VEGETABLE RECIPE - 751
ORANGESWEET POTATO CUPS
4 oranges
2 1/2 c. mashed sweet potato
2 tbsp. margarine
1/4 tsp. salt
1/4 c. sherry (cream sherry)
Scoop out orange halves
reserve juice.
Mash potatoes
add margarine, orange juice and salt.
Beat until fluffy and add sherry.
Spoon mixture into orange
cups, sprinkle with brown sugar.
Bake at 350 degrees until lightly glazed. Serves 4.
VEGETABLE RECIPE - 752
CARROTS
2 lb. pkg. carrots, shredded
2 chopped onions
1/2 c. water
Cover and steam for 20 minutes.
Drain.
Fry 2 cups soft bread crumbs in 1/4 cup butter.
Add 1 1/2 teaspoon salt, 3/4 cup cream.
Mix with carrots.
Put into greased mold.
Bake at 350 degrees for 45 minutes.
VEGETABLE RECIPE - 753
HOPPIN' JOHN
1 c. dried blackeyed peas
1 pod red pepper
1/2 lb. bacon or salt pork, diced
3 c. cooked rice
As need for taste:
salt, black pepper and cayenne pepper
Wash peas and soak overnight.
Using the same liquid, add the pork and pepper pod; cook until peas are tender but whole.
Add cooked rice, salt and other peppers and mix well.
Place in a covered casserole and cook until all the liquid is absorbed.
Serves 8.
VEGETABLE RECIPE - 754
SKILLET CABBAGE
4 c. shredded cabbage
1 green pepper, shredded
2 c. diced celery
2 lg. onions, sliced thinly
2 tomatoes, chopped
1/4 c. bacon fat
2 tsp. sugar
1 tsp. Accent
Salt and pepper to taste
Combine ingredients in large skillet.
Cover.
Cook over medium heat for 15
minutes or longer, if needed.
Serves 6.
|