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1 c Chili sauce

1 c Currant jelly

3 tb Lemon juice

1 tb Mustard; prepared

2 lb Hot dogs; or cocktail franks

2 cn Pineapple chunks; 27 ozs.

-drained Combine first four ingredients in

1 1/4 lb Sweet potato, diced, peeled

3 Carrots, chopped

1 lg Celery stalk, chopped

1 Bay leaf

6 c Water

2 tb Lemon juice

1 ts Hungarian sweet paprika

Put all vegetables with the

1 1/4 lb Sweet potato, diced, peeled

3 Carrots, chopped

1 lg Celery stalk, chopped

1 Bay leaf

6 c Water

2 tb Lemon juice

1 ts Hungarian sweet paprika

Put all vegetables with the

2 c Sweet potato, shredded

1 tb Cornstarch

Oil for frying Squeeze potato, by the handful, to eliminate liquid, then place in a bowl. Sprinkle cornstarch over potato and toss to distribute cornstarch evenly and loosen shreds. Arrange a handful

2/3 c Mayonnaise

1/3 c Plain yogurt

1 tb Curry powder

1 ts Ground ginger

1/2 ts Tumeric powder

1/2 ts Chili powder

1/2 ts Sweet Hungarian paprika

1/4 ts Salt

4 Large yams

Vegetable oil Salt In a small

2 16 oz cans sweet potatoes

14 oz Can pineapple tidbits in

Unsweetened juice, undrained 4 T Butter or margarine

4 T Dark brown sugar,

-firmly packed 1 1/2 c Miniature marshmallows

Butter or margarine 1. Drain potatoes and discard

1 md Sweet onion

1 Egg

1 md Potato

Salt and pepper to taste 1 1/2 lb Shrimp

oil for frying Grind onions, potatoes and shrimp. Stir in eggs, salt, and pepper. Batter must be thick. Drop by teaspoons into

1 Pie crust, unbaked

1/4 c Evaporated milk

3/4 c Onions, chopped

3 Eggs

1/2 c Ham, diced

1/2 c Sour cream

3 tb Butter

1/2 c Crumbled bacon

1 1/2 c Mild American cheese, grated

1 c Swiss cheese,