The Mann Family Cookbook – 5 Amazing Recipes for 2016

INGREDIENTS-
1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
2. 2/3 cup packed golden brown sugar
3. 5 tablespoons butter
4. 1 teaspoon ground cinnamon
5. 1/2 teaspoon salt
6. 1/4 teaspoon ground nutmeg
7. Pinch of ground ginger
8. 2 cups miniature marshmallows

DIRECTIONS-
Preheat oven to 375°F. Use 13 x 9 x 2-inch glass baking dish to add sweet potatoes.

Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.

Bake potatoes 50 minutes.

Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F.

Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt

INGREDIENTS-
1. 5 bundles collard greens
2. 4 cups salted water
3. 3 large smoked ham hocks
4. 1 cup sugar
5. Salt
6. 1 teaspoon crushed red pepper flakes

DIRECTIONS-
Thoroughly wash collard greens. Be sure to pull leaves apart any excess sand particles. Chop collard greens.

In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.

Cover and cook greens for 1 to 1 1/2 hours.

NOTE: Make sure at least half of ham hocks are covered with water. If not, add additional water.

INGREDIENTS-
1. 3 pounds chicken parts
2. 1 egg
3. 2 tablespoons water
4. 1 cup flour
5. 1/4 cup Old Bay Seasoning
6. 2 cups vegetable oil

DIRECTIONS-
Wash chicken and pat dry.

In a large bowl beat egg and water. Mix flour and Old Bay seasoning in plastic bag. Dip chicken in egg mixture then shake in flour mixture (a few pieces at a time). Discard any remaining flour mixture.

In a large skillet heat oil on medium. Fry chicken about 15 minutes per side or until golden brown. Drain on paper towels. Sprinkle chicken with extra Old Bay seasoning to add more flavor.

INGREDIENTS-
1. 1 (8-ounce) package elbow macaroni, cooked
2. 16 saltine crackers, finely crushed
3. 1 teaspoon salt
4. 1 teaspoon seasoned pepper
5. 1 (8-ounce) block sharp Cheddar cheese, shredded
6. 1 (8-ounce) block extra-sharp Cheddar cheese, shredded
7. 6 large eggs, lightly beaten
8. 4 cups milk

DIRECTIONS-
Preheat oven to 350 degrees. Layer ⅓ each of macaroni, crackers, salt, pepper, and cheeses into a lightly greased 13x9-inch baking dish. Repeat layers twice.

Whisk eggs and milk together and pour over macaroni mixture.

Bake for 55 to 60 minutes, until golden brown and set. Let it stand 10 minutes before serving.

INGREDIENTS-
1. 3 cups cold milk
2. 2 pkg. (3.4 oz. each) vanilla instant pudding
3. 30 NILLA Wafers
4. 3 medium bananas, sliced
5. 1 tub (8 oz.) frozen whipped topping, thawed

DIRECTIONS-
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 min.

Arrange half of the wafers on bottom and facing upwards in a 13x9-inch pan; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping.

Refrigerate 3 hours.