Shrimp cocktail

Wash and drain 200g shrimp; de-vein if needed. Throw then in a buttered pan with some white wine, a dash of pepper, a dash of minced garlic. When done, chill. Top with sauce made from 225 g tomato sauce, 1 tsp. horse-radish, 1/2 tsp. sugar, 1/4 tsp. salt.


Plantation baked ham

Get 3 to 4 pb. ham. Place, fat side up, on rack in shallow baking pan. Combine 1/2 cup brown sugar and 1/2 cup honey; spoon over ham. Bake in slow oven (325° F) 15 min. per lb., basting occasionally.


Spicy cherry sauce

1 1/2 tbsp. cornstarch

1/4 cup sugar

1/4 tsp. allspice 

1/4 tsp. ground cloves

1 can red sour pitted cherries

Combine dry ingredients in small saucepan. Gradually stir in juice drained from cherries. Cook until thickened and clear, stirring constantly. Add cherries. Spoon over ham.


Glazed sweet potatoes

Combine in medium frying pan 1/2 cup brown sufar, firmly packed; 1/3 cup water; 1 tbsp. butter, 1 tsp. salt; simmer 5 min. Add 1 lb. sweet potatoes. Simmer 10 min., turning potatoes often.


Spinach supreme

Using sieve, boil 1 lb. spinach in sauce pan. Add 1/4 cup cream, 1/4 tsp. each salt and ground nutmeg and spinach. Heat stirring carefully. Serve with croutons browned in garlic butter.


Honey-pecan biscuits

Blend 1/4 cup honey and 1/2 tsp cinnamon; divide among 10 greased muffin cups. Put 2 pecan halves in each. Open 1 container refrigerated prepared biscuitsl place one in each cup. Bake acording to label directions.


Lemonade cream sherbet

1 envelope unflavored gelatin

1/3 cup cold water

6 oz. frozen concentrated lemonade

2 cups milk

1/4 cup sugar

1/2 pt. heavy cream, whipped

Few drops yellow food coloring

Sprinkle gelatin over cold water; let stand for 5 minutes; dissolve over boiling water. Combine lemonade concentrate, milk, sugar and dissolved gelatin; beat well. Pour into refrigerator tray; freeze until partially firm. Turn into chilled bowl; beat well. Add whipped cream and food coloring; beat well. Return to tray; freeze until firm, stirring occasionally. For other flavors, use frozen concentrated limeade, orange or pineapple juice.