Our favorite recipes (Wilshire Ward LDS, 1957)

3 Eggs, beaten Method: Scald liver and run through food chopper, Add wheat biscuit, corn meal, salt, pepper, sage, eggs, milk and catsup. Mix thoroughly. Place in leaf pan lined with bacon slices, Cover with bacon and bake about 1 hour in 350°%oven. - Thelma Kilgore - PORK CHOPS AND RICE 13 C. Rice «2 Tb. Fat 3 tsp. Salt & Pepper ; C, onion, chopped 1 large can Tomatoes C, Water 4 C. Green Pepper, 1 tsp. A-l Sauce chopped (optional ) Method: Brown pork chops, remove from pan and salt (1 tsp. of the salt). Brown rice in fat until golden brown. Add remaining ingredients. Put chops on top and cover, Bake at 350° for 30 to 45 Minutes. - Kay Cohee — ae GUMBO PORK CHOPS 4, Loin Pork Chops, floured and browned. Spread with prepared mustard. Place in casserole and cover with Heinz Gumbo Creole Soup and bake until tender, ~- Carrie H. Wragg - BAKED PORK CHOPS 4, Pork Chops Salt and Pepper 1 10% oz. can Vegetable 1 104 oz. can Tomato Soup Soup 2 Eggs, slightly beaten 3/4 G. Cracker Crumbs Method: Dip chops into eggs and then into cracker crumbs and brown in hot fat. Season with salt and pepper. Brown on both sides. Place chops in baking dish. Pour the soup mixture over them and bake for approximately 45 minutes at 350°, Serves 4. -Sharon Kaye Harris HAM LOAF 2 Lb. Lean Pork 1 1b. Ham 2 eggs 14 C, Milk 1 can Boullion Pepper (no salt) 14 C. Cracker Crumbs Method: Grind pork and ham together. Mix in balance of ingredients. Bake in two loaves in a 325° oven for 2 hours, - Mary Marshall ~ GLAZED HAM LOAF Lb. ground Smoked Ham 2 Eggs 1s Lb. ground Fresh Pork 1 ©, Brown Sugar 1 C, dried Bread Crumbs tsp. dry Mustard 1 C. Milk C. diluted Vinegar Method: Blend ground meats together, combine with bread crumbs and moisten with milk and slightly beaten eggs. Shape into a loaf in a dripping pan. Make a sauce of brown sugar, dry mustard and diluted vinegar. Pour over loaf. Bake in oven at 350° for 14 hours, Baste frequently with sauce, - - Ann Joyce - HAM-PINEAPPLE RINGS 1 Lb. Ground Smoked Ham 13 C. Soft Bread 1 Lb. ground Lean Pork Crumbs (whole wheat) 1C, Milk | 2 Eggs, beaten | 1 No. 24 can Sliced Pineapple, drained Method: Combine ingredients, except pineapple. Form into doughnut shaped patties. Put two patties together with a slice of pineapple between. Bake in shallow pan in a slow oven (300°) about 14 hour. Baste occasionally with pineapple sauce, PINEAPPLE SAUCE: Combine 3/4 C. Brown Sugar, 1/3 C. cider Vinegar, 1/3 C. Pineapple Juice, and add 4 tsp. dry mustard. Just before removing from oven, sprinkle the doughnuts with 3/4 C. grated American Cheese, Heat until cheese is melted. Serves 6. ! -Claire P. Dorius - BARBECUED SPARERIBS 3 or 4 lbs. Spareribs 1 tsp. Paprika 3 Onions (sliced) 4 tsp. Pepper 3 Tb. Vinegar 1 GC. Catsup 3 Th. Worcestershire Sauce 1 C. Water 1 Tb. Salt + C. Brown Sugar Method: Slice onions and put in with meat, mix other ingredients (except brown sugar) and pour half over meat. Cover and bake 2 hours at 350°. Baste occasionally with the remainder or sauce. Sprinkle sugar on meat alternately with sauce, Leave lid off last 15 minutes, - R. Mayhew — HAWAIIAN SPARERIBS 2 Sides Spareribs z C. Vinegar 3 Tb. Brown Sugar % C. Catsup 2 To. Cornstarch 1 9 oz. can Crushed % tsp. Salt Pineapple l Tb. Soy Sauce Method: Allow 1 lb. ribs per person. Have butcher cut them into serving pieces. Combine sugar, cornstarch and salt. Stir into vinegar, catsup and crushed pineapple and juice. Add Soy sauce. Cook until slightly thickened, about 5 minutes, stirring constantly. Arrange layers of spareribs in pan alternating with the sauce. Cook in oven, covered, at 350°for 14 to 2 hrs. Uncover the last half hour. You can boil ribs for a half hour before baking time. They will be more tender and not so greasy. - Marion L. Kenney - 15h BROWN STEW