Recipes 11-26-24

Creamed Potatoes
1/2 pound very small new potatoes
1 can very small green peas, drained
Sauce:
2 tablespoon margarine or butter
1 tablespoon flour
3 green onions diced
Salt and pepper to taste
Scrub potatoes well; boil in water in saucepan until soft and done. Drain and reserve liquid. May use drained cooked canned new potatoes that have been peeled. Melt margarine in medium saucepan, saute onions until dark green; add salt and pepper to taste, then flour to make a paste. Add milk gradually, stirring well. Cook until thickened. Add cooked potatoes and peas. Serve hot. Yield 6 servings.

Green Bean Casserole
2 cans French style green beans
1 can French fried onions
1 can cream of mushroom soup or cream of celery soup
Mix beans with undiluted soup; place in shallow baking dish. Sprinkle with onion rings and bake at 350 degrees until bubbly and hot.

Cranberry Salad
2 cups ground cranberries
1 orange, diced
1 cup apples diced
1 cup nuts chopped
1 cup sugar
1 package red jello
1 1/2 cups hot water
Mix ground cranberries, orange, apples and nuts in bowl. Stir in sugar and let set. Mix jello and hot water; cool and stir in the fruit mixture. Pour into 8x8 dish or bowl and refrigerate until set.