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Show t tHl-j - "trf Prepared by MARILYN TAGGART T3ffifielP Home Service Director nflLIfV MOUNTAIN FUEL SUPPLY COMPANY rr The sweet potato is like a lush and seductive courtesan that finds herself adopted into a highly respectable family, given the family name and even treated as someone special because of her exotic background and sweet personality. For the sweet potato is not truly a potato but rather the genealogy of its plant trails along with the morning-g'lory vine. The sweet potato loves a long summer and a warm one. The people of South America, southern United States, the East Indies certainly don't let it go unappreciated unappre-ciated but eat and relish it. Take this delight of the morning glory family and make of it a dish that is inevitably sweet, but that also has substance and flavor. SWEET POTATO CROQUETS 1. Mix together. 2 c mashed iweet potatoei or yami t ' c , - , Juice from on onion ' at I tb. chopped parsley 2. Shape In croquets. 8. Dip in one beaten ess white, then In finely crumbled cracker crumbs. 4. Fry In fat until crisp and brown. GLAZED SWEET YAM SLICES CREOLE (SWEET POTATO) 1. Boll fn skim until tender or 6 mediam sized yams or sweet potatoes 2. Cool, peel, and cut the potatoes lengthwise length-wise Into -inch slices. Place the slices In a shallow pan, dot generously with butter and sprinkle with brown sugar. I. Place them about 5 Inches under the flame of the broiling; oven and broil until un-til the top la glazed and bubbles. 4. Serve at once from the baking dish. SWEET POTATO AND APPLE SCALLOP 1. Cook and cut into -in. Hf.QH .. , .,, ft e. boiled, peeled . sweet potatoes . j I 2 c pared, cored tart apples I. In the bottom of a baking dish which has been buttered arrange alternate layers of sliced apples and sweet potatoes. 3. Combine to a paste , c. grannlated sngar Grated rind of one med. -sized orange , ':::': c melted butter r ' t. salt Generous dash of ground ginger, nut meg and cloves. 4. Spread half of this paste over the sweet potatoes. Repeat the layers of apples and Bweet potatoes and spread the remaining re-maining paste over the top. 5. Pour over all c. unstrained orange juice mixed with a few drops almond extract. 6. Cover and bake the scallop in a moderate moder-ate oven (360) for 45 to 60 minutes. Remove the cover the last 20 minutes In order for the casserole to become brown and crisp. You might slip it under the broiler until well browned. Serve hot. SWEET POTATO STUFFING FOR HAM SLICES . v 1. Mix Ingredients together thoroughly.-. .2 c mashed sweet potatoes 1 tb. minced onion 1 c boiled rfce i .' c minced celery ij c. diced bacon Salt and Pepper to season 2. Spread potato mixture on ham slices roll ap and skewer. 3. Place in baking pan and cover bottom of pan with boiling water and bake in moderate oven (350) until bam is tender ten-der and done. 4. Serves 4 to 6. |
