Recipes

When the potatoes are cool enough, peel and cut into 1 inch chucks. Mix with the apple slices and put into a 1 litre dish. In a small saucepan heat the sugar, orange juice and rind, orange spice, butter, sherry and salt over low heat until the sugar spice is melted. Pour the liquid over the potatoes and apples then toss the whole thing lightly until evenly coated. Cook — uncovered in a preheated oven at 350°, for 1 hour, stirring occasionally so that the potatoes absorb the liquid and brown slightly. Serve with ham or chicken.

1 lb sweet potatoes, scrubbed and boiled until tender
3-4 cooking apples, cored, peeled and thickly sliced
4 tbsp light brown sugar
grated rind and juice of 1
1 tsp pumpkin pie
I tbsp butter
2 tbsp sherry
salt to taste

Cook pasta as directed on the package. Cook desired amount of vegetables until tender crisp. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth and bubbly (1 min.), add milk and blend well. Cook over medium heat, stirring occasionally until mixture comes to a boil, (4 to 6 min.) then boil for 1 minute. Add parmesan cheese. Stir until blended. Remove from heat. Drain pasta and veggies. Place in a casserole dish and pour sauce over tossing until well blended. Serve immediately.

Pasta of your choice
Sliced carrots and broccoli flowers
Sauce:
6 tbsp. butter
2 tbsp all-purpose flour
1/2 tsp. Salt
1/2 tsp nutmeg
1 cup milk
1/4 cup grated Parmesan cheese

Melt butter and cook onions, celery and mushrooms in butter. Put bread stuffing in a large bowl and stir in onion mixture. Add seasonings and broth then add beaten eggs and mix all together. Pack into a slow cooker and cover. Cook on high for 45 minutes, then on low heat for 8-10 hours.