MEATS, VEGETABLES AND VEGETABLE CASSEROLES

MEATS AND CASSEROLES

This is always a popular subject, whether approached at the table or in recipe collections. Just to sweeten the pot, let's add some side dishes including vegetables, vegetable casseroles, stuffings, dressings and a couple of soups. First thing you know. . . . some table! This section, like those preceding, contains family tested recipes anxious to be shared and enjoyed by others. Some are fancy. Some are everyday. But you don't have to choose between them. Try them all. Enjoy!

PRIME RIB ROAST

Select Two to Six Rib Prime Beef Roast. Turn oven on to 375° should be at room temperature at least for an hour. Roast can be left out overnight. Season to taste. Place roast in oven, uncovered, and cook only one hour. Do not open oven door after this. When ready to serve, turn on oven and cook:

35 Minutes For Rare
40 Minutes For Medium
45 Minutes For Medium Well Done

Do not leave in oven after cooking time. This can be started in early morning or early afternoon to serve at Six or Seven PM. Do not open oven door until you take out to serve. For a medium rare meat, nice and pink in the center, select a five or six pound roast, like a standing rib roast. (A Muscatine, Iowa Listener)

SWISS STEAK CREOLE

Rump or Round Steak, 1 1/2 inches thick, trimmed neatly
1/2 cup flour
1 tablespoon sugar
1 teaspoon salt
Few grains cayenne, optional
1/4 teaspoons pepper
2 tablespoons fat
2 slices onion
Chopped Green Pepper
Sliced Tomatoes, green or ripe
Salt
Pepper
Sugar

Mix flour, sugar, salt and peppers. Pound into steak thoroughly, first on one side, then on the other until the meat has absorbed it all. Melt fat in heavy saucepan and place the steak on it. Add onion and green pepper. Cook until done or to your liking . . . rare, medium or well done. Remove from saucepan to a hot platter. Fry sliced tomatoes, green or ripe, in the fat and season with salt, pepper and sugar and place around the dish as a garnish. (Mrs. Hazel Myers, Cedar Rapids, Iowa)

1 1/2 pounds round steak
1 large onion, sliced
2 carrots, sliced
1 tablespoon uncooked rice
2 tablespoons uncooked macaroni
1 tablespoon catsup
1 cup water
Salt and Pepper to taste

Roll steak in flour and brown in hot fat, put in a baking dish and sprinkle the salt and pepper on it. Then add the rest, mixing the catsup and water. Put cover on and put in a 325° to 350° oven for M hours or until meat is done. If it gets too dry, add a little more water. It can be simmered on top of the stove or cooked in an electric fry pan if the lid fits snugly. If it doesn't, it will get dry and burn. The oven seems to be the best. An extra carrot and onion can be used. (Mrs. Josh Main, Searsboro, Iowa)

QUICK BEEF STROGANOFF

1 pound round steak, cut in 3/4 inch cubes
Flour
2 tablespoons fat
1/2 cup chopped onions
1 clove garlic, minced
6 ounce can or 1 cup mushrooms, drained and saved
1 cup sour cream or 11 ounce can condensed tomato soup
1 tablespoon Worcestershire Sauce
6 to 8 drops Tabasco Sauce
1/2 teaspoon salt
Dash of Pepper
7 ounce package of cooked spaghetti
Parmesan Cheese

Dip meat in flour. Brown in hot fat. Add onion, garlic and mushrooms. Combine sour cream, tomato soup, mushroom liquid and seasonings. Pour over meat. Simmer until tender, about one hour. Serve over spaghetti and top with cheese.

BEEF STEW WITH CRESCENTS

2 1/2 to 3 pounds beef stew, cubed
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat
2 1/2 cups water
1 cup sliced onion
1 tablespoon lemon juice
1 pound can tomatoes
1 clove garlic, halved
1 teaspoon Worcestershire Sauce
1 teaspoon sugar
1 1//2 teaspoon celery salt
4 whole cloves
2 bay leaves
1 tablespoon salt
4 carrots, cut in quarters
12 whole onions, medium
1/2 cup diced potatoes

COTTAGE HASH OF BEEF

2 cups chopped roasted beef
2 cups diced raw potatoes
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons fat
1 small onion, chopped fine
2 tablespoons chopped green pepper

Combine beef, potatoes, milk, salt, pepper and paprika. Melt fat in large skillet. Add onion and green pepper and cook until tender. Add meat mixture. Cover and cook over low heat, stirring occasionally, until hash is browned, about 30 minutes. Uncover the last 5 minutes to increase browning, if desired.

BARBEQUED BEEF

1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
2 tablespoons granulated sugar
2 tablespoons prepared mustard
1 tablespoon vinegar
1 teaspoon salt
3/4 cup catsup

Brown beef and add rest of ingredients and simmer about 30 minutes.

SAVORY RICE MEAT BALLS

1 cup Minute Rice
1 egg, slightly beaten
1 pound ground beef
2 teaspoons each salt and grated onions
1/8 teaspoons marjoram
Dash of Pepper
2 1/2 cups tomato juice
1/2 teaspoon sugar

GREEN PEPPER SKILLET BURGERS

2 pounds ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Wesson Oil
1 large onion, sliced
2 medium green peppers, cut up
2 8 ounce cans Tomato Sauce
1/2 teaspoon ginger
2 tablespoons Worcestershire Sauce

Sprinkle beef with salt and pepper. Shape into six oval steaks. In a large skillet, lightly brown steaks in oil. Drain off excess fat. Add onion to pan and cook until onions are soft. Add peppers. Pour in tomato sauce. Blend in ginger and Worcestershire Sauce. Cover, simmer 15 to 25 minutes or until desired doneness is reached, (Mrs. J. Noonan, East Herkimer, New York)

ROLLED STUFFED MEAT LOAF

1 1/2 pounds ground beef
1/2 pound ground pork
1 cup soft bread crumbs
2 eggs
1/2 cup milk
1 teaspoon salt
1 teaspoon celery salt

Mix ingredients and pat into an 8 by 14 inch rectangle on a double sheet of aluminum foil.

1/2 cup minced celery
1/2 cup mushroom pieces
1/4 cup minced onion
1/2 cup butter
1 cup soft bread cubes
1 teaspoon poultry seasoning
1/2 cup chopped parsley
1/2 cup crumbled American Blue Cheese

Sauté celery, mushroom pieces, and onion in butter. To this mixture, add the blue cheese. Spread stuffing on the meat rectangle. Roll, starting at the narrow end. Bake roll in the foil in a 450° oven for 45 minutes. Open foil for the last fifteen minutes, so the meat loaf can brown.

1 pound ground beef
1/2 cup fine bread crumbs, dry
3/4 cup milk
1 egg, beaten
1 1/4 teaspoon salt
1/2 cup chopped onion
1/2 cup grated carrot
1/4 cup chopped green pepper
1/3 cup catsup
2 tablespoons water

Combine ingredients, except catsup and water. Place in oiled 8 inch mold or loaf pan. Bake in moderate oven at 350° for 45 minutes. Turn ring or loaf into shallow pan and spread the catsup and water over it. Place under broiler 10 to 15 minutes for rich bubbly glaze. Serves 6 or 8. Fill ring with the hot whole kernel corn. Garnish with fried apple rings. (A Dubuque Open Line Listener)

"BOTTOMS UP" MUSHROOM MEAT LOAF

2 medium size onions
1 tablespoon salad oil
1/2 cup water
2 tablespoons catsup
1 small can sliced mushrooms
2 soda crackers
1 egg, slightly beaten
1 1/2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced
Paprika

Slice one of the onions and cook in the salad oil until tender. Stir in 1/4 cup of the water, catsup and the mushrooms. Heat and place in the bottom of a small loaf pan. Soak the crackers in the remaining {A cup water. Mince other onion and toss together with crackers, egg, meat, salt, pepper and garlic. Shape into loaf and put in pan on top of mushroom mixture. Sprinkle with paprika. Bake at 350° 1 hour and 15 minutes. Drain off any liquid and invert on serving platter and slice to serve. (Mrs. Howard Lange, LaPorte City, Iowa)

HAM LOAF

1 pound fresh ground pork
1 pound ground ham
1/2 cup dry bread crumbs
!£ cup mushroom soup
2 unbeaten eggs
2 tablespoons catsup
2 tablespoons chili sauce
1 small onion, chopped very fine

Bake 1 1/2 hours at 325°. Mix 1 cup whipped cream, beaten pretty stiff, with 2 tablespoons red wine vinegar, 5 tablespoons horseradish and 1/8 teaspoon salt. Mix and use as a dressing for the Ham Loaf above or other Pork loaf recipes.

1 1/2 pounds ground ham
1 pound hamburger
2 eggs
1 cup milk

Mix and bake 1 1/2 hours at 350°

1 Number 2 1/2 size can blue plums (Italian Prunes)
1 small stick cinnamon
2 tablespoons cornstarch
4 cups corn flakes, measured before they are crushed
1/2 teaspoon salt
3 tablespoons chopped green peppers
Serve with following Plum Sauce
1/4 teaspoon salt
3 tablespoons water
1/6 teaspoon allspice
2 tablespoons lemon juice

Drain plums. Add other ingredients to juice and cook until thick. Mash plums, add to sauce and serve over ham loaf.

OVEN BROWNED PORK ROAST

Select 3 to 4 pound pork roast. Place meat, fat side up, on rack in roaster. Dust meat lightly with flour then sprinkle with salt and pepper. Slice one onion, arrange on top of roast. Add just enough water to cover bottom of pan. Cover. Roast at 350° for about one hour to the pound. Half-way through the roasting period, add a little more water if needed At serving time, remove pork to platter and make gravy from pan drippings.

FARMER STYLE SPARERIBS WITH BAKED BEANS

Farmer style spareribs are actually a section of pork loin which has been cut horizontally into super meaty spareribs rather than vertically into regular loin pork chops. Since farmer style spareribs average only l!/2 to 2 inches in thickness, baking time is much less than that required for a full size pork loin roast. In this recipe, the spareribs are baked right on top of a panful of canned baked beans. The drippings from the roasting spareribs seep down into the beans giving them a true home baked flavor.

1 pound 14 ounce can (3 1/2 cups) pork and beans
2 tablespoons catsup
2 tablespoons molasses or brown sugar
1 tablespoon prepared mustard
1/4 teaspoon ground cinnamon
1 or 2 sections (1 1/2 to 3 pounds) Farmer Style Spareribs (allow 1/2 pound spareribs per serving)

Stir beans, catsup, molasses or brown sugar, mustard and cinnamon to-

OVEN BARBEQUED RIBS

4 to 5 pounds ribs
Salt and Pepper
Sliced lemon
1 large onion, chopped fine
1 teaspoon chili powder
1 tablespoon celery seed
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup Worcestershire Sauce
1 cup catsup
2 cups water
Five drops Tabasco Sauce

Spread ribs in shallow pan. Cut into serving pieces. Salt, pepper and a slice of lemon goes on each piece. Sprinkle onion over all. Bake at 450° for 45 minutes to brown. Mix remaining ingredients and boil together. Reduce heat to 350°. Pour sauce over ribs, cook for 1 to 1 1/2 hours longer. Do not cover pan. Turn ribs once in awhile, so they get saturated with sauces.

ORANGE PORK CHOPS AND SWEET POTATOES

6 pork chops, 3/4 to 1 inch thick
Salt and Pepper
1/2 cup Orange Juice
1/4 cup sugar
6 orange slices
12 whole cloves
1 (Number 3) can Sweet Potatoes

Brown pork chops. Pour off excess fat. Season. Combine Orange Juice with sugar and ^ teaspoon salt. Pour over chops. Add oranges, studded with whole cloves. Simmer 50 minutes. Add sweet potatoes and heat until warm through, about 10 minutes. (A Ryan Open Line Listener)

GARLIC PORK CHOPS

Add 1 1/2 to 2 teaspoons garlic powder to one egg and a small amount of water. Dip Pork Chops into egg mixture and bread in fine cracker crumbs. Brown in hot grease and put into shallow pan. Bake 45 minutes at 350°. Combine 1 carton sour cream, 6 tablespoons mayonnaise and 3 teaspoons

garlic powder for Garlic Dressing for Garlic Pork Chops. (Mrs. Jack Fitzpatrick)

FAYETTE PORK CHOPS

Brown Pork Chops (or Country Style Ribs) quickly on both sides. Salt and pepper. Cover with sauerkraut in baking dish or skillet. Mix 1/2 to 3/4 cup brown sugar with a finely chopped unpeeled tart apple and sprinkle over kraut and chops. Cover and cook until done.

APPLE STUFFED SPARERIBS

2 sides of spareribs, 3 to 4 pounds of ribs
Salt and pepper
4 cups diced apple
1/2 cup raisins, optional
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons minced parsley
2 cups dry bread cubes
1/4 cup brown sugar
1 teaspoon caraway seeds, optional
1/4 cup bouillon or milk

Season ribs with salt and pepper. Combine remaining ingredients and toss to mix. Place one side of ribs on rack in roaster. Spread with stuffing, cover with other side of ribs. Bake, uncovered, at 350° for about 1 1/2 hours until ribs are tender. Serves four to six.

BARBEQUED BREAST OF LAMB

2 pounds lamb breast
2 tablespoons fat
2 teaspoons salt
1 onion, sliced
1/2 cup chili sauce
1 tablespoon vinegar
Few Drops Tabasco Sauce
1 cup water

Heat fat in skillet. Cut lamb in serving pieces. Sprinkle with salt. Brown in hot fat. Add remaining ingredients. Cover. Simmer on top of the range or bake at 350° for about 1 1/2 hours. Uncover and cook about 20 minutes longer or until barbeque sauce is almost absorbed.

BRAISED LAMB SHANKS

Heat 2 tablespoons fat in skillet. Season 4 lamb shanks with salt and pepper. Brown them well in hot fat. Add water and cover. Simmer or bake at 350° for 1 1/2 hours. Add more water during cooking, if necessary.

Add 1 cup diced carrots, 1 cup diced potatoes, 1/2 cup diced celery and 1 onion, chopped. Continue cooking, covered for about 30 minutes until meat and vegetables are done.

LAMB LOAF

2 eggs, unbeaten
1 1/4 pounds ground lamb
1/4 pound ground pork
1 cup rolled oats, uncooked
3/4 cup chicken bouillon
1/4 cup minced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sweet basil
1/4 teaspoon oregano

Bake at 350° for 45 minutes.

LOBSTER ALA NEWBURG

1 cup butter
1/2 cup flour
1/4 cup corn starch
5 cups milk
2 cups light cream
9 cans (8 1/2 ounce) canned lobster or 3 1/2 pounds cooked lobster, cut in pieces
1/8 teaspoon nutmeg
1 tablespoon paprika
1 tablespoon salt
1/4 teaspoon white pepper
3 eggs, slightly beaten
3/4 cup Sherry Wine, Optional
1 tablespoon lemon juice

Melt 1/2 cup of the butter in a large sauce pan. Blend flour and cornstarch with 2 cups of the milk. Add gradually to melted butter, stirring constantly. Add remaining 3 cups milk and the cream. Cook over medium heat, stirring frequently until mixture thickens and is smooth. Meanwhile, slightly sauté lobster in the other 1/2 cup butter in a large skillet. Add seasonings to hot sauce. Gradually add 1 cup white sauce to eggs, stirring constantly and reduce heat and stir in egg mixture into sauce. Add lobster and cook one minute longer. Then add sherry and lemon juice. Serve hot. Serves 24.

FRICASSEE OF CHICKEN

1 fat hen, 5 to 6 pounds, jointed Fat for browning, 2 tablespoons
4 cups water
Flour Garlic
Salt, Pepper, Paprika and Ginger.

Salt each  piece of chicken separately  (1 teaspoon to  a pound).  Rub each piece with garlic clove and sprinkle with ginger, pepper and paprika. Melt fat in skillet or roaster and brown chicken. Remove chicken and thicken gravy with 4 tablespoons of flour. When smooth, add water and boil seven minutes. Replace chicken in gravy and turn to coat on all sides. Cover and bake two hours at 350° or until tender. Delicious served with rice.

PAN CHICKEN

3 cups boiled chicken, cut fine
1 cup dry bread crumbs
1 cup chicken broth
2 eggs
Sage, if desired
Salt and Pepper

Mix well and place in buttered baking dish. Spread more crumbs on top and pour 1 cup cream over all. Bake in a moderate oven until top is golden brown.

ESCALLOPED TURKEY OR CHICKEN

1 cup chopped turkey
3/4 cup cooked rice
1/2 cup bread crumbs
1/2 cup chopped celery
1 cup turkey gravy
1 beaten egg

Mix all together. Bake at 350° for one hour. (Mrs. Carrie M. Kaune, Waterloo, Iowa)

SPECIAL CHICKEN SALAD

1/2 cup French Dressing
2/3 cup Mayonnaise
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cooked and diced chicken
1 cup finely diced celery
1 cup drained orange or pineapple sections
1/2 cup chopped walnuts
3 cups cold cooked fluffy rice

Combine dressing, mayonnaise, salt, and pepper and mix. Add. chicken, celery, orange or pineapple chunks and nuts. Put in a bowl. Stir in mayonnaise, then rice. Chill one hour at least.

POULTRY SALAD

Toss 3 cups diced cooked or roasted duck with 2 unpeeled and diced

tart medium red apples, 3/4 cup diced celery, 1 tablespoon chopped green onion, 1/2 teaspoon salt and 6 tablespoons mayonnaise or salad dressing. Mix carefully with dressing. Serve generously on cups made of lettuce leaves. Garnish with pickled crab apples, spiced peaches or spiced pears.

RABBIT SALAD

2 cups coarsely cut cooked rabbit meat
1/4 cup chopped sweet pickle
1/2 cup chopped celery
1 tablespoon chopped onion
1/2 cup diced cooked potatoes
1/2 teaspoon salt
1 tablespoon liquid from sweet pickles
1/2 tablespoon lemon juice
1/4 cup mayonnaise or other thick salad dressing

Mix first six ingredients lightly but thoroughly. Blend pickle liquid and lemon juice into dressing and mix with the other ingredients. Chill for an hour to blend flavors. Makes four servings.

RABBIT HAM CROQUETTES

2 tablespoons butter or margarine
2 1/2 tablespoons flour
1/8 teaspoon dry mustard
3/4 cup milk
1 teaspoon onion juice or grated onion
1 1/3 cups chopped cooked rabbit meat
2/3 cup ground cooked ham
1 teaspoon chopped parsley
1 teaspoon chopped green pepper
Beaten Egg
Fine dry crumbs
Fat or oil for deep frying

Melt butter or margarine and stir in the flour and mustard. Cook until mixture bubbles. Add the milk gradually, stirring constantly. Add onion and cook over low heat until thick and smooth, stirring occasionally. Blend the meat, parsley, and green pepper into the sauce. Cool. If the mixture is very soft, chill it until it is firm enough to handle easily. Shape into eight croquettes. Dip them in the egg and roll in crumbs. Fry in deep fat at 350° about 4 minutes or until golden brown.

RABBIT IN BARBEQUE SAUCE

Roll rabbit (about 3 pounds, ready to cook) in a mixture of flour, salt,

and pepper. Heat 3 tablespoons cooking fat or oil and brown rabbit on all sides over moderate heat (about 20 minutes). Pour Barbeque Sauce over rabbit. Cover Pan.

BARBEQUE SAUCE

2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon chili powder
Few grains cayenne pepper
2 tablespoons Worcestershire
Sauce
1 cup tomato juice
1/4 cup chili sauce or catsup
1/4 cup vinegar
1/2 cup chopped onion

Combine ingredients and cook over low heat 15 minutes to make sauce. After pouring barbeque sauce over rabbit and covering pan, bake at 325° about 45 minutes or until meat is tender. Uncover pan and place under broiler. Broil 15 minutes, or until meat is brown. Serves 6.

Mix all ingredients except the crumbs. Pile lightly into a greased baking dish or pan. Cover and bake at 350° about 40 minutes. Remove cover and sprinkle crumbs over the hash. Bake uncovered 20 minutes longer to brown.
 

BAKED RABBIT HASH

2 cups finely chopped cooked rabbit meat
2 cups finely chopped raw potatoes
2 tablespoons chopped green pepper
3/4 cup finely chopped onion
1 1/2 teaspoons salt
Pepper
1/2 cup rabbit broth (or water with 1 chicken bouillon cube)
1/4 cup fine dry crumbs, mixed with butter or margarine

Mix all ingredients except the crumbs. Pile lightly into a greased baking dish or pan. Cover and bake at 350° about 40 minutes. Remove cover and sprinkle crumbs over the hash. Bake uncovered 20 minutes longer to brown.

RABBIT ALA KING

1/3 cup chopped celery
3 tablespoons finely chopped onion
3 tablespoons finely chopped green pepper
3 tablespoons sliced mushrooms
1/3 cup water
1/4 cup butter or margarine
1/4 cup sifted flour
2 1/4 cups milk (part rabbit broth may be used)
Salt and pepper to taste
2 cups coarsely cut cooked rabbit meat

Cook vegetables and mushrooms gently in the water in a covered pan

just until tender (about 20 minutes). Drain and save the liquid Melt butter or margarine. Blend in the flour. Add cooking liquid to milk and pour gradually into fat flour mixture, stirring constantly. Cook over low heat, stirring frequently, until thick and smooth. Season with salt and pepper. Add vegetables, mushrooms and rabbit meat to the sauce and heat thoroughly.

CRAB AND MACARONI CASSEROLE

Spread 2 cups cooked macaroni in bottom of a buttered 1 1/2 quart casserole. Into blender container, put:

1 1/2 cups milk
1 small onion, halved
2 tablespoons parsley clusters
1/4 cup flour
1/4 cup melted shortening
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon paprika
Few Drops Tabasco Sauce
6 1/2 ounce can King Crab Meat, drained and flaked.

Cover and blend on high speed for 20 seconds. Pour over macaroni. Top with 1/2 cup blender made bread crumbs and 1/2 cup blender grated cheese. Bake in a 350° oven for 30 minutes. Serves four.

SKILLET PORK CHOP DINNER

1 package frozen peas
4 loin pork chops (about 1 1/4 pounds)
Salt Pepper
1 tablespoon fat, salad oil or bacon drippings
1 split clove garlic
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1 1/4 cups hot water
2 to 3 tablespoons fresh, frozen or canned lemon juice
1/4 cup orange juice
4 one fourth inch thick orange slices
1 one pound can small whole potatoes, drained

Remove peas from freezer to thaw while preparing rest of dish. Sprinkle pork chops with salt and pepper. In hot fat in skillet, brown chops well on both sides with garlic. Set chops aside. Discard garlic. To drippings in skillet, add sugar, cornstarch, dried rosemary, and 1/2 teaspoon salt. Gradually stir in water. Cook, stirring, until thick and glossy. Stir in lemon juice and orange juice. Set one orange slice on each pork chop and arrange in sauce. Cook, covered, over low heat 30 minutes. Add broken up block of peas and drained potatoes. Cook,

covered, basting occasionally with sauce for 20 minutes. Then uncover and cook 10 minutes longer. Serves four.

VEAL SCALOPPINI # 1

6 veal cutlets
Flour
Salt and pepper
1 clove garlic, minced
4 ounce can sliced mushrooms, drained
1 medium onion, thinly sliced
1/4 cup oil
6 ounce can tomato paste
2 cups water
1 teaspoon sugar
1/4 cup red wine

Pound flour into veal. Sprinkle with salt and pepper. Cook garlic, mushrooms and onions in oil. Set aside. Brown veal, combine tomato paste, water and sugar and  teaspoon salt. Pour over veal. Add garlic, mushrooms and onion to meat. Cover and simmer 45 minutes or until tender. Add wine, heat and serve immediately.

VEAL SCALOPPINI # 2

2 teaspoons paprika
6 ounce can mushrooms
1 bouillon cube
8 ounce can tomato sauce
1/4 cup green pepper, chopped
3 pounds veal steak, cut
1/4 to 1/3 inch thick
1/2 cup flour
Dash of salt
Dash of pepper

Pound meat thoroughly with a meat pounder. Cut into serving pieces. Coat meat with flour and seasoning mixture. Brown in hot fat. Put in 9 by 13 inch baking dish. Drain mushrooms, saving liquid. Add enough water to mushroom liquid to make one cup. Heat to boiling. Add bouillon cube. Pour over meat. Bake, uncovered at 350° for 30 minutes. Combine tomato sauce, green pepper and mushrooms. Pour over meat. Bake 15 minutes more.

LITTLE FRIERS PILAF

1 one pound package bacon
2 tablespoons bacon drippings
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped parsley
3 (eight ounce) cans tomato sauce with mushrooms
2 cups water
1 2/3 cups uncooked rice
1 teaspoon poultry seasoning
1/2 teaspoon salt
2 one pound packages fresh pork sausage links

Pre-heat oven to 350°. Cook bacon, drain and crumble. Sauté celery and onion in bacon drippings until tender. Combine all ingredients except pork sausage links in a three quart casserole. Cover and bake 50 minutes or until rice is tender. Meanwhile, cook pork sausage links and drain. Cut all but eight to 10 links in half. When rice is tender, stir half links into casserole. Top with whole links. Return to oven and bake, uncovered, 20 minutes longer. Serves eight to 10. (Mrs. John Polanc, Lemay, Missouri)

LOST NATION CHICKEN CASSEROLE

1/2 cup chopped onion
2 tablespoons oil
2 cups sliced celery
1 cup frozen peas
2 four ounce cans mushrooms stems and pieces
1 1/3 cups chicken broth
3 tablespoons corn starch
1 teaspoon salt
1 teaspoon brown gravy sauce
1/2 pound left over chicken or turkey, sliced
Noodles or Rice

In a large skillet, cook onion in oil till transparent. Stir in celery and peas. Cover and cook for four minutes. Combine broth from mushrooms, chicken broth, cornstarch, salt and gravy sauce. Add to skillet and stir constantly until thick. Stir in mushrooms. Arrange meat over vegetables, cover and cook till meat is hot, about five minutes. Serve over rice or noodles.

STUFFED CABBAGE LEAVES

1 large head of cabbage
1 pound ground chunk
1/2 cup raw regular or processed white rice
1 small onion, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 sliced large onion
2 eight ounce cans tomato sauce
2 Number 2 1/2 size cans tomatoes
Juice of Two Lemons
1 teaspoon salt
1/4 teaspoon pepper
1/2 to 1 cup brown sugar

Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Let boiling water stand on leaves a few minutes to soften and make easy to roll. Start heating oven to 375°. Combine rice, meat, grated onion, eggs, 1 teaspoon salt, and 1A teaspoon pepper. Place mound of meat mixture in cup part of each leaf. Loosely fold over sides of each leaf and roll up. In bottom of Dutch Oven, place a few of the remaining cabbage leaves. Arrange layers of stuffed cabbage, seam sides down and

sliced onion. Pour on tomato sauce, tomatoes and lemon juice. Add salt and pepper and bring to boil on top of range. Sprinkle with sugar to taste. Bake covered for one hour. Uncover and bake two hours longer. Makes 8 servings.

ZESTY MEAT BALL CASSEROLE

1 pound ground beef
1/4 pound pork sausage
1/2 cup dry bread crumbs
2 tablespoons chopped onion
1/8 teaspoon pepper
1 teaspoon chili powder
1 teaspoon poultry seasoning
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 cup evaporated milk with 1/2 cup water
1/4 cup non-fat dry milk

Combine first seven ingredients. Shape into balls the size of a quarter. Brown in skillet. Place in 2 1/2 quart casserole. Heat soups with remaining ingredients and pour over meatballs. Top with Cheese Biscuits and bake at 400° for 20 to 25 minutes or until golden brown.

CHEESE BISCUITS

1 1/2 cup biscuit mix
1/4 teaspoon salt
1/3 cup evaporated milk
1 1/2 cups shredded American Cheese
1 tablespoon dried parsley

Combine biscuit mix, salt and evaporated milk using enough to make dough cling together. Knead on floured surface ten to twelve times. Roll out to 12 inches square. Sprinkle with cheese and parsley. Roll up, cut into 8 slices and put on the casserole.

BAKED DRESSING

1/4 cup butter or margarine
1/2 cup turkey or chicken fat
1 chopped onion
1/2 cup chopped celery
5 quarts (about 32 slices) day old bread cubes
3 eggs, beaten
1 1/2 teaspoon salt
1 teaspoon poultry seasoning or seasoned salt
1/4 teaspoon pepper
1/2 teaspoon sage
1 to 1 1/2 quart liquid (broth or broth and milk)

Melt butter and fat in skillet. Add onion and celery and sauté 10 minutes. To the bread cubes, add seasonings, cooked onion, celery and fat. Add liquid and eggs. Mix lightly. Pile lightly into large, greased pan. Bake in moderate oven (350°) until puffy and golden

brown, about 45 to 50 minutes. Serves 20 to 25. Giblets can be cooked and chopped and added at the time the liquid and eggs are added. (A Clutier Open Line Listener)

WILD RICE AND MUSHROOM STUFFING

1/3 cup chopped onions
1/4 cup butter
1 cup chopped mushrooms
1/4 pound pork sausage meat
3 cups boiled wild rice
1 teaspoon salt

Sauté onions in two tablespoons of the butter for five minutes or until lightly browned Remove from pan, add remaining two tablespoons butter and mushrooms. Cook five minutes. Remove from pan. Fry sausage meat until lightly browned, stirring constantly. Remove from heat. Stir in onion and mushrooms. Add wild rice and salt, mixing lightly. Makes five cups stuffing, enough for a ten pound goose.

CHESTNUT DRESSING

1 cup shelled chestnuts, sliced nut meats
1/2 cup butter or margarine
3 cups dry bread crumbs
1 onion, diced
1 bay leaf, crushed
1/2 cup celery, diced
1/2 cup green peppers, diced
1/2 cup parsley, optional
1/2 cup Cooking or regular wine

Brown chestnuts in butter or margarine. Cover bread crumbs with chestnuts. Add onion, celery, green pepper, crushed bay leaf and parsley, if used. Add wine. Stuff fowl. May be prepared in aluminum foil and baked in a dish. Bake at 350° for 35 to 40 minutes.

SAUSAGE DRESSING

2 beaten eggs
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon poultry seasoning
4 quarts of 1/2 inch bread cube
1 quart milk
1 pound sausage meat
1/2 cup chopped onion
1/2 cup chopped celery

Combine bread and milk and let stand 10 minutes. Cook sausage meat for five minutes and drain. Add bread mixture to meat and combine with remaining ingredients. Mix well and stuff turkey with mixture.

CORNBREAD STUFFING

1 ten ounce box corn bread mix
1 cup sliced mushrooms, optional or one pan homemade cornbread
1 tablespoon poultry seasoning
8 ounces pork sausage
3 cups herb seasoned croutons
3/4 cup butter or margarine
1/4 cup chopped parsley
1 cup chopped onions
1/4 cup liquid from giblets
1 cup chopped celery or milk

Bake cornbread according to package directions and cool. In skillet, cook sausage until lightly browned. Transfer to larger bowl. Melt butter in skillet. Sauté onions, celery and mushrooms in butter in skillet until tender. Stir in poultry seasoning. Mix in with sausage. Break cornbread into pieces. Toss together with other ingredients. Add 1A cup more liquid if not baked as stuffing.

CELERY ONION STUFFING

2 cups chopped celery and leaves
2 cups chopped onion, or less
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon celery salt
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/2 cup chicken broth and water
3 cups soft stale bread cubes

Cook celery, onion and seasonings in butter five minutes. Add remaining ingredients and mix thoroughly. Use as stuffing for poultry. Makes about five cups.

OYSTER STUFFING

1 cup butter
1 cup minced onion
1 pint small oysters, drained
1 1/2 teaspoons salt
1 tablespoon poultry seasoning
3/4 teaspoon pepper
1/2 cup chopped parsley
3/4 cup chopped celery leaves and chopped
2 1/2 quarts soft stale bread crumbs or cubes

Melt butter in skillet and add all ingredients, except crumbs. Cook 5 minutes. Add crumbs. Use as stuffing for turkey. Makes about 10 cups. Two beaten eggs can be added with the crumbs, if desired.

GERMAN DRESSING FOR FOWL

1 loaf soft bread, cubed
12 Prunes, cooked
1/2 cup Prune Juice
6 apples, diced and cooked
1 cup apple juice
1/2 cup raisins
1/3 cup sugar
l/4 teaspoon cinnamon
1/2 cup melted butter
Hot Water

Mix all ingredients, adding butter and water last. Use only enough hot water to moisten together. (Mrs. Myron Schuhart, Dysart, Iowa)

BEEF VEGETABLE SOUP

2 pounds Beef Shank, cut into one inch cubes
1 tablespoon fat
8 cups cold water
2 bay leaves
2 whole cloves
3 peppercorns
1/2 teaspoon ground marjoram
1/2 teaspoon ground thyme
1 tablespoon salt
1 whole sprig parsley
1 medium onion, sliced
1/2 cup sliced celery
1/2 cup barley
1 cup sliced carrots
2 cups shredded cabbage
1 pound can tomatoes
1 1/2 teaspoons salt
1/4 teaspoon pepper

Melt fat in a Dutch Oven. Add meat and brown well on each side. Add cold water. Add seasonings, parsley, onion and celery. Heat gradually to the boiling point, cover and simmer for two hours. Chill 1 1/2 hours. Skim fat. Remove meat. Strain stock. Add water to stock, if less than 8 cups. Heat stock to boiling point. Return beef cubes to stock and add barley. Simmer 15 minutes. Add carrots, cabbage, tomatoes, 1 1/2 teaspoons salt and pepper. Simmer for 45 minutes.

OXTAIL SOUP

1 pound oxtail joints
Salt, Pepper and flour
2 tablespoons fat
2 cups water
3 whole allspice
1 sliced onion
Vi cup diced celery
!/2 cup diced carrot
2 tablespoons chopped parsley
1 quart water
1 tablespoon Worcestershire
Sauce Parmesan Cheese

Roll oxtails in flour and seasonings. Brown in hot fat in deep kettle. Add 2 cups water and allspice. Cover, simmer 2 or 3 hours until meat

falls away from the bone. Remove all meat from bones. Return meat to broth. Add remaining ingredients. Simmer about 30 minutes until the vegetables are tender. Serve in soup bowls. Top with grated Parmesan Cheese if desired. Yields 4 to 5 servings.

POTATO AND CHICKEN SOUP

4 slices bacon, cut in small pieces
1/2 cup chopped onion
1 1/2 cups cubed potatoes
1 cup water
2 cans undiluted cream of chicken soup
1 cup milk
1/2 teaspoon salt
1 pat butter

Place bacon in a saucepan. Cook until crisp. Remove bacon. Retain two tablespoons of fat. Pour off remainder. Add potatoes and water. Cook covered until tender. Add soup, bacon, milk and salt. Heat to blend. Add butter. Ladle into bowls. Serve with crackers. (Suzette Boyken, Mason City, Iowa)

PORK POTATO SOUP

Dice about 3 slices of pork steak in about 1/2 inch cubes. Sauté in skillet with one medium onion, sliced thinly. Put four quarts of water on to boil. When meat is done, put meat and onions in boiling water, pouring any drippings away. Dice six to eight medium potatoes in 1/2 inch cubes and add to meat and onions in water. Bring to boil. Mix a batter of two eggs and 1 1/2 cups flour and drop into soup in small amounts off end of fork. Season to taste.

CREAM OF POTATO SOUP

2 or 3 red potatoes
1 1/2 cup Bermuda onions
1 quart white sauce
1/4 cup celery
1/4 cup celery leaves
Salt and pepper to taste

Cut up potatoes, onions, celery and celery leaves. Cook these together until potatoes and onion are done. Make a quart of white sauce. Drain vegetables and add to simmering white sauce. Salt and pepper to taste. Dried celery leaves can be used for a little different flavor. (Mrs. Howard D. Webb, Ames, Iowa)

POTATO SOUP

4 good sized potatoes
3 large slices onion
1 1/2 quarts boiling water
2 teaspoons salt
1 1/2 cups Evaporated Milk
3 sprigs parsley

Boil potatoes and onion in boiling water to which the salt has been added. When tender, drain, rice and mash. Save the water that has been drained from the potatoes. There should be 3 cups mashed potatoes. Scald evaporated milk with l 1/2 cups of the potato water in a double boiler with parsley. Add slowly to the hot mashed potato mixture, stirring to keep smooth. Add a dash of cayenne and a dash of celery salt and serve at once. Serves 6.

SWEDISH PEA SOUP

1 pound dried yellow peas
3 quarts water
1 pound smoked pork or ham
2 tablespoons bitters

Wash peas and cover with cold water and let stand overnight. Drain. Place in soup kettle with 3 quarts cold water and bring to boil slowly. Then cook vigorously for one hour. Skim off skins of peas as they float to the top. Add meat, lower heat and cover kettle. Continue to cook slowly for two hours or maybe even longer. Add bitters and salt. Remove meat. Slice and serve with soup in separate dish.

TURKEY CHOWDER

1 tablespoon butter
2 tablespoons finely chopped onion
2 cups cubed raw potatoes, 1/2 inch cubes
1 cup celery
2 cups turkey broth or chicken bouillon
1 (One Pound) can cream style yellow corn
1 cup chopped cooked turkey
1 tall can evaporated milk (or 1 2/3 cup)
1 teaspoon salt
2 tablespoons finely chopped parsley

Melt butter in a soup kettle over low heat. Add onion and cook until transparent, but not browned. Add potatoes, celery, turkey broth or chicken bouillon. Simmer until vegetables are just tender. Add corn and corn liquid, turkey, evaporated milk and salt. Heat thoroughly, stirring occasionally. Season to taste with additional salt, if needed Sprinkle chopped parsley on each serving for garnish, if desired. Serves Six. (Mrs. Delmer Lendt, Clarence, Iowa)

VEGETABLES AND VEGETABLE CASSEROLES

Now that the meat has been passed  around, here's a few more bowls to fill the table and round out the meal. Traditional favorites and family favorites are offered on the following pages of this section to make you want to look around and find a bigger table. Maybe like the one we all used to sit around when the family gathered for the big holiday meal at Grandma's and the men were always served first. Women and children were served after the men all went out to rest on the front porch or in the living room. Anybody remember when Grandma served herself?

TUNA BAKED POTATOES

6 large baking potatoes
1 teaspoon salt
1/4 teaspoon celery salt
3 ounce chive cream cheese
1 cup hot cream (or half and half)
6 ounce can flaked tuna
Paprika

Scrub potatoes and rub with a little butter. Bake at 375° for one hour. Cut thin slices off top of potatoes. Gradually scoop out pulp. Mash the pulp, gradually adding salt, celery salt, cream cheese and hot cream. Whip until smooth and light. Fold in drained Tuna. Spoon into potato shells. Sprinkle with paprika. Return to oven and bake 15 minutes.

SOUR CREAM STUFFED POTATOES

4 large (2 pounds) baking potatoes
1/4 cup soft butter or margarine
3/4 cup commercial sour cream
3/4 teaspoon salt
1/4 teaspoon white pepper
Dash of paprika

Scrub potatoes in cold water and dry. Bake in a 350° oven 45 to 50 minutes. Cut in half lengthwise, scoop out pulp and put through ricer. Beat in butter, sour cream, salt and pepper. Pile potato mixture back in only six shells. Ruffle with fork tines, sprinkle with paprika and bake at 425° for about 15 minutes or until hot through. (Mrs. H. J. Scherbring, Farley, Iowa)

POTATOES DAUPHINOIS

Cook four large potatoes, peeled and sliced thin, seasoned with one teaspoon salt and freshly ground black pepper to taste in two cups

milk in top of a double boiler over boiling water for about 45 minutes, or until tender. Put in baking dish, top with 1/2 cup heavy cream and then 1/4 cup grated Parmesan Cheese. Bake about 20 minutes at 350°. Serves six.

HASHED BROWN POTATOES

3 cups finely sliced or chopped cold cooked white potatoes
3 tablespoons flour
1 tablespoon minced onion
1/4 cup top milk or light cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine

Combine potatoes with all ingredients except butter and toss well. Heat butter, add potatoes and pat into large round cake with spatula. A small fry pan can be used. Brown on underside, over low heat, approximately 20 minutes, without stirring. Draw a line part way through center of cake with knife. With broad spatula, fold one side onto other. Cut into four pie shaped wedges. Remove to serving dish. Makes four servings. (Mrs. Robert C. Baird, Waverly, Iowa)

SOUFFLÉ POTATO SALAD

1 pound boiled potatoes, peeled and diced (enough to make 2 cups)
2 1/2 tablespoons vinegar
1/3 cup chopped dill pickle
1/2 teaspoon dried dill seed
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons green onion
1 package lemon gelatin
1 scant cup hot water
1/3 cup cold water
3 tablespoons vinegar
1/4 cup mayonnaise, blended with 1 teaspoon prepared mustard

Marinate potatoes with 2 1/2 tablespoons vinegar, dill pickle, dill seed, salt, pepper and green onion. Dissolve lemon gelatin in hot water, then add cold water, 3 tablespoons vinegar and mayonnaise mixed with mustard. Beat with rotary beater or electric mixer until smooth. Pour the gelatin mixture into refrigerator tray and place in freezing unit until it is soft in middle and firm on edges. Turn into bowl and beat until fluffy. Fold in potato mixture and slice 2 hard cooked eggs into 1 quart ring mold. Chill and serve with tomato wedges, ripe olives and a few radishes, sliced. (Mrs. Charles Sterner, Cedar Rapids, Iowa)

POTATO SALAD MOLD

1 envelope Knox Gelatin
2 tablespoons sugar
1 teaspoon salt
1 1/4 cup boiling water
1/4 cup lemon juice
8 stuffed green olives
3 hard cooked eggs, chopped
4 cups diced cooked potatoes
1 cup diced celery
1/4 cup diced green pepper
1/4 cup diced pimiento
1/4 cup chopped green onions
1/4 cup chopped parsley
1 1/2 teaspoon salt
1 cup mayonnaise
1/2 cup heavy cream, whipped

Mix gelatin, sugar and salt thoroughly. Pour boiling water over and stir to dissolve sugar. Add lemon juice. Pour thin layer of mixture into quart ring mold. Chill. When gelatin mixture is almost firm, add remaining ingredients to rest of gelatin mixture. Spoon over gelatin ring mold. Chill till firm. Or mix all ingredients and put in three different size cake tins for mold. Place larger one on the bottom, second size in center and third size in center of second one. Place sliced green olives around second layer, radish rosettes around the bottom and decorate as you wish.

SOUTHERN CANDIED SWEET POTATOES

Scrub six medium sized sweet potatoes. Boil for almost 40 minutes in salted water. Drain and slip off skins. Brush each potato on all sides with butter or margarine. Place in a cast iron skillet, pour 2 tablespoons melted butter and cooking molasses over the potatoes to a depth of one inch. Cook over low heat until potatoes are candied, turning often. (Mrs. W. W. Hess, Mount Vernon, Iowa)

BUTTER CANDIED SWEET POTATOES

1 can sweet potatoes or yams,
cut in half 1 cup brown sugar, packed
1/3 cup strained orange juice
1 tablespoon butter

Place sweet potato halves on buttered sheet. Combine brown sugar, orange juice and butter. Cook five minutes or until clear. Pour over potatoes. Bake 30 minutes at 350°. Baste several times with glaze while baking.

COOKED RED CABBAGE

Slice one half head white cabbage and one large head red cabbage fine,

with slicer, knife or grater.

2 tablespoons bacon drippings
1 large onion, chopped
2 or 3 cooking apples, peeled cored and quartered
Sugar
Vinegar
Salt

Heat bacon fat. Add onion and sauté until tender. Mix red and white cabbage together and add a little at a time. As it browns, add raw cabbage on the bottom. After browned, reduce heat and simmer 1 1/2 to 2 hours. Add seasonings and cook apples with cabbage while simmering.

ESCALLOPED CABBAGE

Cut one head of cabbage (3 pounds) into small pieces and cook in salted water. Drain well. While cabbage is cooking, make white sauce with:

3 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup grated cheese
Salt and Pepper to taste

Melt butter in sauce pan. Add flour and stir until smooth. Add milk, cheese, salt and pepper and cook until thickened. Place cabbage and white sauce in buttered casserole. Sprinkle bread crumbs or cracker crumbs over cabbage and white sauce and dot with butter. Bake at 375° for 30 minutes, uncovered.

MEXICAN RICE

1 cup rice
2 tablespoons shortening
Pinch of salt
1/4 teaspoon garlic, minced
1 tablespoon onion, minced
1 chopped fresh tomato
2 cups stock
1 cup water
1/2 teaspoon salt
2 carrots, cooked and diced
1/4 cup peas, cooked

Fry rice in hot fat until it is a light brown. If a pinch of salt is added to the hot fat, it will not sputter when rice is added. Add garlic and onion and brown. Add tomato, then stock, water and salt. Simmer, do not stir, until rice is done and liquid has all evaporated. Garnish with diced carrots and peas.

MEXICAN SPANISH RICE

6 chicken wings
1/2 cup long grain rice
1/2 cup onion, diced
1/2 cup bell pepper, diced
1/2 small clove garlic, mashed
1 tablespoon salt
1 can tomato paste
Pinch of Comino, Cummin
Seed or powder
Pinch of Chili Powder

Sear the chicken wings in cooking oil and remove from the oil. Fry the rice in the oil until golden brown. In a second pan, sauté the diced onions in oil until tender. Combine all above ingredients and cover with water. Cover and boil 45 minutes. Remove the cover and cook awhile longer, (Mrs. D. H. Wagner, Palmyra, Missouri)

BRAZILIAN RICE

1 cup long grain rice
3/4 cup mushroom pieces
1 clove garlic, minced
1 tablespoon oil
1 envelope onion soup mix
2 cups hot water
1 1/2 cups peeled and diced tomatoes
2 teaspoons salt
1/4 teaspoon oregano

In a large skillet, sauté rice, mushrooms and garlic in the oil for 15 minutes or until rice begins to brown. Stir to keep rice from burning. Combine soup mix with the hot water and gradually stir in the rice. Add the tomatoes, salt and oregano and bring to a quick boil. Cover and simmer for 25 minutes or until rice has absorbed liquid. Serves 6 to 8. (Mrs. George Rieken, Monticello, Iowa)

BRAISED CARROTS

1/4 cup butter or margarine
2 teaspoons aromatic bitters
1 teaspoon sugar
1 cup orange juice
1 bunch carrots, peeled and sliced

Melt butter and add bitters, sugar and orange juice. Add carrots, cover tightly and let simmer until carrots are tender. Remove lid the last few minutes to allow liquid to become completely absorbed.

GLAZED CARROTS

1 bunch carrots
3 tablespoons butter or margarine
2 tablespoons pure unsulphured molasses

Scrape or pare carrots thinly. Leave whole or cut in half, as desired. Cook in boiling, salted water until almost tender. Remove and drain. Heat molasses and butter in skillet. Add carrots. Turn to cover with molasses and butter mixture. Simmer gently 15 minutes, turning and basting occasionally. Makes 4 servings.

FRIED CARROTS

2 eggs, well beaten
2 tablespoons brown sugar
8 carrots
2 teaspoons salt

Peel carrots. Cut in half lengthwise, then crosswise. Place in a saucepan, add water just to cover. Salt and boil until tender. Beat together eggs and brown sugar until light. When carrots are finished, drain, dip into egg mixture, then fry in deep fat until golden brown. Drain on absorbent paper and serve hot. Makes six servings.

CARROT AND ONION CASSEROLE

6 medium carrots
2 medium onions
3 eggs
1 cup cracker crumbs
l/4 cup butter, melted
1 cup milk
1 teaspoon salt
1A teaspoon pepper
Grind carrots and onions. Mix all ingredients together and bake at 350° for 1l/2 hours. (Frances M. Cotner, Genoa, Illinois)

CARROTS AND ONIONS AU GRATIN

12 small or 6 large carrots
1 large onion
2 tablespoons flour
1 teaspoon salt
2 tablespoons butter or margarine
1 cup shredded American Cheese
1 cup water
l/2 cup bread crumbs

Clean and slice carrots and onion. Combine flour and salt. Place carrots and onions in layers in greased casserole, sprinkling each layer with the flour mixture and dot with butter. Sprinkle cheese and bread crumbs over top. Pour water over all. Cover and bake at 325° for 1 1/2 hours or until carrots are tender. (Mrs. Cecil Long, Garrison, Iowa)

ESCALLOPED EGG PLANT

1 medium size egg plant, peeled
and cut into small pieces
2 tablespoons fat
2 tablespoons diced green peppers
2 tablespoons diced onion
2 cups cooked tomatoes
Salt and pepper to taste
2 tablespoons butter
3/4 cup bread crumbs

Melt fat in skillet. Add green peppers and onions. Sauté until limp and cooked almost tender, but do not brown. Add tomatoes, salt and pepper to taste and egg plant. Melt butter and add bread crumbs. Mix until bread crumbs are wet with melted butter. Pour egg plant mixture into a buttered (lightly) casserole or baking dish. Sprinkle with buttered crumbs. Bake at 350° for 20 minutes.

EGGPLANT ITALIENNE

1 small eggplant, cut in 1/2 inch slices
16 ounce can meatless spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces Mozzarella Cheese
2 tablespoons Parmesan Cheese

Combine eggplant with salt and pepper. Cover with sauce and simmer for 20 minutes, covered. Top with Mozzarella Cheese first, then Parmesan Cheese. Put lid back on and cook until cheese melts.

EGG PLANT CASSEROLE

1 egg, slightly beaten
1/2 cup onion, chopped
3/4 cup seasoned stuffing or bread crumbs
4 cups eggplant, diced
1/2 teaspoon salt
1/3 cup milk
1 can mushroom soup

Cook egg plant in salted water until tender. Gradually stir milk into soup. Blend in egg. Add drained egg plant, onion and stuffing. Pour into a greased baking dish.

1 cup herb stuffing, finely crushed or 1/2 cup soda cracker crumbs
2 teaspoons butter, melted
1 cup sharp American Cheese, shredded

Toss dressing with butter. Spread over casserole. Top with cheese. Bake at 350° for 20 minutes. Yields 6 servings.

GALESBURG EGGPLANT OR ZUCCHINI CASSEROLE

1 large eggplant or zucchini
Salt and pepper to taste
2 teaspoons lemon juice
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic
4 ounce can sliced mushrooms, drained
8 ounce tomato sauce
1/2 cup water
l/4 teaspoon basil
Ripe olives, chopped (quite a few)
1/2 pound mozzarella cheese, sliced
l/4 cup grated Parmesan cheese
1 teaspoon brown sugar
Few Drops Hot Sauce

Peel and slice eggplant or zucchini. Parboil. Steam with salt and pepper and lemon juice and set aside. Sauté onion, green pepper and garlic in butter. Add mushrooms, tomato sauce and bring to a boil. Layer eggplant, sprinkle olives over and alternate tomato sauce and cheese. Bake at 350° for 45 minutes. (Jean Steber, Galesburg, Illinois)

ZUCCHINI CASSEROLE

2 pounds zucchini, peeled and seeded and sliced in one- inch cubes
3 tablespoons butter
1 medium onion, chopped
1 heaping tablespoon flour
1/2 cup water
1 can cream of mushroom soup
1/2 cup Parmesan Cheese, grated

Boil zucchini for about one minute. Arrange in greased casserole. Sauté onion in butter. Stir in flour. Add soup and water. Pour over zucchini and sprinkle with cheese. Bake at 350° for twenty five minutes.

MUSTARD BEANS

1/4 cup vinegar
1/8 cup water
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon butter
1 tablespoon prepared mustard
1 quart any green or yellow beans, fresh, frozen or canned

Cook vinegar, water, sugar and cornstarch until thick. Add butter and mustard (may be decreased according to your taste). Drain beans. Any green or yellow beans, fresh, frozen or canned can be used as long as they are cooked fork tender before draining. Add sauce and heat.

BAKED LIMA BEANS

2 cups dried lima beans
1 teaspoon salt
3/4 teaspoon mustard (dry)
1/2 cup brown sugar
1/8 teaspoon pepper
1 cup sour cream
Bacon Strips

Soak beans overnight. Cook slowly hi enough hot water to cover well, salt and 1/2 teaspoon mustard. After beans are cooked, drain and place in a baking dish. Add brown sugar, remaining mustard and pepper and mix well. Add sour cream. Place bacon strips on top and bake uncovered until brown on top, about an hour or so in a moderate oven. (Mrs. Neil R. Tasker, Wyoming, Iowa)

BLACK EYED PEAS

1 pound dried black eyed peas
2 chopped onions, large or medium
Number Two size can tomatoes
3 cups chopped celery
Ham Bone and Ham Scraps
1 teaspoon Chili Powder
1/2 teaspoon pepper
2 teaspoons salt

Soak peas in water four to eight hours. Drain. Add water to cover and remaining ingredients except tomatoes. Cook several hours until peas are tender, then add tomatoes. Season to taste with fresh ground pepper and let simmer until thoroughly cooked.

HOMINY LOAF

2 cups cooked hominy
1 cup milk
1 cup soft bread crumbs
1 tablespoon red or green pepper, optional
1 cup grated cheese
1 teaspoon onion juice
1 tablespoon chopped parsley
2 eggs
1 teaspoon salt

Mix in order given. Put in greased casserole and bake at 350° for 25 minutes. (Mrs. Lloyd Schaffner, Ladora, Iowa)

PEA SALAD

Mix 2 1/2 cups (or one can) drained peas, 1 cup cubed American Cheese, 1/4 cup chopped dill pickle and 1/3 cup ready diced almonds with 1/3 cup

mayonnaise, 1 tablespoon cream or milk and % teaspoon prepared mustard. Mix gently. Prepare ahead of time so the flavors blend. Serves 6. (Mrs. Glenn Robertson, Cedar Rapids, Iowa)

SCANDINAVIAN CARROT PUDDING

1/2 cup shortening
1 cup brown sugar
1 egg
1 cup grated raw carrots
1/2 cup dates, cut in pieces
1 cup seedless raisins
2 teaspoons candied lemon peel, cut in thin pieces
1 1/4 cups flour
1/2 teaspoon baking soda
1 cup chopped nuts
1 tablespoon water
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Cream shortening and sugar. Add beaten egg. Add soda dissolved in boiling water. Add fruits and carrots. Sift dry ingredients together and combine with rest of mixture. Pour into greased tube mold and bake at 325° for one hour. Serve with a vanilla or lemon sauce.

SPICED FRUIT SAUCE

1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 cup frozen orange juice concentrate
1 can (17 ounces) fruit cocktail
1 tablespoon lemon juice

Combine cornstarch, cinnamon, orange juice and fruit cocktail. Cook, stirring constantly, until thickened. Stir in lemon juice. Serve hot. (Mrs. Roscoe Phipps, Marion, Iowa)

ORANGE GLAZE

1/4 cup butter
1/4 cup flour
1 1/3 cups brown stock
1/2 teaspoon salt
Few grains Cayenne Pepper
2/3 cup orange juice
2 tablespoons sherry wine
Rind of 1 orange, grated or cut into fancy shapes

Brown butter, add flour, salt and pepper. Stir until well browned Add stock gradually. Just before serving, combine with remaining ingredients.

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