Favorite recipes (North Carolina, 1948)

Stir flour, chili powder and bay leaf into the shortening in frying pan. Add tomato juice and cook, stirring until thick. Return meat balls to sauce and simmer to cook through. Cook spaghetti in boiling, salted water. Drain and arrange on platter, placing meat balls on top. Cover with sauce and serve with additional sauce and cheese. Serves six. Mrs. William Norwood ROUND STEAK Top round steak or veal steak at least 1 inch thick. Pound flour into meat—as much as it will absorb. Then rub meat with Soya Sauce (about 1 tablespoon per pound of meat.) Heat iron frying pan and put in salt enough to season meat. Rub clove of garlic in salt. Add butter (I use about % lb.—half margarine, if you like.) Brown meat well on both sides. Half cover with hot water and add seasonings. I like a pinch of thyme, one of marjorom and one of rosemary. One-half bay leaf (remove later.) Cover tightly and allow to cook slowly for % hour. Add 1 can mushroom "stems and pieces" and a little of the liquid in the can. Cover and cook 3⁄4 hour more. Remove meat and add to the remaining gravy 1⁄4 cup sherry and 1⁄2 cup sauterne. Pour gravy over and around meat. Mrs. Joseph Murphy MEAT DISH 1 lb. ground beef 1 cup grated cheese % package macaroni 1 cup bread crumbs 1 cup tomatoes 3 tablespoons butter 2 onions chopped fine Salt and pepper Cook macaroni first. Mix with other ingredients in baking dish. Put cheese and bread crumbs on top. Put cover on baking dish and bake 1 hour. Mrs. Ernest A. Herman BAKED VEAL STEAK Salt and pepper 2 lbs. veal steak. Beat into steak as much flour as it will hold. Brown in hot frying pan. Then pour over it a can of tomatoes and 2 chopped onions. Put cover on and bake in oven until tender. Mrs. Ernest A. Herman JOHN MAGETTI Brown % lb. ground pork with four small onions (cut up.) Season with salt, pepper and chili powder. Cook % lb. of broad noodles until tender. Drain and save liquid. Add 1 can Campbell’s tomato soup and 1 can noodle liquid to noodles, Put in a layer of meat, a layer of noodles, and so on in casserole and top with American cheese. Bake one hour. Mrs. C. L. Morgan SOUTH CAROLINA CHICKEN STEW 2 cups chicken stock. Use meat of 1 bottle catsup a 4 lb. chicken 1 can tomato soup 6 hard boiled eggs cut medium A little sugar 1 lb. salt pork Salt and peper to taste 2 medium onions 1 tablespoon vinegar Slice pork in small pieces, fry until crisp. Cut onions. Fry in grease until tender. Combine with other ingredients and simmer slowly for two hours. Serve on rice. Serves 6. Mrs. C. L. Morgan ROAST BEEF PIE cup minced onion 2 tablespoons chopped parsley cup minced celery 1 tablespoon Worcestershire sauce tablespoons fat 1 can mushrooms and broth tablespoons flour 1 teaspoon salt cups leftover beef or veal ¥% teaspoon pepper cup diced cooked potatoes 1 cup gravy cup cooked carrots Re Re dO DD PbO be eH Cook onions in fat. Stir in remaining ingredients and cook 10 minutes. Make rich pastry, line sides with it. Pour in meat mixture. Cover top with pastry. Bake in hot oven 450 degrees for 20 minutes. Mrs. J. D. Thomason BREADED SWEETBREADS z lbs. sweetbreads, precooked 1 teaspoon salt with salt and juice and rind Ye teaspoon pepper of 1 lemon Bread crumbs or cracker meal 1 egg beaten 2 tablespoons butter 2 tablespoons cold water Roll sweetbreads in egg which has been mixed with water. Dip in - Seasoned crumbs and fry in hot bacon drippins in skillet until brown. a Serves six. Mrs. George Lyerly 4 shy eee oO MUSHROOM STEAK 1 lb. round steak Salt, pepper and cooking fat 1 can condensed mushroom soup