Carmels

2 sticks butter
2 cups white karo
4 cups sugar
3 cups cream

In a heavy saucepan melt butter, add Karo, then sugar. Stir. Cook on med low heat until boils well.



Add cream a little at a time. It should take 30 minutes to add the cream in a slow drizzle. Do not let mixture stop boiling.



Stir constantly after cream has been added. Put in thermometer and bring to 234 degrees.



Do cold water test for hard ball.



Pour into buttered Pyrex pan and let cool.

Potato Boats

6 large baking potatoes
1/2 cup sour cream
1/2 cup milk
1 tsp. salt
1/8 tsp.pepper
1/2 cup grated cheddar cheese

Preheat oven to 400 degrees. Wash potatoes and rub skins with vegetable oil. Bake for 1 hour, or until potatoes are fork-tender. Remove potatoes from oven and reduce oven heat to 350 degrees. Cut a slice from top of each potato and scoop out pulp. In a medium bowl mash pulp with a fork, then stir in sour cream, milk, salt, pepper, and green onions. Whip until fluffy. Fill potato shells with mixture and and sprinkle with grated cheese and crumbled bacon. Bake 10 minutes.