When you put it that way ~ it almost sounds sexy. <br><br><br><br><br><br>[color:blue]I always deserve it. Really.</font color=blue><br><br>

Now that everyone's slept off THANKSGIVING DINNER<br><br>Does anyone care to venture a SPECIAL HOLIDAY Recipe or Two?<br><br>Check this out: <br>Being a Southern Girl, I prefer Sweet'Tater Pie to the traditional Pumpkin Pie<br>...but they're so similar that one could use the same recipe if you had a mind to:<br><br><br>SWEET POTATO CHIFFON PIE<br><br>1 small box vanilla wafers<br>1/2 cup sugar<br>1/2 cup finely chopped pecans<br>1 stick butter, melted<br><br>1 1/2 cups egg nog<br>2 cups mashed sweet potatoes<br>3/4 cup light brown sugar<br>3 egg yolks<br>1/2 teaspoon cinnamon<br>Pinch nutmeg<br>Pinch salt<br>Pinch ginger<br>1 envelope unflavored gelatin<br>1 teaspoon pure vanilla extract<br>3 egg whites<br><br>2 cups sweetened whipped cream<br>Confectioners' sugar<br><br>Preheat the oven to 400 degrees F.<br><br>In a food processor, combine the vanilla wafers, 1/4 cup sugar, and pecan<br> pieces. Mix until the crust is smooth and resembles a coarse texture. With the <br>machine running, add the butter and process until all of the butter is <br>incorporated. Remove the crust from the processor and press into a deep-dish <br>10-inch pie pan. Place the pan in the oven and bake for 10 to 12 minutes or <br>until the crust is set.<br><br>In a saucepan, combine the eggnog, sweet potatoes, brown sugar, egg yolks, <br>cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over <br>medium heat and cook the mixture for 10 minutes, stirring constantly.<br>Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk <br>the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the <br>filling and refrigerate until cool.<br><br>Using an electric mixer, whip the egg whites until soft peaks form. Gradually add <br>1/4 cup sugar and continue to beat until the peaks are stiff. Fold the egg <br>whites into the sweet potato filling. Spread the filling evenly over the crust and <br>refrigerate the pie for about 1 hour.<br><br>Spread the whipped cream, evenly over the top of the pie.<br>Slice the pie into 8 pieces. Place a piece of the pie on each serving plate. <br><br><br>http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13252,00.html<br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>

Winter is approaching. No soups listed yet?<br><br>Give me your alls best veggie soup directions! <br><br>

Sure!<br><br>Campbell's Bean with Bacon from a can - use 2 parts water to 1 part milk, a hefty dash of fresh ground black pepper and a few drops of your favourite hot sauce - serve sprinkled with a liberal amount of freshly made croutons and Bob's your uncle!<br><br>Doctoring "fast" foods can be fun!<br><br>- alec -

ok wiseguy I could do that myself easily enough.<br><br>I'm talking fresh vegetables and spices.<br><br>

Fresh vegetables? That stuff'll kill ya!!! <br><br>Besides, my recipes are drawn from YEARS of experience as a bachelor. <br><br>- alec -

I had years of experience too...campbells soups were a mainstay. <br><br>

Please, just tell me y'all don't eat soup for breakfast.<br><br><br><br><br><br><br><br>[color:blue]I always deserve it. Really.</font color=blue><br><br>

Do I look Hawaiian to you? <br><br>

[color:blue]"Fresh vegetables? That stuff'll kill ya!!!"</font color=blue><br><br>Amen to that. All I want is a big red bloody steak with lots of butter.<br><br><br>