VEGETABLES AND SALADS 45

LIMA BEANS IN TOMATO SAUCE
Add a bit of sherry.

BAKED BEANS

Cut up 4 slices bacon and saute. Drain off excess fat, saute one chopped
onion until tender. Add 2 tbs. brown sugar (or Maple Syrup), 3/4 tsp.
mustard, and a dash of Worcestershire sauce. Add 2 cans Boston Baked
Beans. Heat. Serves 6.

SWEET POTATOES
Are good with chicken, ham, or pork.

FRIED SWEET POTATOES

Drain and cut into small pieces 2 cups canned sweet potatoes. Brown in
4 tbs. butter or margarine. At serving time sprinkle with juice and grated
rind of % lemon. If desired, sprinkle a little brandy over all. Serves 4 to 6.

SHERRIED SWEET POTATOES

Brown halved sweet potatoes in butter and brown sugar. Sprinkle with
a little sherry before serving.

SCALLOPED SWEET POTATOES WITH APPLES

Cut 2 cups canned drained sweet potatoes into % inch slices. Arrange in
layers in a buttered baking dish with drained, canned sliced apples.
Sprinkle layers with:

4 tbs. butter

¥%, cup brown sugar

2 tsp. lemon juice

¥% tsp. nutmeg, mace, or allspice

Top layer should be potatoes. Bake in hot oven for 20 min. or until
thoroughly heated and browned on top. If casserole seems dry, pour %
cup juice from canned apples over top. Serves 6.

IDEA

For a change, instead of rice or potatoes, serve buttered noodles (add
dried parsley flakes for color).

SALADS
CHICKEN SALAD
Combine gently:
2 cups chicken 1 tbs. lemon juice
1 cup chopped celery Y% cup mayonnaise
2 hard-cooked eggs, chopped ¥ - 1 tsp. curry (to taste) —

optional