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

Fry okra slov/ly in ham drippings, then add onions, garlic, mid green pepper. Fry until onions are soft. Add chicken stock, then remaining ingredients. Cook all together for 1 hour, G-umbo should be dark and veiy thick. If desired and available, add 1/2 tablespoon gumbo file pov/der just before serving. Serve in soup bowls \d.th a spoonful of hot rice in center. If I can*t get fresh okra I use a can of okra and don't fry it. Just add to onion, etc. Canned chicken broth may be used for the stock and a bay leaf to the seasonings. The people of Biloxi, i/here I learned to make gumbo, use all sorts of variations, but this is a good basic recipe. Betsy Shaban I-iEAT LOiiF 1/2 onion finely cut 1/2 teaspoon pepper 1/2 cup bread crumbs 3/4 C15) milk 1 lb, ground beef 1/2 Ibo ground pork 1/2 tablespoon salt 1/4 teaspoon nutmeg 1 egg Mix v;ell rjid top ^-^i"^^ ^/^ "bottle of catsup. Cook -^^ for 2 hours at 350°, Ditty Belvin EASY CHICmi TETRAZZIITI 1/2 "box noodles 1 cup cooked chicken, cut in small pieces 1 cup condensed mushroom soup 1 cap mushrooms 1 cup chicken broth or milk 2 tahle spoons sherry G-rated cheese Cook noodles and place them in "bottom of greased casserole. Add chicken, so 1:5), mushrooms, "broth or milk. Before "baking add sherry and sgr inkle with cheese, srJLt and pepper. Bake at 350 for 30 - 45 minutes. Mrs. Charles Keith mYllZi) CIL"^ Melt 1 tablespoon butter and blend it into 2 table- spoons flour. G-rad^ar.lly add 1 cup hot milk r>jid cook the sauce until thick and smooth. Add 1 teaspoon salt, 1 teaspoon blr,ck pepper, 3 tablespoons '.'orcestershire sauce, 1/2 teaspoon of diy mustard, and the juice from half a lemon, Pold in 4 cups crab meat aiid the yolks of 3 hard cooked e^gs, minced. Bcke at 400^ uitil brovm. This is a f.riJious recipe from the Eastern Shore of "Virginia, where sea-food is their main industry, i-irs. Steve Majronic EIM": Rice, if washed in hot v/ater instead of cold is more quickly clcaaiscd and freed from dirt ajid starch. PORK CHOPS ORiYLKS C-LiiZE 4 chops about 3/4 in» thick. Belt popper md paprika chops. Lightly groase a sld-llct. 3ro\'/n chops in skillet. Add 4 t able- spoons water. Cover and let sinner ahout 45 ninutos. I'lhon done, place on a platter and pour ormge glaze over the chops. G-lazc: 5 tablespoons sugar 1/2 cup orange juice 11/2 teaspoons corn storch 4 orange slices (ndre if 1/4 teaspoon salt desired) 1/4 teaspoon ciniiajaon 2 tahle spoons grated oro 10 v;holc cloves rind C online all ingredients except orange slices in a. sauce pnn. Cook over ncdiun heat, stirring, until thick. Add orange slices. Cover and let sinner un- til ready to pour over chops* ^his should be nade about 15 ninutos before chops axe ready to be talcen up. G-laze is- also excellent on han. Mrs. A. M. SpraguG HCODLES aPa\i^IiT 1 pkg :iarro\; noodles 1 crji crcan of nushroon 1/2 cup grated cheese soup Broad crunbs Cook noodles as directed on package. Mix in Pyrex dish the noodles, soup, and cheese. Sprinld.o i/ith bread crunbs and balce in 400° oven 15-20 ninutos. Betsy Shaban HBTT: Add a teaspoon of siigaJ* to each quaTt of v/ater v/hen boiling corn-on-thc-cob. This improves the flavor. BAE3ECII3 SIJJOZ iu:TD RIBS 15 1 ncdiun onion 1 clove goxlic , nincpd 1/4 It. "butter; Juice of 1/2 lenon Peel of lenon, cut in slivers