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Sweet Potato Salad

From the kitchen of Holly McLeod in Atlanta, Georgia

Holly and Maddie McLeod4 medium sweet potatoes
4 green onions, white & tender green parts only, thinly sliced (about 2/3 c.)
2 ribs celery, diced (about 2/3 c.)
¼ c. olive oil
Juice of ½ lemon
Juice of ½ orange or 3 T. orange juice
1 T soy sauce
½ tsp. garlic powder
½ tsp. chili powder
¼ tsp. seasoned salt
¼ tsp. black pepper

Rinse and dry sweet potatoes.  Bake foil-wrapped potatoes in 400-degree oven until tender when pierced with a knife (about 40-60 minutes).  Peel potatoes and cut into bite-sized pieces and transfer to large bowl.  Add green onions and celery.  Set aside.

Mix the oil, lemon juice, soy sauce, garlic powder, chili powder, seasoned salt and pepper in measuring cup.  Whisk well.  Pour over the potato mixture and stir gently.  Refrigerate before serving.

 

Squash Casserole

From the kitchen of Holly McLeod in Atlanta, Georgia

4-6 small yellow squash or zucchini
2 vidalia onions
12 saltines
3 eggs
1 c. mayonnaise
1 pkg. dried ranch dressing
1 c. cheddar cheese

Steam squash and onions just passed raw stage.  Crumble saltines in large bowl.  Pour drained vegetables over crushed saltines.

Mix 3 eggs, mayo and dressing.  Put squash & crackers in it.  Add cheese on top.

Butter the casserole dish.  Bake at 350 degrees for 40 minutes.

 

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