6 : lg Sweet potato
2 : tb Margarine
3/4 : c Dark brown sugar
1/2 : c Water
1 : pn Salt
1 : pn Ground ginger
3 : c Cornflakes cereal; lightly c
1/8 : ts Garlic powder
1/8 : ts Dry mustard
2 : Chicken breasts without skin
1/2 : c Butter or margarine; melted
3 : Chicken breasts; halved,
-boned : -boned and skinned
1 : /4 c Chopped cooked shrimp
3/4 : c Softened butter
1/4 : c Chopped green onion
1 : /2 ts Salt
Oil : Oil
1 : c Flour
1 : /4 ts Baking powder
1 : ts Salt
3/4 : c Water
0: Stir oats into briskly boiling salted water
1: Cook 1 minute for quick oats, stirring occasionally
2: Cook 5 minutes or longer for old fashioned oats
3: Cover pan, remove from heat and let stand 5 minutes
4: Stir in ham or bacon
5: Pour into ungreased 8-1/2" x 4-1/2" x 2-1/2" loaf pan
6: Cool slightly
7: Cover and refrigerate several hours or overnight
8: Cut into 16 slices
9: Pan-fry in small amount of butter until golden brown, about 10 minutes per side
10: Serve hot with butter and syrup
11: Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp
12: idiscover
13: co
14: uk/pub/food/mealmaster/recipes/quaker01
15: zip