HealthLinks Upstate Nov/Dec 2022

www.Ups tatePhys i c i ansSC . com | www.Hea l thL i nksUps tate. com | 55 MANDY'S SWEET POTATO SOUFFLE Ingredients: • 2 cups sugar • 6-8 sweet potatoes – peeled • 4 eggs • 3 sticks margarine • 4 tablespoon self-rising flour • 1 tablespoon vanilla • 4 cups brown sugar • 1 1/3 cups all-purpose flour Directions: Mash sweet potatoes, add sugar, eggs, 1 stick margarine, 4 tablespoons flour, 1 tablespoon vanilla and mix well with a mixer. Pour into a greased pan. Mix 4 cups brown sugar, 1 1/3 cups all-purpose flour and 2 sticks margarine. Pour over the sweet potato mixture. Bake at 350 degrees for 1 hour. Enjoy!!! AUNT MARILYN’S RUM CAKE (From Lisa Breslin) Ingredients: • 1 box of yellow cake mix • 1 package of vanilla pudding – not instant • 4 eggs • ½ cup of light rum • ½ cup oil • ½ cup water • ½ cup finely chopped pecans Glaze • 1 stick butter • 1 cup sugar • ¼ rum • ¼ cup water Directions: Grease and flour bundt cake pan. Sprinkle pecans in the bottom of the pan. Mix remaining ingredients and pour over pecans. Bake 1 hour at 325 degrees. Boil glaze ingredients 2 to 3 minutes. Pour over hot cake. Let cake remain in pan for 30 minutes to soak glaze. MOM’S SAUSAGE AND WILD RICE CASSEROLE (From Brandon Clark) Ingredients: • 1 pound hot ground sausage, browned and drained on paper towels • 1 Uncle Ben’s Long Grain Wild Rice, Original Recipe (prepared) • 8-to-10 oz. sour cream Directions: Mix everything and put it in a casserole dish. Bake 350 degrees, 35 to 45 minutes.

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