Our favorite recipes (Wilshire Ward LDS, 1957)

Method: In a large saucepan or kettle, combine tomatoes and next 5 ingredients; start simmering, uncovered. In skillet, saute onion and garlic in oil, until lightly browned; add chuck, next 2 ingredients; cook until meat loses red color; add to tomato sauce; simmer 24 hours, or until thickened. Meanwhile cook Lasagna as package directs, stirring occasionally; drain, separate noodles. Heat oven to 300°. In bottom of two 12x6x2" baking dishes, place several spoonsful of sauce; top with criscross layer of Lasagna, then with half of Ricotta (divide between two dishes). Top with 1/3 Mozzarella and half of Parmesan (divide between 2 dishes). Repeat again, ending with sauce. Top with remaining Mozzarella. Bake until bubbly. Remove from oven, let stand 15 minutes. - Virginia Waldron - 12h PIZZA PIE DOUGH: Dissolve 1 Pkg. Fleishmann's Dry Yeast in 1 C. warm (not hot) water. Stir in 1 tsp. sugar, 14 tsp. Salt and 2 Tb. olive oil. Beat in 2 C. sifted enriched flour. Stir in 14 C. sifted enriched flour. Knead, and put in greased bowl; brush top with shortening. Cover. Let rise in warm place, free from draft, until double in bulk, about 45 minutes. Punch dough down. Roll out into 8-inch circles. Place on lightly floured baking sheets. Cover with damp towels. Let stand 15-20 mins. On Grill or top of range preheat heavy oiled skillet over medium heat. Cook circles until light brown on bottom. Turn and top with Pizza topping. Cook until done, about 8-10 minutes. PIZZA TOPPING: Cut 1 Lb. Mozzarella Cheese into thin slices. Combine 2 cans (6 oz. each) tomato paste, 1 C. water, 2 tsp. salt, 1/8 tsp. pepper, 2 tsp. crushed Oregano. Top each circle of dough with cheese slices, then tomato mixture, sprinkle Parmesan cheese and about 1 tsp. olive oil. If desired top with pieces of sausage (Pepperonni), sliced frankfurters, anchovy filets, sliced olives, sliced canned mushrooms, cooked minced clams or cooked shrimp. - Virginia Waldron - PIZZA PIE 3 C. Flour 1 Cc. Water 2½ Cakes Yeast 5 C. Tomato Sauce = C. grated Cheese 1 C. Anchovies (if desired) desired), or mushrooms Method: Add various spices according to your taste. Heat oven at 450. Cook 40-45 minutes. - Warren Farlow - PILAF 1 Section Vermicelli (break up),brown in shortening. 1 C. rice 2 C. Chicken Broth + Lb. Butter it tsp. Salt Method: Bring broth to boil. Add slowly, rice and browned Vermicelli. Add salt and lay cube of butter on top. Cover tightly and cook over very low flame approximately 25 mins. - Violet Smith - 125 ITALIAN SPAGHETTI WITH MEAT BALLS 1 Lb. Mixed Ground Beef 1 Egg, well beaten and Pork + C. chopped Onion i C. grated Parmesan Cheese 1 Clove Garlic, chopped 1 Tb. finely chopped Parsley fine (optional) 2 Tb. chopped Green Pepper 2 Tb. Cooking Oil Dash Pepper 1 No. 3 can Tomatoes 2 tsp. Salt (1 tsp. for 1 can Tomato Paste spaghetti ) 1 Lb. Spaghetti Parmesan Cheese Method: Combine first 9 ingredients with 1 tsp. salt and shape into small balls. Heat oil, add meat balls and brown slowly on all sides. Add tomatoes (sieved if desired). Reduce heat as low as possible and simmer very slowly for 14 to 2 hours, stirring occasionally until sauce is the desired thick consistency. Bring water to boiling, add the remaining tsp. salt and spaghetti and let cook 15 to 20 minutes, or until tender. Drain and serve at once with Parmesan cheese and spaghetti sauce. - Ann Pusatiry - SPAGHETTI 1 lb. Ground Round Steak 1 can of Kernel Corn 2 Green Peppers 3 cans Heinz Tomato Soup 2 med. size Onions = lb. nippy cheese 4 1b. lean Bacon 1 Clove Garlic C. Olive Oil 1 Lb. Spaghetti 1 can Pitted ripe olives 2 cans Mushrooms