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

1 to 1 1/2 tsp. salt and eggs in large bowl. (Continued) CURRIED POTATO SALAD, CON'T Combine remaining ingredients; pour over potato mixture. Toss gently until potatoes are coated. Chill several hours. GREEN BEAN SALAD 1 can French beans 1 can wax beans 1 can kidney beans (drain & rinse) 1/2 c. chopped onion Mrs. Betty Hollow ay 1/2 c. chopped green pepper 1/3 to 1/2 c. sugar 1/2 c. Wesson oil 1/2 c. vinegar Mix sugar, oil and vinegar. Combine other ingredients in a covered bowl. Pour the mixture over this and cover, store in refrigerator overnight. DRESS UP LEFTOVERS Mrs. Beth Spaugh In saucepan, cook 2 tablespoons chopped onion in 1 tablespoon shortening till tender. Blend 1 can mushroom soup and 1/2 cup water; add 1 cup diced cooked beef, 1/2 cup cooked peas (or any leftover meat and vegetables you have), dash pepper. Heat, stirring now and then. Serve over 2 cups cooked noodles (4 oz, uncooked). 4 souper servings. POTATO SALAD Mrs. Dottie Culbreth 4 c. diced cooked potatoes 2 tbsp. chopped green 1 onion, chopped pepper or sweet pickles 1/2 c. chopped celery 2 hard boiled eggs 1/2 c. mayonnaise 1/2 tsp. salt Combine potatoes, celery, onion, green pepper or pickles, salt and boiled eggs. Add mayonnaise and blend well. Garnish with paprika and parsley. Serve on lettuce. Serves 8. (1/2 teaspoon tarragon may be added if desired.) -5- COLLEGE VIEW DODGE Phone 942-6462 409 West Main Street CARRBORO, NORTH CAROLINA J. D. BROWNING, OWNER A COMPLETE LINE OF CARS AND TRUCKS FRIGIDAIHB Frigidaire Appliances also Coal and Fuel Oil Home Savings and Loan 123 North Columbia Street [illustration: funeral home advertisement] Pfxme 942-3861 LLOYD S (£sso) SERVICE KEROSENE - FUEL OILS PHONE 942-4669 P. O. BOX 778 P. O. BOX 303 CHAPEL HILL, N. C. CARRBORO, N. C. Patronize The Advertisers In This Book BRUNSWICK STEW 1 hen 4 lbs. pork 6 lbs. beef 1 lg. pkg. dry lima beans 6 pts. green lima beans 6 pts. corn 2 gals, tomatoes Women's Fellowship Members 3 lbs. onions 2 cans tomato soup 1 bottle tomato catsup 15 lbs. potatoes 1/2 c. sugar 1 lb. butter salt & pepper (black & hot) to taste Cook beef, pork and hen until tender. Remove all bones and skin. Mash. Cook vegetables and mash. Mix meats and vegetables together and mash any remaining lumps. Add remaining ingredients and stir well. Cook for about 3 to 4 hours, or until mixture thickens. CHICKEN SALAD 1 hen 1 c. chopped celery 1 c. chopped sweet pickle 2 hard boiled eggs, opt. Women's Fellowship Members 2 tsp. pickle vinegar 1 tbsp. sugar salt & pepper to taste mayonnaise Boil hen until tender, cool, remove bones and skin. Cut into pieces with scissors. Put vinegar, salt and sugar over chopped meat and mix. Add celery pickles and hard boiled eggs and enough mayonnaise to coat the pieces. Serve on lettuce, garnish with paprika. Same ingredients may be used with cooked veal or pork, or tuna or salmon. BUDGET STEAK Mrs. Esther Council 1 1/2 lbs. ground beef 1 tsp. salt 1/2 c. dried bread crumbs 1/8 tsp. pepper 3 tbsp. chopped onion 1/2 c. milk Mix ingredients thoroughly. Shape to look like a 1 1/2" thick porterhouse steak. Place on greased broiler and broil 10 to 15 minutes on one side. Turn and broil for same length of time on other side.