Our favorite recipes (Stake Relief Society, 1954)

1 bunch carrots (8 small) 2 tbsp. flour 1 small onion 15 cups milk i sprigs parsley 1 tsp. salt or celery leaves 5 tsp. pepper 12 ounce can mushrooms 1 cup peas 4 tbsp. butter or margarine $c. grated cheese Cook carrots 5 minutes. Chop onion and leaves fine. Cook onions and mushrooms in melted butter until onion turns golden. Scoop vegetables from fat and stir flour into remining butter. Add milk slowly, cook and stir until sauce is smooth and slightly thick. Season with salt and pepper and chopped parsley. Start oven at 400° and start assemblying vegetables. Put cooked peas in a medium casserole and sprinkle with onion and mushrooms, cover with carrots and pour sauce over top. Cover with the cheese. Bake 30 min. Serves 6. HUNGARIAN STUFFED CABBAGE 1 lb. chopped meat (6 pork and + beef) 3/4 cup rice or less (raw) Salt and pepper to taste 1 medium onion (chopped and cooked in bacon fat) Mix above together. Put head of cabbage in pot of boiling water with lid and cook slowly until cabbage is tender enough to roll leaves. Separate leaves -- roll each leaf with hamburger mixture and tuck-in ends. Put close toget- her in pot, cover with can of tomtoe soup and water (barely cover) and cook slowly until rice is tender (3/4 hr. or longer). These are even better when warmed up for second serv- ing. Nell Hank ASPARAGUS CASSEROLE 2c. (#2 can) canned asparagus 3 10888 (beaten ) cut in about two-inch pieces li cups finely rolled 1c. grated American cheese cracker crumbs 1 tsp. salt lc. milk 1/8 tsp. pepper ic. butter or mrgarine Mix together all ingredients, except butter. Pour into an oiled baking dish. Melt butter and pour over the top. Bake uncovered in a moderately hot oven (350 F.) 20 to 30 minutes. Olive Harris CABBAGE ROLL Get a large head of cabbage, take out the core, wash well. Now take the outside leaves (take as mny leaves as you need servings) and put them in pot of poiling water, cover and let stand for about 3 minutes. Take out and let drain. ; Filling: % 1b. chopped beef Brown lightly with 2 onions & lb. sausage meat Salt and pepper Take rest of cabbage, chopped fine, smother in any kind of drippings in a separate pan. When done sprink- le a little flour over it and mix it with your meat and catsup (to taste). Now put your cabbage leaves on your board and spread the filling on it roll and tie with string (the thick part of the leaf should be on the outside). Turn the roll in flour mixed with salt and pepper. Brown carefully on all sides. Pour & can tomato sauce. thinned with 1 c. water over it in baking dish. Bake in slow oven for about $ hr. 6 servings. Carefully remove string before serving. Johanna Joseph SPAGHETTI WITH CHICKEN AND MUSHROOMS + minced onion 4 cup canned mshroom 3 tbs. oil or fat 1s tsp. chili powder 3/4 c. chopped celery 1 tsp. salt 5 green pepper minced Pepper 2% cups cooked chicken 1 eup chicken broth + cup diced cooked ham 1 8-oz. pkg. spagetti 35 cups tomtoes 1 cup grated Parmesan cheese Cook onion in oil until brown, add celery, green pep- per, chicken, ham, tomatoes, mushrooms with their broth chili powder, salt and pepper. Simmer $ hr, add chick- en broth. Cook spaghetti in boiling salted water until tender -- drain - combine sauce and spaghelli in 2 qt. covered casserole and bake in moderate oven 325° 45 minutes. Serve with Parmesan cheese, grated. Serves 6 or 8, Aleen Harding HAMBURGER PIE 1 med. onion, chopped 1 can tomto soup 2 tbs. fat 5 med. sized potatoes 1 lb. ground beef $ c. warm milk Salt and pepper l beaten egg. 25 c. cooked green beans Brown onion in fat, add meat and seasonings. Add beans and soup. Pour into greased casserole. Mash — potatoes, add milk, egg and seasonings. Spoon to form mounds or spread over meat mixture. Bake in moderate oven 350° for 30 minutes. Serves 6. Grettle Haglund SOUTHWEST SPECIAL