DELMONICO POTATOES

Cook in frying pan for 5 minutes:
3 slices bacon cut in small pieces
1 tablespoon chopped onion
Add:
4 medium-sized potatoes peeled and
diced
34 cup canned milk diluted with
4 cup water
Sprinkle with 1 teaspoon salt and
Yg teaspoon pepper
Cover and cook slowly for 20 minutes,
turning occasionally to prevent sticking.
Then cook 10 minutes longer or until
potatoes are tender and brown on the
under side. Fold over like an omelet.

Serves 6.
—MILDRED DUECK

CUCUMBERS: SOUR CREAM

1% cups thick sour cream
5 tablespoons vinegar
3 tablespoons chopped onion
1 teaspoon salt
1 tablespoon sugar
1 teaspoon dried dill seed

Slice 2 or 3 large firm cucumbers—rind on,
if not too coarse—cover with above sauce
and chill 1 hour before serving.

—BEVERLEY LECKY

CORN PUDDING

1 can creamed-style corn

1% lb. bacon

14 teaspoon salt

Pepper

1 green pepper, cut up

1 onion
Cover with bread crumbs. Bake in greased
baking dish (350°F. oven) 114 hours or
until very thick. —ELvA DENNIS

PLANTATION
SWEET POTATOES

6 sweet potatoes
¥% cup butter
6 tablespoons sherry wine
Paprika
114 teaspoons salt
4 teaspoon pepper

Bake potatoes at 450°F. for 40 minutes.
Cut a slice off the top of each and hollow
out. Mash the potato, and whip with
melted butter, seasoning and sherry. Re-
stuff the shells, sprinkle with paprika and
brown in oven.

—MARGARET ANDERSON

HONEY ONIONS

Lightly parboil sliced onions to fill your
casserole. Drain well. Mix catsup and
honey to taste. Add a very little water
and mix over onions. Do not have too
juicy. Bake 4 hour.

—BeErT ISMON

STUFFED ZUCCHINI

6 young zucchini split lengthwise

2 tablespoons butter

1 clove garlic—minced fine

1 lb. spinach put through food
chopper

lf4 teaspoon salt

Yg teaspoon pepper

3 tablespoons grated Parmesan cheese
Cook zucchini in small amount boiling,
salted water about 10 minutes—just until
tender but firm. Drain, place in buttered
baking dish, brush well with melted but-
ter to which minced garlic has been
added. Cook minced spinach about 5 min-
utes in its own juice. Drain well. Spoon
on top of each zucchini half. Sprinkle
with salt, pepper and grated cheese.
Place in hot oven about 10 minutes or
until hot. Serves 6.

—MILDRED DUECK

Compliments of

NUNN & THOMSON LTD.