Our favorite recipes (Stake Relief Society, 1954)

tsp. salt. Make about 3 c.. Drain; rinse with boiling water. Meanwhile, blend oil with flour in top of double boiler; stir in milk: cook until thickened. Add next 4 ingredients, 3 tsp. salt, Remove; stir in 3/h cup cheese. Arrange macaroni, beans and eggs alternately in lé-qt. casserole. Pour on sauce; top with +c. cheese. Bake in moderate oven of 350° F. for 30 min.. Brown under broiler. Serves 4+ or 5. For garnish, arrange circle of hard-cooked egg-white slices. Fill center with sieved hard-cooked egg yolks. Rachel Millgate BEEF ROLL Buy meat sliced thin. Cut in desired size for individual serving. Have the butcher beat and flatten it. Filling (4 servings) Saute 4 big onions, 1 green pepper, cut up fine, in bacon fat. Put in 1 c. cooked carrots, parsley, salt and pepper. Now take slices of beef on board and rub them very lightly with prepared mustard, sprinkle very little flour over it, spread filling on it, roll up and tie with fine string. Turn in flour mixed with salt and pepper. Brown on all sides in any kind of fat. When nicely brown, take them out and make gravy. Put rolls back and simmer for a good hour. Carefully take string off before serving. Serve with meshed potatoes and red cabbage. Johanna Joseph SHIS - KA - BOBS Cut good lean lamb into 13 inch cubes, trimming off fat, skin and gristle. Marinate all day in Krafts French dressing. Cut large mushrooms in half, dip in wesson oil. Take the required number of 12 inch skewers and place the lamb cubes and mushrooms alternately there on. Sprinkle with very little salt and garlic salt. Place under broiler - doing each side about 10 min. each. Serve with Sliced green peppers and sliced onions which have been sauted in oil and cooked, covered, for 15 minutes, or until just barely tender. Jane Rawson SALMON MOUSSE 2 env. unflavored gelatin ¢ cup catsup £ cup cold water i cup heavy cream (whipped ) 2 cups boiling water /4 cup mayonnaise cup cider vinegar j cup diced celery 1 tsp. Worcestershire sauce 2 cups flaked salmon 2 tsps. grated onion 3 cup sliced stuffed olives. % tsp. salt Soften gelatin in cold water, dissolve in boiling water. Add vinegar, Worchestershire sauce, onion, salt and catsup, mix well. Chill until slightly thickened. Blend in whipped cream and mayonnaise with rotary beater. Fold in remaining ingredients. Pour into large mold or individual molds. Chill until firm, unmold garnish with salad greens. Makes 8 generous servings. Be sure to oil fish mold well. Helen E. Skousen CITY CHICKEN 1 lb. veal steak 1 lb. pork steak 6 or 8 skewers or sticks Cut steak in cubes of about 1 in. square. Slip alternately on sticks. Beat an egg and salt and dip the entirely covered sticks into it. Mix salt and pepper to a little flour and roll the city chicken in it after the egg dip. Brown in frying pan all around. Then add water and cover. Cook in oven or on top of stove, moderate oven 1 hour. Make gravy from stock. Ada Miller STUFFED FLANK STEAK 2-3 lbs. flank steak Have pocket cut in it for stuffing. Sprinkle with salt and pepper and put in shallow baking pan after stuffing with savory dressing. Put a little water in dish and dot with crisco. Bake in slow oven 325° for 13 hours. Ada Miller ARMENIAN MYSTERY PACKAGE 2 lbs. shoulder of lamb 1 onion cut in quarters or lamb chops 1 egg plant - 4 pieces 2 bell peppers cut in half 1 large potato quartered 2 tomatoes halved Put 1 piece of each ingredient on parchment paper or parchment bag. Salt and pepper generously -=- tie bag firmly. Place bags side by side in baking pan and bake 3-5 hours at 375°. Do not turn package or cover pan or use water. Serve in package. Donna Conkling CARROT AND PEA CASSEROLE