Our favorite recipes (Stake Relief Society, 1954)

1 lb. hamburger 1 c. tomato puree or 1 c. minced onion condensed soup % ¢. minced green pepper lc. boiling water 3 tbs. bacon dripping l tep. chili powder 1 #2 can kidney beans Salt and pepper 1 #2 can whole-kernel corn ¢ minced parsley Brown meat, onion and green pepper lightly in melted drippings. Add beans, corn, liquid ingredients and seasonings. Mix well and pour into greased casserole. Bake in moderately hot oven (400°) 30 minutes. Sprinkle with parsley before serving. Unknown CHICKEN DUMPLINGS 1 egg, beaten Sift: 1 1/2 c. flour 1 tbs. melted butter 1 tsp. salt 6 tbs. cold water 3 tsp. baking powder Mix dry ingredients into liquid. Drop by tbs. into thickened gravy. Put 1id on -- cook 6 minutes. Ann Burgess Beef Stroganoff on Rice 1/3 cup butter 1/2 cup finely chopped onions 1/2 pounds fresh mushrooms, sliced 1-1/2 pounds beef (top round): cut in 1/2x1/2x2-inch strips 2 tablespoons flour 1 cup bouillon* 1/2 teaspoon salt 2 tablespoons tomato paste 3/4, teaspoon Worcestershire sauce 1/4 cup sour cream 1/2 cup heavy cream 1-1/3 cups (5-ounce package) Minute Rice 1/2 teaspoon salt 1-1/2 cups boiling water 2 tablespoons butter Melt 2 tablespoons of the butter in saucepan. Add onions, saute until golden, then remove and set aside. Melt 2 tablespoons more of the butter. Add mushrooms, saute until lightly browned, then remove and set aside. Melt remaining butter. Roll beef in flour and saute until browned. Add bouillon, 1/2 teaspoon salt, and the onions. Cover and simmer gently until beef is tender, (about 1-1/2 hours). Then add tomato -paste, Worcestershire sauce, sour cream, heavy cream, and the mushrooms. Heat thoroughly. Meanwhile, add Minute Rice and 1/2 teaspoon salt to boiling water in saucepan. Mix just to moisten all rice. Cover and remove from heat. Let stand 13 minutes. Add 1 tablespoon butter and mix lightly with a fork. Arrange on platter and top with beef stroganoff. Makes 3 or 4 servings. *If desired, use 1 bouillon cube dissolved in 1 cup boiling water. Helen Thackeray VEAL PAPRIKA Cut 6 slices bacon into small pieces with scissors or a sharp knife. Saute with 3/4 pounds boneless veal shoulder or shank, cut into pieces, as you would for stew, along with 2/3 cup chopped onion. Cook until the meat and onions brown to a golden brown. Add 1 1/2 teaspoons salt. 3 tablespoons paprika, 5 cups canned chicken broth. Cover and simmer slowly until the veal is tender, about 1-1/2 hours. Now mix 3 tbsp. flour with 1/2 cup cold water and 1 cup heavy sour cream.Stir into the veal and cook until thickened, stirring all the while. Taste for seasoning and add more salt and paprika if needed and pour into a casserole and set in a slow oven, 300° F., to keep hot. A garnish of toasted, slivered, blanched almonds adds a touch of elegance to this dish. Eva Haglund NOODLES WITH BUTTERED CROUTONS Remove the crusts from sliced bread. Cut into cubes to make 1 quart. Saute in 1/2 cup butter or margarine, turning often. Set aside but keep warm. Near serving time, cook 1 package (8 ounce) medium wide noodles, according to the directions on package. Drain. Rinse with boiling water. Season highly with salt and pepper. Add the croutons and toss everything together, adding 2 to 3 more tablespoons butter or margarine as you toss. (A sprinkling of poppy seed added to the noodles as you toss is highly recommended. Serve hot with the Veal Paprika. Eva Haglund CHOW MEIN 4 lbs. meat 2/3 veal 1/3 pork, cut in pieces Brown meat and add 1 onion chopped fine. Add 1 cup water and pressure cook 15 minutes. Cut 3 bunches celery and simmer tender, add to meat. Add 2 cans sprouts, 4 chicken bullion cubes, 1 lb. fresh chopped mushrooms, sauted thicken with cornstarch and flour. Add 1 lb. toasted almonds. Serve with canned fried noodles. Serve 8. Emily Wright FRIED APPLES