Dassel Veggies

Sweet Potato BonBons
450F – 7 to 8 minutes – baking sheet
3 lb sweet potatoes, peeled and cooked, or equivalent of canned potatoes without the juice
1/4 cup butter
1/2 cup brown sugar
1 tsp salt
1 tsp grated orange rind
6 large marshmallows, halved
1/3 cup melted butter
4 cup corn flakes, crushed
12 pecans
Mash the potatoes until light and fluffy. Beat in the 1/4 cup butter, brown sugar, salt and orange rind. Let the the mixture cool. Divide into 12 portions. Press potatoes around each marshmallow half, being careful to keep marshmallow in the center. Shape into ovals. Coat the ovals in 1/3 cup melted butter. Roll in crushed cornflakes, top with pecan half and place on lightly greased baking sheet. Bake.

Vegetable Medley
4 carrots, peeled and sliced
1 onion, thinly sliced
3 cup shredded cabbage*
3 Tbsp butter
1/2 tsp salt
pepper & garlic salt
1/2 cup water
Put carrots, onion, butter, salt, pepper, garlic salt and water in a covered saucepan. Cook for 5 minutes. Add the cabbage and continue to cook on low heat for about 5 minutes more, or until vegetables are just barely tender.
Janet Latt
*Aleda Swanson likes sauerkraut in this dish

Spinach Souffle
3 eggs
2 Tbsp flour
1/2 carton cottage cheese
1 pkg frozen or fresh chopped spinach cooked and drained
1/2 stick margarine
Beat eggs and flour together until smooth. Add cottage cheese; blend well. Add spinach. Melt margarine in casserole; pour spinach mixture over. Bake at 350F for 30 minutes. Let stand 15 minutes before serving.
Grace Mattson