Page 45 - By His Hands We Shall Be Fed Test 2

BAKED BEANS

Tenna Powell

1 can pork and beans 1 tsp. salt

1 onion, chopped 1 tsp. Mustard
3/4 C. molasses 5 slices bacn

Mix all ingredients together. Put into a casserole dish. Bake at 300° for 1 hour.

FRIED RICE

Jan Brock

2 T. cooking oil 1 egg
2 C. cooked, cold rice Soy sauce

Optionals: Chopped onion, chopped mushrooms, crumbled cooked bacon, cubed

ham and cooked shrimp

Head oil in skillet or wok. Add cold, cooked rice and any extras desired. Stir-fry

until hot through. Stir in slightly beaten egg and stir-fry until egg is done. Season to taste

with soy sauce.

POTATO DUMPLINGS

Fran Looney
5 or 6 potatoes, peeled and quartered 1/4 C. milk

1/4 C. butter Bought or homemade dumplings

Put potatoes, butter, salt and pepper in boiler and cool until potatoes are done, but

still firm. Add milk. Homemade dumplings work best, but you can use bought dumplings.

Add dumplings now and simmer on low for 6 to 7 minutes. If you are using homemade

dumplings, the mixture will thicken. If you are using bought dumplings, you will need to

mix 1 tablespoon of flour in a container with 1/2 cup of water. Stir or shake this until all of

the flour is dissolved. Add this to the potato and dumpling mixture. This will cause the

mixture to thicken.

ASPARAGUS CASSEROLE

Lois McCoy

1 can asparagus 1 can cream of mushroom soup

1 can green peas 1/4 stick butter/margarine

2 boiled eggs 1 C. mild cheese

Layer each ingredient twice into buttered casserole dish. Dot with butter. Bake at

350° for 25 to 30 minutes.