Favorite recipes of Alexandria Ward

BEEF ROLL Wipe and trim a slice of round steak, spread with dressing. 1 1/2 cups crumbs 1 onion chopped fine 1/2 teaspoon salt 1/3 cup milk 1/2 teaspoon sage 2 tablespoons melted butter Dash of pepper Roll and tie firmly. Melt a little fat in frying pan and brown, roll well. Add 2 cups water, pour all into a sauce pan. Cover and simmer 2 hours or until meat is tender, remove roll and thicken liquid by using 2 tablespoons flour for each cup of liquid. Serve over meat. May be cooked in oven, roasted or in casserole. Christella Naylor -~ 44 - MY SISTER’S MEAT BALLS 1/2 raw rice 1 egg 1 lb. hamburger Parsley Pepper and salt to taste 1 can tomato soup 1 onion Mix above ingredients and roll into balls. Heat tomato soup and pour over meat balls. Cook 1 1/2 hours at 325°. Mildred Winfree RICE AND SAUSAGE CASSEROLE 3 cups cooked rice 1 can condensed cream 1 lb. country sausage of tomato soup 1 medium onion finely chopped 2 tablespoons cheese grated Put 1 cup of uncooked rice and 1 teaspoon salt and 2 cups water ina two quart saucepan. Cover, set on high heat until water boils vigorously. Then reduce heat and simmer about 15 minutes. Brown the sausage in frying pan and drain off the fat. Arrange rice and sausage in alternate layers in a greased casserole. Sprinkle each layer with chopped onion. Pour on tomato soup undiluted. Top with grated cheese. Cover and bake at 350° for 30 minutes. Serves 4 to 6. Marjorie Madsen SMOKED BUTT WITH BEANS & POTATOES 2 lbs. smoked boneless pork butt 1 teaspoonful Hickory smoked 1 1/2 lbs. green beans salt (optional) 6 to 8 potatoes (good size) Place pork butt in large pot and simmer for 3/4 hour. Then add peeled potatoes. Add beans so that they will get done at the same time as the potatoes. Remove pork butt and drain off water. Save water. Mash beans and potatoes together, adding some of the water used for cooking so that the mashed beans and potatoes are very soft. A little smoked salt will improve the flavor. This meal tastes just as good the second or third as it did at first. Ruth Neeley - 45 - TAMALE PIE 1 cup corn meal 1 can large olives 1 teaspoon butter 2 small cans tomato sauce 1 1/2 cups milk 1 cup hominy (or corn) 1 onion Salt to taste 1/2 teaspoon chili powder 1 1/2 lbs. ground beef Fry onion in butter. Add ground beef and hominy. Mix well. Add the rest of ingredients. Mix. Bake for 1/2 hour in moderate oven. Sprinkle cheese on top and bake for 10 more minutes. Louie Rae Woodard CORN AND CHEESE FONDUE 1/3 cup bread cubes 3/4 cup finely chopped cheese 1 1/2 cup kernel corn — 1/2 teaspoon salt 2 teaspoons minced onion 2 eggs, well beaten 2 teaspoons chopped green pepper 1/2 cup hot milk or celery . Blend all ingredients. Pour the mixture into a greased loaf pan and set in a pan of hot water. Bake at 325° about an hour or until set. Edith Dunn BAKED BEANS 1 large can pork and beans 1 tablespoon onion 2 tablespoons brown sugar Few dots of butter 2 tablespoons catsup Salt, pepper and accent Mix and put in buttered baking dish. Put one slice of bacon on top. Bake 30 or 40 minutes in moderate oven. Mae E. Evans BEANS WITH FRANKS For a quick and easy main dish or to carry on a picnic. Use a large can of Libby’s Pork and Beans. Chop into inch long pieces about 1 pound of frankfurters. Add 1/2 cup catsup and mix with beans. Put a couple slices of bacon on top of mixture and bake for 25 minutes in medium hot oven. Murle Green ~ 46% TURKEY OR CHICKEN STUFFING 1 lb. Country style sausage 1 cup pecans 4 cups corn bread crumbs 3 stalks celery 4 cups white bread crumbs 2 tablespoons powdered 1 large Bermuda onion sage