preheated to 350 degrees for 30 to 35 i

preheated to 350 degrees for 30 to 35 i

minutes. j

Sweet potato boats }

Bake 5 or 6 medium-sized yam- * type sweet potatoes until well done. Remove from oven and cover with damp cloth to encourage formation of sugary juice.

Mix 3/4 stick butter with 1/8 lb. | sharp cheddar and 1 cup miniature j marshmallows. Melt in oven while peeling potatoes. Mash potatoes, then stir in butter-cheese-marshmallow mixture and whip to creamy consistency. Spoon into individual aluminum potato boats or 1-1/2-qt. casserole. Sprinkle with marshmallows and bake in 350-degree oven 30 to 35 minutes for casserole; 15 to 20 minutes for individual boats.

Microwave harvard beets

1/4 c. sugar

1 Tbsp. cornstarch

1/2 tsp. salt

Dash pepper

1/4 cup vinegar

2 cups sliced canned beets

1 cup beet liquid plus water

Combine sugar, cornstarch, salt and pepper in 1-quart casserole. Stir in vinegar and beet liquid. Add beets. Cover with glass lid or plastic wrap. Microwave on reheat for about 5 minutes. Stir and continue cooking on reheat for 5 minutes or until thickened. Let stand for several minutes before serving. Serves 6.

Glorified cabbage

1 medium cabbage, coarsely shredded

4 Tbsp. butter

4 Tbsp. flour

Salt to taste

2 cups sweet milk

1/2 cup diced American cheese

1 cup buttered bread crumbs

Cook cabbage in salted boiling water 8 minutes, or until tender. Drain. Melt butter; blend in the flour and salt; add milk gradually. Stir in cheese and cook until smooth and thick. Alternate layer of cabbage and sauce in buttered casserole. Top with buttered bread crumbs and grated cheese on top of crumbs. Bake at 350 degrees for 30 minutes.