This week, I continue with my series on Thanksgiving favorites in my family. I certainly hope they'll become favorites in yours. My Aunt Barbara (I've written about her often through the years) makes the most amazing Sweet Potato Souffle. She's made several versions over the years, but this one is my favorite. It has bourbon as a surprise finale ingredient, although, you may omit if desired. Her Au Gratin Vegetables are also a traditional element of our holiday dinners. Quick, simple and buttery, these will be a hit. And, finally, my Granny's Giblet Gravy, is a recipe I've finally mastered. Don't let the name scare you away. The turkey's organ meats create fabulous flavor. If you're too faint to include the chopped giblets, just toss them after cooking.

Next week: sweet potato rolls and some sweet endings. Happy eating           Aunt       Barbara's       Sweet         Potato         Souffle' 4 C. coarsely ground raw sweet potatoes         (about 2 large) 1 C. milk 1 (20-oz.) can crushed pineapple   with juice 3/4 C. butter or margarine, melted 1 tsp. vanilla 1 C. chopped pecans (toasted in butter) 1 C. sugar 1 C. plus 1/4 C. frozen grated coconut 2 oz. bourbon

Grind the potatoes on the coarse blade of a hand grinder (or use a food processor). Place in the milk and stir in the crushed pineapple, butter, vanilla, pecans, sugar and one cup of coconut. Mix well and fill a 3-quart casserole and bake in a preheated 350 degree oven, uncovered, for 40 to 55 minutes. Remove from oven and sprinkle with the fourth cup coconut. Return to oven and broil briefly to lightly brown. Remove from oven and cool for half an hour. Pour the bourbon evenly over the top. This is a slightly crunchy casserole and can be served hot or at room temperature. Serves 10-12.       Au   Gratin         Vegetables 2 C. carrots, cooked and diced 1 C. cooked peas 3 T. melted butter 1/3 C. grated cheese 1 C. milk 1 egg, beaten 1/2 tsp. salt 1 C. buttered bread crumbs   Mix everything but bread curmbs in a greased baking dish and top with the buttered bread crumbs. Bake in 325 degree oven for 30 minutes. Serves 4-6.             Giblet         Gravy Liver, neck and gizzard from turkey 3 quarts water salt and pepper 1 medium onion, chopped 1 stalk celery (with leaves) chopped 1/4 C. butter or margarine 2 hardboiled eggs

Cook the liver, neck and gizzard of the turkey in the water. The gizzard can be tough, so simmer the poultry for about two hours. Season the broth with the onion, celery, salt and pepper. The butter or margarine is just to insure a richer broth. When the meats are done, remove from the broth and cool. Taste the broth and let it cook down to half. Divide the gravy in half. For giblet gravy, chop the giblets very finely (some do not include the gizzard). Chop the eggs and add to the gravy. Taste for seasoning adjustments.

Thickening: 8 tsp. flour (more if a thick gravy is

wanted) 1/2 C. cold water

Shake together in a jar with a lid. Pour into boiling liquid gradually. Let simmer at least 5 minutes to cook away the "uncooked" taste.