Our favorite recipes (Wilshire Ward LDS, 1957)

For Spanish style, simmer in small amount of tomato sauce. To make brown sauce add 1 scant Tb. flour to 2 Tb. butter or Oleo, and stir until brown. To prevent sauce from lumping turn off heat 1 minute, pour in 1 C. cold water. Turn heat on again, and stir until smooth. If not brown enough add a little Kitchen Bouquet. For Spanish Sauce take 1 can tomato sauce, (small) 2 Tb. hot water and pour over meat patties. Let simmer 10 minutes. - Marie Nielson - GODDARD GOULASH 2 large Onions, chopped ) _ gate 2 C. chopped Celery ) 2 1b. lean Ground Round - brown 4 cans Tomato Sauce (small) 1 Lb. red Beans (cook until tender) 1 can Pitted Olives 1 large Pkg. Egg Noodles (cook in boiling water 15 minutes, then wash off in cold water) Season to taste with salt, pepper and chili powder. 1 can whole kernel corn added if desired. 2 cans Hormel Chili Con Carne with beans. Mix well together. Top with cheese and put in 250° oven for 1/2 hour. - P. L. (Jack) Goddard - WIGHT'S INDIVIDUAL HAMBURGER PIES CRUST: 2 C. sifted all-purpose Flour 1 tsp. Salt 3/4 C. Butter or Margarine 5 Tb. Water Method: Sift flour and salt into a bowl. Cut in fat with pastry blender. Gradually add water until all flour particles are moistened. Shape into a ball by putting on waxed paper and folding corners over to shape. Roll out on a lightly floured board. Cut into rounds to fit individual casseroles, or small pie tins. (This will make upper and lower crusts for 3 individual pies). FILLING: Make hamburger patties of fresh ground round, pepper and salt, a little nutmeg may be added. Fry just enough to brown on both sides. Put crust on bottom of small pie tin and put hamburger in center » then top crust. Bake about 25 minutes in 350-375 oven. (We like to freeze several of the pies before cooking - then when ready to use put in 4OO” oven for 10 minutes, then down to 350° for 25 minutes. Serve with bouillon or chicken broth over hot pie. Pies can also be made with following filling: HAMBURGER FILLING: 2 C. Butter or Margarine 1 tsp. Salt 1 small Onion, chopped i tsp. Pepper 14 Lbs. chopped Beef 2 tsp. Mustard- + C. Catsup with-Horseradish 1 can baked Beans in Tomato Sauce + tsp. Chili Powder mixed with 2 Tb. Water Method: Melt butter in skillet, add onion and beef. Brown. Add remaining ingredients, blend well. Spoon mixture into individual casseroles. Cover with top crust, pinch edges to seal. Bake in 450° oven for 15 minutes, reduce to 375 and continue cooking until top of crust is brown, about 10 minutes. With this recipe crust will cut for 6 pies. Serve with broth over top. - Verne W. Weight - TEXAS HASH 2 C. minced Onion 1 ¢. diced Green 3 Tho. Shortening Pepper 1 Lb. chopped Beef 1 Qt. canned Tomatoes 3/4 C. uncooked Rice 1 tsp. Chili Powder 1 tsp. Salt Method: Brown onion in shortening, add meat and stir until it loses its pink color. Then add minced green pepper, tomatoes, washed rice and seasonings. Cook until rice is tender - 30-45 minutes. Will serve 6 to 8. - Charles H. Kilgore - MEAT LOAF 2 Lb. ground Meat lL grated Onion 2/3 C. Grapenut Flakes 2 Eggs, beaten 2/3 C. canned Milk 4 C. Tomato Sauce Season to taste Method: Place all in a bowl and mix well together. Place in a loaf pan. Pour rest of tomato sauce over top. Bake in medium oven 1‘ hours. - Sharon Eccles - RUMP ROAST PAR EXCELLENCE Place a 4 or 5 Lb. rump roast in an open pan, fat aide up. Salt and pepper meat well. Place oven at 200° for 12 hours. Do not open oven. This is most delicious and the amount of shrinkage is nil. After 12 hours take from oven and make gravy. - Maud Marie Johns - HAMBURGER PIE