Wash, cut into halves and cook covered in boiling salted water to cover

6 medium-size (about 2 lbs.) potatoes

Cook about 20 minutes., or until potatoes are tender when pierced with a fork.

Meanwhile, prepare

2 Hard-cooked eggs

Cut into eighths and set aside.

Drain potatoes. To dry potatoes, shake pan over low heat. Peel potatoes and cut into cubes (about 4 1/2 cups cubed.) Put potatoes in a bowl and toss lightly with a mixture of

1 teaspoon salt
1/2 teaspoon monosodium glutamate
1/8 teaspoon pepper

Blend in the eggs and

3/4 cup salad dressing
2 tablespoons chopped onion

Blend lightly to coat potatoes well with dressing. Place in refrigerator to chill.

4 to 6 servings

• 4 medium baking apples
• 1 can (8 oz.) sweet potatoes, drained and mashed
• 3 tblsp. brown sugar
• 3 tblsp. maple syrup
• 1 tblsp. butter or margarine, melted
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 3 tblsp. slivered almonds

Wash and core apples; remove enough pulp to make the opening about 2″ wide. Chop the pulp and mix with remaining ingredients except 1 tblsp. almonds. Wrap a 7″ square of aluminum foil around the bottom and sides of each apple. Fill cavities with sweet potato mixture; stud with remaining almonds.

• 6 slices bacon, diced
• 1 cup minced onion
• 3 cans (1 pound 3 ounces each) baked beans (with pork)
• 1-1/2 teaspoons prepared mustard
• 1/3 chili sauce

Heat oven to 350°. Cook and stir bacon and onion until bacon is crisp. Stir in remaining ingredients; pour into 2-quart casserole. Bake uncovered 45 minutes, or until beans are heated through.  8 servings.

“I keep a jar of good prunes in my kitchen the year round, preserved in Marsala, port or sherry.  Sect about 2 to 3 pounds of dried prunes of good quality, place in crock, and cover them with any of the three wines mentioned. They will be ready for eating in about three weeks.

Serve in a compote with whipped cream, flavored with the same wine in which the prunes were steeped.

These prunes have many other uses–in souffles, in hot compotes with other fruits, and as a flavoring for certain meats.”

Combine in a small saucepan and heat to boiling:

• 1 cup sugar
• 1 cup water
• 1 3-in. piece stick cinnamon
• 1/8 teaspoon salt

Boil uncovered for 5 min. Add:

2 cups (about 1/2 lb.) cranberries, washed and sorted.

Continue to boil uncovered without stirring, about 5 min. or until skins pop open.  Cool and remove cinnamon stick. Serve with meat or poultry.

Makes about 2 cups sauce.

Ranch Style Baked Beans

1 can pork and beans
1 can chili seasoned beans
2 tablespoons molasses
2 tablespoons bacon drippings
1 minced onion
1 tablespoon mustard

Heat and Serve.

(What could be easier?)

Ingredients
2 cups squash, cooked and mashed (crookneck or zucchini, 1-1 1/4 lbs)
1 to 1 1/2 cups canned whole-kernel corn
1 egg, slightly beaten
1/2 cup Nestle’s Evaporated milk
1 tbsp. minced onions
1/2 tsp salt
pepper, garlic salt
American Cheese

Tender yet firm! “Nestle’s milk makes this vegetable custard creamy-rich–yet firm and easy to serve.”

Combine eg, milk and seasonings in casserole. Add squash and corn. Top with slice of cheese. Bake in a pan of hot water in a moderate oven (350 f) 35-40 minutes or until set. Serves 6. Serve with.. whatever you want!