Our favorite recipes (Stake Relief Society, 1954)

let stock get cold and take off fat. Saute 1 to 3 onions (according to taste), and chop fine 2 to h stalks celery, add and cook until tender, About 5 minutes in pressure cooker, Then add 1 pkg, frozen mixed vegetables and cook according to time specified. Turn off heat. and add small amount of chopped chuck just before serving, Heat of soup will cook meat enough, Add more salt if necessary, and be sure to add at least 1 tsp, Monosodium Glutamate (Accent) to enhance flavor of vegetables and meat. May also add some chopped parsley. : Marian T. Easter TASTY HOME STYLE PORK CHOP SUEY 5 lean pork chops; or 5-6 slices fresh pork tenderloin 6 large stalks celery cut in sml1l pieces - a few young leaves also, cut fine 7 or 8 medium onions; cut in half lengthwise then sliced (not too thin) Curry - about salt spoonful Season pork chops or slices and fry slowly until browned. Remove, and set frying pan with drippings aside. Cut meat in bite-size pieces, place in small sauce pan with the curry and barely cover with water. Let simmer for 15 or 20 minutes (or till tender). When finished thicken with a little flour if necessary. Put celery pieces in pan of drippings first for a couple minutes, then add onions and season to taste with salt and pepper. Let them saute to a pale brow, stir a few times; cook uncovered. Then add meat and mix, Serve over fluffy cooked rice. No other sauce or seasoning necessary. Serves 4, Anne Ehrenburg SWEET POTATO & APPLE CASSEROLE 6 to 8 yams. Boil until just tender, peel and slice. 6 to 8 apples. Peel and slice, arrange in layers with potatoes for last layer. Cover with sauce and bake about 1 hr. in slow to medium oven or until apples are done. Sauce 2c. water - 1c. sugar - 4 level tbs. cornstarch - = lb. butter - 3/h tsp. salt Mix cornstarch, sugar, salt. Add water - bring to boil, add butter and cook until thick. Donna Vee Paul © CHICKEN WITH VEGETABLES 3 lb. string beans 1 green pepper 3 tbs. oil or fat 1 cup broccoli 1 tsp. salt l cup chicken bouillon Dash of pepper 2 tbs. corn starch 1 lb. (2 cups) cooked chicken 2 tsp. soy sauce + 1b. fresh mushrooms jy cup water A cup celery Cut beans into half-inch pieces and cook until tender in boiling water. Heat oil, salt, and pepper ina heavy frying pan. Put chicken, cut into thin pieces, into this. Add sliced mushrooms, celery, cut pepper and chopped broccoli, Add chicken broth or bouillon. Cover pan tightly and cook over moderate flame for 5 minutes. Add cooked string beans. Blend together cornstarch, soy sauce and water. Add this to vegetables and chicken. Cook for a few more minutes, stirring constantly. Serve immediately with hot, boiled rice. (The Chinese not only know how to get the most flavor from their meat, they also have learned how to prepare their food, in most cases, so as to mintain its best nutritional values. The Chinese method of cutting meat into thin strips and cooking vegetables and meat for a very short tim with a small amount of liquid, saves food value, flavor, and appetizing appearance. ) Rachel Millgate MEXICAN MEAT BALLS 1 1b. chopped meat (3/4 beef, 1/4 pork.) salt the meat l egg, beaten cup milk 5 Cup raw rice Mix all together; form in small balls (size of egg yolk). Cook about 13 hours over low flame in sauce. | SAUCE 1 grated onion 1 can water 1 can tomtoes (No. 2) Cut celery and green pepper 1 can tomato soup Dash of cloves Vera Hales SALMON SOUFFLE 1 lb. can salmon 3 tbs. melted butter l cup soft fine bread crumbs 2 tsp. lemon juice s cup milk Salt & paprika to taste 3 eggs