Cook book (Relief Society, Houston, 1963)

Fry all together until almost done--Add 1 can Spanish tomato sauce (maybe 1/2 can water) -- 2 cups rice — Cook on simmer until done. TACOS Fry ground meat--Add onion salt, garlic salt, salt and pepper to taste--Then add chili powder (about 2 Tbsp. to 2 lb. meat) --Cook slowly--Drain off excess fat and add 1 large can tomato sauce, 1/2 cup chili sauce. --Cook slowly at least 30 minutes-- Fry corn tortillias and spread with meat sauce-- Garnish with lettuce, tomatoes, chopped onions, and grated cheese. ENCHILADAS Karen Harris 12 tortillas 11/2 cup grated Longhorn cheese 1 large onion, chopped 1 large can chili con carne 1 small can enchiladas sauce Dip tortillas in hot chili and enchiladas sauce-- Place two Tbsp. cheese and 1 Tbsp. onion in center--Roll up as for jelly roll (use toothpicks to hold) — Place in shallow baking dish--Cover with chili and sauce--Sprinkle remaining cheese on top — Bake in uncovered dish for 15 minutes at 350°o TAMALE CASSEROLE Leone Dailey 1 can corn 1 can tomatoes 1 sm. can chopped ripe olives Dash of garlic powder 1 raw egg 1/2 cup water 1/2 lb. ground meat 1 sm . onion 1 sm. green pepper 1 tsp. salt 1 tsp. Worcestershire sajice 1 tsp. chili powder 1/2 cup cornmeal Brown meat-- When nearly done, add chopped onion and pepper and brown--Add corn, tomatoes, olives, sauce, and salt--Wet the cornmeal and chili powder--Stir into boiling ingredients--ImmediateL y stir in egg and pour into a casserole dish — Cook uncovered one hour in 300° oven. FESTIVE CHICKEN CASSEROLE Avis Perisho 3 or 4 cups diced chicken 1/2 lb. or 2 1/2 cups spaghetti (2" lengths) 1 cup diced ham 1 cup minced pimentos 1/2 cup minced green pepper 2 cans cream of mushroom soup 1 cup chicken broth 1/4 tsp. garlic salt 1/4 tsp. pepper 2 or 3 cups grated cheese (3/4 lb.) — Save half the grated cheese to sprinkle on top of casserole--Put all in casserole and bake for 1 hr. at 350°. BAR-B-Q CHICKEN Irene Nettles Fry 2 chopped onions, 4 buttons garlic in 2 Tbsp. baking grease — Add 1/2 bottle of Worchestershire sauce (lg.), 2 Tbsp. chili powder, 1 Tbsp. brown sugar, 1 lemon (some sliced), 1/2 tsp. celery seed, 1 Tbsp. liquid smoke, 1/2 cup water, salt and pepper-- Cook sauce slowly about 30 minutes--Flour chicken (cut up) and brown in fat--Place browned pieces in plat pan and baste with sauce--Place in oven (325°) — Cover and baste occasionally--Cook about 1 hour--Do not crowd chicken in pan. BAR-B-Q HAMBURGERS Joanne Hardy 2 lbs. ground beef 1/2 tsp. salt & pepper 1 green pepper 4 medium onions Grind pepper and onions--Add to ground beef and brown- - 2 cans tomato sauce 1/2 cup catsup 1 can chicken gumbo soup 1 tsp. Worcestershire sauce 1 tsp. chili powder Mix all together-- Bring to a boil-- Pour over meat mixture--Let simmer for 25-30 minutes-- Serves 20--Spoon it on hamburger buns. BACON ROLLS Avis Perisho No. 1 — Cut the crust off 1 1/2 slices of sandwich bread for each roll No. 2 — Lay on a strip of bacon No. 3 — Sprinkle grated cheese on bread No. 4 — Roll up gently and fasten with a toothpick--Bake in oven. HOT DOGS-WEEK-END STYLE Avis Perisho 1 lg. onion, chopped 2 (8-oz.) cans of tomato sauce 2 Tbsp. brown sugar 1/2 cup chopped celery 2 Tbsp. oleo or butter 1 Tbsp. Worchestershire sauce