Favorite recipes (North Carolina, 1948)

Pound as much flour as possible into steak which has been salted, and peppered. Brown on both sides in fat in frying pan. Place steak in oven dish. Put can of mushroom soup plus 1 can of water in frying pan. Cook until smooth. Pour this mixture over steak. Cover dish, place in oven of 400 degrees and cook 1 to 13 hours. Mrs. J. M. Rowe HAM LOAF 1 lb. ground ham 9 crackers 3⁄4 lb. ground veal 1 small can grated pineapple 2 eggs Mix above ingredients together, shape into loaf in baking dish and cover with the following mixture: 1 cup brown sugar 9 crackers 2 teaspoons cloves ; Put dots of butter on top of loaf. Mrs. Leslie Moody STRAGINOV 8 tablespoons butter 3 tablespoons flour 4 lbs. beef 1 bouillon cube dissolved in mush- 8 onions (small) room juice 1 large can mushrooms 1 pint sour cream 8 tablespoons catsup Sear beef cut in fine pieces in butter, and then allow to simmer one hour. Add onions diced and let simmer another hour. Add salt, pepper and catsup. Sift flour and shake in meat mixture, adding mushroom juice with bouillon in it. Then add mushrooms and sour cream. Serve over rice. : Mrs. John Aiken CHILI CON CARNE 2 lbs. lean ground beef 1 clove garlic 1 can kidney beans 2 tablespoons chili powder 1 chopped green pepper 1 tablespoon sugar 1 can tomatoes or tomato juice 3 tablespoons fat 1 large onion, chopped 2 tablespoons tomato catsup % teaspoon salt Melt fat in heavy kettle or pressure cooker. Brown onions and peppers in fat. Add meat and garlic and brown well all over. Add tomatoes or tomato juice, chili powder, sugar and salt. Cook gently for about 13 hours in kettle or in pressure cooker for 20 minutes. Add kidney beans and tomato catsup and simmer all together about 5 minutes. Mrs. Robert Erwin — CHICKEN PIE 4 lb. chicken 4 hardboiled eggs Salt, pepper and flour 2 tablespoons shortening Plain pastry Cut hen as for frying. Dredge pieces with flour, seasoned with salt and pepper. Melt shortening in frying pan and brown all pieces on both sides in hot fat. Remove from frying pan, place in large pot, cover with hot water and simmer gently until chicken is so tender it will fall from bones. Remove chicken from pot and allow to cool. Remove chicken from bones in large pieces, discarding all skin. Place chicken in large baking dish, add sliced hardboiled eggs, cover with gravy in pot and season with salt and pepper to taste. Cover with plain pastry. Brush top with melted butter. This may be baked immediately or stored in refrigerator overnight and then baked. It really improves with refrigeration. Bake in moderately hot oven (375 degrees) until pastry is golden brown. Mrs. Robert Erwin CHICKEN MOUSSE 1 tablespoon Knox gelatine 1 cup of cold cooked chicken 1% cup cold chicken stock (diced) 3% cup hot chicken stock Salt and pepper 1 cup heavy cream Soak gelatin in cold stock, dissolve in hot stock and strain. When mixture begins to thicken beat until frosty. Then add cream beaten stiff and chicken, diced. Season with salt and pepper, add mayonnaise dressing to suit taste. Mix and put in glasses to set Celery and boiled eggs may also be added. Mrs. Joseph Murphy CHICKEN LOAF 4 lb. chicken 38 cups milk and chicken broth 2 cups fresh bread crumbs (2 of each) 1 cup cooked rice 4 eggs well beaten 2 cup chopped pimiento Chop chicken after cooking tender. Add other ingredients and mix well Bake in greased baking pan for one hour at 325 degrees. Mrs. Archie Shuford SAUCE FOR CHICKEN LOAF % cup butter % cup cream % lb. mushrooms or 1 can mush- % teaspoon paprika room soup % teaspoon parsley ™% cup flour % tablespoon lemon juice e 1 pint chicken broth Mrs. Archie Shuford West SON ole TT ae gc RNs a ane oi COOK BOOK Pat CHICKEN SUPREME WITH NOODLES 1 large boiled hen 1 bottle stuffed olives _2 cans mushrooms 4 hard boiled eggs