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Swap Shop: Chili and a double-take on sweet potato casserole

There are no beans this Texas-style chili courtesy Muir Glen Tomatoes.

There are no beans in this Texas-style chili, courtesy of Muir Glen Tomatoes.

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Updated: January 23, 2012 4:34AM



Two fall favorites - chili and marshmallow-topped sweet potato casseroles - are celebrated today.

Texas-Style Beef Chili, from Muir Glen Tomatoes, is for P.C. of Chicago. Baking cornbread to serve beneath the chili adds to the dish's authenticity and flavors.

The sweet potato recipe from Mary Ellen Gilboy of Chicago, for M.H. of South Bend, uses raw sweet potatoes, while the one from Blanche Wostratzky of Stickney uses canned sweet potatoes.

The combination of orange juice, brandy and marshmallows delivers memorable aromas from the sweet potato casseroles, destined to be favorites at holiday get-togethers.

To make Wostratzky's Sweet Potato Casserole:

Place 1 (18-ounce) can drained sweet potatoes in casserole dish. In pan, mix together ½ cup brown sugar, 1 tablespoon cornstarch and ¼ teaspoon salt. Blend in 1 cup orange juice; add ¼ cup butter and ½ cup raisins (or more, if desired). Stir while bringing to boil. Add 3 tablespoons brandy, 4 tablespoons chopped walnuts and ½ teaspoon shredded orange peel. Pour mixture over sweet potatoes. Top with miniature marshmallows. Bake, uncovered, at 375 degrees for 20 minutes.

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