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

Grease casserole, place 1/3 hominy in bottom, cover with onions and green peppers, which have been mixed with seasonings and sausage. Sprinkle with cheese. Continue to alternate layers. Top off with remaining cheese mixed with cornflakes, water and margarine. Bake in 375? oven for 45 nin. Serves 6. This recipe came from the Piggly Wiggly Cooking School. It goes well with apple sauce and stewed tomatoes. Hattie Mae Shackleford SAVOET POir ROAST (Modern Version of SauerlDraten) 3 lbs. rolled rump or chuck pot roast 1/3 cup grape jelly 2 large onions, cut into 1/4 in. slices 6 whole black peppers 2 bay leaves, crushed 2 teaspoons salt 1/2 teaspoon each allspice and ginger 1/4 teaspoon pepper 1/3 cup vinegar 1/4 cup water 1 teaspoon kitchen bouquet Trim excess fat from meat and fry the fat lightly in pressure pan, Brown meat slowly on all sides in the hot fat. Allow 10-20 min. for brovming. Spread with grape jelly; top with onion slices and sprinkle with seasonings. Combine vinegar, water, and kitchen bouquet; pour over meat. Cook at 15 lbs. pressure for 40-45 mins. Allow pressure to go down normally. 8-10 servings. Serve Potato Pancakes with this dish. Potato Pancakes; potato The raw potatoes need to be finely grated. Stir into batter immediately after grating, as potatoes discolor readily. The batter will be quite thick. Combine salt, pepper, onion, and cream with beaten egg. Stir in grated potato and flour. Drop batter from tablespoon on greased hot griddle. Bake until golden brown on each side. Makes about 7 4 in. pancakes. 1/2 teaspoon salt 1 tablespoon grated onion 1 egg well beaten 2 cups finely grated raw 1/8 teaspoon pepper 1 tablespoon cream 1/4 cup sifted flour (all purpose) Mrs. John King 2 lbs. lean round steak 3 small onions 1 or 2 taVilGspoons tomato paste Consomme beef stock 2 cups so'jx crerjn 1/2 lb. fresh mushrooms or 1 large can Soy SGUCo to taste Salt, pepper, flour Cut meat in very thinnest possible slices. Pound in flour, salt, and pepper. Cut into strips 3 in. x 1/2 in. Dice onions and brown slowly until soft and just turning yellow. Then add meat and saute until well seared. Add tomato paste and enough consomme or stock to just cover. Add soy sauce to taste. Simmer until tender. Transfer to double boiler and add sour cream and mushrooms. Reheat when ready to serve. Serve on rice. Serves S. Mary Louise Lewis TEXAS MIXTURE CHEESE SAUCE 1 2/3 cup (large can) undiluted evaporated milk 1/2 teaspoon salt 1 teaspoon mustard (dry) 1 taoioGpoon steak sauce 2 cups grated process type cheese Simmer evaporated milk, salt, mustard and steak sauce over lower heat to just below boiling for about 2 min. Add cheese and stir over low heat until cheese melts. Makes about 2 1/2 cups. Mrs. J ohn E. King SAUCES Barbecue Sauce for Lamb. 2 crushed cloves of garlic ifh teaspoon black pepper 1/2 cup vinegar 1 teaspoon salt 1/2 cup water Combine all ingredients. This sauce uill add a spicy sweetness if the meat is soaked in it for 30 minutes or less before cooking. Barbecue Sauce for. Beef.. 1 qt. vinegar 1/2 teaspoon Tabasco 1 qt. salad oil 4 tablespoons Worceste 2 cups tomato sauce shire sauce 1/2 cup prepared mustard