CityView Magazine

20 December 2021 CAROLINE WITHERS offers this yummy, sweet side dish that isn't difficult to make but does require a multi-step process. "is is a very sweet dish, more like a dessert," she said. "It is a must at our anksgiving and Christmas dinners. To get a good outcome, start at least a day before you want to eat this," she said. PRETZEL SALAD 2 cups crushed pretzels ¾ cup butter or margarine, melted 2 tablespoons sugar 1 (8 ounce) package cream cheese ¾ cup sugar 4½ ounces whipped topping (1 small) 1 (6 ounce) package strawberry Jell-O (large package) or 2 3-ounce packages 2 cups boiling water 1 (10 ounce) package frozen strawberries (I don't think this is a common size anymore. A kitchen scale helps) Preheat oven to 400 degrees. Mix crushed pretzels, margarine and 2 tablespoons white sugar in a bowl. Press into the bottom of a 9-by-13 pan. Bake 8 minutes and remove from oven. Allow to cool. Mix cream cheese and ¾ cup sugar in a mixer or food processor. Fold in whipped topping. Spread over the cooled (important) pretzel crust. You have to seal all the edges to the sides of so that the Jell-O mixture will not seep into the crust. Put the crust with the cream cheese into the refrigerator for at least an hour. Dissolve the strawberry Jell-O in the 2 cups boiling water. Make sure all the gelatin is dissolved. Add the strawberries. Allow to cool a little then pour over the cream topping. Refrigerate at least 4-6 hours, preferably overnight. Cut into squares and serve. Withers said her mother and grandmother have been making this sweet potato casserole recipe since the late 1960s. "is is the same sweet potato dish they serve at Ruth's Chris Steak House," she said. "I guess they got up with my Nana." SOUTH CAROLINA SWEET POTATO CASSEROLE 6 medium sweet potatoes (I cook mine in a pressure cooker and they slip out of their skins, you can also use an InstaPot) ½ cup butter 2 large eggs 1 cup granulated sugar 2 teaspoons vanilla extract ½ cup milk or a small can evaporated milk (makes it better) ½ teaspoon cinnamon ½ teaspoon nutmeg Pinch of salt Topping ½ cup chopped pecans ½ cup brown sugar ½ cup all-purpose flour ¼ cup butter (half a stick) Preheat the oven to 350. Mash sweet potatoes with a mixer or with a masher (if you like it a little less creamy). Add the butter, eggs, sugar, vanilla, milk, salt and spices. Mix well. Lightly butter or spray an oblong baking dish. Spoon the sweet potato mixture into the baking dish. Prepare the topping Melt the butter and add flour, brown sugar and pecans. Spread over the top of the sweet potatoes. Bake in a 350 degree oven for 30 - 45 minutes until lightly browned. FA SCI NAT I NG FAYETT EV ILLE Photo by Tony Wooten

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