Page 33 - By His Hands We Shall Be Fed Test 2

!

! Do Not Use

JUICY MEAT LOAF

Cheryl Simpson

1 lb. ground beef 1 1/4 tsp. salt

1 C. bread crumbs 1/4 C. water
1 sm. Onion, chopped 2 T. prepared mustard

1 15-oz. can tomato sauce 2 T. brown sugar

1 egg beaten 2 T. vinegar

1/4 tsp. pepper

Combine ground beef, bread crumbs, onion, 2/3 of tomato sauce, egg, pepper and

salt lightly. Form into loaf and place in pan. Combine remaining tomato sauce, water,

mustard, brown sugar and vinegar. Mix and pour over meat loaf. Baste while cooking in

325° oven for 1 hour.

CHICKEN CASSEROLE
Pauline Gaines/Jean Young

4 chicken breasts, cooked and boned 3/4 C. Chicken broth

1 can cream of chicken 2 C. Ritz cracker crumbs, (crushed)

1 C. (8-oz.) sour cream 1 stick margarine, melted

Mix chicken, soup, sour cream and broth in 2-quart casserole dish. Mix cracker

crumbs and melted butter. Sprinkle on top of chicken mixture. Bake at 350° for 30 minutes.

BEEF WITH RICE

Cheryl Simpson

1 lb. ground beef 1/2 tsp. chili powder

3 T. shortening 1 tsp. salt
1 sm. diced onion 1 can tomato sauce

1/2 C. chopped celery 1 tsp. Worcestershire sauce

2 T. flour 2 C. hot cooked rice

1 C. hot water

Brown meat in shortening; brown onion and celery in shortening and flour. Add hot

water, tomato sauce, browned beef and remainder of seasonings. Cook slowly for about 20

minutes and serve over hot rice.

BARBECUE PORK

Cathy Simpson

2 lb. pork 1/2 C. vinegar
1 can or 1 pt. tomatoes 1 tsp. salt

1/2 bot. Worcestershire sauce 1 tsp. pepper
1/2 C. water 1 tsp. cayenne pepper

Bring to boil on high. Turn down heat to low as soon as it boils and stir well. Cook

slowly all day. If it boils dry, add water. Remove any bone or gristle