Quaker recipes

SPAGHETTI ¥Y2 pound spaghetti 1 4 ounce can mushrooms 3 quarts boiling water 1 pound ground beef 44 cup shortening (bacon fat 3 teaspoons salt may be used) 1 tablespoon sugar 1 large onion chopped 1 tablespoon Worcestershire 1 green pepper chopped sauce 1 No. 24% can tomatoes Y2 teaspoon garlic salt 4 strips bacon 6 tablespoons grated cheese Break spaghetti into 2 inch pieces and cook in 3 quarts boiling, salted water until tender. Drain. Mince onion, green pepper and slice mushrooms. Cook bacon and drain on paper towel. Cook onions, pepper and mushrooms in bacon fat until tender, then remove from fat. Brown ground beef in the same fat. When meat is done, add onions, pepper, mushrooms, tomatoes and seasonings and allow to cook ten minutes. Stir in cooked spaghetti and heat thoroughly, then put in well-greased baking dish and sprinkle cheese over the top. Bake 30 minutes in 350° oven. Garnish with bacon just before serving. HELEN LINDSAY SAFFRON RICE WITH CHICKEN LIVERS AND MUSHROOMS 1 cup uncooked rice Y2 teaspoon salt 2 tablespoons olive oil 1% cups chicken broth 1 finely minced onion 8 or 10 chicken livers Y2 clove garlic 1 cup fresh mushrooms or an Y4 teaspoon saffron equal amount of canned ones Put 2 tablespoons olive oil in top of double boiler, place directly on a slow fire and gently fry out finely minced onion with garlic clove. When tender, discard garlic, turn in the cup of rice, saffron and salt. Stir well and add just enough chicken broth to cover. Cook uncovered in double boiler until tender, adding more broth as needed. Stir gently with wooden fork to keep from breaking grains. When tender, turn into a shallow pan and dry in a warm—not hot—oven. Rice should be quite dry. Arrange rice in circle on platter and fill the center with chicken livers and mushrooms that have been cooked quickly in butter. OYSTER LOAF 1 pint fresh oysters 1 teaspoon salt ¥2 cup diced celery 1% teaspoon pepper Ys cup lemon juice Y stick butter 1 cup bread crumbs 2 tablespoons chopped onion 2 eggs Place in layers in baking dish and top with bread crumbs. Bake until brown, about 20 to 30 minutes at 300°. PORK CHOPS AND RICE 6 pork chops 3 tablespoons chopped onion Y2 cup uncooked rice 2 teaspoons salt 3%4 cups strained tomatoes , 14 teaspoon pepper 3 tablespoons chopped green 2 tablespoons lard pepper Salt and pepper pork chops and roll in flour. Melt fat in skillet on “high” heat, and brown chops on both sides. Mix together the uncooked rice, tomatoes, salt, pepper, onion and green pepper and pour over chops. Place lid on skillet. Cook over low heat until meat is tender. May also be cooked in casserole in oven. PERMELIA BREWER (Mrs. I. C.) HAM FRIED RICE (Chinese) 1144 cups cooked ham, cut fine 2 cups cooked rice 1 large onion, chopped 3 eggs, beaten 2 tablespoons green pepper, 12 can bean sprouts chopped Soy sauce 34 cup celery, diced Place finely chopped ham in skillet which has been slightly oiled with cooking fat. Brown and add onions, green pepper and celery and cook until tender. Add cooked rice and mix well. Add bean sprouts, drained of juice. Make well in rice and add part of beaten eggs. Scramble eggs into mixture. Add remainder of eggs and repeat scrambling. Add enough soy sauce to coat whole mixture. Serve hot. THE QUAKER Cook Book MARINIERE FOR CHAFING DISHES 2 cups cream or milk 1 tablespoon Worcestershire Y4 cup stock, butter or sauce margarine 1 tablespoon grated onion 2 tablespoons flour 1 teaspoon grated garlic 2 packages frozen, or 2 cans (optional) of fresh clam, crab or chicken tablespoons grated celery flaked can mushrooms 3 hard boiled eggs teaspoon salt 2 tablespoons lemon juice tablespoon sugar if desired