Our favorite recipes (Stake Relief Society, 1954)

While rice is baking saute in i lb. butter or marg. 1/3 c. blanched slivered almonds, 1/3 c. raisins, 3c. chopped onion. Add 3 or 4 cinnamon sticks, several elchi (cardamon) seeds and a bay leaf or two. Let Simmer 12-15 minutes until tender and serve over baked rice. Chicken added to rice helps. About 2c. cut in big pieces. Betty Nibley FLANK STEAK Mix 1 c. bread crumbs, 1 onion, 1 carrot, celery, parsley all finely chopped. Season and moisten with hot water. Spread over steak and roll up tight. Tie with string, sprinkle with flour. Bake 13 hours. June Stewart TEXAS HASH 1 lb. ground beef 1 #2 can tomatoes or 1 can 2 large onions, diced tomato soup and little 1 green pepper, diced water 3 tbs. fat 1 tsp. chili powder : . cup rice zd tsp. pepper 2 tsp. salt Saute onion and green pepper until the onions turn yellow. Then put in the beef and break in pieces with a fork or spoon and keep breaking the meat until it falls apart. Then add the salt, pepper and chili powder, and keep stirring. Then add the tomatoes or soup. Add the 5 cup of rice. Turn into a covered casserole and bake at 350° moderate heat for 45 min. (Serves 6.) If you use tomato soup you may have to add a little water to keep the Hash moist. Donnette McAllister CASSEROLE FRIED CHICKEN For four people have a medium-sized frying chicken cut into quarters. Dredge them with salt, pepper and flour and brown quickly in hot fat. Transfer the pieces to a casserole. Keep in the refrigerator until about forty minutes before serving time. Then over the chicken pour 3 cup warm water to which you have added pinches of rosemary and thyme, $ tsp. salt, and 1 tbs. of butter. Cover and place in a 375° oven for 25 to 30 minutes. Remove cover, turn all pieces skin side up and allow to brown and crisp for a few minutes. Eva Haglund POTATOES A L'ITALIENNE To 2 c. hot mashed potatoes add 1 tbs. finely chopped chives, 1 egg yolk well beaten, whites of four eggs beaten until stiff, 3 c. grated cheese. Season with salt, pepper and a few grains of cayenne. Pile lightly in well greased baking dish and bake from 25 to 30 minutes. Turn dish around several times carefully so that mixture may puff evenly. Eva Haglund MEAT LOAF (Moist ) 1 1b. chopped chuck 5c. milk 1/8 1b. salt pork ground 1 small onion chopped fine with chuck 1 tsp. salt Add 1 egg and mix well 1/3 tsp. pepper if desired 3c. rolled Ritz crackers + tsp. powdered sage Shape in loaf and roll in additional Ritz cracker crumbs. Bake on rack in 350° oven for 45 minutes, baste occasionally with very little hot water and juices. Or cook in Dutch oven, after browning on all sides in fat. Add small amount of water to prevent burning. Cook 45-60 minutes. Serve with hot Del Monte tomato sauce. Martha Harger TAMALE PIE 6 cups boiling water 1 green pepper, chopped 2 cups yellow corn meal 2 cups tomatoes 2 tbs. cooking fat Salt and pepper 1 1b. hamburger Chili powder 1 onion, chopped Pour corn meal slowly into boiling water, stirring constantly. Cook 15 minutes. Brown hamburger, onion and green pepper in hot fat. Add tomatoes and seasonings. Simmer 10 minutes. Fill baking dish with alternate layers of corn meal mush and meat mixture. Bake in hot oven 20 minutes. Donnette McAllister AMERICAN CHOP SUEY 2 cans spaghetti with 1-13 pounds hamburger steak tomato sauce Green pepper (if desired) 2 tsp. fat Salt and pepper to taste 3-4 small onions, diced Brown onions and pepper in fat, add the hamburger and cook until brown, Add the spaghetti and heat. Dorothy Keller PERSIAN PILAFF 1 lb. shoulder of lamb cut in one-inch cubes 2/3 cup chopped onions S cup chopped fresh tomatoes, or solid packed canned tomatoes 4 cube butter or margarine 2 cups rice Broth or water Salt and pepper