Cook book (Methodist church, Garland NC, 1950)

cut fine Melt butter in heavy skillet. Cook in it the chopped onion, green pepper. When these are softened and yellow, add flour and salt. Stir until flour is absorbed, then add chicken broth and tomato pulp. Stir until boils, then add horse-radish, lemon juice and chicken. When thoroughly hot, serve with boiled rice and garnish with green peas. Mrs. Gordon Love. PORK CHOPS WITH RICE 1 cup rice 6 slices tomato 6 pork chops Small amount of water 6 slices onion Enough fat to fry chops Cover 1 cup rice with cold water, heat to boiling point and boil 2 minutes. Drain in colander and rinse well with cold water. Put enough fat in separate pan to fry pork chops lightly, turn and brown lightly on other side. Remove chops. Save out 2 tablespoons of rice and place chops with 1 slice each of tomato and onion on each chop, on top of rice and cover with remaining rice. Add enough hot water to cover and cook slowly in covered pan until tender. Serve hot. Mrs. L.. A. Warren, Sr. MACARONI AND GROUND BEEF 3 cups cooked macaroni l/4 teaspoon paprika l/2 cup diced celery 2 cups ground round 4 tablespoons chopped steak onion 1-1/2 cups milk or meat 4 tablespoons chopped stock pimiento 3 tablespoons melted fat 1 teaspoon salt Mix all ingredients, pour into buttered baking dish. Bake 25 minutes in moderate oven. Serve in dish in which it is baked. Mrs. L. A. Warren. MEAT LOAF 2 pounds ground steak l/2 cup shortening 1 cup bread crumbs 2 eggs, well beaten 1 cup tomatoes (or l/2 Celery leaves (optional) cup tomato soup) Salt and pepper to taste 2/3 cup milk Put 2 pieces of bacon in bottom of pan, place meat loaf on top, cover with 2 pieces of bacon, bake in moderate oven. (It is better if you can get meat from other end of a T-bone.) Mrs. M. W. Warren. HAM CROQUETTES 1/2 teaspoon salt 1-1/2 cups rich milk 1/4 cup butter 1 cup boiled rice l/4 cup flour 1 cup chopped cooked ham l/2 teaspoon paprika 1 egg, beaten light Make a sauce of butter, flour and seasonings and milk. Add egg and cook until it thickens but without boiling, then add rice and cooked ham. Cool. Shape in balls, roll in bread crumbs, then in a beaten egg diluted with 3 teaspoons sweet milk. Fry in deep fat. Drain. Mrs. L. A. Warren. SPAGHETTI WITH MEAT BALLS 1/2 pound ground beef 1/4 teaspoon pepper 1/4 cup cooking oil 2 cups water 1 bell pepper, chopped 1 small can mushrooms 1 medium onion, chopped 12 olives, sliced l/2 cup celery, chopped 1 eight ounce package 1 can tomato paste long spaghetti 1 can tomatoes Grated cheese 2 teaspoons salt Form beef in small balls and place with oil, pepper, onions and celery in heavy saucepan. Fry slowly until lightly browned. Add tomatoes, tomato paste, salt, pepper and water. Let simmer about 1 hour, stirring occasionally. Cook spaghetti in 3 quarts boiling water to which 1 teaspoon salt has been added. Drain. Immediately before serving, add mushrooms and olives to sauce. Serve hot sauce over spaghetti. Mrs. J. L. Gaines. SPAGHETTI WITH MEAT BALLS 1 pound ground beef 1 egg 5 slices stale loaf bread, Milk (l/2 to 3/4 cup) grated or chopped enough to soak bread 1 clove of garlic Salt and pepper to taste Parsley, few sprigs, chopped