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1. Marinate potatoes, green pepper, onion and pimento in salad dressing for 2 hours.
2. Put marinated mixture into skillet. Cook at “simmer” for 20 minutes.
3. Reduce to “warm” for serving. Sprinkle with cheese and serve hot. Makes 6 to 8 servings.
SCALLOPED POTATOES
4 cups peeled, diced potatoes
½ cup minced onion
2 teaspoons salt
1½ cups milk
½ cup grated cheddar cheese
Dash pepper
¼ cup cracker or bread crumbs
1. Combine potatoes with onion, salt and milk in skillet. Cook, covered, at “simmer” for 30 to 40 minutes, or until
tender.
2. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered, for 15 to 20 minutes. Reduce to “warm”
for serving. Makes 6 to 8 servings.
DISTINTIVE DESERTS
BAKED APPLES
6 to 8 apples, cored
¼ cup raisins
¼ cup chopped nuts
3 tablespoons butter or margarine
1 cup brown sugar
½ teaspoon cinnamon
1-cup water
1. Remove 1-inch peel around top of each cored apple. Place apples in skillet. Fill each center with combined raisin and
nut mixture. Dot with butter or margarine.
2. Combine sugar and cinnamon. Sprinkle over apples. Add water to skillet. Cover, set control at 300º and bring water
to boil.
3. Reduce heat to “simmer”. Cook apples until tender for 30 to 35 minutes. Baste with syrup occasionally. Makes 6 to 8
servings.
SKILLET COOKIES
2 tablespoons butter or margarine
1 cup pitted dates, cut into small pieces
1 cup sugar
2 eggs
3 cups oven-toasted rice cereal
½ cup chopped nuts
Flaked coconut
1. Preheat skillet, uncovered, at 250º. Melt butter or margarine. Add dates, sugar and eggs.
2. Continue cooking, stirring constantly, until mixture forms a ball, between 15 and 18 minutes. Cool slightly.
3. Stir in cereal and nuts. Combine thoroughly.
4. Divide mixture into two equal portions, shape into a roll 2 inches in diameter. Roll in flaked coconut. Wrap in waxed
paper. Refrigerate.
5. To serve, cut into slices about ¼-inch thick. Makes 5 dozen cookies.