Cornucopias/Yam Ice Cream



1/2 cup mayonnaise or salad dressing
1 tablespoon milk
1/2 teaspoon prepared horseradish
1 large apple, coarsely chopped
1 medium stalk celery, sliced (about 1/2 cup)
1 can (11 ounces) mandarin orange segments, drained
1/2 cup chopped walnuts
1/2 cup flaked coconut
8 to 10 slices cold boiled ham

Mix mayonnaise, milk and horseradish. Toss with remaining ingredients except ham and parsley. Spoon about 1/3 cup apple mixture diagonally onto each ham slice. Roll each slice to form a cornucopia; fasten with wooden pick. Serve over bed of parsley. 5 servings.

Yam Ice Cream

1 can (8 ounces) yams or sweet potatoes, drained and mashed
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart butter brickle or butter pecan ice cream, softened
3/4 cup granola (honey ‘n oats), slightly crushed

Mix yams, brown sugar, salt and spices. Stir in ice cream and granola quickly. Spread in 1-quart ice cube tray. Cover and freeze until firm, about 2 hours. 8 Servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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