Cook book (Relief Society, Houston, 1963)

1 can string beans 3 Tbspo catsup 2 bay leaves Fry bacon until nearly brown-- Then add onion and a little bean juice--Do not brown onions- -After a few minutes, add tomatoes and bay leaves and simmer 10 minutes--Then add cat sup- -Thicken with a little cornstarch-- Last, drain string beans and add being careful not to break or mash them. GREEN BEANS AU GRATIN Mildred Cox 2 1/2 cups green beans (cooked or canned) 3 Tbsp* butter 1/2 tsp» pepper 4 Tbsp0 flour 1 1/2 cup milk 1/2 tsp, salt 1/2 cup grated cheese 1/2 cup liquid from beans Melt butter--Blend in flour and seasonings-- Add liquid gradually, stirring constantly-- Bring to a boil and cook approximately three minutes — -Remove from heat and stir in cheese-- Place beans in greased casserole and pour cream sauce over all--Sprinkle with paprika-- Bake uncovered 45 minutes at 350° RICE CASSEROLE Betty Walker Brown 2 cups rice, 1 stick oleo--Add 1 can onion soup, 1 can water, 1 can beef consomme, 1 can water, large can mushrooms . Put in casserole and bake 350° for 1 hr, 45 min. GREEN PEAS-CREAMED SCALLIONS Ardi& Schloer 1 pkg. of frozen green peas (or equivalent) 6-10 scallions (small onions) 1 cup thin white sauce Boil scallions for about 18 minutes in salted water Drain and add to cream sauce and simmer while cooking peas — When ready to serve, put peas on bottom of dish and pour sauce and onions over top. Add a little more butter or margarine to sauce before serving. CONSOMME RICE Joanne Hardy Brown 2 Tbsp. butter with 2Tbsp. grated onion in heavy utensil — Add 1 small pkg. minute rice dry-- Brown a bit — Then add 1 can consomme and 1 can mushrooms, and 1/2 cup water--Boil hard for 5 minutes — Remove from heat- -Put on tight lid and let stand on stove 20 minutes--Serve hot — Serves five. SECTION VIII o o o MAIN DISHES Stuffed Cabbage Rolls Cheese Souffles Lamb Curry Girmen-Kei shier Ring Fruit Filled Pork Chops Shrimp Ernie Gumbo Roux Oriental Tuna Shrimp & Scallops Calobrese Tuna Fish Casserole Tuna Wiggle Casserole Shrimp Creole Deviled Crabs Shrimp Curry Skillet Stroganof Sandwiches Barbecued "Hamburg' Garden Gravy Beef- Noodle Casserole Beef Straganoff Veal in Sour Cream Ham Loaf Ham Loaf and Sauce Salmon Loaf Pressed Chicken Loaf Chicken Loaf Chili Spanish Rice Tacos Chili Casserole Enchiladas Tamale Casserole Bar-B-Q Hamburgers Bacon Rolls Hot Dogs-Week-End Style Southern Chicken Pot Pie Festive Chicken Cass, Bar-B-Q Chicken Raised Meat Balls Chicken Spaghetti Cauliflower Oriental Chicken Supreme Meat Loaf Dutch Meat Loaf Barbeque Sauce Hamburger Bean Ring One Dish Meal Spareribs & Sauerkraut Meat Rolls Beef & Potato Loaf Beef Pinwheels Mushroom Sauce Sweet & Sour Meatballs Italian Meat Balls Chop Suey Rice Cass, Beef Stew Baked Lasagne STUFFED CABBAGE ROLLS Irene Nettles 12 large cabbage leaves--Cover with boiling water and let stand until limp-“Drain--Cut out hard center of leaf--Mix 11/4 lb0 ground meat 1/2 tsp. pepper, 2 tsp9 salt, 1 cup cooked rice or 1/2 cup raw rice, 1 egg9 Grease pan with 2 Tbsp. cooking oil--Place equal portions of meat mixture in center of each leaf and roll up and place in pan — -Mix two 8 oz„ cans of tomato sauce, 1 Tbsp0 brown sugar, 1/4 cup water (if raw rice is used, use 1/2 cup water) , 1 Tbsp. vinegar--Pour over rolls and bake 1 hr. in 3.50° oven. CHEESE SOUFFLES