Cook book (Relief Society, Houston, 1963)

Stir into: 3 cans pork and beans-- Top with: 4 slices bacon slightly fried-- Pour into casserole-- Bake uncovered until beans are brown and bubbly- -Serve hot-- Temperature: 350° for 45 minutes, TOASTED CARROTS Pat Sirrine Boil and leave whole small young carrots — Cool and roll in melted butter- -Roll in crushed corn flakes or bread crumbs-- Bake in oven until light brown-- When boiling, these carrots, add 1 tsp. sugar to water and do not add salt until few minutes before removing from flame — Garnish with parsley tops . 109 STUFFED CARROTS Dorothy Lenzen Select large, smooth carrots- -Parboil until tender--Cut in half, lengthwise”™ H o 1 1 o w out center of carrot--Mash portion which was removed, mix with equal portion of grated cheese, small amount of butter, moisten with cream and season to taste--Fill carrot halves with this mixture, sprinkle with paprika-- Bake at 37 5° F0 until cheese melts--Garnish with parsley 0 TURNIP CUPS Dorothy Lenzen Select white turnips of equal size--Pare--Cut a thin slice from top of each so turnip will stand when inverted-- Parboil in salted water-- Beginning at bottom, hollow out each one to form a cup--Mash portion of turnip which was removed-- Combine with an equal amount of grated American cheese-"Season to taste--Moisten with a little cream and butter--Fill turnip cup with this mixture-- Sprinkle top with paprika--Bake abt0 25 minutes at 375° F. MAKE-AHEAD POTATO CASSEROLE Ardis Schloer 1 qto cooked, cubed potatoes 1 can cream of chicken soup (I add a little milk if it seems dry without it0) 1/4 cup minced onions, 1 tbsp0 onion juice Salt and Pepper--Heat in oven until bubbly hot* 110 CABBAGE ROLLS Dorothy Lenzen 1 med0 size head cabbage 11/2 lb« ground beef 2 cups cooked rice 1/4 tsp0 sage 1/4 tsp0 salt Separate cabbage leaves , wash, and wilt leaves in boiling water--Remove to dish after being wilted--Mix meat, rice and seasonings together-- Place one large Tbsp. of this mixture on each cabbage loaf and roll up and secure with a tooth- pick--Steam in pressure cooker about 15-20 min0-- Serve with tomato sauce cooked with garlic or green onion, — This recipe will make about two dozen large rolls. CAJUN CABBAGE Elizabeth Starr 1 medium head cabbage 2 sm. bell peppers, 2 eggs 2 Tbsp. bacon drippings Salt and Pepper to taste 1 lg0 onion 6 crackers 2 sm o cans potted ham 11/2 cups water Chop cabbage, pepper and onion--Add beaten eggs, crumbled crackers and remaining ingred.-- Bake 45 minutes in covered dish--Stir every 15 minutes — Serve hot. GREEN TOMATOES Avis Perisho Cut into slices and soak in medium salt water for several hours--Roll in flour and fry, as you would egg plant, until brown. Ill ITALIAN MACARONI AND PEAS Avis Perisho To a small amount of Wesson oil, add green pepper and onion, 1 can tomato sauce and 1 can water--Cook 1/2 hr* Add large can of peas — Simmer — Add drained, cooked macaroni, salt and pepper--Add red kidney beans to macaroni if desired* ESCALLOPED CORN Avis Perisho 1 can creamed style corn 1 cup cracker crumbs 1 egg, slightly beaten Add enough n\ilk to moisten to a thick soup consistendy--Bake at 375° for 45 minutes or until brown on top — Serves 4-6 people — Double recipe for larger family. 112 OLD FASHIONED TOMATOES AND STRING BEANS Ann Prediger 4 slices bacon cut in inch pieces 1 large onion, sliced 1 can stewed tomatoes or plain canned torru