Page 37 - By His Hands We Shall Be Fed Test 2

CHICKEN AND DUMPLINGS

Mrs. Tom G. Loftis

1 chicken, boiled, boned 1/4 T. shortening

2 C. plain flour 1 C. sweet milk

1/2 tsp. salt

Boil chicken; remove from broth and remove from bone. Mix flour, salt, baking

powder, shortening and milk. Roll out thin, cut in strips and place in boiling chicken broth.

Then add chicken. Cover tightly; cook on low for 20 minutes. Add 2 cans of cream of

chicken soup, salt and pepper to taste. Cook util cream of chicken soup is blended well.

CHILI
Margaret McMullan

2 lb. ground beef 1 T. black pepper

3/4 of sm. Can tomato paste Salt, to taste

1 T. chili powder

Put meat in saucepan, add enough hot water to mix. Stir until mixed well. Cook and

stir constantly until it comes to a good boil and meat changes color. Reduce heat to low. Add

salt, pepper and chili powder. Cook for 45 minutes. Then add tomato paste and cook for 15

minutes.
You may need to add more water while cooking.

HAMBURGER-CHEESE CASSEROLE

Rita Metz
1 lb. ground beef 1/2 tsp. pepper

1 med. onion, chopped 1 1/2 T. Worcestershire sauce

1 can tomatoes 1 8-oz. pkg. Noodles

1 can tomato sauce 1 C. cheese

1 tsp. salt Parsley flakes (optional)

Brown meat and onion in skillet. Add remaining ingredients, except noodles and

cheese. Simmer about 20 minutes. Boil noodles and drain. Layer meat sauce, noodles and

cheese alternately, ending with cheese. Top with parsley flakes (optional). Bake at 350° for

30 minutes.

SAUSAGE CASSEROLE

Cathy Simpson

8 eggs, slightly beaten 2 C. milk

6 slices white bread, cubes 1 C. sharp Cheddar cheese, grated

1 lb. sausage, cooked 1 tsp. salt

drained and crumbled 1 tsp. Dry mustard

Mix together and place in well-greased 9x13” pan. Refrigerate 12 hours (usually

overnight). Bake at 350° for 35 minutes.