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

1 cup brown sugar 1 cup vinegar and water, mixed (1/2 cup each, depends on taste; I use 1/4 vinegar) 1 cup tomato catsup 2 tablespoons Worcestershire sauce 1 teaspoon TalDasco sauce (1/4 to 1/2 nay "be used) 1/2 teaspoon chili powder Brown onion and garlic in skillet with butter and cook slowly. Mix all other ingredients together and add to butter sauce • Be sure to use only the yellow part of lemon rind as white part is bitter. Put over heat and let get piping hot But not boiling. If you use only l/4 cup of vinegar and 1/4 to 1/2 teaspoon, of hot sauce you vdll find this v/ill be a tasty but not hot sauce. Ribs: Allow 3/4 to 1 lb. ribs per person. Sear well in skillet, then place in Butch oven or covered casserole dish, pour over half sauce and bake at 500° for 1 hr. arid 15 nin. Pour off sauce and discard; it is too greasy to re-usc« Replace ribs in oven uncovered for 10 ninutes to crisp. Serve on platter ringed with rice, with remainder of sauce to he poured on at tahle, ilny leftover sauce is excellent for basting hamburgers if you charcoal, or as you prji f r^'-. Serve with tossed green salad, French bread, a nut dessert or pic, and plenty of coffee. Kitty Williams FIFTEEIT Mimn!^ SPAGHETTI Into 4 qts. rapidly boiling salted water stir 1 lb. spaghetti. Cook 12-15 minutes. Drain* Meanwhile in large skillet place the f ollov/ing: 2 tablespoons bacon or sausage drippings, and brovm 1 lb. ground beef 1 medium onion, chopped Add: 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup catsup 1 20 oz. can condensed tomato soup 2 teaspoons Worcestershire sauce (optional) - When bubbling hot, acLd 1 cup cubed cheddar cheese Stir until cheese is melted. Then pour over drained spaghetti. Toss lightly until well mixed. Serves 8-10. Mrs. C. H. Bacon MEAT LOAJ CHEOIiS 1 lb. ground beef 1 cup cooked rice 1 small onion chopped 1 small green pepper chopped 1 No. 2 can tomatoes Butter, salt, pepper, and garlic salt Mix together in Pyrex dish beef, rice, onion, pepper, and seasonings. Pour tomatoes over the mixture. Dot with butter and bake in moderate 350^ oven for 1 hr. This, with a green salad and dessert, makes a one-dish meal. Betsy Shahan EMERGENCY "QUICK DINNER" CASSEROLES FOR 4-7 2 cans Franco-American spaghetti in cheese sauce 1/2 can condensed cream of mushroom soup 1 whole canned chicken (wt. 3 Ihs. cooked) 1/4 lb. grated American cheese 1/4 cup sherry (optional) Warm 1/2 can condensed mushroom soup with 1/2 can of milk or milk and chicken broth, Add sherry if desired. Cut up chicken into this. In a separate pan warm 2 cans spaghetti in cheese sauce. Add a little grated cheese to this. - Arrange casserole with layer of spaghetti and then a layer of chicken on top. Sprinkle top with grated cheese. Heat in slow oven 20 nin* or until ready to serve. This goes well with a salad and buttered French bread. Mrs. Ute Schichel MIDNIGHT HOMINY AND SAUSAGE 1 lb. pure pork sausage 1 cup grated cheese 2 cups honiny (cooked or 1 loxgc onion diced canned) 1 green popi>er diced 1/3 cup cornflakes l/3 cup water 2 teaspoons nrJ'gco'ine 1 teaspoon salt, pepper and chili powder each.