Servings
2 Persons

Ingredients
1 or 2 sweet potatoes, enough for 2 servings; peel and cut in large chunks
1 tablespoon soda warm water to cover 3/4 cup sugar
1 cup water a pinch of salt
a slice lemon, cut in small pieces
1/4 cup shredded coconut
1 teaspoon butter

Steps
Peel potatoes and cut in diagonal chunks.
Sprinkle soda over them and pour warm water to cover. Let soak in solution 5 minutes.
Drain in a colander.
In a saucepan combine water, sugar, salt, yams, and lemon.
Boil, cover.
Cook over medium heat 10 minutes, turn over the yams and cook uncovered 10 minutes longer.
Add coconut and butter.

Servings
2 Persons

Ingredients
1/2 pound fresh snap beans
3 tablespoons bacon drippings
4 or 5 new potatoes, soaked in water with a little soda, then scraped
1 small onion, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup boiling water

Steps
Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over medium heat 5 minutes.
Reduce heat; cook about 15 minutes longer.
The beans should be tender crisp.

Green Beans With Horseradish Sauce
Prepare green beans as snapbeans above but omit bacon drippings.
After cooking drain off liquid.
1-1/2 tablespoons butter or margarine
1-1/2 tablespoons all-purpose flour
3/4 cup milk 1 tablespoon grated onion
1/4 teaspoon prepared mustard
1/2 teaspoon prepared horseradish

Saute onion in butter, add flour, stir, then add milk.
Cook until smooth and thick; add horseradish and mustard.
Pour sauce over heated beans.
Serve hot.

Ingredients
2 1/2 or 3 pound pork shoulder roast
4 tablespoons cooking oil
1 tablespoon prepared mustard salt and red pepper to taste
1/4 cup all-purpose flour
1 clove garlic, chopped

Steps
One or two hours before cooking the roast, season generously with salt and pepper.
Insert slivers of garlic in slits in roast made with a sharp knife.
Rub mustard all over the meat.
Wrap well in foil and place in refrigerator until ready to cook.
When ready to cook, coat all sides with flour.
Heat cooking oil in a large pot and cook meat to a golden brown on all sides.
Cover pot with a tight fitting lid, turn the heat low and cook about 2 more hours.
If heat is low enough you should not have to add any water, but turn meat frequently, careful not to prick with a sharp object for fear of losing the precious juices.

Make The Gravy As Follows:
Fat from the meat and pan drippings
1 1/2 cups water
1 medium onion, grated
1 small piece of celery, chopped
1 heaping tablespoon cornstarch with 1/4 cup water

Cook onion and celery in meat drippings until clear and tender, stirring occasionally.
Add water. When liquid comes to a boil, add cornstarch mixture.
Cook until thick and smooth.
Add more seasoning (salt and pepper) if necessary.

Servings
2 Persons

Ingredients
12 or 14 cabbage leaves, cut large ones in half along thick ridge
3 tablespoons bacon grease or sausage drippings
1 clove garlic, finely minced
1 small onion, finely chopped
1/2 pound ground beef
3/4 cup cooked rice
1/2 of a well beaten egg
1 teaspoon salt
1/2 teaspoon red pepper

Creole Sauce
1 cup canned whole tomatoes and juice
1 teaspoon salt
1/2 teaspoon red pepper
1 teaspoon sugar
1/2 lemon (for juice)
1 cup water

Steps
Combine tomatoes, salt, sugar and pepper.

Steps
Cook onion and garlic in bacon grease until tender.
In a large bowl, thoroughly mix meat, rice, egg, salt, pepper and cooked onion.
Place about 1 tablespoon of the mixture in soft end of the cabbage, ending with the large end of the leaf.
Continue until all are rolled.
In a saucepan that has a tight fitting lid, place a pan rack, crumbled foil, or pieces of cabbage on bottom and add water.
Place cabbage rolls hard end down.

Pour Creole Sauce cabbage.
Squeeze lemon over all.
Cover with a tight fitting lid.
Cook 15 minutes, then reduce heat to low.
Cook 45 minutes longer.

Ingredients
1 pound dried red beans or kidney beans
1 large hamhock from left over ham, or sausage
2 tablespoons margarine or ham fat
1 large onion, finely chopped
1 or 2 clove garlic, finely minced
1 teaspoon salt
1/4 teaspoon red pepper
1 small piece bay leaf
1/2 teaspoon oregano powder
2 large ripe tomatoes or canned whole tomatoes

Steps
Pick and wash red beans.
In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute.
Set aside until they cool.
Cook onion in fat until tender.
Add to beans, with garlic, hamhock, tomatoes, bayleaf, salt, and pepper.
Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours.
Take out hamhock, cut meat away from bone and add to pot of beans.
Add oregano.
Serve in soup plates over rice.
Chopped scallions over this is delicious.