In November, I posted (almost) every day what I was thankful for. Along with that, I did a little rant (almost) every day. I ranted the first day about Stop and Shop not stocking soy yogurt and soy cream cheese. I asked them on their website to please stock these items, and I got back a wishy-washy letter back from James saying thanks for the suggestion. Well, I went shopping at Stop and Shop January 1st for our first annual Hunter’s Feast- and what did I find? SOY CREAM CHEESE and SOY YOGURT! Yay! Victory is mine! Thanks, James- you have a customer for life!
4 pounds sweet potatoes, pared and sliced
1 1/2 cups sugar
1/2 cup raisins
Grated rind and juice of 1 lemon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup evaporated milk
1/2 cup chopped pecans
1/2 cup butter or margarine, melted
1/2 cup shredded coconut
Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown. Yum!
I also made corn bread using a corn muffin mix and egg nog! Just put in enough egg nog to make the batter wet. It’s a dense, tasty corn bread, great for the holidays!
And just to show you my man can cook, and yes, those are the deer antlers he mounted: