Our favorite recipes (Wilshire Ward LDS, 1957)

Place small well washed squash in sauce pan with tight cover and over a low fire with just enough water to keep it from sticking. Cut slices of any processed cheese, like Dutch Mill, over top of the squash. Simmer about 20 minutes. This type of cheese will melt and mix with the juice of the vegetable, giving a luscious cheese sauce over the squash, Carrots, cabbage, cauliflower, potatoes, string beans and other vegetables are delicious and nourishing cooked in this manner, - Ettie Lee - BAKED YAMS 8 Yams 1 C, Evaporated Milk 1 C, Crushed pineapple 1 Tb. Karo Syrup 1 Tb. Shortening 1 Tb. Butter Method: Bake yams, take out insides. Mix milk, Pineapple and half of butter. Put back in shell, Spread rest of butter and shortening over yams, Sprinkle with brown sugar. Bake. Put 4 walnuts on top when all done. This mixture is good when served hot in 4 prepared orange shells (pulp and membrane removed). Top with 4 walnuts. Do not bake in oven. - Ada Johnson - BAKED YAMS AND APPLES IN CASSEROLE 6 To 8 Yams 5 to 6 Apples (Jonathan preferred) SAUCE: 1 ©, sugar 2 C. Water 1 Sq. Butter 3 Tb. Cornstarch 1 tsp. Salt Method: Parboil yams about 20 minutes, Cool. Skin and slice alternately with peeled sliced apples into a buttered casserole. Lay the apples and yams in casserole so the apples are the first layer, and the yams are on the bottom layer. Then cover with the above sauce, Bake 1 hour or until apples are tender. - Mary Ann Crockett - STUFFED ZUCCHINI 6 to 8 Zucchini (med. size) yd Die OA: 1 C. Bread Crumbs s tsp. Thyme 3 C, chopped cooked Spinach 2 tsp. Monosodium = C, Parmesian Cheese Glutomate 1 Tb. grated Onion Salt and Pepper to 2 Eggs, slightly beaten taste Method: Parboil squash, cut lengthwise and scoop out the pulp. Drain scooped out pulp. Mix the pulp with bread crumbs, spinach , etc. Fill Zucchini shells with mixture. Arrange in shallow greased baking dish. Save out part of cheese and sprinkle on stuffed Zucchini. A little paprika may be sprinkled on top if desired. Bake until done. - Dorothy Doubs ~ id = e=| 38 Oe, ~¢ ea aoe pesheeten Papsiat <2" AS Le De ae steer, a EAE e ee Ieascostl iy) ‘4 TEI arsEN ative soot Wests Srifepieeiedsyesec se) piphettes GSTs sree Zi itaipitesstpasren $3008 iNa hz Peyeze! Bo denegs 2 | FLomory Nageeens : c p barn) k MORNING MSAL FOR HEALTH This is not the Roman Meal formula but as near as can be mixed in the home and has been proven as effective. All seeds must be good clean seeds and can be obtained in any health store. Mix well and then grind in a cereal machine or doffee grinder. Do not cut too fine. Best to grind daily but never more than a few days supply atla time. At night put the amount for the morning meal in a dish with a cover. Pour over this meal water sufficient to completely immerse it of a temperature just below boiling and cover immediately to prevent loss by evaporation. In the morning heat to eating temperature but do not boil. If the grains are still too hard for your taste this can be overcome by preparing it earlier in the evening or the previous day. Leave it to stand in refrigerator. | One cup is equal to eight fluid ounces. 1 C. hard wheat ¢ C. whole oat kernels 1/3 C. husked barley = C. flax Seed + C. Millet 1/3 C. sun flower seed 1 tsp. Salt Mix well and grind as used. No sugar but honey improves it. Before water is poured add raisins and stone free dates to your taste. -Hans E. Wight, Ps. D. Past student of World Famous Dr. Jackson "Roma Meal” SUNDAY MORNING Sunday Morning: Unsweetened pineapple juice before breakfast. Breakfast: Soaked prunes and raisins with wheat germ and cream, soft scrambled eggs, whole wheat toast, milk or Postum. ~ Lars H. Mortensen - HONEY HINTS