Weekly Newspaper and Travel Guide
for Pecos Country
of West Texas
Tuesday, November 14, 2006
By Peggy McCracken
Peggy in kitchen
recipe for disaster
Itís a recurring nightmare. Iím visiting my parents, along with my siblings, and for some unknown reason, I am trying to rustle up some grub for all of us.
As usual, Mother Gunnís cupboard is bare. I find a few scraps of this and that and am trying to make it into something edible as the hands on the clock inch toward suppertime. Following in Mamaís footsteps, I am slow and ineffective at the stove.
Just before we all collapse from hunger, I wake up in a cold sweat and give thanks that it was only a dream. Cooking for a crowd is the last thing I want to do.
Surprisingly, though, I have become proficient at feeding myself. Too much so, as I am at least 30 pounds overweight and finding it harder and harder to breathe. An angiogram last week ruled out artery blockage as the cause of my distress, so I have to lay the blame on the tummy bulge that made all my belts obsolete.
I donít intend to skip my churchís Thanksgiving dinner Wednesday night, though, and I have picked a special recipe for my side-dish contribution. Here are the secret ingredients, in case you want to try it at your own gathering.
Praline Sweet-Potato Casserole
3 c mashed sweet potatoes
half cup milk
1 c sugar
1 Tbsp vanilla extract
1 stick butter melted
Combine ingredients in mixing bowl. Beat until mixture is smooth. Pour into 2-quart baking dish.
1 c brown sugar
half cup flour
1 c chopped pecans
1 stick butter
Mix brown sugar, flour and pecans. Cut in butter until mixture is crumbly. Sprinkle evenly over top of potatoes. Bake at 350 for 30 minutes.
ďThey ate the food of angels. God gave them all they could hold!Ē Psalm 78:25, TLB
EDITORíS NOTE: Peggy McCracken is Enterprise business manager. Contact her at firstname.lastname@example.org
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