Quaker recipes

Cook meat with grated onion, celery, Worcestershire sauce, garlic and salt until tender, using liquid to barely cover. Make a white sauce by melting butter in chafing dish and adding flour and cream or milk. Stir until smooth. Add meat and liquid. Add chopped eggs and mushrooms. May be thinned with a little water if too thick. Add lemon juice and sugar if desired. Stir all together and serve on toast points. ht ped per Cy) SUKIYAKI (Japanese) 14%2 pounds ground beef 1 No. 2 can bean sprouts 12 pound ground pork 1 medium can of mushrooms 1 small bunch celery 1 small head of cabbage 12 pound snap beans 4 medium onions 3 medium green peppers Pinch ginger 2 medium turnips 1 bay leaf 2 large carrots All vegetables should be washed and chopped or cut, not too fine. Cook beef and pork in large pot until tender. Then add beans, green pepper and celery and let cook until tender. Next add turnips and carrots and cook until tender. Add other ingredients and spices and simmer for about an hour. Add soy sauce to taste. To this recipe, a large bottle will probably be needed. Mixture should be soupy when done. Serve hot in bowls filled with rice cooked as follows: Wash 1 cup of rice in three different waters. Add 114 cups of water and start on high heat. When boils, turn to simmer and simmer for 20 minutes. Rice will be dry but tender. From Mrs. L. B. OLIvE (mother of Howard Olive) MEXICAN CHILI 1 pound ground beef 1 can red beans with chili 1 large onion, chopped gravy Y2 medium-sized green 1 small can tomato sauce or pepper, chopped puree 1 clove garlic, chopped 1 tablespoon chili powder 12 cup celery, diced Salt and pepper Brown beef in skillet. Add onion, pepper, celery and garlic and cook until ingredients are tender. Add beans, tomato sauce, chili powder and salt and pepper (to taste). Simmer, uncovered, about 12 hour. Serve hot with sprinkling of Parmesan cheese or plain. Serves 4 generously. INDIA CURRY WITH RICE 1 cup chopped onions 1 cup chicken stock 1 tablespoon fat or cooking oil 1% cup of milk 2 teaspoons curry powder 3 eggs, well beaten 2 tablespoons flour 1 cup stewed chicken or other 14 teaspoon salt meat, cut in pieces, bite size Saute onions in fat. Make a paste of curry powder, flour, salt and part of chicken stock. Add to onions, then add remainder of stock. Cook until thick. Add milk and then eggs and finally add chicken or other meat. Serve with 1 cup of rice cooked in 112 cups of water until steamed dry. SALMON LOAF 1 tablespoon lemon juice 14 teaspoon salt 2 cups flaked salmon or tuna 1 beaten egg 1 cup medium white sauce 14 cup celery, chopped 1%4 cup top milk 1 cup dry bread crumbs Add lemon juice to salmon. Add remaining ingredients and mix well. Bake in greased baking dish in moderate oven 350° until brown and set, about 30 minutes. Serves 6. ANNA LEE F. SPRYE LOBSTER JAMBALAYA 2 cups cooked or canned ¥Y2 teaspoon salt lobster meat Y2 teaspoon paprika 1 cup cooked rice 2 cups canned condensed to- Y2 onion, sliced thin mato soup or pureed canned Ya green pepper, chopped tomatoes 2 tablespoons butter Y2 bay leaf 2 tablespoons flour Break cooked lobster meat into sizable chunks; measure rice after cooking. Saute the onion and green pepper in the butter. When the onion is golden, add the seasonings, tomato soup or puree and bay leaf. Stir until thickened, add rice and lobster. Cover, reduce to very low heat, and let stand until steaming. Serve on hot toast. This is equally good with a mixture of shrimp, crab meat, and lobster. JuDy CONRAD HAWoRTH (Mrs. H. S. Jr.) SHRIMP AND CRABMEAT CASSEROLE