Our favorite recipes (Wilshire Ward LDS, 1957)

(sliced) Method: Heat olive oil. Cook onions, garlic, peppers and ground round until well done. In separate skillet cook finely chopped bacon. Drain off fat. Mix above with tomato soup, corn and olives. Simmer for about an hour stirring frequently. Turn off heat and add cheese, cut fine. When melted, add cooked spaghetti, marinate thoroughly. Bake covered in moderate oven 3/4 to 1 hr. - Violet Smith - COOK ALL AT ONE TIME SPAGHETTI 1 Tb. Cooking Oil Large Green Pepper 1 large Onion, chopped 2 cans (small) Hunt's 1 Lb. Ground Beef Tomato Sauce 1% tsp. Salt 1s C. Water 8 oz. Pkg. Spaghetti Grated Cheese Method: Heat oil in sauce pan. Add onion, pepper and cook until soft. Crumble in beef. Stir and fry until meat loses red color. Pour in tomato sauce and water. Bring to boil. Break spaghetti in half. Put in a little at a time and keep submerged in sauce. Cover. Simmer 20 to 30 minutes. Serve with cheese. Makes 3 to 4 servings. - Clara Merz - SAVORY RICE Cook 1 C. Uncle Ben's converted rice according to directions on package. (makes 4 C. cooked rice). Chop a medium onion and saute slowly in 4 sq. margarine or butter until soft but not browned. Add one 4 oz. can sliced mushrooms (reserving liquid). Cook 2 minutes then add pice, mushroom liquid, salt and pepper to taste, and last + pkg. Frozen Green Peas and 3 Tb. finely chopped Parsley. Mix well, cover and cook over low heat for 5 to 10 mins. or until hot through. Serve immediately before peas and parsley lose their fresh green color. Serves 10. - Ruth Bishop - BAKED RICE 2 Tb. Butter 1 C. Brown Rice 1 Can Drained Mushrooms 1 C. Onion Soup (save juice) Method: Melt butter, add mushrooms and brown. Add rice and stir to warm rice. Add soup (dilute can with mushroom juice and water). Place in casserole, cover and bake 1 hr. at 350. - Barbara M. Bardick - TEXAS TAMALE PIE Cornmeal Mixture: 14 C. uncooked cornie tsp. Salt meal 42 C. Boiling Water 2 Tb. Margarine 1 C. grated Jack or American Cheese Method: Slowly stir cornmeal and salt into boiling water, cover and cook over low heat or in double boiler for 30 minutes. Remove from heat and blend margarine and 3/4 C. of the cheese. Cool slightly. 1 Lb. Ground Lean Beef 2 Tb. Wesson Oil 1 minced Clove Garlic 3/4 C. Chopped Onion 7 14 C. chopped Celery 1-42 can Tomatoes (2% C.) 1 #2 can whole kernel Corn 1 Tb. Salt (about 2 C. drained) 1 Tb. chili powder 1 tsp. Worcestershire 2 C. Cornmeal Sauce 1s C. ripe olives cut up Method: Cook beef iightly in oil, add garlic and onion, celery, tomatoes, corn, salt, chi, and Worcestershire sauce. Slowly stir in cornmeal and some olives. Reserve a few for the top. Line large greased 3 Qt. casserole with cornmeal mixture - reserve 1/3 of cornmeal mixture for top. Pour filling into lined casserole. Spoon the balance of cornmeal on top and the balance of grated cheese and olives. Bake 45 minutes at 350. Serve with mixed green salad and smoked potato chips. - Myrtle H. Johnson - 1 Lb. Ground Round Steak 4 Lb. ground Pork (or Sausage) Fry with large onion cut fine in bacon fat and salt. Add large can cream corn, 1 large can solid pack tomatoes, 1 C. milk, 1 can Pitted Ripe Olives, 13 C. cornmeal and chili powder (1½ tsp. or more to taste). Add more salt. Bake in covered greased pan for 13 hours in slow oven. Serve with mixed green salad ee garlic bread. - Violet Smith - 1 C. Corn Meal 3/4 Lb. ground uncooked 3.C. Boiling Water meat or, 13 C. cooked 14 tsp. Salt meat 1 Onion (diced) 15 C. Drained canned or 1 Green Pepper (diced) cooked Tomatoes 3 To. Fat Chili Powder & Salt to Taste.