Recipes from our hearth

1/4 cup all-purpose flour 3 tsp. paprika 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. dried thyme leaves, crushed 2 bay leaves 1 28-0z. can tomatoes 1 cup dairy sour cream Hot buttered noodles In large, heavy skillet brown hamburger. Pour off excess grease. Reduce heat; add chopped onion and minced garlic. Cook till onion is tender but not brown.n. Blend in all-purpose flour, paprika, salt, pepper, crushed thyme and bay leaves. Add tomatoes. Cover and simmer, stirring occasionally, about 30 minutes. JStir often last 10 minutes. Stir in dairy sour cream, verve at once over hot buttered noodles. Makes 8 servings. Peggy Everhart Sumner HHAM CONES 1 lb. cooked ham, ground 1 Tbsp. onion, grated 1 Tbsp. prepared mustard 1 egg, slightly beaten 1 Tbsp. pineapple syrup 1/2 cup crushed cornflakes 6 pineapple slices Mix first 6 ingredients together thoroughly. Roll in additional cornflake crumbs and place on a pineapple slice in shallow baking dish.h. Bake. uncovered for 30 minutes at 350 degrees F. Note: Can make anead and freeze. Margaret Harrison POPIN' FRESH BARBECUPS 3/4 lb. ground beef 1/2 cup barbecue sauce 2 Tbsp. brown sugar 1 tsp. minced onion 2 packages (8-count) biscuits Cook meat, drain grease, add all other ingredients. Line tart pans with biscuit dough. Pour in mixture and bake at 400 degrees for 10 to 12 minutes. Top with shredded cheddar cheese. Mrs. Curtis A. Myers SPAGHETTI SAUCE 2 lbs. ground beef 1 large onion, chopped fine green pepper, chopped fine 1 qt. whole tomatoes 1 small can tomato paste 1 1/2-oz. package spaghetti sauce mix 1 can chopped mushrooms, drained 1/2 tsp. each, salt and pepper e bay leaves 1 bay leaf 3/4 tsp. garlic powder or 1 clove garlic well chopped Simmer 3-4 hours. Brown meat with onions and green pepper. Cook until meat is done, Drain excess fat. Add all remaining ingredients. Simmer forme Hours), Mrs. James C. Dirling BAKED PEPPERS 6 green peppers 1 lb. ground chuck or ground cooked ham 1/2 cup rice, cooked seasoning salt 1/2 cup grated cheese Cut peppers in half. Remove membrane and seeds. Let water come to a boiling point and drop peppers in this water and when peppers change color, remove from water. Use 1 tsp. salt to the water. Do not overcook. Remove the peppers from the water and place in a greased baking dish. Fill with the following: Mix the ground chuck or ground cooked ham, cooked rice, drained, grated cheese, and salt to taste. Break two eggs into mixture and beat very well. Use a little sweet milk to soften mixture to stuff peppers and cover each pepper with bread crumbs or you can use crushed cornflakes. Puta pat of butter on top of each pepper. Bake at 350 degrees F, until brown, Mrs. John Snyder STUFFED PEPPERS 2 lbs. ground beef 2 cups rice (cooked) 1/4 cup chopped onion 1 tsp. salt 1/3 tsp. black pepper 2 8-oz. cans tomato sauce Cut green peppers lengthwise, remove seeds and seeds lightly. Mix ground beef, rice, onion, salt, pepper, and 1 can tomato sauce. Spoon evenly into pepper halves. Arrange in baking pan. Pour remaining tomato sauce over peppers. Cover tightly with foil and bake at 350 degrees for 1 hour or until peppers are tender. Makes enough to serve 4 people, 2 halves each, Mrs. Howard G. Foltz STUFFED PORK CHOPS 12 thin-cut (3/4-inch) rib or loin pork chops Bowl of apple sauce otuffing: | 2 1/2 cups toasted bread cubes 1/4 cup melted butter or margarine 1/4 cup chopped raisins 1/2 tsp. sage i ESDENSa LG 1/2 tsp. seasoned pepper 1 small onion, chopped 1 tsp. parsley flakes lL cup applesauce