“ Add 1 pound of hamburger, salt to taste, and 2 teaspoons chili powder; cook until hamburger is done. Add 8-ounce can of tomato sauce and equal amount of water. Add 1⁄4 cup uncooked rice, stir mixture well, cover and cook slowly until rice is tender. Serve hot.
CHICKEN MOROCCO 11⁄2 tablespoons paprika 2 teaspoons ginger 1 teaspoon salt some black pepper (mix) 1 pound butter (or 2 sticks butter and 2 sticks margarine, depending on fat on chickens)
Place pieces of chicken in a large, flat pyrex baking dish. Sprinkle with the dry ingredients, then celery, onion and garlic. ”

“ NOEL NUGGETS 3 cups sugar 1 cup milk 1⁄4 teaspoon salt 1 teaspoon vanilla extract 1 cup chopped dates 1⁄2 cup chopped nuts 1 cup coconut
Blend sugar, salt and milk together. Bring to boil over medium heat and cook, stirring constantly, until mixture changes color slightly and thickens enough to form a firm ball in cool water. Then, working quickly, blend in vanilla extract, dates, nuts and coconut, drop in heaping teaspoonfuls on waxed paper. ”

“ PECAN COOKIES 1 cup butter 11⁄2 tablespoons powdered sugar 2 cups cake flour 1 teaspoon water 1 teaspoon vanilla 11⁄2 cups chopped pecans
Cream butter and sugar. Add other ingredients. Mix until dough can be handled. Make into large size balls. Bake in very slow oven for 20 minutes. Remove from oven, let cool and roll in powdered sugar.
5 CREAM PRALINES 1 pound light brown sugar 3⁄4 cup evaporated milk 11⁄2 cups pecan halves
Mix ingredients together in heavy saucepan. Cook over low heat, stirring constantly until sugar is dissolved. ”

“ CABBAGE AND PORK CHOPS 8 lean pork chops 6 medium onions sliced paper thin 1 can tomato sauce, small 1 No. 2 can peeled tomatoes 1⁄4 cup olive oil or butter 1⁄4 teaspoon black pepper salt to taste 1 large cabbage (cut sauerkraut style)
Place in large deep pot the oil or butter. Add pork chops and brown lightly. Remove the chops from the pot and place them in a dish. Add the onions, sauté for 15 minutes in the hot oil stirring constantly. Add tomatoes and the sauce. Cook over slow fire for 1 hour, stirring every 10 minutes. Add salt, pepper and the lightly browned chops. ”

“ BUTTER BALLS 1 cup butter 4 teaspoons powdered sugar 1 teaspoon vanilla 2 cups sifted flour 1 cup nuts, chopped
Cream butter; add sugar and continue to beat until light. Add vanilla. Add sifted flour and mix well; fold in chopped nuts. Shape into balls on an ungreased baking sheet. Bake in a moderate 350 degrees oven 15-18 minutes. Roll in confectioner’s sugar while still hot. ”

“ Make sure oil is hot. Fry about 5 minutes on each side.
Place veal in baking dish and pour on a layer of tomato sauce. Place thin slices of Mozzarella cheese over this. Bake in moderate oven 350 degrees for about 20 minutes or until brown. Mushrooms or cooked peas may be added if desired.
MEAT-ZA-PIE 1 pound ground beef 2⁄3 cup evaporated milk (small can) 1⁄2 cup dry bread crumbs 1 teaspoon garlic salt 1 can tomato paste 1 two-ounce can button mushrooms 1 cup sharp cheese (grated) 1⁄2 teaspoon oregano 2 tablespoons parmesan cheese
Mix meat, milk, bread crumbs, garlic salt and oregano. ”

“ Heat butter in saucepan, add shrimp, cook 5 minutes; add oysters, and cook 5 minutes longer; set aside. Heat oil in large heavy skillet, with tight fitting lid. Make a roux by adding the flour; stir constantly till golden brown. Take pot off the fire, and add onions and celery. Stir until vegetables are withered. Add tomatoes, bay leaf and garlic. Stir a few minutes. Add cooked rice to mixture, stir evenly. Add cooked shrimp and oysters. Season to taste. Cover with lid. Cook over low heat about 10 minutes. Add Worcestershire sauce, parsley and pimiento. Serve hot. ”

“ BAKED OYSTERS 1 pint oysters 1 medium size onion and green onions 1 pod of garlic several pieces of celery (heart) little parsley
Cut above ingredients into small pieces. Cook slowly in butter until tender. Have ready cracker crumbs. Then pour oysters, juice and crumbs into the above, use enough cracker crumbs to take up juice of oysters. Cook slowly until oysters curl. Add Lea & Perrins sauce, salt and pepper. Fill (4) large size baking shells. Spread cracker crumbs and melted butter on top. Bake 15 or 20 minutes. Serve while hot. ”

“ Sauté in 1⁄2 cup margarine:
1 medium onion, minced 1 clove garlic, minced
Combine with:
3 cups coarse dry bread crumbs 1⁄2 cup minced celery 1⁄2 cup minced raw carrot 1 tablespoon minced parsley 1 teaspoon salt 1⁄4 teaspoon thyme 1⁄2 teaspoon sage 1⁄4 teaspoon pepper
Spread on 11⁄2 pounds beef round steak. (First, bone steak and pound flour into both sides; brush off excess flour.) Roll up and tie securely. Brown on all sides in a little hot fat in large heavy utensil. Add 1⁄2 cup hot water. Cover; cook 11⁄2 hours in 350 degrees oven. Uncover; and cook 1⁄2 hour longer. ”