PEA RIDGE — Dorris Mounce, grandmother of Dorris Annette Beard. Two of my favorite family recipes enjoyed at Thanksgiving and Christmas came from my grandmother, Dorris Givens Mounce, in Shreveport, La.

Cornbread dressing

Cornbread:

1 c. all-purpose flour (a little less than 1 cup)

1 c. yellow corn meal

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 c. bacon grease or shortening

3 eggs

3/4 - 1 c. milk

Mix dry ingredients. Cut shortening into dry ingredients until crumbly. Combine eggs and milk, add to dry. Pour into hot, greased cast iron skillet and bake for 20 to 25 minutes at 350.

Roast turkey with celery ends, onion, bell pepper, pepper, salt. Strain broth and keep hot.

Peel off the brown crust of the cornbread and place in bowl. Pour strained broth over and mash. Let soak.

Crumble the rest of the cornbread and add hot broth, chopped celery, chopped onion, chopped bell pepper, a little sugar, black pepper, salt and sage. Add the soaked bread. Add 1/2 to a dozen chopped boiled eggs. Beat two raw eggs into dressing.

Bake at 350, stirring occasionally and adding broth as needed.

Sweet potatoes & marshmallows

Sweet potatoes

Butter

Sugar

Eggs

Canned evaporated milk

Marshmallows

Pecans, chopped

Boil four good-sized sweet potatoes until tender.

Peel off skin. Beat, throwing away strings. Beat in 1 stick butter and about 1 cup sugar to taste. Add a pinch of salt and four eggs. Beat until creamy. Add a can of evaporated milk. It will be soupy.

Add chopped pecans, if desired.

Pour into buttered casserole dish and bake for one hour at 350.

Top with marshmallows, bake a few more minutes, until marshmallows are slightly brown.

Subscribers - The TIMES would like to share your recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 11/24/2010