Quaker recipes

Place four loin pork chops, salt and pepper in a 242 quart casserole. Arrange on top of chops layers of rice, onions, sauerkraut and apple slices, each laver sprinkled with salt and pepper. Pour one cup of water over and bake in covered dish at 350° for 1 hour. Uncover and continue baking for 15 minutes longer. Try this for a change—it’s delicious on a cold winter day! MELVINA Davis (Mrs. W. Banner) HUNTINGTON CHICKEN 2 cups macaroni 3 tablespoons pimento, ¥2 tablespoon butter chopped ¥Y2 tablespoon flour 1 cup hot chicken broth Y2 cup cream, scalded 2 cups diced cooked chicken 1 cup grated cheese Salt and pepper Cook macaroni. Make cream sauce of butter, flour, and cream. Add cheese, pimento, chicken broth and mix. Add chicken and macaroni and seasonings. Pour into buttered casserole. Bake at 350° for 30 to 45 minutes. Serves 6 to 8. HAMBURGER CORN PONE PIE 1 pound ground beef 1 cup canned tomatoes 3 cup chopped onion 1 cup drained canned kidney 1 tablespoon shortening beans 2 teaspoons chili powder 1 cup corn bread batter ¥4 teaspoon salt (14 package corn muffin mix 1 teaspoon Worcestershire or 12 standard corn bread sauce recipe ) Brown meat and chopped onion in shortening. Add seasonings and tomatoes. Cover and simmer over low heat for 15 minutes. Add kidney beans and pour mixture into a greased 1 or 1% quart casserole. Top with cornbread batter, spreading carefully with wet knife. Bake 20 minutes in 425° oven. EVELYN Davis (Mrs. Harold) LAURA WHITE (Mrs. Murray) BAKED PEPPERS STUFFED 6 sweet peppers 1 cup chicken, beef or other ¥Y2 cup rice or bread crumbs meat chopped fine 1 onion 2 tomatoes Mince onion and add to rice, meat, chopped tomato and season with salt and pepper to taste. Stuff peppers with mixture and put a little butter on top of each stuffed pepper. Stand upright in baking dish, pour around a little meat stock with fat in it and bake, basting frequently, until peppers are tender. RAE DAVIS CURRIED CHICKEN 1 cup chopped onions 1 cup chicken stock I tablespoon fat or cooking oil Y cup milk 2 teaspoons curry powder 3 eggs (beaten well) 2 tablespoons flour 1 cup stewed chicken 44 teaspoon salt Saute onions in fat. Make a paste of curry powder, flour, salt, and part of chicken stock. Add paste to onions, then add remainder of stock. Cook mixture until thick. Add milk and stir well. Then add well beaten eggs and finally chicken meat. Cook just until eggs are completely done. Serve hot over rice cooked dry. FLORINE OLIVE (Mrs. Howard) NOTE: For a festive meal add a sprinkle of toasted almonds and coconut on top of individual servings or for buffet meal have dishes of them handy to add. STELLA HiaTT (Mrs. Wade) CHICKEN LIVER SAUCE FOR SPAGHETTI 12 chicken livers Y2 teaspoon meat glaze 6 tablespoons butter 3 tablespoons tomato paste 4 finely chopped cloves garlic Y2 cup stock 2 large, finely chopped onions 2 tablespoons chopped, mixed 8 or 10 chopped mushrooms fresh herbs (large) 1 bowl grated cheese Salt and pepper 5 skinned coarsely chopped 1 pinch dry mustard tomatoes 1 tablespoon flour Brown the chicken livers very quickly in a little hot butter and remove. Place in the pan the remaining butter and the garlic; cook for one minute. Add the onions and cook fairly quickly until they begin to brown. Add the mushrooms and cook slowly for 5 to 6 minutes. Add salt, pepper and a little dry mustard and tomatoes; cook for 2 minutes. Remove from the fire and carefully add flour, meat glaze and tomato paste. Add the stock and stir over the fire until the mixture comes to a boil. Simmer slowly for 3 or 4 minutes. Add the herbs and the finely chopped chicken livers. Simmer for 2 more minutes. Serve on cooked, well-drained spaghetti. Serve separately a bowl! of grated cheese.