Recipes From Louise
By Louise McClain Special to The True Citizen

All across the world folks come together at Christmastime to celebrate the birth of our Savior - Jesus Christ.

In cozy homes, traditions are preserved and exciting new ones are introduced. Decorations are hung, gifts are purchased and wrapped, and the aroma of holiday foods fills the air. Here is a mini-collection of recipes that are super-tasting treats for the holidays.

Sweet Potato Praline Pie

½ cup butter or margarine
1 cup chopped pecans
1 cup cooked, mashed sweet
potatoes
3 eggs, beaten
½ cup firmly packed brown sugar
1 cup dark corn syrup
1 tsp. pumpkin pie spice
1½ tsp. vanilla extract

1 unbaked 9-inch pastry shell
Whipped Cream

Melt butter in a large, heavy saucepan; add pecans and cook over low heat, stirring constantly until butter is golden brown and pecans are toasted. Remove from heat; stir in next 7 ingredients, mixing well. Pour mixture into pastry shell. Bake at 425 degrees for 10 minutes. Reduce temperature to 325 degrees and bake an additional 45 minutes or until set. Cool on a wire rack; top with whipped cream. Makes one 9-inch pie.

Festive Ham Spread

4 cups finely chopped ham
1 (8-oz.) pkg. cream cheese, divided
and softened
¾ cup mayonnaise or salad dressing,
divided
½ cup sliced green onions
¼ cup sweet pickle relish
Sliced almonds, toasted
Sliced green onion tops

Combine ham, 4 oz. of the cream cheese, ½ cup mayonnaise, onion, and relish in a small mixing bowl; mix well. Chill. Combine remaining 4 ounces cream cheese and ¼ cup mayonnaise; chill. Spoon mixture onto serving plate and shape into a tree. Spread cream cheese mixture on top and sides of ham mixture. Arrange sliced almonds and green onion tops attractively on tree. Serve with crackers. Makes 4¼ cups.

Pork Tenderloin

1 lb. pork tenderloin, cut into 8
crosswise pieces
2 tsp. lemon pepper
2 TBSP lemon juice
1 TBSP Worcestershire sauce
1 tsp. Dijon-style mustard
1 TBSP minced fresh parsley or
chives

Pound each tenderloin slice with meat mallet to 1-inch thickness; sprinkle with lemon pepper. Heat butter in heavy skillet; cook tenderloin slices 3 to 4 minutes on each side or until fork-tender. Remove tenderloin slices to serving platter; keep warm. Add lemon juice, Worcestershire sauce and mustard to juices in skillet. Cook until heated through. Pour sauce over meat slices and sprinkle with parsley; serve. Makes 4 servings.

Creamed Corn

2 oz. cream cheese, cubed
2 TBSP milk
1 can (14-¾ oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
½ cup shredded sharp Cheddar
cheese
1/3 cup sliced green onions

Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently. Add cream-style and thawed frozen corn; stir. Cook 4 minutes or until heated through, stirring occasionally. Spoon into serving dish; sprinkle with Cheddar cheese and onions. Makes 6 servings.