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BROCCOLI WITH SAUCE

2 pounds broccoli 3 tablespoons butter or margarine

Boiling salted water

Sour Cream Sauce:
2 tablespoons instant minced onion 1

1 tablespoon lemon juice or vinegar
1 teaspoon sugar
1/2 teaspoon salt

cup dairy sour cream
1 tablespoon chopped pimiento
1/4 cup toasted slivered almonds

Cut tough stems and leaves from broccoli; wash, drain and break head into small sections and cut
any tender stems into cubes. Cook in boiling, salted water just until barely tender. Drain and
toss with butter. Serve hot with Sour Cream Sauce.

Sour Cream Sauce: Combine sauce ingredients and let stand to blend flavors.
Serves 4.

Heat, if desired.

TURNIP FLUFF

Salt and pepper

1 medium turnip
1/8 teaspoon allspice

3 medium potatoes
1/4 cup melted butter

Cut turnip and potatoes into pieces about the same size and cook together in boiling, salted water
until tender. Drain and mash, adding remaining ingredients during mashing. Serves 4.

BAKED ORANGE BEETS

2-1/2 cups beets, peeled and sliced 1 tablespoon sugar
1/2 teaspoon grated orange rind 1 teaspoon salt
1 cup orange juice 2 tablespoons butter

Place raw beets in buttered casserole. Combine orange juice, rind, sugar and salt. Pour over
beets. Dot with butter. Cover. Bake in hot oven, 425 deg. F., for about 45 minutes or until

beets are tender. Serves 5.

GOLDEN POTATO PUFF

2 tablespoons chopped onion
2 tablespoons chopped parsley

3/4 cup grated cheese
2
3 eggs, separated

cups hot mashed potatoes
1/2. cup sour cream
1-1/2 teaspoons salt
Whip until

Mix cheese, potatoes, sour cream, salt, onion and parsley. Add beaten egg yolks.
Bake in

fluffy. Fold in stiffly beaten egg whites. Spoon into buttered 1-1/2 quart casserole.
moderate oven, 350 deg. F., for 1 hour. Serve immediately. Serves 4.