COOKING

Creamed Potatoes

3 C. sliced raw potatoes
2 Tb. melted butter
2 Tb. flour
Pinch of pepper
1 ½ C. milk

Boil potatoes until tender.
Drain potatoes.
In a small pan combine butter, flour, and pepper.
Gradually add milk.
Cook slowly until thick, stirring constantly.
Add potatoes to hot mixture.
Cook until the potatoes are hot.

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Candied Sweet Potatoes

12 small sweet potatoes
2 C. sugar
1 C. hot water
1 tsp. ground cinnamon
1 Tb.  juice
¾ C. butter
1 tsp. salt

Peal sweet potatoes and leave whole
Put potatoes in greased dish.
Mix remaining ingredients and cook at a boil for 10 minutes.
Pour hot syrup over potatoes and bake in a
preheated 350 oven for 1 hour.
Spoon syrup over potatoes several times during cooking.

Vegetables and Rice

2 C. hot cooked rice
10 oz. can of cream of mushroom soup
1/3 C. ketchup
3tbsp. butter
3 green onions and tops, finely chopped
1 green pepper, chopped
8 oz. package of shredded cheddar cheese
1 C. peas
½ C. chopped carrots

Combine all ingredients in a fry pan.
Cook uncovered over a medium heat. Stir occasionally.
Cook for about 15 minutes or until the veggies are tender.

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Twice Stuffed Potatoes

4 baking potatoes
1 C. sour cream
4 strips of cooked bacon crumbled.
Shredded cheddar cheese

Bake potatoes.
Slice the potatoes and scoop out the potato but save the skin intact.
Rice the potato and add the sour cream and the bacon.
Stir well.
Place the mixture back into the potato shells and sprinkle with cheese.
Bake for about 15 minutes or until the cheese has melted.

Serves 4

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Potato Pancakes

3 medium raw potatoes
1 tb flour
1 tb cream
1 egg
1 tsp salt

Grate potatoes.
Add all other ingredients and mix.
Fry until golden brown.
Serves 6.

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Sweet Potato Casserole

3C. cooked sweet potatoes
1 C. sugar
½ tsp. Salt
2 eggs
½ stick of butter
1 tsp. vanilla

Combine all ingredients and pour into a 2 qt. casserole dish

Topping –

1 C. brown sugar
1 C. chopped pecans
½ C. flour
½ stick butter

Combine and sprinkle over sweet potato mixture.

Bake at 350 for 30 minutes

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