Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Cut lamb into 1-3/4 inch squares, dredge mildly with salt and white pepper, and saute in pan without browning. Sprinkle with the chopped onion and celery, move meat about and continue cooking until ingredients added become soft. With the moisture disappearing add flour, and when the latter has nicely browned, tomato puree and broth. Bring to a boil and put into casserole. Braise carrots and turnips in butter. Brown onions and add to meat. Cover casserole, place in oven and bake until contents are done, or about 40 minutes. Remove lid, take off surplus fat and garnish with potatoes, peas, and a sprinkle of chopped parsley. - Irving L. Pratt, Jr. - MEXICAN BORDER CASSEROLE % chopped Green Pepper 1 Can Beans 1 Onion, chopped 1 can Corn 1 can Chili Con Carne Grated Cheese (without Beans) Method: In hot skillet cook pepper and onion ultil tender, Put in casserole, add Con Carne, Beans, Corn. Sprinkle cheese over top. Refrigerate about 1 hour, Heat oven 325° F, Bake with casserole covered 1 hour. Uncover and bake 30 minutes longer. Makes 9 or 10 servings. - Sylvia Gale - OYSTER CASSEROLE Get 2 large-size cans of Willow Point oysters, Pour into casserole, juice and all. Add 2 beaten eggs, salt and pepper. Add quite a pile of crumbled soda crackers. Then all milk or half-and-half. Be sure the crackers are all soaked up in the milk and oyster goo and there is plenty of juice to spare. Put dobs of butter over top and bake in oven until bubbly hot. Serve right from the casserole. The oysters are already cooked, of course, so there isn't much to be done to this dish except putting it together and heating it through. Be sure it is not too dry and if it should turn out that way add more milk and put it back in the oven until bubbly hot. - Bob Ensign - RICE CASSEROLE 2 C. Cooked Rice % Green Pepper, chopped 2 C. Grated American 1/3 C. Butter, melted Cheese 2 Eggs, beaten lightly 1 Small Onion, chopped Salt to taste Beat eggs and add all ingredients into a buttered casserole. Bake 1 hour at 350°, ~- Mabel Russon - NEOPOLITAN LOAF 1 Cc. Carrots, grated 1 Tb. Fat cooked 2 Tb. Flour 1 C. Spinach, cooked 4 C. Milk 1 C. Rice, cooked 1 Tb. Seasonings + C. chopped Nuts Tb. Soft Butter F Eggs Method; Make thick white sauce of fat, flour and milk. Have carrots, spinach, chopped fine - keeping them separate. Add half of beaten egg yolks to carrots, and the other half to spinach. Put 1/3 of white sauce into each mixture and 1/3 of soft butter. Season well. Add last 1/3 of white sauce and butter into rice. Fold stiffly beaten egg whites into rice. Grease bread pan and line with wax paper. Spread carrot mix in bottom of pan. Sprinkle with nuts. Then put layer of spinach, nuts, then rice. Bake at 325° for 1 hour or until firm. Serve with cheese or tomato sauce, or egg sauce. - Merlyn Davis - Los Angeles Temple - CASSEROLE OF SWEET POTATOES AND APPLES Butter casserole well. Cut sweet potatoes in rather thick slices. Pare and quarter apples. Place in casserole, starting with a layer of sweet potatoes. Use equal amount of each. Add water, about 1 Cup. Sprinkle well with brown sugar and ginnamon. Dot with butter. Cover and bake at 350° for about 4 hour. This is delicious with ham or chicken. - Maya C. Zimmerman - RICE AND CARROTS EN CASSEROLE 14 C. Shredded Raw Carrots 1 C, grated American 1 Tb. chopped Onion Cheese 1 C. cooked Rice Salt and Pepper l Egg, beaten Method: Parboil carrots for 5 minutes in boiling water, salted. Drain well. Mix with remaining ingredients, reserving + C. of grated cheese to sprinkle over top when placed in a buttered casserole. Bake in a moderate oven (350°) about 30 minutes. , ~ Verne W, Weight - RICE CHOP SUBY SAUTE: 4 Lb. Sausage (links) cut in pieces 1 ©, chopped Celery 1 GC, chopped Onion C. chopped Green Pepper