Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Stir corn meal slowly into rapidly boiling salted water. Cover and cook 45 minutes in double boiler. Cook onions and green peppers in fat until tender. Remove from fat. Add meat to fat, if uncooked, cook until done. Add remaining ingredients and heat. Pour layer of cooked corn meal into greased baking dish. Add meat mixture and cover with rest of corn meal. Bake in hot oven 400° for 30 minutes. Serve with green salad. -Verla Louise Brown - 2 Cans Tamales 1 Can Cream Style Corn mixed with Salt and Pepper. Wash out can with 1 C. water. 1 Pkg. wide noodles, cooked 1 Lb. Cheese | Cut tamales in half (long way), then add noodles, corn, cheese and repeat. Cook 1½ hrs. at 300°. Serves 8. - Mrs. H. Harold Jackson - = 1 can Kernel Corn 1 can Ripe Olives 1 can Tomato Juice (large can) 1 can Las Palmas Red 14 Lbs. Pork Sausage Spanish Chili Sauce ls C. Sweet Milk 1 C. yellow Corn Meal 3 Eggs - beaten (uncooked) 3/4 tsp. Salt 4 buds Garlic cooked in Olive oil (may substitute onion) Method: Fry sausage and add garlic; add tomato juice and sauce and some of the corn water, boil. Add uncooked corn meal, mix well. Add milk, corn, olives, seasonings and eggs. Cook in slow oven between 1 and 15 hours. Serves 8 to 10. - Vida Waldron - 1 Lb. Ground Round Steak 3/4 C. Salad Oil 1 Can Tomatoes Salt & Pepper 1 Can Corn 1 Chopped Onion Method: Brown onion and meat. Add rest of ingredients and cook 20 minutes on top of stove. Add 1 beaten egg, 1 C. Cornmeal and 1 C. Milk, then $C. sliced green (stuffed) olives. Bake in 350° oven for 1 hour in a range (use 10 oz. cans of tomatoes & corn - not large ones). ALMOND RICE CASSEROLE Add two boullion cubes to water when cooking rice, then toss cooked rice with chopped almonds and finely chopped onion. Perfect go-together with broiled chicken livers. - Ethel Lester - CASSEROLE Cook together 1 medium onion, 1 green pepper, and finely chopped garlic in Wesson Oil. Add 1 lb. of ground round steak. When cooked add 2 cans of Tomato Sauce, rinse cans and add 1 can of whole kernel corn and 1 can mushrooms. Let simmer for a few minutes. Have 1 package noodles cooked and add to the above. Pour half in caserole, sprinkle with Parmesan Cheese : generously, add remainder and cover with rest of cheese. Bake in 350° oven for about one half hour. - Gertrude W. Young - BEEF AND RICE CASSEROLE 1 C. Rice 7 1 Lb. Ground Beef 2 Tb. Butter 1 tsp. Salt 1% C. Diced Celery Dash of Pepper 3 Tb. Minced Onion 1 Can Tomato Soup i C. Water Method: Cook rice. Saute celery and onion in butter until tender but not brown. Place rice in casserole. Top with celery mixture. Brown meat in fat remaining in skillet. Arrange on top of celery. Combine soup with water. Pour over mixture and bake 35 minutes. - Agnes Kelly - POLISH "HALUPKIES” OR STUFFED CABBAGE LEAVES RSET SS GLEE SE 0 eee 1 Lb. Ground Beef 1 C. rinsed Rice 1 Lb. Ground Pork (chops) 3/4 tsp. Garlic 1 Egg Powder + small Onion Pepper to taste 3 Tbs. Salt 1 Good sized head of Cabbage 1 Large can Sauerkraut 1 Can Tomato Sauce Method: Mix meat, egg, onion, rice, garlic powder, pepper and salt thoroughly. Put cabbage into water and simmer until leaves are soft enough to break from cabbage head. Take each leaf separately and cut hump off end. Roll meat into each leaf and tuck in each end to secure meat in leaf. Rinse sauerkraut thoroughly. Put layer of saurkraut in bottom of large pot and then layer of stuffed cabbage leaves. Put layer of each until pot is filled. Fill with water and put tomato sauce on top. Boil at low heat for about 4 hours. Add water as needed. Makes about 11 or 13 "Halupkies" or stuffed cabbage leaves. - Margaret Coleman - CHINESE NOODLE CASSEROLE 4 C. chopped Onion 2 cans Mushroom Soup 1 C. diced Celery 2 cans Tunafish