Ham Glaze

%4 cup ROGERS’ GOLDEN SYRUP

3 tbsp. water

14 cup vinegar

6 whole cloves

Cinnamon stick

1 tsp. grated orange rind

Ham rolls, stuffed with chopped apple
and bread crumbs stuffing

Simmer first 5 ingredients 5 min. then add
orange rind. Place ham rolls which have been
stuffed with apples and bread crumbs in
shallow baking dish: pour glaze over ham.
Bake 30 min. at 400°F. basting frequently.
Or glaze the whole ham, basting frequently.

Tasty Treats
with Fruit

Squash with Orange

2 boxes quick frozen squash (thawed)
or 2 Ibs. squash cooked

6 tbsp. butter

6 tbsp. Best Brown Sugar

4 tbsp. orange juice

1 tsp. salt

Dash of pepper

Grated orange rind

Combine ingredients in top of double boiler.
Heat over boiling water until hot. Sprinkle
with additional Best Brown Sugar and place
under broiler for 5-10 min. or until brown.

Minted Apricot Glaze and Sauce

for lamb leg roast or lamb chops

1 clove garlic

2 tsp. ROGERS’ GOLDEN SYRUP
1 cup Golden Yellow Sugar

1 tsp. lemon juice

10 dried apricots

2 tsp. mint jelly

10 whole cloves

Make small incision in meat and insert garlic
clove. Cook leg of lamb according to direc-
tion then, in last half hr. of cooking, glaze.

Glaze: Stir 4% cup water in with ROGERS’
GOLDEN SYRUP and Golden Yellow
Sugar. Add lemon juice, apricots and mint
jelly. Boil 20 min. until thick. Remove apri-
cots from sauce and arrange on top of meat
in circular pattern cut side down. Pierce each
apricot with a toothpick then top with clove.
Pour thin coat of glaze over lamb. Return to
oven for 15 min. Glaze again just before
serving. The remaining sauce can be served
with lamb.

Orange Beets

In a saucepan combine:

3 tbsp. ROGERS’ GOLDEN SYRUP
11 tsp. cornstarch

1 tsp. salt

12 cup frozen orange juice

Cook until thickened, stirring constantly. Add
1 tbsp. butter, 1-16 oz. can sliced beets and
dash of pepper. Stir and combine all ingredi-
ents so the beets are well glazed.

Orange Sweet Potatoes

1—20 oz. can sweet potatoes

2 unpeeled oranges

Salt, pepper

3% cup ROGERS’ GOLDEN SYRUP
3 tbsp. Best Brown Sugar

14 cup crushed corn flakes

Cut the potatoes deftly into 1” thick slices.
Slice the unpeeled oranges very thin. Alter-
nate layers in casserole dish: potatoes, orange
slices, salt, pepper, dots of butter and 3 tbsp.
of brown sugar. Pour the syrup over the top,
bake, uncovered at 350°F. for 45 min.

ALE LEELA

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