94 THE BLUE BIRD CooK BOOK

(DEM.) SPANISH RICE

Y% Ib. salt pork 1 can tomatoes
Y2 cup rice 1 medium sized onion
Paprika

Cut pork into frying pan with onion, fry until done, but not brown; have boiling
2 quarts water, into which put the rice; boil 20 minutes, remove from fire and drain
in a colander. Turn tomatoes into meat and onion, add drained rice, salt, pepper and
dash of paprika. Serve hot.

CHOP SUEY
1 pint boiled beef or chicken 2 teaspoons salt
1 pint raw diced potatoes 1 cup beef or chicken broth
1 pint tomatoes Butter size of an egg
1 pint celery Yq teaspoon chili powder
3 large onions

Put in casserole and bake in moderate oven (350 degrees) for 1 hour.

ITALIAN SPAGHETTI

Put spaghetti in big kettle of boiling water (without breaking), boil 25 minutes.
Fry in tablespoon of butter, 2 onions, 1 lb. ground beef and 4 slices of bacon. Pour
in a little water and 1 Y2 cups Italian sauce (tomato). When ready to serve mix with
spaghetti and sprinkle with grated cheese.

HOT CHICKEN SALAD

1 pint cubed cooked chicken 1 cup chicken broth
1 cup small peas Y2 teaspoon salt and pepper
VY cup butter Y4 teaspoon lemon juice
Y% cup flour 1 cup canned mushrooms
1 cup cream 1 cup drained pineapple tid-bits

Make sauce of chicken broth, flour and butter. Add other ingredients. Serve
hot over biscuits or toast,

HAM IN CURRANT JELLY

Melt 1 glass currant jelly with 1 tablespoon butter. Add 8 thin slices of boiled
ham (home baked). Heat only long enough to heat through. Serve immediately.
Very nice served with sliced turkey and can be served from chafing dish over heat
at the table.

(DEM.) NUT LOAF

1% cups bread crumbs Salt, pepper and poultry
3 cups milk seasoning to taste
2 cups walnuts, chopped fine 2 eggs, beaten

1 small onion, chopped fine
Bake slowly 11%4 hours. Serve with mushroom or tomato sauce.

RECIPE

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