Our favorite recipes (Stake Relief Society, 1954)

l tsp. paprika Sprinkle spareribs with salt and pepper. Place in roaster and cover with onions. Make sauce by combin- ing remaining ingredients and pour over meat. Cover and bake in moderate oven 350° about 1% hours or longer. Baste occasionally, turning ribs once or twice. Remove cover during the last 15 minutes and brown them. (Serves six.) Donnette McAllister HAM LOAF 3 lbs. ground beef 13 lbs. ground ham hock lc. bread crumbs lec. milk 2 eggs. Mix first 5 ingredients into loaf - place in baking pan and spread over the top of it: 2/3 ¢c. brown sugar 1s tbs. prepared mustard tsp. ground cloves Bake for 1 hour. Beatrice Bates PEANUT-BUTTER ROAST (Prize winner) ‘lc. peanut butter 13 c. rolled wheat 3. c. postum (or other cereal coffee) (oatmeal will do) 1S c. bread crumbs 1 tap. salt 1 tsp. ground sage Mix peanut butter and 1 c. cereal coffee; add other ingredients. Put into small double boiler and steam until firm; about 2 hours. Serve as meat loaf, with tomato sauce. Slices my be browned in frying pan or shallow pan in oven. 30 STUFFED TOMATOES lc. bread crumbs 1 tsp. grated onions 1 tsp. salt 1 tsp. paprika A little black pepper zg c. grated cheese A few drops of tobasco sauce (Cheddar cheese) Stuff tomatoes and bake them 10 minutes in oven 400 degrees. Frieda Albrecht CHICKEN LOAF WITH MUSHROOM SAUCE 1 cooked chicken (mat) 1/8 cup chopped pimento 2 cups fresh bread crumbs 3 cups milk and chicken 1 cup cooked rice broth 13 tap. salt 4 eggs, well beaten Bake 1 hour at 325°. Serve with mushroom sauce. Ethel Handley TUNA FISH SOUFFLE 2 tbs. butter 2 eggs separated 2 tbs. flour 1 can tuna, flaked cup milk tsp. dry mustard ab 1 tbs. parsley cup melted butter Make a cream sauce, adding mstard to flour. Beat yolks slightly, add some of cream sauce and mix; add to rest of hot sauce. Add tuna, cool. Beat whites stiff but not dry and add. Bake in hot oven 10 to 20 minutes. Pour butter and parsley over souffle' last thing. Helen Pearson 31 ee ea, Wek AMdddenty feaysito vs Hiedotsd bie xin oe eepeak ti ages cs Bau Be. mociindn Siw evtek 5 of & oe 1 eye. coher A fete es CT eae — : ‘ a i i ¥ ala 4 2 4 2 eae * yi ee See Shi ihe Se : Pes cash ZITWOS elt Aes 2 ae anne S Soe fees ase f ae nts Foie EN eh Ce hae a age Mee hth yh oe nay oF fore aT: teed t jack anes Get bbe. sees a teed 2208 ea patel mae? is eee Bie se 8 Si a Sa 3 oe Srey devel ast ae dese rete = Oe . eins hea A Cet ae Speier Lier ie Oeeead CrP eee NUT BREAD 2 eggs, beaten, Add 3/ brown sugar, lc. milk, Mix well together, Add 3 c. flour mixed with 3 tsp. bak- ing powder and 1 tsp. salt. Mix up and add lc. chop- ped mits, Bake 1 hour at 375°. June Stewart FLAT BREAD = yeast cake 1 tbs. shortening 4 qt, milk 1 tbs, salt lc. potato water 1 tbs, sugar lc, evaporated milk Mix yeast cake with luke warm water and dissolve, Add this to luke warm potato water to which has been added one mashed potato. Put milk in this and add flour, half white and half graham, until it gets tnick enough to stir with a spoon, let raise twice in pan. Spread out thin in a well greased pan and let raise about 1 hour, Bake in a moderate oven until brown. About 20 minutes, Serve hot--, Break off pieces, June Stewart HOT ROLLS 1 yeast cake 2 eggs 4c. mashed potatoes tsp. salt 1 pt. milk tsp. baking powder z 1b. butter t tsp. soda c, sugar About 7 c. flour Scald milk, add sugar & salt. Let cool, wie luke warm add yeast which has been dissolved. in +c, luke warm water, Beat flour into milk with a spoon and knead thoroughly, Make a soft sticky dough. Place in refrigerator over night, Make parker house rolls or clover rolls. Let raise about 3 hours or more. Bake in ];25° oven = 10 to 15 minutes, June Stewart 34 APRICOT MUFFINS 1 c. canned apricots (drained) 1/3 c. sugar