Favorite recipes of Alexandria Ward

Turn heat low and let simmer 2 hours. Have ready 6 carrots, 6 small white onions, 2 potatoes quartered. Cook with meat till tender. Thicken with flour. Virginia Bird SHRIMP GUMBO 1/2 cup of ham diced, or 2 slices bacon 1/2 can (small) tomato paste 1/2 cup chopped onion 2 teaspoons file 1/2 cup chopped celery 1 teaspoon salt 1 teaspoon chopped green pepper 1/4 teaspoon marjoram 1 clove crushed garlic Red pepper to taste 1 can whole tomatoes 1 bay leaf Saute ham, onion, celery, green pepper and garlic until tender. Add 1 can whole tomatoes, and remaining ingredients, simmer for a couple of hours, adding water to make it the consistency desired. Add 1 pound medium size green shrimp, and simmer for about 30 minutes. Additional amounts of the above ingredients may be added to suit the individual taste. To clean the shrimp, remove shell, split the back slightly with a sharp knife from one end to the other, then wash out black vein. Serve gumbo with a tablespoon of cooked rice in center of bowl. When fresh okra is available add 1/2 cup of sliced okra at the time of adding the shrimp. Frozen okra is not recommended. - 37 - Harriette B. Thorne BROWN SCALLOPS 1/2 teaspoon salt 1 egg Few grains pepper 2 tablespoons water Few grains cayenne 1 1/2 pounds scallops 1 cup fine bread crumbs 4 tablespoons melted butter Mix salt, pepper, cayenne, and crumbs together. Beat egg and water with a fork. Dip each scallop first in crumbs, then egg and then crumbs. Put in baking dish and let stand 30 minutes. Heat oven to 450°. Pour melted butter over scallops and bake 25 - 30 minutes. Elizabeth Savage CREOLE STEW (Good for Primary Day) 1 lb. lean beef 1/2 cup rice 1 tablespoon shortening 1 cup carrots 1/4 cup chopped onion 2 cups tomatoes 1 cup chopped green pepper 1 teaspoon salt Cut meat in small pieces, melt fat in frying pan, add onion, peppers, and meat. Brown a few minutes. Pour all ingredients into casserole. Cook at simmering temperature 2 hours. Serve hot. Christella Naylor CHOP SUEY 2 cups of cut up meat, (veal, lamb or pork). (I buy a lamb shank, and cut off the lean meat.) Cut meat from a pork chop. (Use the lamb shank bone for soup.) 2 tablespoons fat. Cover the cut up meat with flour. Brown to a deep brown in the fat. Add about 2 cups water and simmer until done. Add celery cut from the tops and outer stocks about 2 cups, 1/2 cup onion cut fine. Cook until celery is done. Add about 2 tablespoons Chop Suey Sauce. Thicken slightly with cornstarch and serve over cooked rice. Vera Mangum - 38 - TOMATO CHEESEROLE DINNER Saute: 1 Tablespoon green pepper chopped 2 Tablespoons onion, chopped in 2 Tablespoon shortening in deep saucepan until tender. Blend in 2 tablespoons flour, stir until smooth. Add: 1 can tomatoes 1 tablespoon chopped celery tops 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper, continue cooking until mixture comes to a boil, stirring constantly. Simmer over low heat 5 minutes, stirring occasionally. Maxine Hovey CHEESE DUMPLINGS Sift together: 1 cup flour — 2 teaspoons baking powder 1/2 teaspoon salt Cut in: 2 tablespoons shortening Blend in: 1/2 cup American cheese grated 1 tablespoon chopped parsley Add: 1/2 cup milk at once and mix only until all flour is dampened. Dip tablespoon in cold water then drop batter from spoon onto hot tomato sauce. Cover tightly. Steam for 20 minutes. Do not remove the cover during steaming process. Serve immediately. Maxine Hovey CHICKEN SPAGHETTI 1 box spaghetti 1 small can mushrooms 1 large green pepper 2 cans tomato paste 1 large onion 1 chicken 4 large pieces of celery