Savory Sweet Potato Pie Recipe

         
      2 c  sweet potatoes (about 4)
           -cooked & mashed
    1/4 c  butter (or margarine)
      3 ea eggs,separated
      3 T  sugar
    1/4 c  onion,chopped
    1/4 c  parsley,chopped
      1 t  salt
    1/4 t  tarragon leaves,Dried
      1 T  lemon juice
    1/2 c  milk
      1 ea pastry shell,unbaked
           **crust**
      2 c  flour
    1/2 c  shortening
      3 T  ice water (about 3)
      1 t  salt
    1/4 c  butter,Unsalted

Crust:  Mix shortening, butter, flour, and salt.  Blend with pastry
blender until has look of small peas.  Sprinkle with ice water, small
amounts at a time, until it starts forming a ball.  Refrigerate about
an hour.  Roll out.  Put into 9" pie pan.

Filling:  Wash and prick sweet potatoes with fork.  Bake at 400F for 35
to 40 minutes or until soft.  Scoop out pulp.  Put into large bowl.
Add butter and beat until smooth.  Beat in egg yolks, sugar, onion,
parsley, salt, tarragon, lemon juice, and milk.  In another bowl, beat
egg whites until stiff but not dry; fold into sweet potato mixture.
Turn into unbaked pastry shell.  Bake at 350F for 50 minutes.

Scandinavian Almond Bars
        
      1 c  sugar
    1/2 c  butter,softened
      1 ea egg
    1/2 t  almond extract
  1 3/4 c  flour
      2 t  baking powder
    1/4 t  salt
      1 T  milk
    1/2 c  sliced almonds,chopped
           **icing**
      1 c  powdered sugar
    1/4 t  almond extract
      1 T  milk (up to 2)

In a mixing bowl, cream sugar and butter; beat in egg and extract.
Combine dry ingredients.  Add to creamed mixture and mix well.  Divide
dough into fourths; roll into 12" x 3" rectangles, 5" apart, on greased
baking sheets.  Brush with milk and sprinkle with almonds.  Bake at 325
for 18 to 20 minutes or until firm and edges are lightly browned.  Cool
on pans 5 minutes, then cut diagonally into 1" slices.  Remove to wire
racks to cool completely.  Combine icing ingredients and drizzle over
bars.