Theresa Moeggenberg
Sweet Potato Salad

Ingredients:
2 pounds sweet potatoes, peeled and cubed
4 tablespoons lemon juice, divided
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can of pineapple in juice, drained
1 cup mayonnaise
1/2 cup of mini marshmallows
2 tablespoons orange juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup chopped pecans

Directions:
Place sweet potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat. Cover and cook for 9-10 minutes or until tender; drain and place in a bowl. Add 2 tablespoons lemon juice and toss. Add pineapple, oranges, and marshmallows.
In a small bowl, combine the mayonnaise, orange juice, honey, salt, ginger, nutmeg and remaining lemon juice. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in pecans.

Serves 8 to 10

Katrina Mincy
Aunt Flora's Soul Veggie Cobbler

Ingredients: 
6 Cups Water
1 Stalk of Celery
1 Tsp. Celery seeds
2 Onions, chopped
1 stick of butter
2 cups croccoli floret caps
1 cup carrots, chopped
1cup cauliflower caps
1 cup whole grain corn (from the cob)
2 cups collard greens, chopped
1 cup flour
1 stick of butter
Optional : Green Peas, Green Beans, Okra, Black Eye Peas & Chicken Breast

Directions:
In a stock pot on Dutch oven on medium, bring to boil the first 3 ingredients, set aside for ten minutes.  Remove the stalk of celery. Sauté onions in 1 stick of butter until golden brown, then add to pot along with broccoli floret caps, carrots, cauliflower caps,
whole grain corn (from the cob), and collard greens.

Place pot back on the stove on low heat for ten minutes stir together all ingredients. In a seperate bowl, mix together 1 cup of flour 1 stick of melted butter, blend until you have a paste.  Add to pot and continue to stir, allow to cook for ten to twelve more minutes.

www.Auntflora.com

Keebler Holley
Summer Spaghetti Salad

Ingredients:
1 box of spaghetti or spaghettini
1 8 oz. container of fresh mozzarella cheese
1/2 cup of olive oil or less
1 small can of sliced black olives
1 box of pear yellow or red tomatoes
1 bunch of fresh basil
1 container of large sized croutons

Directions:
Cook pasta in well-salted water, drain and place in large mixing bowl. Slice cheese into 1/2 inch slices. Tear basil into pieces. Slice tomatoes in half. Add all of the ingredients to the pasta, toss together and season with salt and pepper.  Add croutons and olive oil, toss and serve.  Can be served hot or cold.  Goes great with shrimp or cold tuna added.

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