A banana split with bananas and cherries on top.

New favorites for your holiday buffet  

By Paula Dream (AKA Kale Haygood) 

Holiday, holiday, holidays! Where has the year gone? In trying to think what recipes to give you for this issue, the usual holiday recipes seemed so boring. However, the Praline Sweet Potatoes, I guess, could be considered one that’s not at all boring. You have got to try this one! My grandmother made it for years. 

Well, I’ve got to go run my traps. Hope you all have a great and blessed holiday. 

PRALINE SWEET POTATOES 
4 cups mashed potatoes 
1/2 cup sugar 
2 tablespoons vanilla 
4 eggs, beaten 
1/2-pint heavy cream 
1/4-pound butter (1 stick) 
1 cup brown sugar, packed 
1/2 cup flour 
1-1/4 cup pecans, chopped

Preheat oven to 350 degrees. Butter a two-quart baking dish. In a bowl, mix well potatoes, sugar, vanilla, eggs and cream until smooth. Spread evenly in baking dish. To prepare topping, combine butter, brown sugar, flour and pecans, mixing ‘til crumbly. 

Spread evenly over potatoes. Bake for 30 minutes. 

SALMON LOAF 
1/4 cup salted butter 
1/3 cup onion, diced 
2 (7 ounces) cans salmon, drained 
1/2 cup saltines, finely crushed 
1/2 teaspoon kosher salt 
1/8 teaspoon cayenne pepper 
1/4 teaspoon Worcestershire sauce 
2 teaspoon rice vinegar 
3 large eggs

Preheat oven to 325 degrees. Generously butter a loaf pan. Melt butter in a sauté pan over medium heat until bubbling. Toss in onions and cook for one minute. Turn off heat and allow it to cool. Place salmon in a large mixing bowl and mash with fork. Add cracker crumbs, salt and cayenne, mixing until smooth. Separate eggs, adding white into a clean glass bowl. Add yolks to salmon and mix well. Whisk whites until medium stiff peaks appear. Gently fold into salmon in portions. Transfer mixture to loaf pan, smoothing top with back of spoon. Tap pan on counter to remove any bubbles. Bake in center of oven for four minutes. Remove from oven and let rest for five minutes. Carefully turn the pan onto the cutting board. Slice and serve. 

BANANA SPLIT ICE CREAM PIE 
20 chocolate wafer cookies, finely crushed 
1/4 cup butter, melted 
2 bananas, sliced 
1-quart strawberry ice cream 
1 (20 ounces) can crushed pineapple, drained 
1 cup heavy whipping cream 
1/4 cup walnuts, chopped 
Cherries (optional) 

Mix cookie crumbs with butter; press into nine-inch pie plate. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream until peaks form. Spread over top, and then sprinkle with nuts. Freeze for four hours before serving. 

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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