Quaker recipes

Select firm, smooth tomatoes. Cut piece from stem of each and remove centers without breaking shells. Sprinkle each tomato on inside with salt and pepper. Melt 4 tablespoons butter, add flour, blend well. Add milk and stir constantly until sauce thickens; add grated cheese. Fold in shredded dried beef and fill tomato shells. Cover with buttered crumbs and place in buttered baking dish. Bake in oven 375° for 35 minutes or until tender. Use tomato pulp for making soup. SAUSAGE MACARONI CASSEROLE 1 package (8 oz.) elbow 2 tablespoons flour macaroni Y2 teaspoon salt 14 pound sausage 1% cups milk 1 onion, chopped 2 cups American cheese 14 green pepper (sliced) (grated ) Cook macaroni according to directions on package. Drain. Fry sausage, onion and green pepper until lightly browned. Stir in flour, salt and milk. Cook over low heat until thickened, stirring constantly. Place alternate layers of macaroni and cheese in greased casserole and pour sauce over all. Bake 25 minutes at 400°. LALA G. JOHNSON (Mrs. Edgar) =| CORNED BEEF PATTIES 2 cups all purpose flour 6 tablespoons shortening 1 teaspoon baking powder 1 egg yolk slightly beaten 2 teaspoon salt 4 cup milk Sift dry ingredients; add shortening and mix thoroughly with fork. Add egg to milk, add to dry mixture to make soft dough. Roll out half the dough 1% inch thick; cut into quarters. Fit each into muffin pan; fill with corned beef mixture, and fold the corners of the pastry over to the center. Pinch these corners together at the top. Repeat with the remaining dough. Bake in hot oven at 425° for about 20 minutes. Serves 8. Corned Beef Filling 2 tablespoons butter 14% cups cooked corned beef 44 cup chopped onion cut in pieces 2 tablespoons flour 1% cups canned tomatoes Few grains black pepper Melt butter; add onion; cook slowly until soft. Add flour; stir until well blended. Add the remaining ingredients; bring to a boil, stirring constantly until thick and smooth; let simmer about 10 minutes. CHICKEN TETRAZZINE '¥2 pound macaroni, noodles 1 hen, boiled and cut up or spaghetti (cooked) Y cup almonds blanched and 1 can B & B mushrooms cut (chopped) White Sauce White Sauce 3 tablespoons butter or 1 cup heavy cream heated and chicken fat added to sauce after remov- 2 tablespoons flour ing it from heat. 2 cups chicken broth Put layer of macaroni in greased casserole, add some of the white sauce. Put layer of chicken. Scatter almonds and mushrooms. Make second layer of macaroni, sauce, chicken, almonds and mushrooms. Put sauce on top. Sprinkle with grated Parmesan cheese. Bake at 375° until well heated and slightly brown. (Celery may be cooked in stock and strained.) Miss JESSIE MAY YOUNG CHICKEN JAMBOLAYA 1 cup rice 1% green pepper (chopped 2 tablespoons Wesson oil fine) 1% _cups chicken broth 12 small can pimentos 2 cups chopped chicken (chopped fine) (cooked) | 1 cup nuts (chopped) 1 cup chopped celery Y cup orange juice Brown rice in Wesson oil. Combine with chopped ingredients in baking dish. Cover with chicken broth and allow to steam in oven at 350° for 45 minutes. LUNA DAILE PARKER (Mrs. A. S., Jr.) HAMBURGER PIE 1 medium onion, chopped 1 pound ground beef 2 cups cooked green beans, 1 can condensed tomato soup peas or lima beans Salt and pepper 5 potatoes cooked and mashed Brown onion in hot fat. Add meat and seasonings and brown. Add beans and soup. Pour in greased casserole and spoon mashed potatoes on top. Bake at 350° for 30 minutes. A good dish to be prepared ahead of time. MARIETTA T. WriGHT (Mrs. Richard) PORK AND SAUERKRAUT CASSEROLE 4 loin pork chops 1 cup water 3%4 cup uncooked rice Salt to taste 2 medium onions 1 No. 2%% can sauerkraut 2 medium size apples