CRUSTY POTATO LOGS

6 medium potatoes, boiled Yq tsp. pepper
4 cup soft butter 3 egg yolks
1 tsp. salt 1 egg, beaten
4% tsp. thyme 144 cups finely crushed cereal flakes

MASH potatoes and add butter, salt, thyme, pepper and egg yolks. Mix well.
Add more salt if necessary. Use electric mixer for creamy smooth potatoes.
Shape into 18 logs (about 2 heaping tablespoonfuls for each).

pip in beaten egg then roll in crushed cereal. Place on greased baking sheet.
These can be made early in the day or a day ahead and kept in refrigerator
until ready to heat and serve.

BAKE at 425°F. for 15 to 20 minutes. |
YIELD:—18 logs.

CREAMED ONIONS

12 medium onions, peeled 2 cups milk
4 tbsps. butter 1 tsp. salt
4 tbsps. Robin Hood Pre-Sifted grated Parmesan cheese
All Purpose Flour paprika

CUT onions in half. Cook gently just until tender. Drain. Arrange cut-side
down in buttered 9” shallow baking dish.

MELT butter in saucepan. Remove from heat and blend in flour. Gradually
stir in milk. Add salt. Cook over medium heat, stirring constantly until
thickened.

POUR sauce over onions. Sprinkle Parmesan cheese generously over top then
sprinkle with paprika.

BAKE at 350°F. for 20 minutes. If creamed onions have been made ahead of
time, heat through in 325°F. oven for about 30 minutes.

YIELD:—12 servings.

SHORTBREAD
1 cup butter 2 cups Robin Hood Pre-Sifted
1 cup icing sugar All Purpose Flour

1 tsp. vanilla

CREAM butter, icing sugar and vanilla thoroughly.

MEASURE flour (without sifting) and add gradually to creamed mixture.
Chill 10 minutes.

ROLL OUT portions of the dough on lightly floured surface to 44-inch thickness.
Cut with Christmas Cookie Cutters. Place on ungreased baking sheets.
Decorate as desired.

BAKE at 325°F. for 12-15 minutes. Do not brown. Cool on racks.

FOR PINE CONES—cut out pine cone shape in heavy cardboard. Place on
dough and cut around with sharp knife. Place on ungreased baking sheets.
With rounded side of dessert spoon make crisscross design on each. Bake
as directed.

YIELD:—about 414 dozen.

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