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My Favorite Recipes Page 2

Goulash Glicky
This is our family's version of goulash which
resembles no other goulash I've eaten.My mother got
the recipe from a friend of hers , a Mrs. Glick.
It was my mother's "company" dish and now
our family's comfort food.
Nothing else tastes quite like it.
I always at least double the recipe.

4 slices bacon-cut in small pieces
and browned
2 medium onions chopped and cook
in bacon fat
1/4 lb spaghetti(1/2 package)boiled
in salted water and drained
1 lb ground round steak
1 can diced tomatoes(1 pint)
1/4 lb sharp cheese-sliced thin
1/2 tsp Worchestershire sauce
1 tsp prepared mustard
1 1/4 tsp salt and fill up the rest
of the tsp with paprika
add meat
to bacon and onions stirring constantly
until meat changes color
add tomatoes,
Worchestershire sauce, mustard, salt,
and paprika and boil slowly 10 minutes
add spaghetti
put into baking dish in alternate
layers with cheese
top with slices of cheese
bake 1/2 hour to melt and brown cheese

I usually serve this with peas.
My Mother always served potato chips
and a salad made up of
a lettuce leaf,half a pear,
a ball of Philadelphia
Cream Cheese in the hollow
of the pear and cherry juice
mixed with mayonaise
drizzled over it.

Chicken Pot Pie
1 Chicken
put in pot and cover with water
bring to boil
simmer until done
add a couple bullion cubes or
canned chicken broth
bone chicken and put back in broth
add a few cut up potatoes

Pot Pie Squares-slippy kind
2 cups unsifted flour
3 TBS shortening
1 tsp salt
1 egg
milk(1/4 to 1/2 cup)
cut shortening into flour & salt
beat egg and add to dry ingredients
add enough milk to make a soft dough
roll out on floured board very thin
cut in 2"squares
drop in boiling broth
cover
cook 20 minutes

Puffier Pot Pie Squares
2 cups flour
1/2 tsp salt
1 tsp baking powder
2 TBS shortening
1 egg beaten
1/3 cup water
combine dry ingredients
cut in shortening
lightly stir in beaten egg & water
roll thin on floured board
cut in 2" squares
drop in boiling liquid
cover
cook 20 minutes

Red Cabbage
2 TBS bacon drippings
4 cups shredded red cabbage
2 cups cubed unpared apples
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup water
1 1/4 tps salt 
1/2 tsp caraway seed
heat drippings in skillet
add all other ingredients
cover tightly
cook over low heat 
stirring occasionally
15 minutes for crisp cabbage
25 minutes for tender cabbage

Fried Squash
4 medium zucchini sliced
4 medium yellow summer squash sliced
1 onion sliced
1/4 lb butter
Melt butter in heavy skillet
using medium heat put in all ingredients
keep turning to prevent burning
cook 30 minutes or to taste