Choice
Recipes and Menus
using
Canned Foods

A Guide to Common Can Sizes

Your Canned Foods

The Home Economics Section of the American Can Company has prepared this new recipe book to help you use canned foods in a greater variety of ways.

These recipes have been created in the Canco Testing Kitchen to give you new food dishes that are colorful, easy to prepare and high in nutritive value. Simple enough for successful preparation by beginners, they offer a challenge to the more experienced cook.

The convenient index, “[What’s in Your Pantry],” is a successful key to your menu planning with commercially canned foods.

Extensive research of the American Can Company helps the canners and packers to develop the finest canned foods; the Canco Testing Kitchen helps homemakers use these canned foods to the best possible advantage.

Menu Planning For Good Nutrition.

Knowledge of the facts for good nutrition without the application will reap no reward. To produce and maintain good health, daily menus should include:

EGGS

One each day per person—or at least 3 to 4 a week.

Eggs may be served plain as poached, scrambled, hard-cooked, or in an omelet; in cooking as soufflés, custards, sauces, breads or cakes and salads.

LEAN MEAT, POULTRY OR FISH

One or more servings daily. (Fresh, Canned or Frozen)

Different kinds of meat, poultry and fish are necessary for variety of food value and flavor. The many canned meats, poultry and fish available make nutritious meals quick and easy to prepare. Include occasionally on your menus, liver, kidney, salmon, sardines, tuna, herring or mackerel.

FRUITS

One citrus fruit or juice—or tomato juice. One other fruit. (Canned, Fresh or Frozen)

Canned juices and fruits also offer an economical variety to the menu and can be included easily and quickly to “pep up” appetites.

VEGETABLES

Three or more each day. (Canned, Fresh or Frozen.) One green, leafy or yellow vegetable. One other vegetable. One potato.

Canned vegetables offer the necessary variety to your menus. There is no waste to canned vegetables; the entire contents of the can should be used. It is wise to include one raw vegetable each day, especially salad greens.

CEREALS, BREADS, AND FLOUR

A cereal every day.

At least 2 servings of whole grain or enriched white bread.

Whole grain, restored or enriched cereals are important in everyday meals; use ready-to-eat or cooked, for breakfast with milk and fruit, in cookies, puddings or in meat and fish loaves. Serve creamed dishes on toast; make bread stuffings and puddings. Use enriched white flour in home-made-breads, gravies and sauces.

SWEETS

Use molasses, syrups, honey, jellies, jams, desserts and candies in moderation to make the diet palatable but not enough to spoil the appetite for other foods.

MILK

One quart for each child. One pint for each adult. (Fresh or Evaporated)

Count one pint of undiluted evaporated milk (a little more than one tall can) or ¼ pound of dry milk—or ⅓ pound of cheese as having about the same food value as one quart of fluid milk. For variety, include milk in your cooked foods, such as soups, creamed or scalloped dishes, ice creams, custards or other milk desserts. For variety, include cheese, buttermilk, malted and chocolate milks in your menus.

FATS

Two or more tablespoons butter or vitamin-fortified margarine. Count salt pork or bacon as a fat.

However, meals need not be humdrum. Make them interesting, colorful, attractive. Vary the preparation of the foods you use; vary the manner in which you serve them. Include appealing, nutritious recipes. Your family will eat, and at the same time enjoy, the foods which are good for them.

Choice Luncheon or Supper Menus

For dinner menus, add an appropriate fruit or vegetable juice, fish cocktail, hors d’oeuvre or one of the many delicious canned soups. Include milk or milk drinks as well as coffee or tea for the beverage.

Menu #1

Hot Tomato Juice Cocktail—Crackers
Crabmeat and Macaroni Salad[1]
Asparagus Spears
Pear Cobbler[1]
Beverage

Menu #2

Sliced Baked Ham
Glazed Carrots and Pineapple Chunks[1]
Green Beans
Assorted Relishes (ripe olives, celery curls, radish roses)
Corn Sticks
Beverage

Menu #3

Quick Corned Beef Hash Loaf[1]
Mustard Sauce
Whole Kernel Corn
Crispy Cole Slaw
Assorted Hot Rolls
Peaches in Orange Sauce[1]
Beverage

Menu #4

Sliced Tongue
Mustard-Horseradish Sauce
Tomatoes with Herbs[1]
Peas De Luxe[1]
Shoestring Potatoes
Old-Fashioned Cherry Shortcakes[1]
Beverage

Menu #5

Chicken Noodle Casserole[1]
Canned Cranberry Sauce
Lettuce
Roquefort Cheese Dressing
Pear-Mint Sundae[1]
Beverage

Menu #6

Broiled Sardine Sandwich[1]
Broiled or Sliced Tomatoes
Spinach
Pineapple Cream with Crunch Topping[1]
Beverage

Menu #7

Baked Fruited Pork Loaf[1]
Baked Spiced Sweet Potatoes[1]
Green Bean and Onion Salad[1]
Hot Buttered Corn Muffins
Beverage

Menu #8

Chilled Salmon (or Tuna Fish) with Olive-Celery Sauce[1]
Cucumber Slices
Radish Roses
Deviled Eggs
Scalloped Potatoes
Cherry-Citrus Compote[1]
Brownies
Beverage

Menu #9

Luncheon Meat Chili[1]
Bread Sticks
Watercress Salad
French Dressing with Herbs
Applesauce a la Mode[1]
Cookies
Beverage

Menu #10

Hominy and Vienna Sausage au Gratin
Mixed Green Salad
Rolls
Pineapple Meringue Pie
Beverage

[1]For recipe, see “[What’s in your Pantry]” index, pages 10 and 11.

Using Commercially Canned Foods

Canned Foods are delicious just as they come from the can. Remember that canned foods are cooked foods. When heating commercially canned vegetables follow these directions:

1. Drain the liquid into a saucepan.

2. Boil it quickly to reduce the amount.

3. Add the vegetable and heat quickly.

4. Season to the family’s taste and serve.

Instead of reducing the liquid in the can, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients.

Many women like to use canned foods as an ingredient of interesting recipes. The canner has done the first hard work of preparation, so it is easy to add variety to the menu with very little effort.

FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS

1. Fruits and vegetables used for canning are especially grown for that purpose; picked at just the right point of maturity, sealed in cans and cooked in the briefest possible time after harvesting.

2. Nothing is added to canned fruits except a sugar syrup; and nothing to canned vegetables except water and sometimes a little salt or sugar for seasoning.

3. The canning process does not affect the food value of the starches, sugars, fats and proteins. The canning industry has developed many methods designed to conserve the vitamins and minerals of the fresh raw products. Hence, modern commercially canned foods retain in good degree the food values of the fresh foods used for canning.

4. Canned Food may be safely left in the open can if it is covered and kept in a refrigerator. This you should do with left-over cooked food stored in any type of container.

5. The use of commercially canned foods saves many hours of preparation of raw fruits, vegetables, fish and meats, and also assures no waste.

WHAT’S IN YOUR PANTRY?

Page Vegetables ASPARAGUS Asparagus on Toast [13] Corn and Asparagus Casserole [17] Savory Vegetables [12] Vegetable Juice Cocktails [20] BAKED BEANS Creamy Baked Beans [13] BEETS Beet Relish Salad [13] Chef’s Salad [23] CARROTS Glazed Carrots and Pineapple Chunks [14] CORN Casserole of Tuna Fish and Corn [34] Corn a la King [16] Corn and Asparagus Casserole [17] Corn Chowder [14] Hominy and Vienna Sausage Au Gratin [27] GREEN BEANS Green Bean and Onion Salad [16] Hot Spiced Green Beans [16] Savory Vegetables [12] Vegetable Juice Cocktails [20] HOMINY Hominy and Vienna Sausage Au Gratin [27] KIDNEY BEANS Broiled Kidney Bean Sandwich [17] Frankfurter Salad Bowl [21] Luncheon Meat Chili [22] LIMA BEANS Lima Bean Skillet Meal [14] MUSHROOMS Chicken Noodle Casserole [24] Corn a la King [16] Creamed Mushrooms on Toast [18] Peas De Luxe [19] Spaghetti Skillet Meal [28] Tuna Curry Casserole [28] Creamy Baked Beans [13] PEAS Creamed Peas on Deviled Ham Toast [18] Creamed Salmon De Luxe [34] Peas De Luxe [19] Peas French Style [16] Savory Vegetables [12] Tuna Vegetable Pie [31] Vegetable Juice Cocktails [20] SAUERKRAUT Sauerkraut with Apples [19] SPINACH Poached Egg on Spinach [12] Savory Vegetables [12] Spinach Cheese Casserole [18] SWEET POTATOES Baked Spiced Sweet Potatoes [20] Sweet Potato and Sausage Casserole [25] TOMATOES California Seafood Salad [31] Casserole of Tomatoes and Cabbage [20] Lima Bean Skillet Meal [14] Luncheon Meat Chili [22] Spaghetti Skillet Meal [28] Tomatoes with Herbs [19] Vegetable Juice Cocktails [20] Meat CHICKEN Chicken Noodle Casserole [24] Curried Chicken Soup [23] Spaghetti Skillet Meal [28] CORNED BEEF HASH Hot Corned Beef Hash Sandwiches [22] Quick Corned Beef Hash Loaf [27] DEVILED HAM Creamed Peas on Deviled Ham Toast [18] FRANKFURTERS Frankfurter Salad Bowl [21] Spaghetti Skillet Meal [28] LUNCHEON MEAT Baked Fruited Pork Loaf [25] Breaded Luncheon Meat Slices [24] Chef’s Salad [23] Luncheon Meat Chili [22] Macaroni and Cheese with Luncheon Meat [27] POTTED MEAT Western Pancakes [21] SAUSAGE Hominy and Vienna Sausage Au Gratin [27] Sweet Potato and Sausage Casserole [25] TONGUE Chef’s Salad [23] Tongue Supreme [28] TURKEY Chicken Noodle Casserole [24] Spaghetti Skillet Meal [28] Fish CRABMEAT Crabmeat and Macaroni Salad [34] Seafood Coquilles [32] LOBSTER Lobster Club Sandwich [33] Seafood Coquilles [32] SALMON Chilled Salmon [33] Creamed Salmon De Luxe [34] Salmon Bisque [22] SARDINES Broiled Sardine Sandwich [29] Sardines and Noodles, Polonaise [32] Sardine and Olive Spread [32] SHRIMP Shrimp Rice Casserole [29] TUNA FISH California Seafood Salad [31] Casserole of Tuna Fish and Corn [34] Piquant Tuna Spread [29] Tuna Curry Casserole [28] Tuna Vegetable Pie [31] Fruits and Desserts APPLESAUCE Applesauce a la Mode [35] Applesauce Bread Pudding [42] Applesauce Cake [39] Sweet Potato and Sausage Casserole [25] APRICOTS Apricot Ice Cream [40] Fruit Juice Cocktails [41] CHERRIES Cherry-Citrus Compote [35] Old-Fashioned Cherry Shortcakes [44] CRANBERRY Nectar-Fruit Juice Cocktail [35] FRUIT COCKTAIL Fruit Cocktail Ambrosia [40] Fruit Cocktail Fritters [39] FRUIT NECTAR Nectar-Fruit Juice Cocktail [35] GRAPEFRUIT Grapefruit Surprise Salad [44] ORANGE JUICE Orange Muffins [43] Peaches in Orange Sauce [37] Pear Cobbler [46] PEACHES Fruit Juice Cocktails [41] Peach Almond Ice Cream [40] Peaches in Orange Sauce [37] PEARS Baked Cocoanut Pear [46] Fruit Juice Cocktails [41] Pear Cobbler [46] Pear Mint Ice Cream [40] Pear Sundae, Chocolate Mint Sauce [39] PINEAPPLE Baked Fruited Pork Loaf [25] Glazed Carrots and Pineapple Chunks [14] Nectar-Fruit Juice Cocktail [35] Pineapple Cream, Crunch Topping [41] Pineapple Meringue Cake [45] Pineapple Meringue Pie [43] Pineapple Sauce [45] PLUMS Individual Purple Plum Puddings [37] Plum Sauce [37] PRUNES Baked Fruited Pork Loaf [25] Prune Souffle with Custard Sauce and Toasted Almonds [42] PUMPKIN Pumpkin Cake [36] Miscellaneous CHOCOLATE SYRUP Chocolate Refrigerator Cake [45] Pear Sundae, Chocolate Mint Sauce [39] COCOANUT Baked Cocoanut Pear [46] Fruit Cocktail Ambrosia [40] COFFEE Coffee Milk Shake [40] EVAPORATED MILK Pear Cobbler [46] Shrimp Rice Casserole [29] NUTS Maple Nut Frosting [36] SPAGHETTI Spaghetti Skillet Meal [28]

VEGETABLES

SAVORY VEGETABLES

1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.)

½ teaspoon salt

butter or margarine

chopped chives or parsley

Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve. 4 to 5 Servings

Note: Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients.

POACHED EGG ON SPINACH

1 No. 2½ can spinach

4 eggs, poached

1 [Recipe Savory Sauce]

Heat spinach, drain and season with salt, pepper and butter. For each serving use about ½ cup hot spinach; flatten top and arrange poached egg on each spinach mound. Serve with Savory Sauce. 4 Servings

BEET RELISH SALAD

1 No. 2 can sliced beets

1 tablespoon sugar

1 tablespoon minced onion

1 teaspoon salt

dash of pepper

2 tablespoons salad oil

¼ cup vinegar

6 lettuce cups

½ cup cottage cheese

Drain beets; reserve ½ cup liquor. Combine with sugar, onion, salt, pepper, oil, vinegar and beet liquor. Cover; marinate overnight in refrigerator. Arrange in lettuce cups. Top each serving with a mound of cottage cheese. Serve with French dressing. 6 Servings

CREAMY BAKED BEANS

1 1-lb. can baked beans in tomato sauce

¼ cup sour cream

1 tablespoon Chili sauce or catsup

1 teaspoon minced onion

¼ cup grated Cheddar cheese (1 oz.)

Combine all ingredients in a 1-quart casserole. Bake in a moderate oven (350°F.) 25 minutes. 3 to 4 Servings

ASPARAGUS ON TOAST

1 No. 2 can asparagus spears

4 slices hot, buttered toast

1 [recipe Savory Sauce]

Heat asparagus and drain; reserve liquor for soup, gravy or vegetable juice cocktail. Arrange spears on toast. Serve with Savory Sauce. 4 Servings

Note: A thin slice of ham may be placed on the toast before arranging the asparagus, if desired.

SAVORY SAUCE

2 egg yolks

2 teaspoons finely chopped parsley

1 teaspoon grated onion

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon paprika

⅔ cup milk

2 teaspoons lemon juice

Beat egg yolks slightly in top of double boiler. Add parsley, onion, sugar, salt and paprika and blend. Gradually stir in milk. Place over boiling water; keep water in bottom of double boiler below bottom of top section. Cook, stirring constantly, until smooth and thickened. Stir in lemon juice. Serve immediately. ⅔ Cup Sauce

GLAZED CARROTS AND PINEAPPLE CHUNKS [⇒ page 15]

1 No. 2 can sliced carrots[2]

½ cup pineapple chunks with ½ cup juice

1 tablespoon cornstarch

¼ teaspoon salt

1 tablespoon butter

Drain carrots and pineapple. Reserve ½ cup carrot liquor and combine with ½ cup pineapple juice; gradually stir into cornstarch and salt in a saucepan. Cook, stirring constantly, until mixture thickens and clears. Add butter and stir until blended. Add carrots and pineapple; combine carefully. Heat thoroughly. 4 Servings

[2]Diced or Shoestring Carrots may be substituted.

CORN CHOWDER

2 cups diced, raw potatoes

½ cup boiling water

½ teaspoon salt

1 quart milk

¼ pound salt pork, diced

¼ cup finely chopped onion

1 No. 2 can whole kernel corn

2¼ teaspoons salt

⅛ teaspoon pepper

Cook potatoes in boiling salted water in covered 3-quart saucepan until almost done; do not drain. Add milk to potatoes and heat to the boiling point. Brown salt pork in a skillet. Remove pork; add onion to fat and sauté 3 to 5 minutes. Add salt pork, onion and fat, corn and seasonings to potato-milk mixture. Heat slowly to the boiling point. 8 Servings

LIMA BEAN SKILLET MEAL

2 strips bacon

3 tablespoons chopped onion

2 tablespoons chopped green pepper

1 cup chopped celery

½ cup tomato juice

¼ teaspoon salt

dash of black pepper

1 tablespoon flour

1 No. 2½ can lima beans

2 cups cooked rice

Dice bacon and sauté. Add onion, green pepper, celery and cook 10 to 12 minutes or until onion is yellow. Add tomato juice, salt and pepper; stir in flour. When mixture is smooth and thickened, add lima beans and simmer 5 minutes. Serve on hot rice. 4 Servings

GREEN BEAN AND ONION SALAD

1 No. 2 can cut green beans, drained

1 thinly sliced medium-sized onion

⅓ cup sliced radishes

¼ cup French dressing

5 lettuce cups

Marinate beans, onion and radishes in French dressing for several hours in refrigerator. Arrange in lettuce cups. 5 Servings

CORN A LA KING

3 strips bacon

½ cup coarsely chopped celery

1 No. 2 can cream style corn

½ cup coarsely chopped canned mushrooms

2 tablespoons cream or top milk

½ teaspoon salt

⅛ teaspoon paprika

6 slices toast

Cut bacon strips in half and sauté. Drain bacon, measuring 2 tablespoons fat into a 1½-quart saucepan; add celery and cook slowly 10 minutes. Add corn, mushrooms, cream or top milk, salt and paprika; heat thoroughly. Serve on toast with ½ strip bacon crumbled over each serving. 6 Servings

HOT SPICED GREEN BEANS

3 slices bacon

3 tablespoons bacon drippings

1 tablespoon chopped onion

3 tablespoons vinegar

¼ to ½ teaspoon salt

dash of pepper

1 No. 2 can cut green beans, drained

Sauté bacon in a skillet; remove and break into small pieces. Sauté onion in drippings until tender. Add vinegar and seasonings and blend. Add bacon and green beans; mix together lightly and heat. 4 Servings

PEAS FRENCH STYLE

1 No. 2 can peas

2 tablespoons butter or margarine

¼ cup chopped onion

2 cups finely shredded lettuce

½ teaspoon salt

Drain peas, reserving liquor for soup, gravy or vegetable juice cocktails. Melt butter or margarine in a frying pan; add onion and sauté until soft and golden brown. Add peas, cover and heat slowly over low heat until peas are hot, about 5 minutes. Remove from heat. Add lettuce and salt and toss lightly. Serve immediately. 5 Servings

CORN AND ASPARAGUS CASSEROLE

1 No. 2 can whole kernel corn

1 No. 300 can all green asparagus

½ cup milk

2 tablespoons butter or margarine

2 tablespoons flour

¼ teaspoon celery salt

1 tablespoon chopped parsley

Drain corn and asparagus. Combine vegetable liquors and measure ½ cup; add milk. Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in liquid; cook, stirring constantly, until smooth and thickened. Add celery salt. Spread corn over the bottom of a shallow (10 × 6 × 2-inch) baking dish; arrange asparagus over corn. Pour white sauce over vegetables and sprinkle with parsley. Bake in a moderate oven (350°F.) 20 minutes. 6 to 8 Servings

BROILED KIDNEY BEAN SANDWICH

1 No. 2 can kidney beans

1 tablespoon finely chopped onion

2 tablespoons catsup

¼ teaspoon Worcestershire sauce

½ teaspoon salt

dash of pepper

3 hamburger buns, split

6 slices tomato (1 medium-sized)

3 strips bacon

Drain kidney beans and mash. Combine beans, onion, catsup, Worcestershire sauce, seasonings and heat thoroughly. Toast buns; spread with bean mixture; and top with a thin slice of tomato. Cut bacon strips in half and place one piece over each tomato slice. Broil slowly 10 minutes or until bacon is crisp. 6 Servings

CREAMED MUSHROOMS ON TOAST

1 8-oz. can mushroom buttons

¼ cup butter or margarine

2 teaspoons finely chopped onion

¼ cup flour

milk

¼ teaspoon salt

dash of pepper

1 teaspoon Worcestershire sauce

6 slices toast

Drain mushrooms and reserve liquor. Melt butter or margarine in a saucepan; add onion and cook for one minute. Add flour and blend. Gradually stir in mushroom liquor and enough milk to make 2 cups liquid. Cook, stirring constantly, until smooth and thickened; add seasonings and mushrooms. Heat and serve on toast. 6 Servings

MUSHROOMS IN CHEESE SAUCE—Omit onion and Worcestershire sauce. When sauce has thickened, stir in ½ cup grated, sharp Cheddar cheese, seasonings and mushrooms. Heat and serve on toast.

CREAMED PEAS ON DEVILED HAM TOAST

1 No. 2 can peas

milk

¼ cup butter or margarine

¼ cup flour

1 teaspoon salt

dash of pepper

2 hard-cooked eggs, sliced

1 2¼-oz. can deviled ham

6 slices toast

Drain peas; combine liquor with sufficient milk to make 2 cups liquid. Melt butter or margarine in a saucepan; add flour and seasonings and stir until blended. Gradually stir in liquid. Cook, stirring constantly, until mixture thickens. Carefully stir in peas and eggs. Spread deviled ham on toast. Pour creamed mixture over toast. 6 Servings

SPINACH CHEESE CASSEROLE

½ lb. processed Cheddar cheese

⅓ cup milk

1 No. 2½ can spinach, well drained

1 cup soft bread crumbs

3 strips bacon

Cut cheese in small pieces and place in top of a double boiler over boiling water and melt. Gradually stir in milk; continue stirring until sauce is smooth. Chop spinach and add to cheese sauce. Turn into a greased 1-quart casserole. Top with bread crumbs, then bacon strips cut in half. Bake in a moderate oven (350°F.) 30 minutes. 6 Servings

SAUERKRAUT WITH APPLES

3 tart cooking apples

1 No. 2½ can sauerkraut

3 tablespoons butter

4 to 6 tablespoons sugar

Peel and core apples; cut in eighths. Alternate layers of kraut and apples in a 2½-quart saucepan. Add water barely to cover, bring to boiling point; then reduce heat, cover and simmer until apples are very tender (20 to 25 minutes). Add butter and sugar and blend, cooking rapidly until almost all liquid has evaporated. 6 Servings

TOMATOES WITH HERBS

1 No. 2 can tomatoes

1 tablespoon butter

2 tablespoons flour or 1 tablespoon cornstarch

½ teaspoon basil or marjoram

½ teaspoon sugar

dash of salt

dash of pepper

Drain tomatoes. Melt butter in a saucepan, add flour or cornstarch and blend. Gradually stir in tomato juice. Cook, stirring constantly, until smooth and thickened. Add tomatoes, basil or marjoram, sugar, salt and pepper. Simmer 5 minutes. 4 to 5 Servings

PEAS DE LUXE

1 No. 2 can peas

1 cup sliced celery

¼ cup liquor drained from peas

⅔ cup canned, sliced mushrooms

3 tablespoons chopped pimiento

2 tablespoons butter or margarine

¼ teaspoon salt

dash of pepper

Drain peas and reserve liquor. Cook celery in pea liquor until almost tender. Add other ingredients. Heat thoroughly. 6 Servings

CASSEROLE OF TOMATOES AND CABBAGE

1 tablespoon butter

2 tablespoons flour

1 No. 2 can tomatoes

1 tablespoon minced onion

1 teaspoon sugar

1 teaspoon salt

⅛ teaspoon pepper

4 cups finely shredded green cabbage

1 cup ½-inch bread cubes

¼ cup grated Cheddar cheese (1 oz.)

Melt butter in a saucepan; add flour and blend. Gradually add tomatoes, stirring until smooth. Add onion, sugar, salt and pepper. Cook, stirring constantly, until mixture is smooth and thickened. Place 2 cups of cabbage in the bottom of a 1½-quart casserole, pour half the tomato mixture over cabbage; cover with remaining cabbage and pour over remaining tomato mixture. Cover and bake in a moderately hot oven (400°F.) 30 minutes. Remove cover and top vegetables with bread cubes and sprinkle with cheese; bake 15 minutes longer or until cheese melts and cubes are a golden brown. 5 to 6 Servings

BAKED SPICED SWEET POTATOES