PO Le Ce eee ediaesé {y Ye SWEET POTATO 1% cups milk or water Yp teaspoon salt 112 cups diced fresh coconut or Y2 teaspoon nutmeg PUDDING 1 31%-ounce can flaked Y2 teaspoon ginger or allspice coconut 112 cups diced, uncooked sweet 34 cup brown sugar potatoes eggs 3% cup raisins 2 tablespoons soft butter 34 cup strained coconut 1 teaspoon cinnamon Heat oven to 350°. (825° if glass casserole is used.) Butter a 2-quart casserole. Put milk into OSTERIZER container, cover, and push LIQUEFY button. Remove feeder cap and gradually add coconut. Process until coconut is grated. Pour mixture through a strainer; press coconut as dry as possible. Return liquid to OSTERIZER container and set strained coconut aside. Add sugar, eggs, butter, cinnamon, salt, nutmeg and ginger or allspice to liquid, cover and process at LIQUEFY a few seconds, then remove feeder cap, add potatoes gradually, and process until smooth. Add raisins and process only until coarsely chopped. Pour into buttered casserole and stir in % cup strained coconut. Bake 1% hours, or until silver knife inserted comes out clean. Serve hot as vegetable, or cold with cream as a pudding. Yield: 6 to 8 servings BAKED 1 1-pound can baked beans in Y%-inch slice onion tomato sauce 1 tablespoon chili sauce or catsup BEANS V4 cup sour cream Yq cup cubed Cheddar cheese Heat oven to 350°. Grease a 1 44-quart casserole. Put the beans into prepared casserole. Put the remaining ingredients into OSTERIZER container, cover and process at BLEND until smooth. Mix well with beans in casserole. Bake 25 minutes. Yield: 6 servings CORN 3 eggs 1¥2 teaspoons salt 3 tablespoons melted butter 1% cups milk, scalded PUDDING 1 tablespoon sugar Yq-inch slice small onion 1 tablespoon flour 1% cups whole kernel corn Heat oven to 350°. Butter a 2-quart casserole. Put eggs into OSTERIZER container, cover and process at STIR until beaten. Add remaining ingredients, cover, push MIX button, and process only until corn is thoroughly mixed into batter. Pour into pre- pared casserole. Bake 1 hour and 10 minutes or until firm. Yield: 6 servings FRENCH FRIED : or 4 lg onions V2 et salt cup mi ash of pepper ONIONS 2 eggs 1 asesn baking powder 1 cup flour 1 tablespoon melted shortening Heat deep fat to 380°. Slice onions and separate into rings. Put remaining ingredients into OSTERIZER container, cover and process at WHIP until smooth. Dip onion rings into batter, drip excess from rings, and then drop into hot fat. Fry until golden brown. [72]