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

HOT MAIN DISH SANDWICHES Mrs. Dottie Culbreth 1 c. chopped cooked meat, bread chicken or fish 1 c. milk 1/2 c. minced celery 1 egg 1/4 c. mayonnaise Mix first 3 ingredients and spread between slices of unbuttered -6- (Continued) HOT MAIN DISH SANDWICHES, CON'T bread. Beat egg, add milk and dip sandwich into mixture and fry in butter. MACARONI CASSEROLE Mrs. Maxine Bowden 1 lb. hamburger 1 tbsp. fat 1 med. onion 1 sm. can mixed vegetables 1/2 pt. tomatoes or tomato soup salt & pepper to taste 1 sm. pkg. elbow macaroni Brown hamburger in fat. Chop onion and add to meat to cook. Add mixed vegetables and tomatoes to above mixture. Simmer for 20 to 30 minutes. Cook macaroni as directed on package. Partially drain and pour in casserole dish. Add the meat mixture and place in 350 degree oven for 15 to 20 minutes. Cheese may be used on top if desired. HOT DOG SAUCE 1 lb. ground meat small piece of fat 1 # 2 can tomato juice Mrs. Evelyn Rush 1 lg. onion 1/3 tsp. chili powder salt, pepper, paprika to taste Fry fat; add chopped onion and brown. Add meat and brown. Add rest of ingredients and cook slowly 30 to 45 minutes. TURKEY DRESSING Mrs. Lorena Crabtree 1 c. meal 1 scant tsp. soda 1 c. plain flour 1 tsp. baking powder 1 tsp. salt 1/2 c. shortening Sift all dry ingredients together; add shortening. Use enough buttermilk to make medium soft dough. Mix well and turn into a greased pan. Bake until brown. Place in a bowl and crumble. Add 1 egg, 1 teaspoon celery seed and 1 cup chopped celery (optional). Mix this with chicken broth until it is the consistency of mush. Place in greased pan and bake until brown. BAKED CHICKEN SUPREME Mrs. Brenda Kirby 1 frying size chicken 1 can cream chicken soup 1/ 2 can water (mix soup & water) Brown chicken; place in casserole dish; cover with soup and water. Cover and bake at 350 degrees for 1 hour. -7- SWISS STEAK Mrs. Betty Layton 2 lbs. rump or round beef cut in 1 1/2" thick pieces flour, salt, pepper 1 med. onion, sliced 1 carrot, sliced 2 c. canned tomatoes 3 tbsp. bacon fat Pound seasoned flour into steak with hammer or edge of plate; brown in bacon fat. Add onion, carrot and tomatoes; cover and simmer for about 11/2 hours or until meat is tender. May be cooked in 350 degree oven also for about 2 hours. BARBECUED CHICKEN Mrs. Lela Council 1 fryer, split in half 3 tbsp. water 1/4 stick butter or margarine 1/2 to 3/4 c. barbecue sauce salt & pepper to taste Place chicken in pan with water; rub chicken with butter, salt and pepper. Cook for 20 minutes in 350 degree oven; then add barbecue sauce and cook for 45 minutes. BARBECUED MEAT BALLS Mrs. Lorena Crabtree 1 slice white bread 2 eggs, beaten 1/4 c. milk salt to taste 11/2 lbs. ground meat Soak bread in milk. Combine meat, bread and eggs, salt and mix but do not over mix. Shape into 12 balls of equal size; brown in 350 degree oven. Do not overcook; just brown. BARBECUE SAUCE FOR MEAT BALLS 1/2 tsp. salt 2 tbsp. Worcestershire 1/2 tsp. chili powder 1/2 c. tomato catsup 3 tbsp. brown sugar 1 c. water 2 tbsp. vinegar 2 or 3 drops tabasco sauce Combine all ingredients; simmer 30 minutes. Pour sauce over meat balls and finish cooking in 350 degree oven. Serve over buttered egg noodles. MEAT LOAF Mrs. W. M. Loy 1 lb. ground meat 2/3 c. tomato juice