Favorite recipes (St. Luke's Mission, Durham, 1956)

MISSION COOKERY The Woman's Auxiliary St. Luke's Episcopal Mission Durham, North Carolina Digitized by the internet Arcliive in 2014 Iittps://archive.org/details/favoriterecipes01sain FAVORITE RECIPES Edited by The Woman's Auxiliary of St. Luke's Mission Durham, North Carolina 1956 Tr-.BLE OF CONTENTS THINGS TO NIBBLE 1 SALADS 5 VEGETABLES • 9 CASSEROLE AND KEAT DISHES 11 SAUCES 20 CAKES 21 PIES 28 COOKIES 31 BREADS 33 DESSERTS 36 PLANNED MEALS 39 TEIiT&S TO ITIBBLS BACOII TOAP-AROUiTDS Spread condensed musriroom soup on slices of soft, fresh bread from which the crusts have been re- moved. ?.oll the slices of "bread v;ith the mushrooms inside and v/rap a strip of hrealcfast bacon around each one. Sec -ore v/ith tooth picks. 3ak:e in a hot oven (400 ) about 25 minutes. Prepajre tvro or three for each person. May be served v;ith fruit or vege- table salad or othorv/ise. riorcncG Llakely BuTTSESCOrCE PSC^ TOAST 6 slices bread (regular thin-sliced loai") 1/2 cup sugar, usir^g slightly over half dark-brovai and baJLr'jiCG of v/hite granulated 1/4 cup soft butter 6 tablespoons finely chopped nuts Toast one side of bread sliCDs, Spread untoasted sides with butter-sugar mix. are. Sprinkle each slice vrith old ta.blespoon chopped nuts. Place on ungreascd cookie sheet ox^d bi-kc under low broiler for 5 minutes. Serve immediately. This toast may be served for brerkfast, lunch, or afternoon tea. Florence IlrJkely /since these are not iry ov/n recipes, but two fa^vorite delicacies bogged from a South Carolina, aunt (lona Il.^iiely), I c?ji recommend them enthu- siastically rjid unbliishingly as unbelievably sinple, tasty dishes. F. 2^/ 2 SBEHEISD MUSHHOOliS Drain coxmcd whole muchrooms, put into a small to\jl Piid cover with pale dry cherry. Leave in refrigerator for cevernl hours or overnight, (Over- night is hotter). At serving time, simply "bring out the mushrooms in their hov/l of mno, sperxed v/ith toothpicks, I^Iushrooms moy he drnined and hollo\ir of stem filled with salted almond, or tiny hall of cream cheese seasoned with salt, freshly ground pepper or a few drops of Tahasco. Kitty Villiojns EOT DOG TOASTISS 8 Frankfurters 8 slices sandv/ich hread Melted hutter Prepared Mustard Toothpicks Pour "boiling water over J'rpnks, let stcind 8 minutes. Spread hread vrith hutter and mustnxd. Place ^'rpnks cornenfisc on hread. Fasten opposite corners togeth- er with toothpicks, hrush v/ith melted hutter. Broil until toast is :f^lden hrovm. Serve with French fried onion rings. Ethel Meachrm CliAI-i DIP 1 l^xge cpjn minced clams 1 package (12 oz.) cream cheese v/ith chives Tahasco sauce Vorcostershire sauce Salt and cayenne pepper Lemon Juice Drain clams rnd add juice to cheese, mix. Add clrjns nnd miz well. Add all the othor ingredient c, to taste. Chill until ready to servo. Good v/ith potato chips. Mary Louise Lc^is BLUE CHEESE DIP 1/2 cup Mr-^yonnai so 1 talilcspoon horseradish 1 ta"blc spoon Torccster shire saaco 1/4 teaspoon splt 1/8 teaspoon Ta'oasco 1/4 cup "blue cheese (l Irxgo square) 3 ta'ble spoons vinegar Put "blue cheese in hov/l md pour vinegar over it. Let stand 1 hr. Cut everything else in, "beat all ingredients and chill. Serve vath celery, radishes, potato chips, carrots or "broccoli spears. Serves 10. Mrs* D. G-riffin ONI 03^1 DIP 1 cup sour cream