Natchez recipes

Fr}" one medium onion in one-third cup shortening until brown, add two and one-half cups canned tomatoes, when hot add one cup cornmeal and cook ten minutes. Take from fire. Add two cups ground meat, one-half teaspoon pepper, three-fourths cup canned corn, two eggs, and one teaspoon i^aprika, and form loaf. Bake in oven until brown, using a good tomato grav\% to which has been added one teaspoon of chilli, for basting. Mrs. Ralph Shields JAMBOLYA Saute’ lightly in a pan, two slices diced bacon. Add and saute until slightly brown, one-fourth cup chopped onion, one-fourth button garlic. Stir in one tablespoon flour, add one cup tomatoes, one-third cup water, one-fourth teaspoon paprika, one-fourth teaspoon salt. Bring these to the boiling point. Stir in three cups cooked rice, two cups coarsely diced cooked ham, chicken or shrimp. Season with Worcestershire sauce, one-fourth teaspoon thyme and more salt if needed. Stir over very low heat for 10 minutes or cook it in double boiler for half an hour. Serve with chopped parsley. XHURCH SUPPERS' BRUNSWICK STEW Two fat hens (or eight squirrels), cook 1 hour in pressure cooker at 15 lbs. pressure. Remove meat from bones and cut up. Nine pounds of Irish pota- toes put through food chopper. Two pints corn, two pints tomatoes, two pints okra, cut up; six large onions cut fine, two cans tomato paste, one bottle to- mato catsup, one and one-half bottle Worcestershire sauce, two-thirds pounds of unsliced bacon ( cook and take out. ) Juice of three lemons, one-half pound of butter ( for squirrels only ) salt and pepper to taste. Add meat and liquid to vegetables which have been cooking in plenty of water. Mix seasoning and add to stew. Cook in heavy, large, deep pot about 4 hours, stirring to pre- vent scorching, with a long wooden spoon. Makes three gallons. This can be canned if desired as you would meats— 1 hour at 15 lbs. pressure. Mrs. H. B. Drane 28 -ME ATS - HAM MOUSSE Two and one-half cups chopped, cooked ham, one-half cup chopped cel- ery, one-fourth cup chopped green pepper, one cup chopped parsley, one and one half pounds gelatine, one-fourth cup cold water, one-half cup mayonnaise, one cup cream. Chop ham, celery, green pepper and parsley very fine. Soak gelatine in cold water and dissolve over hot water. Mix with mayonnaise and combine with ham mixture. Whip cream until stiff and fold into other ingred- ients. Turn into mold and place in refrigerator to chill thoroughly. When firm, unmold on serving platter and garnish as desired. Serves eight. SPAGHETTI SAUCE One pound ground beef, one stalk celery chopped, one bell pepper, chopped, one large can tomatoes, one can tomato puree, one bouillon cube dis- solved in one cup water, one cup cooking oil, two packages dried mushrooms, two bay leaves, one tablespoon paprika, one teaspoon salt, dash of tabasco, one button garlic. Brown chopped celery and bell pepper in skillet in cooking oil. Put beef, tomatoes and bouillon in cooking vessel. Add browned celery, bell pepper and oil. Cook slowly. Soak mushrooms in two cups water. Chop and add with bay leaves to sauce. Also add tomato puree and seasoning. Simmer very slowly for about 2 hours. If sauce becomes too thick, add a little water from time to time. --P O U LT RY ^ CHICKEN MACARONI