Our favorite recipes (Wilshire Ward LDS, 1957)

Third Part: Pour all ingredients into pot of beans and cook slowly 2 hours. Serve with dill pickles and crackers, hot apple pie or lemon pie. - Myrtle H. Johnson - goal RICE CHOP SUEY % Lb. Sausage 2 Cans Chicken Rice Soup 1 C. Chopped Onion 1 C. Minute Rice 1 C. Chopped Celery 1 C. Water 1 C. Chopped Green Pepper 1 Can whole or chopped Grated Cheese Mushrooms 1. Brown sausage, onion, celery and pepper in large frying pan. 2, Add soup, rice, water, and mushrooms. Bring to boil. Lower heat and simmer for 20 mins, This can be served at this point with grated cheese melted over it or - 3. Place in casserole - top with cheese - and heat in oven at 300° for 15 = 2 minutes, - Dawn Marcus - "JOHNNY MARZETTI" 2 Tb. Margarine 2 Large Onions 1 Cleve Garlic 1 Lb. Ground Beef 1 Can tomato paste 2 Cans (4 oz) Mushrooms 1s C. Water 1 C. diced celery 1 Green Pepper, diced 1 tsp. Vinegar Salt and Pepper to taste 1 Tb. Sugar Melt margarine in large skillet. Add onions, garlic and cook until soft. Add ground beef, crumbled, and cook until browned. Stir in tomato paste, water, with mushrooms in liquid, celery, green pepper, © vinegar, sugar, salt and pepper. Simmer 30 minutes to make a rich sauce. While this sauce is cooking, cook 8 oz. package noodles in salted water until just tender. Drain and mix with sauce. Cover and cook slowly one hour on top of range or in oven at 350°. Serve plain or with grated cheese. Serves 6 to 8. ~- Belle S, Clark ~ LASAGNA 1 Large Onion 1 Lb. beef (ground) 1 Clove Garlic 1 Small Onion 6 Sprigs Parsley 4, Tb. Butter or margarine t C. Olive Oil or 3 Tb. Flour salad oil 3/4 C. grated Parmesan- 3% C. tomatoes style cheese (#24 Can) 2 C, Milk 1 Small can Tomato Paste 2 Egg Yolks 2 Bay leaves 1 Lb. Pkg. Lasagna Noodles &t tsp. Pepper 1 tsp. Salt + C, Water Make up the Tomato Sauce: Chop large onion, garlic and parsley fine and fry slightly in hot oil. Add tomatoes, tomato paste, bay leaves, salt, pepper, water and stir until well mixed. Toss in ground beef, breaking it up well. Cover tomato sauce and cook over low heat 45 minutes, stirring occasionally. Make up Cheese Sauce: Chop amall onion fine and cook it in melted butter a minute or two. Mix in flour until smooth, add dash of salt. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce is thick as heavy cream. Beat egg yolks slightly, mix in a little hot cheese mixture slowly then mix all cheese mixture and yolks together and cook over low heat for 10 minutes, Remove from fire. Cook - Lasagna Noodles as directed on package until tender, then drain, Start oven at 325 F. or slow and grease a large baking dish. Put a layer of noodies on the bottom of baking dish, pour over enough Tomato Sauce to cover noodles and add some of Cheese Sauce to this. Continue with these layers until ingredients are all used. Finish off the dish with a covering of Cheese Sauce. Bake 20 minutes, then set oven to broil and broil Lasagna until surface is a bubbly gold. Makes enough for 6, - Kathryn Harley - LASAGNA 2 No. 24 cans Italian peeled 2 tsp. Salt (for tomatoes boiling noodles k = 8 og. cans Tomato Sauce 1 Lb. Lasagna Noodles 2 tsp. Salt ( very wide) tsp. dried Oregano 14% lbs. Ricotta Cheese tsp. Pepper 1 Lb. Mozzarella 2 tsp. Onion Salt cheese, thinly sliced 2 C. Minced Onion 1 Cc. grated Parmesan 2 Minced cloves Garlic Cheese 1/3 C. Salad Oil 2 Lbs. Ground Chuck 2 tsp. Accent (Monosodium Glutamate )