Cook book (Relief Society, Houston, 1963)

Here are two recipes for meat loaf made with the onion soup mix. One is a loaf you can pop in a very slow oven and let it leisurely cook while you go to church ... or week days, go shopping. It will be ready — • and delicious! — when suppertime arrives. The other is a quickie version — more elegant than the first — but certainly one you should keep in mind. Meat Loaf In a Hurry 1 package onion soup mix 1 cup sour cream 2 lightly beaten eggs: 2 pounds ground beef 1 cup bread crumbs Preheat oven to 500 F. Place package of onion soup mix in a large bowl. Cover mix with the cup of sour cream and 2 slightly beaten eggs. Allow to stand while you brown in skillet die ground beef. Cook only until red color disappears. Stir lightly with a fork from time to time to prevent sticking. by Bonnie lake Sprinkle bread crumbs over the onion soup and sour cream mixture. Then add the meat Place in buttered loaf pan, or ring or round mold. Bake 20 minutes in 500 F. oven, and dur¬ ing last 5 minutes of baking, turn on broiler flame so that top of loaf will be crusted and wel browned. Serves 6-8 Take-it-easy Meat Loaf 2 pounds ground beef 1 package onion soup mix Water Mold meat into round or oblong loaf. Place in greased round or oblong pan to fit size of loaf. Sprinkle loaf with onion soup mix, and add enough water to come up about y2 depth of loaf. Cover tightly with close fitting lid. Place in very slow oven (300 F. — or even 275 F. if you plan on being out of the house few three hours or so). When dinner is ready to serve, meat loaf will be beautifully cooked — just right Pot Roast The same cooking treatment can be given a 2 or 2y2 pound pot roast. After trimming and wiping off roast, place in center of large round of heavy duty aluminum foil. Sprinkle meat with package of onion soup mix. Seal tightly and thoroughly with the foil. Place in pan and put in 350 F. oven. Roast for about 1% hours; loosen foil, and add scraped carrots and potatoes. Re-seal, and continue cooking till vege¬ tables and meat are done. Elegant Onion Soup Follow directions for making soup on a package of dehydrated onion soup mix. Just before serving, add a couple of table¬ spoons of cognac. Serve with French rolls, sliced into “fingers,” sprinkled gener¬ ously with Parmesan cheese and toasted in the oven. TkeP 'Salt' Lake Tribune Home Magazine GLADY'S PATIENCE Ruth S. Voorhies 2 cups sugar 3/4 cup milk or cream (cream cooks faster) Cook slowly in a two^qt. saucepan. Brown 1 cup sugar in skillet and pour into 1st mixture slowly-- stirring all the time. (Before pouring turn heat very low as mixture boils up and over if container is not large enough.) Let boil slowly until mixture will harden when beaten with a tablespoon in a small saucer . Add 1/4 stick of butter--Beat and add vanilla and pecans-- Spoon in large dabs onto wax paper. MARSHMALLOW FUDGE Pat Sirrine 2 1/4 cups sugar 1/ 4 cup butter 3/4 cup canned milk 5 oz o-3/4 cup marshmallow cream 11/2 cups (11/2, 6 o:z. size) semi- sweet chocolate chips Mix sugar, butter, milk, and marshmallow cream together in pan. Cook to the boiling point and boil four minutes longer-- stirring constantly. Remove from heat and add chocolate chips-- Stir until fudge begins to hold shape. Cool and cut into inch pieces . 27 RICH PRALINES Emma Breckenridge 2 1/2 cups granulated sugar