RECIPE FILES

SWEET POTATO PIE

MRS B'S QUICK COOKIN CLAM CHOWDER

SPAGHETTI SAUCE

CHICKEN AND DUMPLINGS

POTATOES AU GRATIN

POTATO-HAMBURGER PIE

BASTING SAUCE

BARBECUED CHICKEN

CHICKEN - SPAGHETTI PLATTER

CHICKEN A LA KING

PORK CHOPS CASSEROLE

SWEET POTATO AND APPLES

TEXAS BEEF STEW

MEATBALLS

POTATO SALAD

TUNA CASSEROLE

MEAT LOAF

CHICKEN SPAGHETTI

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SWEET POTATO PIE

3 med. size potatoes

1 c. sugar

1 tsp. each cinnamon & nutmeg

2 tbsp. butter

3/4 c. water

1/2 tsp. salt

Boil potatoes; when cool, slice. Line pan with pastry; bake slightly

but not brown or done. Make syrup of other ingredients. Place in

bottom of pastry a layer of sliced potatoes; pour part of syrup over

potatoes; add another layer ofpotatoes and cover with remaining

syrup. Top may be covered with pastry. Bake in quick oven.

MEATBALLS

1 lb. ground steak (lean beef)

1/4 lb. ground lean pork, unseasoned

1/3 c. chopped parsley

1 tsp. salt

1 egg1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. each allspice & nutmeg

1/8 tsp. soda

12 tbsp. sugar

1/4 c. chopped parsley

1 bay leaf

1 can Contadina tomato paste

1 (#2) can tomatoes

Mix and form into balls of desired size (1" to 1 1/2"). Fry in small

amount of cooking oil until brown. Add to sauce1 large chopped onion that

has been sauteed in 3 tablespoons cooking oil. Also 1 large green pepper,

chopped and 1/2 to 3/4 cup celery, chopped. Add: Simmer 2 to 4 hours, adding

water as needed.

MEAT LOAF

1 pounds ground beef chuck

1/2 C. oatmeal

1 egg

1 small can tomato sauce

1 onion chopped

salt to tast

In large bowl, mix ground beef, eggs, oatmeal, onion, salt and 1/2 can

tomato sauce. Put into microwave dish and pore on rest of tomato sauce.

Microwave 18 minutes

TUNA CASSEROLE

12 oz. flat noodles cooked

1 can tuna

1 can cream of broccoli soup

3/4 cup milk

!/2 cup crushed unsalted top crackers

Paprika

Mix all ingredients together except for paprika and put into baking dish. Top with paprika

Bake: 350 until top is lightly browned

POTATO SALAD

9 med. cooked potatoes

3 cooked eggs

1 small can beans rinsed

1 small can peas strained

mayonnaise

paprika

Peel and slice cooked potatoes and slice 2 1/2 eggs. Combine potatoes, eggs, beans, and

peas . Mix with mayonnaise. Top with sliced egg and paprika

SPAGHETTI SAUCE

JIM ARNOLD'S SPAGHETTI SAUCE

1-1 1/2 lbs. ground chuck or round

1/2 lb. sweet Italian sausage

1 onion, diced

1/2 bell pepper, diced

2-3 garlic cloves, chopped

2 med. carrots, finely chopped

2 (15 oz.) cans tomato sauce (Hunt's with tomato bits is excellent)

1 (6 oz.) can tomato paste

1 (4.5 oz.) jar sliced or chopped mushrooms

Wine

Black pepper

Cayenne pepper

Italian herb seasoning

Thyme, sugar, bay leaves

Dried parsley1 tsp. black pepper

1 tbsp. Italian herb seasoning

1/8 tsp. thyme

1 tbsp. sugar

1 tsp. dried parsley

2-3 bay leaves

Brown meats in small amount of olive oil with a splash of Worcestershire sauce

for seasoning. Be sure meat is well separated, then drain meat. Saute vegetables over

medium heat in 1 tablespoon olive oil until onions are translucent, stirring regularly.

When vegetables are ready, add 1/2 cup of wine; add meat to vegetables and stir well.

Add tomato sauce and tomato paste with one tomato paste can of water; stir well. Stir well.

Let boil gently for 5 minutes, then simmer uncovered for at least 2 hours. 30 minutes before

is done, add mushrooms. Add additional water for consistency of sauce you want. Taste from

time to time for seasonings. This is a mild sauce. I use more garlic and seasonings. Makes 7-9

servings. HINT: After sauce cools, put up in individual freezer bags whatever portions you will need

later. Freeze. Then all you have to do is put freezer bag in boiling water or the microwave and add

sauce to pasta when heated.

GRANDMA'S CHICKEN AND DUMPLINGS

DUMPLINGS:--

1 egg

2/3 c. milk

1 tbsp. oil or melted shortening

1 1/2 c. flour

2/3 tsp. salt

4 tsp. baking powder

Cook 1 fat hen in 1 1/2 quarts water and salt. Cook about 3 hours. When cool, pick meat

from bones and cut into small pieces. Thicken broth with 7 tablespoons flour and 3/4 cups water.

Mix with egg beater and season to taste. Add a few drops of yellow food coloring. Strain over chicken.

Reserve 4 cups of gravy in a flat pan for dumplings. Sift dry ingredients into liquid and stir briskly until blended.

Drop dumpling batter by teaspoons into boiling gravy. Cover and cook gently 8-10 minutes or until done.

POTATOES AU GRATIN

8 med. potatoes

1 onion

2 c. grated cheese

3 c. med. white sauce

1/2 c. bread crumbs, if desired--WHITE SAUCE:--4 tbsp. butter

4 tbsp. flour

Dash of salt

Dash of pepper

2 c. milk

Pare potatoes, slice onion, place layer of potatoes and onion in pan.

Cover with cheese and sauce. Place second layer in pan. Cover with

remaining cheese and sauce, bread crumbs. Bake at 375 degrees for about 1 1/2 hours.

Melt butter, add flour and spices. Add cold milk, stirring continually. Cook until boiling.

Remove from heat. Cool.

POTATO-HAMBURGER PIE

1 sm. onion

2 sm. carrots

3/4 lb. ground beef, seasoned with

salt & pepper

3 tbsp. butter

3 tbsp. flour

2 c. seasoned mashed potatoes

Cook onions and carrots in salted and boiling water; drain.

Season beef and form into 8 balls. Brown in fat placed

in casserole. To make gravy add flour to drippings; brown.

Add 1 1/2 cups liquid, using any left from cooking vegetables.

Stir until thickened. Add to the meatballs the gravy, onions

and carrots. Cover with the mashed potatoes. Bake in a

moderate oven, 350 degrees, until brown, about 20 minutes.

Submitted by Ruby Pray

BASTING SAUCE

CURTIS' BASTING SAUCES

1 c. hot catsup

1/2 c. water

1/4 c. molasses

1/4 c. white vinegar

Juice of 1 lemon or lime

4 tbsp. Worcestershire sauce

2 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. fresh ground black pepper

2 cloves garlic1 c. catsup

4 tbsp. brown sugar

1/2 c. white sugar

Juice of 1 lemon or lime

4 tbsp. Worcestershire sauce

2 tsp. celery salt

1 tsp. chili powder

1 tsp. seasoned salt

1 clove garlic, minced

Good for most meats. Hot Sauce: Blend garlic and water then mix all ingredients well.

Let stand to mellow for at least 4 hours. Stir well before using, makes enough basting sauce

for 4 pounds of ribs and is good on beef or chicken. Mild Sauce: Mix all ingredients in order

given, and let stand to mellow for at least 4 hours. Stir well before using, makes enough basting

sauce for 4 pounds ribs or the equivalent of beef or chicken. NOTE: The above recipes can be

easily adjusted to suit your taste. For example: garlic can be left out if you don't care for it or

Tobasco sauce can be added if you desire a warmer flavor. For a heavier smoke flavor when

cooking with charcoal, add water soaked hardwood or fruitwood chips to coals. For gourmet

flavor to meats, place a few bay leaves on the coals just before removing meat.

BARBECUED CHICKEN

3 1/2 lbs. chicken

1/3 c. vinegar

1/4 c. Wesson oil

1 tsp. Worcestershire sauce

1/2 c. catsup

1/2 tsp. dry mustard

1/2 tsp. grated onion

1 clove garlic, minced

3/4 tsp. salt

1/4 tsp. paprika

Few drops of Tabasco sauce

Cut chicken into serving pieces. Brush lightly with Wesson oil. Sprinkle with salt and pepper.

Arrange pieces in open roasting pan so that they do not overlap. Bake in 475 degree oven for 20

minutes, turning pieces after 10 minutes. Combine all other ingredients and mix well. Pour

barbecue sauce over chicken. Reduce heat and bake 3/4 of an hour longer, basting occasionally.

CHICKEN - SPAGHETTI PLATTER

1 (3 lb.) chicken, cut up

1/4 c. shortening

1 veal knuckle

2 tsp. salt

1/4 tsp. pepper

1/4 c. minced onion

1/4 c. minced green pepper

1 tsp. paprika

1/4 c. pimento, chopped

1 pkg. thin spaghetti
1 c. slivered ripe olives

1 1/2 c. cheese, grated

Wash chicken. Brown in hot fat. Remove to deep kettle; add veal knuckle and enough

boiling water to cover chicken. Add salt and pepper. Cover, simmer until very tender - about 3 hours.

Then remove meat from chicken and veal and cut into small pieces. Measure broth. Skim off fat.

Add enough water to broth to make two quarts. In skillet where chicken was browned, cook onion

and green pepper with paprika until lightly browned. Add to broth, with pimento and cut up meat.

Heat to boiling. Add olives and 1 cup cheese. Heat until very hot. Sprinkle remaining cheese on top.

(Olives may be omitted if desired.)

CHICKEN A LA KING

1 hen

1 can mushrooms

3 green peppers

2 pimentoes

1/2 c. cream

1 c. chopped almonds, blanched

Yolks of 4 eggs

2 c. white sauce

Salt & cayenne pepper to taste

Boil hen until tender, as for salad; dice, remove all skin and veins. Make white sauce the usual way.

Remove seed from green peppers, blanch and chop almonds. Put all ingredients into the white sauce

while it is hot (in a double boiler); beat yolks of eggs into cream. Add to mixture and cook over hot

water until the eggs are cooked and it thickens. Serve in timbales, on toast or from serving dish.

This will serve about one dozen.

PORK CHOPS CASSEROLE

6 pork chops

1 tsp. salt

1/8 tsp. pepper

4 med. apples, peeled & sliced

1 c. water

4 med. sweet potatoes, peeled & sliced

1 tsp. Worcestershire sauce

1 sm. onion, chopped

Wipe chops and brown in a little fat in frying pan. Place in large casserole; sprinkle

with half the salt and pepper. Place apples and sweet potatoes in layers on chops and

sprinkle with remaining salt and pepper. Saute onions in frying pan where chops were

browned. Add water and Worcestershire sauce. Mix and pour over chops, apples and

potatoes. Cover and bake in a moderate oven at 375 degrees for 1 1/2 hours.

SWEET POTATO AND APPLES

3 to 4 med. sweet potatoes

4 to 5 med. apples

Brown sugar

1/2 stick butter or margarine

1/2 c. pecans

Peel and slice apples and sweet potatoes. Butter bottom of casserole dish. Make layer of potatoes

and apples. sprinkle with sugar and four or five pats of butter. Continue layers until full. Sprinkle

with pecans and bake for 30 to 40 minutes or until done.

TEXAS BEEF STEW

2 rounds of round steak, cut in 1 inchstrips

1/2 c. vinegar

1/2 c. water

1/4 c. catsup

1 tsp. chili powder

2 bay leaves

1/2 tsp. black pepper

1 tbsp. Worcestershire sauce

1 clove garlic, minced

2 lg. sliced onions

2 tsp. salt

Cut round steak in 1 inch strips.Mix vinegar, water, catsup, chili powder, bay

leaves, black pepper, Worcestershire sauce, garlic, onions, and salt. Put meat in large

crock and cover with marinade. Let stand several hours, turning meat every 1/2 hour.

Remove the meat and strained marinade to a pot (if you like highly seasoned food do not strain).

Cover and simmer gently 1 1/2 to 2 hours or until meat is tender. Remove meat

to a large platter. Surround with small boiled potatoes and carrots. Thicken the liquid in the

pot slightly and pour over the meat and vegetables. Crisp sliced cucumbers in a sour cream dressing,

a plate of hot biscuits, a big pot of strong coffee - that's the way they serve this beef stew on a Texas ranch.

CHICKEN SPAGHETTI

1 whole chicken, cut up into pieces

1 whole onion, chopped

2 cloves garlic, chopped

1 can tomato paste

1 c. cooking oil

3/4 - 1 c. flour

Salt & pepper

Put 1/2 cup oil in a large, heavy Dutch oven or pot.

Salt and pepper the chickenthen add chicken to large pot.

Cook over medium heat until chicken is brown on all sides.

Saute chopped onions and garlic then add to chicken in pot.

Put 1/2 cup oil, plus any excess oil remaining in pot

with chicken, into a heavy skillet. Add salt and pepper and

3/4 to 1 cup flour (depending on how much gravy you

want to make). Make a dark roux. Add 1 small can

tomato paste to your roux. Stir well. (Adding the tomato paste to

roux will give the paste a good flavor.) Add about 2 cups or

more water to the roux to make your gravy. Pour gravy over

chicken and onions in the large pot. Add morewater to thin your

gravy to the consistency you like your gravy to be. You may need to

add more salt and pepper. Cook chicken in gravy over medium to low

heat, stirring occasionally for 30 to 45 minutes. Serve over hot spaghetti.

Submitted by Sylvia Reeves Brown

Mrs B's Quick Cookin Clam Chowder

5 med. potatoes

1 large onion

1 Bottle 8 oz clam juice

5 oz can whole clams

6 1/2 oz can chopped clams

coffee creamer

1 tsp. butter

1 tsp, Parsley Flakes

Peel and slice potatoes. While cooking potatoes,

Slice onion and fry in butter. Add onion to

cooking potatoes. Add clam juice,clams and

Parsley Flakes to potatoes, Cook till done. Add

creamer to taste.

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