Page 32 - By His Hands We Shall Be Fed Test 2

AUNT GLENDA’S FROGMORE SPECIAL

Vickie Keown

2 lb. shrimp (fresh), washed 4 lg. ears corn

1 1/2 lb. Polska Kielbasa sausage 1 pkg. crab boil

In large pot, fill 3/4 full with hot water. Add crab boil and bring to a rolling boil. Add

sliced sausage, boil 10 minutes. Add corn, cook 15 minutes. Add shrimp, cook 3 to 5

minutes until pink. Remove all ingredients drain. Serve with cocktail sauce. Serves 6.

HAMBURGER CASSEROLE

Tracy Simpson

1 lb. ground beef 1 can cream of mushroom soup

1 med. onion 1 can chicken noodle soup

2 T. shortening Salt and pepper, to taste

1/2 C. uncooked rice

Brown beef and onion in shortening. Place ground beef mixture and remaining

ingredients in a greased casserole dish. Bake 1 hour at 350°

HAM AND CHEESE QUICHE

Rosalyn Price/Pauline Gaines
1/2 C. milk 1/4 C. chopped onion

1/2 C. mayonnaise 1/4 C. chopped green peppers
1 T. cornstarch 1 sm. can ham or 1 C. ham,

2 eggs diced or chopped

1 1/2 C. grated cheese 1 deep-dish frozen pie shell

Mix first 4 ingredients until smooth. Stir in next 4 ingredients and pour in pie crust.

Bake at 350° for 40 minutes or until knife inserted in middle comes out clean.

Jes ’s Chi n Pi

1 ca Veg-Al

1 ca Cre of c i k so

Des am of c i k 1-2 b e t, co + c o p

2 ¼ c bi t mi

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Mix fir 3 n . an p a n “s ay ” ca . di . Mix bi t mi + mi +

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s o on to of c i k mi r . Bak @ 375° ti bi t mi s do .