Our favorite recipes (Wilshire Ward LDS, 1957)

Peel 5 large onions. Cut across into +" slices. Cover with milk and let soak 30 minutes. Remove onion rings and drain. Beat 4 eggs, dip rings, then drip off excess. Dredge in flour, seasoned with salt and pepper. Shallow-fat-fry in about four inches of vegetable shortening in a deep skillet at 400° F. When onions are crispy brown, remove and place on absorbent paper to drain. Serve piping hot. Yield: Servings for 8. You also can prepare the onion rings ahead of time, placing them in paper sacks, then into a 300° F. oven until dinner is ready. - Jim and Pat Keysor POTATO PANCAKES 3 Med. size raw Potatoes 1 tsp. White Pepper 2 Eggs 1 tsp. Oil 1 small Onion, chopped 1 tsp. chopped Parsley 1 tsp. Salt Method: Grate potatoes; then add all other ingredients. Stir well. Drop by spoonful into hot grease in frying pan. Brown on both sides and serve. (Serves 6). - Shirley Brown - BROILED POTATOES AND CHEESE 5 large Potatoes - boiled in jackets - add handful of salt to cooking water - do not cook too long, leaving potatoes firm. 1 Lb. sharp Cheese Make sauce of : Pt. half-and-half lb. Butter level tsp. Flour lb. Grated cheese Let potatoes cool - cut in thin small squares. Cool sauce, about 2 hours. Add a clove of garlic in sauce while cooling. Using a shallow pan, combine potatoes and sauce. Be careful not to break squares of potatoes Let stand in sauce 2 or 3 hours. Sprinkle | with rest of grated cheese. Broil 15 minutes at 300°F. Until nicely browned. This is a nice party dish as it can be made early in the day, browning the last few minutes before serving. -Maya C. Zimmerman - POTATOES AU GRATIN (40 to 50 People) 10 Lbs. cooked Potatoes 1 tsp. Accent 3 Tb. Salt 1 Large Onion, minced Mix potatoes and seasonings together, fold in 14 Qts. medium white sauce. WHITE SAUCE: 3 Cubes melted Margarine 2 Tb. Sait 12 Oz. Flour (24 Tb.) 1 tsp. Pepper 1 Tb. Worcestershire 1 Lb. Cheddar Cheese Sauce 1 C. buttered Bread Crumbs Method: Mix melted margarine, salt, pepper and flour. Stir until smooth. Add 4 qts. scalded milk. Cook and continue stirring until smooth, 15-20 minutes. Add Worcestershire Sauce and Cheddar Cheese. Mix well with potatoes and cover with buttered bread crumbs. Bake in large greased roaster at 350° for 30-45 minutes. - Virginia Gage - rk SWEET POTATO BALLS Cook and mash sweet potatoes. Add salt and pepper to taste. Add grated orange peel and orange juice, but don't make too soft. Put a large marshmallow in your hand and then add potato mixture and form into a ball. Beat up an egg, roll ball in this and then in cornflakes. Put in a pan with hot fat and cook slowly. Put a bit of brown sugar and butter on top before putting in oven. - Violet Smith - HONIED SWEET POTATO SLICES large Sweet Potatoes or Yams C. Honey tsp. Sait C. Orange Juice Tb. Butter C. Corn Flake Crumbs Method: Wash potatoes and cook in boiling water until tender. Peel and slice 4" thick. Place in casserole and cover with combined honey and orange juice. Sprinkle top with corn flake crumbs and dot with butter. Bake about 25 minutes at 425°. Ne RR neu - Sara Hanks - SQUASH PIE 1 C. Squash (Hubbard) 2 tsp. Vanilla steamed and strained 1 tsp. Cinnamon 1 C, Cream 1 tsp. Nutmeg 1 C, Sugar 3/4 tsp. Ginger 3 Eggs, slighly beaten 3/h tsp. Salt &% tsp. Mace Method: Line a deep pie plate with pie crust. Fill with squash mixture and bake at 450 for 10 minutes, then at 350° for 20-25 minutes, or until a silver knife comes out fairly clean when inserted into the pie. Serve warm. - Mrs, A, D, Teasdel -