Our favorite recipes (Wilshire Ward LDS, 1957)

2 Lb. dry Navy Beane 2 tsp. Dry Mustard 4 Lb. Salt Pork + C. Molasses 2 small cans Tomato Sauce 1 C. Sugar Method: Cook beans until they begin to be tender, then place in baking dish and add salt pork, cubed; temato sauce, dry mustard, sugar, salt, and enough water to cover. Bake in 250° oven for 4 to 5 hours. Taste to see if enough salt, as the salt pork furnishes part of the salt. Should serve 12. If any is left over it can be frozen, or it will keep for several days. - "Mom" Braun - 215 SPANISH BEANS + 3/4 Lb. Lean Bacon 1 large can Solid 3 C. Bermuda Onions Pack Tomatoes 3/4, Lb. Nippy Cheese 3 tsp. Salt 3 eans Red Kidney Beans 3 large Bell Peppers Method: Grind bacon and onions. Cook together in skillet. Add peppers, sliced, and cook until tender. Drain most of liquid fram cammed beans. Add beans to first mixture and then can of tomatoes and grated cheese. Cook together slowly for 3 or 4 hours, Stir carefully every 2 minutes to prevent sticking. Add salt to taste. : - Violet Smith - STUFFED CABBAGE Cut cabbage head in two. Hollow out center to about size of baseball. Fill center with ground beef or _ "hamburger" that has been seasoned with salt, pepper, diced onion, and celery. Put cabbage halves together as a "meat ball" — place in pressure cooker. Cook about 20 minutes at 15 lbs. pressure. Requires medium head of cabbage, about 1 lb. of ground meat, a small onion, and about 2 stalks of celery. Serves 4 amply. Tie a short piece of string around cabbage to hold together while cooking. | - Robert G. Bond - RED CABBAGE 1 Medium Red Cabbage 2/3 C. Sugar 2/3 C. Vinegar (fill cup 1 Apple with water) 4, strips Bacon 1 tsp. Salt 2 or 3 pickling Spice _ 1 Bay leaf Method: Quarter cabbage. Cut out core and slice; Put Cabbage in kettle, cover with boiling water, and let - gtand 15 minutes. Then drain off. Cut bacon in small Pieces and fry them. Add bacon and grease to cabbage, then add sugar, salt, vinegar, and chopped apple. Cook Slowly till tender. Add spice and bay leaf, - Amy Dethloff - 216 CORN SOUFFLE 6 Ears of Fresh Corn Cut off the kernels lightly -not too deep - about half the length of the kernels. Then scrape down the cob lightly for remainder of the pulp. 3 Eggs beaten lightly, and add 1 C. milk, 4 tsp. salt, 1 tsp. sugar, 1 heaping tsp. flour, mixed with a little of the milk and egg mixture. Pour over corn. Add 1 tsp. grated onion juice. Add 2 tsp. melted margarine. Pour into a buttered baking dish. Set in pan of water and bake in a 350 oven about 1 hour. Serves 6. It is just as good next day reheated. - Mary Marshall - FRIED CORN Fresh Corn on Cob (shucked) Cut very top of kernels off corn, then scrape cob, leaving husks on, throw cobs away. Put 2 Tb. butter in frying pan, placing corn stripped from cob in hot fat, brown, add salt and pepper to taste. Stir occasionally until done. Serve large portions - It's good: - Charles Ogles - SCALLOPED CORN PUDDING 1 can Cream Style Corn (Yellow) 4+ C. Milk C. Cracker Crumbs 1 beaten Egg Little grated onion. Method: Mix all ingredients and pour into well butter- ed casserole. Sprinkle top with Paprika. Bake at 350° for 4 hour or more until it bubbles and sets. This dish goes over very well at buffet luncheons or suppers. - Mrs. Leone Smith - 217 BAKED EGG PLANT Peel 1 egg plant, slice in + or 4 inch slices. Beat together: 2 eggs, 3 Tb. cream, 2 Tb. Tomato juice, 5 tsp. salt. Dip egg plant slices in this mixture, then in whole wheat bread crumbs. Place a layer of egg plant in oiled baking dish, then a layer of sliced tomatoes, another layer of egg plant and another of tomatoes. Sprinkle grated cheese over top and bake until tender in medium oven. - Laura S. Koutz - FRENCH FRIED ONION RINGS