Our favorite recipes (Stake Relief Society, 1954)

ion a Collect American 10NS ollect va as il C le . rry S 4. Lom Jniversity yung ( ham Y Oo ae BRIGHAM YOUNG UNIVERSITY oY py Compiled by the Latter-Day Saint Women of New York Stake Relief Society Vera H, Hales Presider Helen S, Pearson Margaret D, Stephenson Delpha P, Wall Typist -~ Wilbur K, Flake of Nyssa, Oregon Whene'er we look at lettuce beds, The lush, cool greenness of their heads Inspires us to write a ballad, Or hurry home and toss a salad, Vii ay Set tegec . f me ’ Woe a oe ate, Roe alr ie ae i % See Thy Mj ‘ Nas Re Fiah ri % ae tre + eager a 7 in <j Set t \ + ie i rar i Pie i e a re Pe : a oes f ; x } ‘ 3 ; 4 athay a j a8 Soi ~ i f. } ahs x _ a > wide y Sie ys Mod i, ne 4, : , Sr 2 Fe an am \ by As TABLE OF CONTENTS Casserole & Meat Dishes. ..-l = 31 Rolls and Bread. «2 6 é.2-« 33 - 39 RS te eet wis) Walt wes mente s 4] = 45 Oe Se Bee Ma ath al Ae) gi a |. eh feo bce 8l - 88 ORV N aise Satie ie eh pein tee 89 = 10] A Wes REPO Sa we ew oe nw ve 103 = 105 o ps) a [= < e e s e ® e ® s c=) ~J Q © © ) © So is) @ on © n 7.) @ » cr = 7) Qa s on bn | 8 °o @ 9 er =e 8 wo LI) s e e con) = N N t ] | (o>) wo oO is : 4 €. (a « io GE es a Qc QV ITALIAN SPAGHETTI 6 slices of bacon 5 onion (medium sized) Celery heart 1 can size #2 or larger of peeled tomatoes preferably Italian Style lb. thin spaghetti lb. Roman cheese (not the grated kind. Roman cheese can be bought at A. & P. stores.) Dice bacon and fry it till most of the fat comes out of it but don't get it burned. Slice the onion and celery very, very fine and add it to the bacon fat. Fry mixture together till the onion and celery are a golden color. Then add tomatoes which have been strained. Cook for about 40 minutes on a medium fire. After sauce is prepared boil water in a fairly large pot. Add some salt to taste. While water is boiling rapidly add spaghetti which has been cut in half. Cook till tender then strain very well. Add sauce to it and mix same in spaghetti, add cheese which has been grated to taste. a Anita Marazzi LIVER PASTE 3 pound calf's liver, boiled until tender. Cool. Put through food chopper with 4 small green onions and e hard cooked eggs. Salt and pepper to taste Mayonaise to mix well - Dash of worcester sauce - if liked Let stand 24 hours, well covered, in ice box. Delicious for canapes or sandwiches. Margaret Stephenson CHICKEN CHARTREUSE 1 fat hen Salt and pepper 2 cups rice 2 cups rolled dried 2 cans mushroom soup bread crumbs 1 tbs. minced onion (Mushrooms and nuts may be added to make it extra special.) _ Cover hen with salted water and stew until tender. Let it cool in the broth, Skim off fat and reserve, Remove chicken from bones and cut in small pieces. If skin is used, grind in meat chopper, Wash rice and cook in chicken broth, boiling rapidly for 20 minutes, Add mushroom soup, onion, salt and pepper. Combine with chicken and pour into greased baking dish. Heat the fat which was skimmed off the broth in a skillet and saute bread crumbs in it (this is the secret of extra flavor). Mix thoroughly and spread over chicken-rice mixture, Bake in moderate oven 14 to 2 hours, This can be cooked in a flat pan and served in squares, Phyllis Firmage MARROW BONE SOUP 3 lbs, marrow bones 2 to tbs, vinegar 2 quarts water 1 to 2 tsp. salt Cook in pressure cooker 30 minutes or in kettle for 3 to k hours, boil very slowly. If pressure cooker, let stand an hour before opening. Vinegar helps to draw calcium from bones, Odor is lost in cooking,