Cook book (Methodist church, Garland NC, 1950)

2 carrots, chopped fine 3 cups hot water 2 onions, chopped fine 2 cloves 1 cup uncooked rice 2 or 3 teaspoons salt Brown chicken in fat, place in baking dish. Mix salt, carrots, onions, rice and tomatoes and pour over chicken. Add hot water and cloves. Bake in covered dish in moderate oven for 1 hour. Mrs. J. D. Stott. ITALIAN SPAGHETTI 1 stalk celery, cut coarse 2 cans tomatoes 1 pound onion, cut up Salt and pepper to taste 2 large green peppers , 1 box spaghetti cut coarse 1-1/2 pounds ground steak Cook celery, onions, peppers and tomatoes in heavy boiler very slowly until tender. Add 1 box spaghetti which has been boiled in clear salted water and drained. Add ground steak which has been fried in bacon drippings. Toss all this together and simmer until done. Never stir the mixture. It requires about 2 hours after the vegetables are prepared to finish with spaghetti. Mrs. John A. Warren. BAKED FISH Dip fish in well salted milk (1 teaspoon to each cup), then in finely sifted bread crumbs. Place in buttered pan, sprinkle with melted butter and brown quickly (10 to 20 minutes) in hot oven. Use no water. Mrs. L. A. Warren, Sr. CHICKEN A LA KING 2 cups of cooked chicken Few grains paprika (cut in strips) 1 cup pimiento, shredded 2 cups chicken stock 2 egg yolks, beaten l/2 cup butter slightly 1/2 cup flour 1 teaspoon salt l/2 cup heavy cream 1/8 teaspoon pepper l/4 cup milk, scalded (or to taste) Melt butter. Add flour, chicken stock, cream and milk, and paprika. Bring to boil and cook about 5 minutes. Remove from heat and add chicken, egg yolks, pimiento, salt and pepper. Serve at once on toast or patty shells. Mrs. Coleman Carter. DEVILLED CRAB 1 can crab meat 1 teaspoon salt 2 hard cooked eggs 2 tablespoons bread crumbs 2 tablespoons butter 1 green pepper 2 tablespoons flour 1 onion 1 cup milk l/2 teaspoon Worcestershire 1 teaspoon pepper Sauce 1 teaspoon mustard Little lemon juice Make cream sauce first then add other ingredients. Cook slowly approximately 20 minutes. Annie Laurie Bullard. STUFFED PEPPERS Boil peppers in salt water for 5 minutes. Cut in halves, remove seeds and stuff with the following mixture. 1 small onion 1 cup toinatoes or tomato 1 cup cooked ham juice 1 cup bread crumbs 1 tablespoon butter Salt to taste Bake in a moderate oven about 25 minutes. Stuffs about 8 peppers. Mrs. Frank Jones. MEAT LOAF 1/2 pound ground pork 1 teaspoon baking powder 1 pound ground beef 1 egg Bread crumbs, 3 biscuits 2 tablespoons butter 1 finely chopped onion 3/4 cup sweet milk Salt and pepper to taste A little catsup, if you like Combine ingredients and bake in moderate oven until brown. Mrs. L. A. Warren. AMERICAN CHOP SUEY 1 box long spaghetti 3 small onions 1 pound hamburger 1 No. 2 can tomato juice 4 medium sized peppers Salt and pepper to taste Cook spaghetti in salted water, then drain. Fry hamburger in a little fat until brown. Fry peppers in a little fat until tender. Fry onions in a little fat until tender. Blend together all ingredients. Add tomato juice and bring to boil. Serve while hot. Mrs. Oliver L. Croom. JUMBO SHRIMP 2 pounds raw shrimp 1 egg 1-1/4 pound cracker meal Deep fat, Wesson Oil