Ok, Ok, I don't want to hear it, you don't like yams. You will never think of yams the same once you've tried the Nelsons "Favorite things" Thanksgiving Yam Souffle. People who claim to hate Yams have changed their tune once they've put this tasty dish in their mouth. It's not to late the run out and get the ingredients. It whips up...

Nelsons #1 Stuffing
1 Loaf of good quality white bread ( I use french bread)
1 cube butter
1 onion chopped
1 celery stalk chopped
1 tsp. salt
1 tsp. sage
chicken stock
The night before, tear the bread into small pieces. Let set over night so it dries out a bit. In a large frying pan melt butter. Saute in melted butter the onions and celery. Saute until soft about 5 minutes. Place bread in a large bowl, pour over bread the sautéed onions and celery. Toss with bread. Add salt and sage and toss once more. Now add the chicken stock, starting out with a small amount. The only trick to this simple recipe is how much stock to add. To much stock will cause for a soggy stuffing. Add just enough so the stuffing feels moist. cook in an oven proof dish which has been buttered. Bake at 350 for 25- 35 minutes or until the stuffing is lightly browned on top.
Bon Appetite Peggy
I've decided i like making small little cakes. The t cake in the picture above is a small perfect little chocolate cake. I used the top pan in a set of wedding cake pans, It measures 6 inches. It serves a generous 4 or and nice small piece to 6. Who needs left over cake when one is watching their weight and sugar...