Readers share side dishes

Sweet Potato Salad

Nelda Amundson

Jamestown

Can be made a day ahead if you wish.

2 cans sweet potatoes or yams

4 finely cut green onions

1/2 cup finely cut celery

4 hard-boiled eggs, mashed

1/2 cup mayonnaise

1/2 cup Durkee dressing

1/2 tsp. salt

Drain liquid from potatoes. With mixer, blend potatoes, onion, celery, eggs, dressings and salt. Refrigerate.

Baked rice

Florence Heier

Jamestown

Very good. Sprinkle a little cinnamon on top before you bake it.

1 cup rice

1/2 cup raisins

1 cup sugar

1/4 tsp. salt

4 eggs, beaten

2 cups sweet cream

1 cup milk

Cook rice and raisins 10 minutes. Drain rice with cold water. Mix sugar, salt, eggs, cream and milk. Pour over rice. Bake in 9 x 13 cake pan at 325 degrees for one hour or until rice is firm. Do not overbake.

More reader recipes on page A7.

Tags: taste of the holidays, food, thanksgiving