Our favorite recipes (Wilshire Ward LDS, 1957)

1 to 14 hours, or until tender. 2. Cool chicken in stock; remove (wrap in foil and refrigerate if done a day ahead); strain the stock into @ bowl; chill; skim off fat and save for Step 5. 3. When ready to complete dish, pour 1 C. stock over cooked rice in large bowl; let stand while making Sauce» 4. Remove chicken meat from bones; cut into bite-size pieces. (This much may be done the day before). 5. Melt chicken fat from Step 2 in medium-size sauce- pan, adding butter or margarine, if needed, to make 6 Tb. Blend in flour; remove from heat, stir in 2 C. stock. 6. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute; remove from heat; gradually stir in cream, mushrooms and liquid, pimentos, almonds, and chicken; season to taste with salt and pepper. 7. Make alternate layers of chicken mixture and rice in buttered 1l2-cup casserole; sprinkle buttered crumbs around edge. 8. Bake in moderate oven (350°) about 50 to 60 minutes or until sauce bubbles around edge and crumbs are golden brown. Makes 8 to 12 servings. Melt 14 Tb. butter or margarine in medium-size frying pan; add almonds; toast over low heat until lightly browned, ~ Gazetta McBride = 180 TURKEY DRESSING 4 C. Bread crumbs 2C. Celery, cut fine 2 C. chopped Onions, or less 4 C. ground Suet 24 tsp. Poultry Seasoning, or enough to suit taste Add enough water to hold together, and salt and pepper to taste. - Mrs. F, M. Stirling - BREAD STUFFING rs C. minced Onion Sage or Poultry =; C. Butter or other fat seasoning to taste 4 C. very dry bread cubes 1 tsp. crumbled herbs to or crumbs taste: Thyme, Mar joran, + C. chopped Celery Rosemary 1 tsp. Salt Hot water or Stock + tsp. Pepper Method: Cook onion in butter until soft and yellow; stir in some of the crumbs and heat until light brown. Mix lightly into remaining crumbs and season- ings. For dry stuffing, add little or no liquid. For moist stuffing, add just enough liquid to moisten. Makes 43 C. stuffing. TO VARY: Add 1 C. Mushrooms, sauteed in butter, 2 Tb. minced parsley; or the cooked giblets. CORN BREAD STUFFING: Use crumbled corn bread or corn muffins for half the bread. PRUNE STUFFING: Add + to 3/4 C. cup-up cooked prunes with seasoning. Use prune juice as part of liquid. APPLE STUFFING: Add 4 C. chopped apples and 4 C. diced celery with seasonings. ORANGE STUFFING: Add 1 C. diced orange and e tsp. grated rind with seasonings. SAUSAGE STUFFING: Brown and crumble 1/3 lb. Pork Sausage over medium heat. Add to Bread Stuffing, using sausage fat for part of fat and reducing herbs and poultry seasoning by half. 181 APPLE CRISP 6 large Apples, peeled + tsp. Salt and sliced 3 Tb. Peanut Butter 4cC. Plour 3 Tb. Butter 3/4 C. Sugar Method: Put sliced apples in baking dish and sprinkle with sugar and cinnamon. Mix all other ingredients together and spread over apples. Bake in moderate oven for 1 hour. Serve with whipped cream or a fruit sauce. - Verna Jean Nielson - BANANA PUDDING 1 Box Vanilla Wafers Pke. Vanilla Pudding 4 Bananas Method: Line medium size bowl with layer of wafers and then layer of sliced bananas. Do this until bowl is full. Cover with Vanilla Pudding and set in refrigerator until set. - Dee Holland - MOTHER'S CARROT PUDDING 24C. Bread Crumbs 1 Lb. Fruit Mix 1 C. Flour 14 C. Suet 14 C. Sugar 2 C. Raw Carrots, 1 Pkg. Raisins grated fine 1 Lb. Dates (cut up) 2 C. raw Potato, 1 tsp. Salt grated fine 1 tsp. Soda (rounded) e+ C. raw Apples, 1 C. chopped Nuts grated fine 1 tsp. Cinnamon 1 tsp. Nutmeg 1 tsp. Allspice Method: Put in cans or jars with perforated lids and steam 3 hourse - Lettie S. Goddard - 185 BAKED CUSTARD 4 Eggs 4 tsp. Vanilla (or 1/3 C. Sugar Ztsp. Lemon extract) 5 tsp. Salt + tsp. Nutmeg 3 C. Milk - scalded