RUMSAUCE.TXT                                                     B-4





                          RUM FLAVORED SAUCE

  1/4 cup sugar                      1 Tbs cornstarch
  1/4 tsp nutmeg                     3/4 cup water
  1 tsp rum extract flavoring        1 Tbs margarine

 1. In a saucepan combine sugar, cornstarch, nutmeg, and water.

 2. Over medium heat, bring to a boil and boil for 2 minutes, stirring
    constantly.

 3. Remove from heat, mix in the rum flavoring and margarine, stirring
    until margarine is melted and mixed in.

    Makes 4 - 6 servings of sauce.  Great on bread pudding.





 TATOCHEE.TXT





                       POTATO CHEESE SOUP

  3 medium potatoes (about 1#        1 small onion, finely chopped
    peeled and quartered             1 cup water
  1 tsp salt                         3 cups milk
  3 Tbs margarine, melted            2 Tbs all purpose flour
  2 Tbs parsley flakes or finely     1/8 tsp white pepper
    chopped fresh parsly             1 cup (4 oz) shredded swiss cheese

 1. In a saucepan, bring potatoes, onion, water, and salt to a boil.
    Reduce heat, cover, and simmer until potatoes are tender.  Do not
    drain.  Mash potatoes slightly.

 2. Stir in milk.

 3. In a small bowl, blend butter, flour, parlsey, and pepper.  Stir
    into the soup mix.

 4. Cook and stir over medium heat, until thickened and bubbly.

 5. Remove from heat and stir in the cheese until it is almost melted.