Mr*. Carter’* Date Nut Roll* (make* 3 dozen) Va

Mr*. Carter’* Date Nut Roll* (make* 3 dozen) Va pound margarine (1 stick) 8-ounce package pitted dates 1 cup chopped nuts 1 cup sugar * Pinch of salt 1 teaspoon vanilla 1V4 cups crisp rice cereal Powdered sugar Melt margarine in large saucepan. Add dates, nuts, sugar and salt. Cook 8 minutes over low heat. Remove from heat; add vanilla and cereaL Cool until mixture can be worked with hands. Shape into finger-sized rolls or walnutsized balls. Roll in powdered sugar. Pat Nixon’s Chestnut And Apple Stuffing (for 10-12 pound turkey) 2 slices bacon, chopped 1 tablespoon butter 1 cup celery, chopped 1 cup onion, chopped 6 slices fresh white bread cubes 4 cups coarsely chopped boiled chestnuts 4 cups apples, peeled, cared and chopped Vi cup raisins 1 tablespoon each of salt, poultry seasoning, chopped parsWy 55 eggs 1 cup warm milk Render bacon in large sldllet. Add butter, celery and onion; saute until tender, about five minutes. Mix lightly in large bowl with remaining ingredients, adding eggs and milk last Mix until well combined. Lady Bird’s Green Beans Amandine (serve* 6) 1 Vi pounds French cut green beans Butter, salt and pepper to taste Va cup slivered almonds Cook beans in boiling, salted water to cover for 20 minutes or until barely tender. Drain well and toss with butter, salt and pepper. In separate pan toast almonds with 1 tablespoon butter. Add toasted almonds to beans just before serving.