add cold water, lemon juice and cinnamon. Chill 1 1/2 hrs or until mixture starts to thicken. Stir in orange sections and spoon into a 5 cup mould. Chill until firm-4 hrs or more. To un-mould place in hot water to loosen and invert onto serving plate.

HINT: to make un-moulding easier coat the inside of the mould with a small amount of vegetable oil on a paper towel.
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