Page 46 - By His Hands We Shall Be Fed Test 2

SQUASH CASSEROLE

Lois McCoy

6 to 8 summer squash 1/2 stick margarine

1 carrot, grated 1 can cream of celery soup

1 med. chopped onion 1/2 pkg. seasoned bread crumbs

3/4 C. sour cream Salt and pepper, totaste

Cook squash, carrot and onion; drain and mash. Add other ingredients, except

crumbs. Lightly cover the bottom of baking dish with crumbs. Put in squash mixture, then

sprinkle crumbs on top. Dot with butter. Bake at 350° for 30 minutes

ITALIAN SLAW
Betty Keown

1 med. cabbage, shredded very fine 3/4 C. oil

1 med. onion, sliced 1 tsp. salt

3/4 C. plus 2 tsp. Sugar 1 tsp. celery seed

1 C. cider vinegar 1 tsp. dry mustard

Combine cabbage and onion in large bowl. Sprinkle with 3/4 cup sugar. Bring to boil

the vinegar, oil and remaining 2 teaspoons sugar and seasonings. Pour over cabbage. Cover

and chill for 4 to 5 hours. Mix well. Serves 8.

EGG NOODLES

Pauline Gaines
2 eggs Flour

1/2 tsp. salt

Sift flour, add salt to eggs, working enough flour to make a stiff dough. Knead

thoroughly. Divide into 2 parts. Roll thin as possible on floured board. Cover and let dry.

Cut into ¼” strips.

BAKED BEANS

Rita S. Metz

1 16-oz. can pork and beans 1 T. Worcestershire sauce

1/4 green pepper, diced 2 T. barbeque sauce

1 sm. onion, diced 1 sm. can tomato sauce

3/4 C. light brown sugar 4 strips bacon

1 tsp. dry mustard 1 C. grated sharp cheese

Combine all ingredients, except bacon and cheese. Bake at 375° for 1½ hours. Fry

bacon. Break and mix with beans. Cover top with cheese. Return to oven and bake until

cheese melts. Serves 4 to 6.