Our favorite recipes (Stake Relief Society, 1954)

Braise lamb well. Add chopped onions and brown lightly. Add tomatoes and cook for 15 minutes, Transfer to baking dish. Meanwhile soak 2 cups rice in heavily salted water to remove some of the starch. Wash well in cold water, and put rice carefully over top of meat. In center of rice place the cube of butter. Pour l cup broth or water around the edges of the meat and bake covered in a moderate oven for 1 hour. Extra broth may be added if need, and lid maybe removed for last few minutes to dry rice. Serve very hot without mixing. Ruth H. Craig JAMBALAYA 3 slices bacon - diced ) 3 tbs. chopped onion ) Saute until onion is 2 tbs. chopped celery ) yellow. Add 1 tbs. 2 tbs. chopped parsley ) flour and cook until 3 tbs. chopped green pepper) light brown. Add 4 cups canned tomatoes 1 tsp. salt Little cayenne pepper 1 tsp. chili powder Cook until thickened Add 3 cups cooked rice (about 1c. raw) 2 cups cooked shrimp 1 c. cooked diced chicken Stir, re-heat and serve. Serves 8. Serve with tossed salad with Roquefort dressing, garlic bread, orange ice, cookies and apple cider. Ruth M. Blackman BAKED PORK CHOPS AND RICE 6 pork chops (shoulder or rib) 1 qt. tomatoes 1 package of rice Salt & pepper to taste 6 onions Grease bottom and sides of casserole. Put a layer of raw rice on bottom. Arrange 3 chops on top of rice. Peel and slice 3 onions and arrange slices on top of chops. Salt and pepper on chops and rice. Pour tomatoes in casserole to cover chops. Sprinkle the rest of the rice over the onions. Place a second row of chops on it. Cover with the remainder of the sliced onions. Salt and pepper. Then cover with tomatoes or tomato juice until completely covered. Bake in oven 300° for two hours. Add boiling water as tomato juice evaporates in baking so the chops, rice and onions are covered at all times. Konda Atkisson POTATOES AU GRATIN 6 potatoes (medium size) 2 tbs. butter 3 cups cream tsp. salt Nutmeg (optional) i; tsp. white pepper Paprika Grated Parmesan cheese Chop cooked cold potatoes very fine. Add cream, nutmeg, butter, salt and pepper and place in baking dish. Cover well with grated Parmesan cheese, paprika and a few dots of butter. Bake in moderate oven about 1 hr. June Stewart VEGETABLE SOUFFLE 3 tbs. butter, + c. flour, 1 c. milk - for cream sauce. 2 eggs Seasonings lc. raw grated carrots Parsley c. diced cooked celery Paprika Remove sauce and add slightly beaten egg yolks and then vegetables and seasonings and parsley. Fold in egg whites, stiffly beaten. Sprinkle grated cheese on top. Pour into buttered casserole and set in pan of water, Bake in 350° oven 40-50 minutes. | SWEDISH MEATBALLS 1 lb. chopped beef l tsp. salt 1 egg > tsp. pepper 4k slices bread soaked in milk and tep. mustard squeeze 1 tsp. nutmeg 2 tbs. chopped parsley 1 large onion chopped ‘Hungarian paprika to taste and 2 tbs. cooking claret. Work with fingers and form in balls. Brown in fat and remove from pan. 3 tbs. flour Water and 2 tbs. red claret 1 tbs. tomato paste Salt and pepper 1 tbe. meat glaze (B-V.) Stir and bring to boil, turn off heat and very carefully fold in 1 cup sour cream. Replace meat ball and let simmer until ready to serve. Emily Wright SWEET AND PUNGENT SPARERIBS 2 lbs. spareribs cut in pieces and baked 350° 1% hr. = cup butter or margarine 1 cup sliced onions, saute in butter) Add to sauted onions 6 slices canned pineapple ) 1 green pepper, cut in six) Simmer 10 minutes l cup pineapple juice 3 tbs. cornstarch) 2 ths. soy sauce ) combine and add, stirring till thick. i; cup vinegar ) 1/3 cup sugar) Serve with cooked rice. Emily Wright BARBECUED SPARERIBS 3-4 lbs. spareribs 3 tsp. red pepper 2 onions, sliced 5 tsp. black pepper 2 tsp. vinegar 1 tsp. chili powder 2 tsp. Worcestershire sauce 3/4 c. catsup 1 tsp. salt 3/4 c. water