Sweet Potato Croquettes

Betty Bryant, BHS 4 large sweet potatoes3 eggs2 tsp onion juice3 egg whites3 cup corn flake crumbs Cook potatoes and mash them; then cool. When cool, add beaten egg yolk and onion juice then fold in egg whites. Shape into balls. Roll in corn flake crumbs. Fry in hot grease until brown.

Potato and Meat Sause

Betty Bryant, DHS 4 large potatoes1/2 cup chopped onions1 Tbsp salt2 Tbsp cornstarch1/2 tsp black pepper1/2 lb hamburger meat Cut potatoes in small cubes. Put in large boiler with chopped onions and salt and pepper. Boil until tender then brown meat. Add to the potatoes. Boil 20 minutes. Add cornstarch to thicken. Good with cornbread.

Fruit Salad

Betty Bryant, DHS 1 (16 oz) can fruit cocktail, drained1 cup coconut1 cup crushed pineapple1 pint Cool Whip® Open fruit cocktail, pineapple and drain, then add coconut. Mix this well then add Cool Whip.

Cheese Ball

Myrtis Pylant, DHS; Betty Bryant, DHS; Audrey Simpson, DHS 2 (8 oz) package cream cheese1 small can crushed pineapple, drained1/4 cup bell pepper, chopped fine1/2 tsp onions, chopped fine1 tsp all season salt2 cup pecans, chopped Mix all together except 1 cup pecans. Save to roll ball in. Makes two balls.