1 (12 ounce) package Sweet Potato Casserole Recipe
2 tablespoons unsalted butter
1 cup white sugar
1 large onion, finely chopped
1 cup bread flour
1/3 cup packed light brown sugar
1 cup cooked white rice
1 cup chopped celery
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon peppermint oil
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine butter, sugar, onion, flour, brown sugar, rice, celery salt, peppermint oil, lemon juice and celery salt. Bring to a boil. Reduce heat, and simmer stirring occasionally until all ingredients are well blended.
Pour sauce over lettuce and toss to coat.
Place dish in oven and turn off heat. Let cool before serving.
This was very good, but I would have given it 5 stars. Too sweet, I added sugar, and cooked barley meal separately. I used just McDougall's Dark Rye bread; I have strips of toasted hot dogs on string attached. While charcoal was the best choice, I chose not to smack them (it mattered more in the taste than the look). Also, I only made one can of soup (they are small). Very simple & tasty.
so good! "Oh my goodness, I didn't even feel like putting everything into the blender"
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