15
1. In skillet, combine brown sugar, corn syrup, better or margarine and salt.
2. Bring mixture to a boil at 250°. Stir until butter melts and sugar dissolves.
3. Add sweet potatoes, baste with syrup. Reduce heat to SIMMER. Cook for 15 minutes.
4. Uncover; cook, basting occasionally, for 10 minutes or until potatoes are well glazed. Reduce heat to WARM for serving. Makes 6 to
10 servings.
POTATO NOBLESSE
4 cups sliced cooked or canned potatoes
¼ cup chopped green pepper
¼ cup chopped onion
¼ cup chopped pimento, optional
½ cup French dressing
⅓ cup shredded cheddar cheese
1. Marinate potatoes, green pepper, onion and pimento in salad dressing for 2 hours.
2. Put marinated mixture in skillet. Cook at SIMMER for 20 minutes.
3. Reduce heat to WARM for serving. Sprinkle with cheese and serve hot. Makes 6 to 8 servings.
SCALLOPED POTATOES
4 cups peeled, diced potatoes
½ cup minced onions
2 teaspoons salt
1 ½ cups milk
½ cup grated cheddar cheese
Dash pepper
¼ cup cracker or bread crumbs.
1. Combine potatoes with onion, salt and milk in skillet. Cook, covered, at SIMMER for 30 to 40 minutes, or until tender.
2. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered for 15 to 20 minutes. Reduce heat to WARM for serving.
Makes 6 to 8 servings.
DISTINCTIVE DESSERTS
BAKED APPLES
6-8 apples cored
¼ cup raisins
¼ cup chopped nuts
3 tablespoons butter or margarine
1 cup brown sugar
½ teaspoon cinnamon
1 cup water
1. Remove 1-inch peel around top of each cored apple. Place apples in skillet. Fill each center with combined raisin, and nut mixture.
Dot with butter or margarine.
2. Combine sugar and cinnamon. Sprinkle over apples. Add water to skillet. Cover, set control at 300° and bring water to a boil.
3. Reduce heat to SIMMER. Cook apples until tender about 30 to 35 minutes. Baste with syrup occasionally. Makes 6 to 8 servings.
SKILLET COOKIES
2 tablespoons butter or margarine
1 cup pitted dates, cut into small pieces
1 cup sugar
2 eggs
3 cups oven-toasted rice cereal
½ cup chopped nuts
Flaked coconut
1. Preheat skillet, uncovered at 250°. Melt butter or margarine. Add dates, sugar and eggs.
2. Continue cooking, stirring constantly until mixture forms a ball between 15 to 18 minutes. Cool slightly.
3. Stir in cereal and nuts. Combine thoroughly.
4. Divide mixture into two equal portions, shape into a roll 2 inches in diameter. Roll in flaked coconut. Wrap in waxed paper.
Refrigerate.
5. To serve, cut into slices about ¼-inch thick. Makes 5 dozen cookies.
(24 pages)
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