Our favorite recipes (Damascus Church, Chapel Hill, 1963)

Mrs. Ruth Geseke 1 lg. can asparagus 1 can mushroom soup (Continued) ASPARAGUS CASSEROLE, CONT Combine mushroom soup with juice from drained asparagus - mix well for a sauce. Line bottom of dish with layer of crumbs, then layer of asparagus. Spread thin layer cheese, then sauce over asparagus. Repeat for 3 layers. Top with chopped nuts and bake in a 350 degree oven for 20 to 30 minutes. PIGS IN THE BLANKET Ozella Pickard 1 c. rice (not minute) 1 cabbage head 1 lb. ground meat 1 c. milk melted grease and flour mixture, 2 tsp. salt 1 tsp. pepper 1 onion, chopped 1 can sauerkraut Soak rice and wash 2 times. Brown rice in grease. Scald cabbage leaves until soft. In bowl, mix ground meat, rice, milk, salt, pepper and onion. Mix well. Drop mixture on cabbage leaves and fold. Put in pressure cooker or large pot with sauerkraut and melted grease and flour mixture. (Melt 1/2 cup grease; add flour to brown.) Cook in pressure cooker 15 minutes or large pot 1 hour. SCALLOPED CANDIED YAMS WITH APPLES Pearl McLennan 4 med. size apples 1 1/2 c. sugar 5 med. size sweet potatoes 1/2 stick butter 1 c. hot water 1/4 tsp. salt Boil potatoes in water to cover until almost done. Peel and cut in quarters lengthwise. Pare and core apples. Place potatoes and apples in alternate layers in a buttered baking dish. Add a syrup made of the sugar, butter, water and salt. Bake in a moderate oven until the potatoes are clear and the apples are soft. (1 teaspoon of vanilla is used for flavoring.) SWEET POTATO PUDDING Nellie McLennan 2 c. grated raw sweet potatoes 1 tsp. cinnamon 1 c. sugar 1 tsp. nutmeg 1/2 c. flour 1/2 tsp. ground cloves 2/3 c. butter 2 c. milk 2 eggs 1 tbsp. vanilla Cream together potatoes, sugar, butter, flour, egg, spices or vanilla and milk. Grease baking dish and bake for 1 hour at 350 degrees. Stir occasionally. -3- CORN PUDDING Mrs. Luna Henderson 1 qt. corn 1 tsp. salt 2 eggs 2 tbsp. sugar 1 tbsp. flour 4 tbsp. butter Mix all ingredients together. Add enough milk to mix well (1 to 2 cups). Put butter on top and bake at 300 degrees from 24 to 60 minutes. TOMATO PUDDING Mrs. Annie Womble 4 c. bread crumbs 1/2 c. butter 1 1/2 c. sugar 1/8 tsp. pepper 1/2 c. vinegar 1/2 tsp. salt 1 pt. tomatoes Mix thoroughly and cook 1 hour at 300 degrees. GREEN BEAN BAKE Mrs. Beth Spaugh In 1 quart casserole, stir 1 can cream of mushroom soup and 1 teaspoon soya sauce until smooth; mix in 1/2 can (3 1/2 ounce size) French-fried onions, 3 cups cooked French-style green beans, dash pepper. Bake in moderate oven, 350 degrees, 20 minutes. Top with remaining onions; bake 5 minutes more. 6 servings of company- good green beans. WEINER BEAN POT Mrs. Mary Sparrow 2 1-lb. cans pork & beans 1 env. onion soup mix 1/3 c. catsup 1/4 c. water 2 tbsp. brown sugar 1 tbsp. prepared mustard 1 lb. (8 to 10) frankfurters, sliced Combine all ingredients in a 2 quart casserole or bean pot. Bake uncovered in moderate oven, 350 degrees, for 1 hour. Makes 6 to 8 servings. CURRIED POTATO SALAD 7 c. cubed, cooked potatoes 1/2 c. diced green pepper 1 c. diced celery 4 hard cooked eggs, diced 1 c. mayonnaise Mix potatoes, green pepper, Mrs. Marilyn Roberts 1 to 1 1/2 tbsp. curry powder 2 tbsp. grated onion 3 tbsp. lemon juice 1/4 tsp. pepper