Our favorite recipes (Wilshire Ward LDS, 1957)

2 Tb. Sugar 1 Egg, well beaten 1 tsp. Salt 2 Tb. Melted butter 1 tsp. Mustard z C, mild Vinegar 3/4 C. Water Few grains Cayenne 2 Tb. Flour Method: Combine dry ingredients. Add egg, mix thoroughly. Add butter, vinegar and water, mix. Cook over hot water stirring constantly until thick and smooth. Cool. Thin with whipped cream or evaporated milk before serving. If desired, more sugar may be added or honey may be substituted for sugar. - Alice W, Smith - ROQUEFORT DRESSING 1 Pt. pure Mayonnaise : tsp. Salt 1 Pt. Sour Cream Lb. Roquefort or % tsp. Garlic Powder Blue Cheese Method: Crumble cheese. Mix all ingredients together at same time, - Varnell R. Rozsa - SWISS SALAD DRESSING 1 (8 oz) can Tomato Sauce 4, cloves Garlic, 3/4 C. Salad Oil mashed (or to taste) t C. Vinegar 1 tsp. Salt 1 Tb. prepared Mustard 2 tsp. Sugar Dash of Black Pepper Method: Mix well and keep in refrigerator, — Mary H. Wynn in! at aA dig mr, ie iteg 7% Y aA. erateadoes 4 ‘ ; 5 hy pox # Vg ‘zee “ z ars 3 , ? re | ae p ey’ < 2 we : i" ie Aah S Base Mites ., IRN | " 5 : \ cam He's i és cia ‘ Y ‘ °] ¢ at ont " 4 : ; peer fy Fey leu 4 a . 5 oe hy, A= : 7 2 i: ea 4 peek e -s - S 7 eee J - ; i . 5 ae er ¥ — Pea 3 Si ' . on ¥ ie i S x ; 7 / 2 ¥ Ph Sar ? 1 \ y . r pe M4 7 , Ps Pie Se Pee Sree cee ar Gee ae oe P Sacre: iy -. ss en ot . sour) ean sites eam Fs Ss 2@ee a ®eae s 4: Dee iacrg aie ay Yd Rah e eee es Li, oie ah, SP 2 a Ae por _ ‘© 3h >= -— & &eeats pe A atatatele ss Oy Px = & Pg A. = f3 ae Ss . me +t a ie SE ss Sytaty a = <— we: ae POTATO SOUP 5 Potatoes, boiled Salt, Pepper to taste 2 Tb. chopped Onion 3 To. Butter 2 To. grated Carrots 2 Tb. Flour i tap. Celery Salt 1 Qt. Milk Method: Cook onions and carrots in butter 5 minutes, add flour, milk and seasonings; cook in double boiler 20 minutes. Add mashed potatoes and serve after straining. One cup of stewed and strained tomatoes may be added if desired to vary this soup. - Willis A. Wilkerson - POTATO SOUP 1 Large leek, sliced thin (tops too) or several large green onions 1 C. diced Ham Cook for about 20 minutes, then add 1C. diced carrots, 2 C. diced Celery. Cook 20 minutes more. Add 4 C. chopped parsley, 2 C. potatoes (cut in 4 inch squares). When done (about 20 minutes longer) add 1 can Cream of Mushroom soup, 1 small can mushrooms, 1 Qt. milk. Heat and serve. Do not boil. - Lela Crook - PERINO'S BOULA BOULA AU GRATIN 3/4 C. Puree of Peas i C. Consomme 1/3 C. Turtle Soup Method: Bring to boil. Put teaspoon of unsweetened whipped cream on top of each cup. Place under broiler for 20 seconds (to spread cream). Serve in cup. Serves 2. - Gazetta McBride - => r “ my eT enters sie HAWAIIAN BAKED BEANS 2% Lb. Navy Beans 3 C. Brown Sugar 4 C. chopped Onion = C. Molasses 1 Lb. Salt Pork Salt & Pepper 1 small can Tomato Sauce Tb. Dry Mustard (more if desires1 Tb. Worcestershire 1 #1 size can Pineapple Sauce Tid Bits = C. Pineapple Juice 1/8 tsp. ground Cloves Method: Soak beans. Add salt Pork, and chopped onions. Cook until tender. Combine sugar, molasses, seasonings, tomato sauce, pineapple juice. Bake 4 hour then add pineapple. Bake until glazed over top. - Merlyn Davis - Los Angeles Temple - BAKED BEANS 2 C. Navy Beans 1 To. Prepared Mustard 4 Lb. Lean Salt Pork 1 ¢. Catsup 1 Th. Sugar Salt & Pepper to taste Method: Wash beans, add pork and boil well covered with water until beans are quite soft, then add other ingredients. Keep covered with water and bake about 2 or 3 hours. | - Ernest Koutz - "Mon" Braun's BAKED BEANS