Sweet Potato Biscuits

3 cups flour
3/4 cup sugar
1 Tbs. salt
3 tsp. baking powder
1 1/2 tsp. allspice

1 tsp. cinnamon
3/4 cup shortening
2 cups mashed sweet potatoes
1/3 cup milk

Preheat the oven to 450 degrees. In a large bowl, mix together the flour, sugar, salt, baking powder, allspice and cinnamon. Cut in the shortening until the mixture resembles coarse meal. Stir in the sweet potatoes. Add the milk and stir until the dry ingredients are moistened.

Turn the dough out onto a floured surface; roll to 1/2 inch thickness. Cut the dough with a 2-inch biscuit cutter. Place on
a greased cookie sheet and bake for 12-15 minutes.

Yield: 1 1/2 dozen biscuits

Creamy Macaroni and Cheese

2 Tbs. vegetable oil
1/2 cup chopped green onions
1 clove garlic, minced
2 Tbs. flour
1/4 tsp. dried basil
1/4 tsp. dry mustard
1/8 tsp. black pepper

1 tsp. Worcestershire sauce
Dash of hot pepper sauce
2 cups skim milk
1/2 cup sour cream
4 ounces reduced fat sharp cheddar cheese, shredded

1 1/2 cups uncooked small elbow macaroni, cooked without salt or fat, well-drained
1 Tbs. unseasoned fine bread crumbs

Preheat oven to 350 degrees. Grease a 2-quart casserole. Set aside. Heat the oil in a large skillet over medium heat. Add the onions and garlic. Sauté until tender. Stir in the flour, basil, dry mustard, black pepper, Worcestershire and hot pepper sauce. Stir until well-blended. Stir in the milk. Cook and stir on medium heat until mixture thickens and gradually bubbles. Add the sour cream and cheese. Stir until smooth. Add the sauce to the macaroni. Toss to mix. Pour into the greased casserole. Sprinkle with the bread crumbs. Bake for 25 minutes.

Yield: 6 servings