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

2 hardboilec eggs 1 can cream of mushroom soup Brcnd cn^nbr.. 10 Drrln asparr-gus pud rxrnjigc in Pyre:: pie pl-te. Slice eggs pud arrmge on top of aGpcuragus. Pour soup on top of Gggs and aspaxrgus. Sprinkle v.dth bread crumbs and bal^e in 400^ oven 15 or 20 min. Good for buffet. OLilZSD CilRHOTS Trj'- the tv/o variations to the gla-ze recipe. 1. Add 2 tablespoons orange or lemon juice. 2. Holl the cajrrots in honey instead of sugar. Boil v/hole scraped carrots until tender. Drain. Melt a large lump of butter in a heavy fryirig pan. Sprinlcle carrots v/ith suo^rx. LTion butter is hot, add carrots and roll in mixture until evenly glared. Boil v;ater, salt, sugar and garlic for 5 minutes. Add 2 pkgs spinach ( slightly thaued) . Boil 5 min. Drain and chop. Add the beaten egg, cheese, and mushroom soup. I-ii::i in buttered casserole dish. Cook at 35CP about 30 minutes, fcv; buttered bread cr-ombs and grated cheese can be added to the top before cooking. Betsy Shaban Kitty IJilliams SPIIIACH CASSSHOLE 1 cup water 2 pkgs frozen spinach 1 minced clove goxlic 1 1/2 cups grated cheese 1 teaspoon salt 1 teaspoon sugar 1 egg 1 can mushroom soup I'irs* Shrank Egorton HIM!: VJhen you poach eggs, add some vinegar to the water to keep the whites from spreading. 11 CASSDHOLS i'ilTD ICSAT DISEES CHICICSH OMAH KSATM 2 2- lb. chickens (8 pieces) 1/4 To. "butter or nargnrine 1 Irxgc onion sliced 1 ter.spoon poprika 1/2 cup sherry 1/2 c\ip tomato JuJ.cc 1 teaspoon salt Pepper to taste- Melt "butter in frying prn. Add chicken and "braise until "brov/n, Hcnove cbicken rJid place in "baking pan. Saute onion in outtcr left in -por^m Then add all ' other ingredients plus 1 c\jop water, md pour over chicken in "baking dish. Brke in oven at 400 v/ithout cover. Turn over r^ter half hoi:T, Cook for rx^other half hour then turn again and cook for 15 minutes. Serve v/ith rice piloff, ViDXy Carol McwTiirt suGLi^D. CLAi-i ckoi;i}i:h 2 in, piece of srlt pork, cubed, or 3 slices "bacon 2 large potatoes, cubed 1 Irrge onion, chopped 1 Ipxgo ecu minced cla:ns 1 qt. milk Salt, popper, thyno, rr.d narjorcn Cook salt pork until soft in frying pan. Pour off excess fat. Add potatoes, onion, clam J'jIcc pud 1 cup of v/atcr to pork, Sinmor until potatoes are done Add clams, seasonings, md 1/2 cup more water, a^id sinner for at leaet 15 min. (The longer the better.) Heat milk ?r-d add clam mixt'ore to it. Serve at once, /iviost ITew Englandors v/ould not dignify this by the name Clam Chov/der, but_wc enjoy it as most ingredient are readily avralable^/ Mrs. Charles Keith 12 CHSOLE GmaO 1 1/2 cups cut okra 1 l/S triblc spoons ban or bacon drippings 1 largo onion chopped fine 1 clove garlic chopped fine 1 green pepper chopped fine 1 tablespoon parsley minced 1 qt. chicken stock (seasoned v/ith bay leaf) 1/2 8 oz. can tomato sauce 1 lb. cleaned shrimp 1/2 can v/hite crab meat 1/2 pt, oysters '-dth liquor may be added if desired Salt and pepper to taste