2 pounds spare ribs cut into small pieces for broiling. Place on broiler rack and season with salt and pepper. Broil six minutes on each side at 550^°. Place in deep pan.

Make sauce of
1/2 c. tomato catsup,                      2 c. hot water
2 tsp. Worcestershire sauce         2 tbsp. liquid hickory smoke.

Pour this mixture over ribs, place in the oven and bake at 400^° for 35 minutes.

BAR-B-Q SAUCE                         Ellen McCamey

MIX
3/4 c. water                                     1/4 c. vinegar
1 med. onion chopped fine           1/2 lemon sliced in thin slices
1/4 tsp. black pepper                     1/4 tsp. salt

Bring all the ingredients to boil and simmer 20 minutes. Add 3/4 c. catsup and 2 tbsp. tabisco sauce, and, if desired, 1 tsp. chilli powder. Simmer 5 minutes. This sauce is good for ribs, pork chops or any kind of pork.

BRAISED BEEF RIBS                Geraldine Wilhelm

2 lbs. beef ribs                               1 med. onion sliced
1 carrot., sliced                              Several center celery leaves

1 1/2 lbs round steak (1/2 in. thick)   2 beaten eggs
2 tbsp. milk                                          1 c. cracker crumbs
1/4 c. fat                                               salt and pepper

Pound steak thoroughly. Dip into beaten egg mixture with milk, then into crumbs. Brown on both sides in hot fat. Season and cover while cooking.

BUDGET CHICKEN PIE            Mary Stone

This dish is almost a meal in itself.
1 stewing hen                                1/8 tsp. black  pepper
2 c. celery with leaves                  2 sliced carrots
1 tsp. rosemary                             1 medium onion
1 c. green pepper                         2 tsp. salt
4 c. English peas

Cover hen with boiling water and add two cups celery, carrots, onion, salt, pepper and rosemary. Boil five minutes, then simmer slowly 2 or three hours, or until tender. Cool. Pour up broth, and remove meat from bones.

To prepare the pie: line buttered two-quart casserole with large pieces of chicken. Top with mixed celery, pepper and peas. These may be canned or fresh ones which have been partially cooked. Alternate layers of chicken and vegetables. Add broth and cover with rich biscuit dough rolled about one-fourth inch thick. Make slits in dough and bake at 450^° for about fifteen minutes. Makes 8 servings.

VERA'S CHICKEN LOAF          Vera Crain

2 c. cooked chicken                     1 c. milk
1 c. bread crumbs                         3 beaten eggs
1 c. cooked rice                            Salt and pepper
2 c. chicken broth                          Pimento pepper

Bake one hour in slow oven

 Sauce:
1 pt. chicken broth                        1/4 c. flour
1/4 c. cream                                  1 tbsp. butter

Cook above ingredients until smooth then add
Juice of I lemon                            1 chopped pimento
1 small can mushrooms.

CHICKEN LOAF                           Florence Brooks

1 5 1b. hen - cooked until tender 1 1/2 c. bread crumbs (biscuit)
1 c. cooked rice                             1 c. cracker crumbs
1 c. finely cut celery                       1 can pimentos
1/2 c. sweet milk                             2 or 3 hard boiled eggs
4 uncooked beaten eggs.             1 qt. chicken broth

Mix all ingredients. Fold in the beaten eggs last. Bake 35 to 40 minutes.

CHEAPIE CHICKEN PIE             Goldie Routh

Place cut up chicken in deep pan. Cover with water and simmer until you can remove meat from bones easily. Return meat to broth, and add salt and pepper to taste. Add butter, if desired A few drops of yellow food coloring gives a lovely color. Bring all to boil, and add enough flour to make thin gravy. Pour into casserole or loaf pan. Arrange small biscuits, with centers removed with doughnut cutter, over top of the casserole. Sprinkle parsley or parsley flakes over biscuits. Bake in hot oven 450^° until brown.

CHICKEN WITH HOMEMADE NOODLES   Athalee Kinion

Cut chicken up in pieces as if to fry. Boil until tender, having as much as 1 1/2 pts. to 1 qt. broth on it. Salt to taste.

Beat 1 egg, 3 tbsp. thick cream and pinch of salt. Add flour to make soft dough. Roll out thin on well floured board, taking care that dough does not stick to board.

Pat flour all over the thin dough. Let stand about 1 hour, less time if dry. Roll up in long roll. Cut chin slices, having it well floured. When the dough has all been cut, tear apart into small bits. '

Have chicken broth boiling and drop noodles into it. Do not pile on top of each other. When done add pepper and one-half cup thick cream. Stir often to prevent sticking.

(Small cubes of beef, backbones  or spareribs may be used instead of chicken.)

HOMEMADE NOODLES           Oma Thompson

1 egg slightly beaten                     1 tbsp. water
1/2 tsp. salt

Flour enough to make very stiff dough. Add salt and water to beaten egg, and stir in the flour. Knead until smooth. Toss on floured board and roll as thin as paper. Let dry until so dry the dough sheet does not stick when rolled once again. Cut into very thin strips,  unroll each strip and leave until quite dry. Store in waxed paper or glass container in cool, dry place. Cut into short lengths before using.

POTATO DRESSING FOR CHICKEN   Mrs. Jack Wilcox

2 c. mashed potatoes                                 1 c. stale bread crumbs
1 minced onion                                            1/2 tsp. poultry seasoning
1 tsp. salt                                                      1/4 tsp. pepper
3 tsp. melted butter                                      1 beaten egg

Combine ingredients in order given.   Stuff chicken and bake.

MEAT LOAF                                                Margaret Tate

1 1/2 lbs. ground beef                                  1/2 lb. sausage
2 tsp. salt                                                       1 tsp. pepper
2 slightly beaten eggs                                  1 med. onion, chopped
1 med. green pepper chopped                   8 crackers, crushed
1 tsp. Worcestershire sauce                        1 c. tomatoes

Mix ingredients thoroughly. Put into loaf pan and bake about one hour at about 400 .

MEAT LOAF                                                   Stella Shipley

2 c. bread crumbs                                          1 tbsp. salt
3/4 c. minced onion                                        1/4 c. milk
1/4 c. minced green pepper                          1/4 c. catsup 
1 tsp. dry mustard                                           2 eggs
1/2 c. catsup for topping                                2 lbs. ground meat

Mix, shape into loaf, put into greased pan; top with the 1/2 c. catsup and bake about 40 minutes with heat at 400⁰.

CHILLI                                                               Connie Wilcox

3 lbs. hamburger                                               1 lb. suet
1 doz. chilli peppers or 1 tbsp. red pepper    1 c. chilli powder
1 clove garlic                                                     1 onion
1 level tbsp. cumin seed                                  1 qt. tomatoes
A few crackers

Grind or chop fine, suet, and put into oven with onion and garlic. Render out the suet pour over the other mixture of hamburger, chilli powder pepper and cumin seed. With your hands, mix all together well, add the cracker crumbs and tomatoes, put back into oven and cook until hamburger is done. When done, cool, mark into blocks and when cold, cut and wrap in freezer paper and store. Add salt before serving.

JIM'S RESTURANT CHILLI                          James Noland

Cook until about half done 8 lbs. chilli meat, including 1 lb. suet

Grind ;
3 garlic buttons                                                  2 medium onions
4 dried sweet peppers                                     5 Mexican chilli peppers

Add:
2 tsp. paprika                                                    1 tbsp. cumin (comino) seed

Mix above mixture with the meat and cook until done. This chilli may be canned while hot, (in which case, add salt to taste before canning) or cut into blocks when cold and stored in freezer. If stored in freezer, add salt when preparing to serve. Chilli beans, tomatoes or what have you may be served with chilli.
                           
MEAT LOAF                                                    Quince Dowell

2/3 c. dry bread crumbs                                  1 c. milk
I  1/2 lb. ground meat                                       2 eggs, beaten
1/4 c. grated onion                                          1 tsp. salt
1 tsp. chilli powder                                          1/8 tsp. pepper
1/2 tsp. sage (optional)

Soak crumbs in milk; add meat, eggs, onions and seasoning. Mix well and pour in loaf in greased pan.

Sauce:

3 tbsp. brown sugar                                           1/4 c. tomato catsup
1/4 tsp. nutmeg 

Spread over meat loaf and bake in slow oven 45 minutes or until done.

ITALIAN SPAGHETTI                                        Mae Lynch

The base of this dish Is 1/4 lb. spaghetti cooked until tender. Spaghetti is then drained and rinsed in cold water.

Sauce:
4 slices bacon                                                        1 tbsp. tomato paste
1 onion, chopped                                                   3 sweet peppers chopped
6 slices beef or veal                                               2 c. tomatoes
2 tsp. salt                                                                 1 c. grated cheese
1 tbsp. flour
                                                             
Fry out bacon, discarding pieces. Add the tomato paste to the grease_, and when it has softened add chopped onion and peppers. Add slices of meat and simmer ten minutes. Add tomatoes and salt. Moisten the flour with a bit of water, and use to thicken the mixture and let it cook slowly. Cover the bottom of a hot dish with the sauce, then sprinkle with cheese, and cover with layer of hot spaghetti; then another sauce and cheese. Finish with placing the meat on top.

PORK CHOP SKILLET MEAL                           Leta Wright

4 tbsp. fat                                                                 4 tbsp. uncooked rice
4 pork chops                                                           4 slices onion, 1/4 in. thick
3 c. stewed tomatoe                                               1 c. diced celery  
4 green pepper rings

Heat fat in skillet. Brown chops on both sides. Place a slice of onion and one green pepper ring on each chop. In each ring place 1 tbsp. rice. Pour tomatoes around the meat, and add the celery. Cover skillet, and start on high heat, switching to simmering heat after cooking is started and cook slowly for one hour, or until meat and rice is done. This makes 4 servings.

SALMON CASSEROLE                                       Leta Wright

1 lb. can salmon                                                       2 eggs
1 c. milk                                                                     3 tbsp. melted  butter
2 c. corn flakes

Place half of salmon in casserole. Add half of corn flakes, then remainder of salmon, then remaining corn flakes. Beat eggs slightly, add to milk and pour over salmon mixture. Lastly, add the melted butter by pouring over the mixture. Bake in hot oven 450⁰ about 20 minutes.

SALMON LOAF                                                     Helen Price

Drain 2 c. salmon. Remove skin and bones. Pour 1 c. thick white sauce over 2 well beaten eggs, stirring constantly. Combine with salmon.
Add
1 tsp. lemon juice                                                   1/4 tsp. salt
1/4 tsp pepper                                                        1 tsp. Worcestershire sauce
2 c. bread crumbs

Fold bread crumbs, mix and place one-half the mixture in greased loaf pan and arranged halved hard boiled eggs end to end lengthwise of loaf pan. Cover with remaining salmon. Bake at 350⁰ for 45 minutes. Serve with cucumbers.

"SLUMGOLUN"                                                  Ruth Kealy

1 med. onion                                                          1 lb. hamburger
1 c. uncooked macaroni                                       1 pt. tomatoes or tomato sauce

Slice onion thin and fry in pan. Cook macaroni in separate pan until tender. Salt to taste. After onion is well done, but hamburger in frying pan with onion and cook well. When the mixture is done add the cooked macaroni and the tomatoes cook for about five minutes, stirring often, and serve hot. Makes 8 servings.

STEAK FRIED CHICKEN                                   Athalee Kinion

Cut chicken into pieces ready to fry. Salt. Beat 1 egg and mix with 3 tbsp. thick cream, mixing well. Pour over well drained chicken, covering each piece well, and roll into flour. Fry in deep fat until golden brown.

SWISS STEAK                                                     Emma Belle Cripps

4 med slices round steak                                    1 large green pepper
2 cans mushroom soup                                       1 medium onion
1 tbsp. fat

Wash pepper and onion and cut into small pieces. Melt fat in skillet and brown together. When well browned, add two cans mushroom soup and one can of water. Bring to boil and remove from heat.

Roll steak in flower, add salt and pepper. Brown both sides in skillet over low heat. (Do not use fat to brown steak). Place in Dutch oven and add mushroom sauce. Cook 2 hrs. at. 300⁰.

TAMALE PIE                                                        Grace Twogood

Fry 1 medium onion 1 clove garlic in a little oil; when fried brown 1 lb. salted, ground beef. When brown, add

2 tbsp. chilli powder                                               1 can whole kernel corn
1 can pitted olives                                                  1 c. yellow corn meal
1 tsp. salt                                                                 1 c. milk.

Mix all together well, grate cheese over top and bake at 350⁰ for 55 minute; Keep covered during baking.

BAKED TENDERLOIN                                       Mrs. A. J. Shipp

This tenderloin steak is baked under a blanket of rice and tomatoes.

1 lb tenderloin steak                                              2 c. cooked rice
2 c. tomatoes                                                         salt, pepper and flour

Season tenderloin and dredge with flour. Brown in small amount of fat, then place steak in a greased baking dish and cover with rice. Arrange onion rings and pour the tomatoes over the steak-rice mix. Season and dot with butter. Bake slowly 325^° until meat is done, or about 1 hour. A bit of sugar sprinkled over the tomatoes is very good.

SPAGHETTI AND MEAT BALLS                       Bonnie Day

3/4 c. chopped onion                                              1 clove garlic, minced
4 tbsp, oil or drippings.

Lightly brown onion and garlic in hot fat, then form small balls of 1 lb. ground beef 1 tsp. salt mixed lightly, and brown in the hot fat.

To this add 1 can tomato sauce, 1/4 tsp pepper, 1 c. water and 2 tsp. Worcestershire sauce. Cover the pan and simmer 40 minutes, and pour over one 8 oz. package spaghetti that has been cooked, until tender, in salt water and drained. Sprinkle generously with grated parmesan cheese.

SPAGHETTI WITH CHICKEN                           Helen Price

1 chicken boiled and diced                                  2 boxes spaghetti, cooked
2 cans tomatoes                                                   1 tsp. garlic
2 cans mushrooms                                               1 bunch celery, small
4 onions                                                                 Salt and pepper
Dash of chilli pepper

Cook onions, garlic and celery in the chicken broth until tender; then add other ingredients except mushrooms and cook a while longer.

MEAT LOAF                                              Mrs. W. F. Cooley

(Especially good for very young children or people who cannot eat pork.'

2 lbs, ground beef                                      1 1/2 tsp. salt
2 c. Pet milk                                                1 lb grated cheese
3 eggs                                                         1/2 c. cracker crumbs or cereal

Mix all together. Put in greased baking dish and cover with bacon slices. Bake 1 1/2 hrs. at 350^°.

WE LIKE A' FRIED CHICKEN                 Anna Kelley

Prepare for frying one ^-young tender frying chicking. Salt and cool. When ready to cook, dip each piece in batter made of three eggs, beat until light and mixed with 2 tablespoons flour and a pinch of salt. Have deep fat in cooker, popping hot, and cook on both sides until golden brown.

QUICK BEEF STEW OVER BAKED POTATOES  Aline Shipp Spurgen

2 lbs. beet chuck, cut in 1 in. pieces                  2 tbsp. shortening
1/2 c. chopped onion                                          1/2 c. minced green pepper
1 tsp. salt                                                              2 cans ( 2 1/2 c.) Campbells tomato soup
6 baked potatoes

Brown meat in shortening in heavy sauce pan. Add onion, minced pepper and salt. Pour in soup. Cover and simmer about 45 minutes or until tender. Serve over hot, baked potato. Serves 6 people. (If desired, you may add a dash of garlic salt.)

ITALIAN SPAGHETTI FROM CALIFORNIA     Bernie Kalfabeek

1/2 c . oil                                                                 3 c. chopped onion
1  1/2 c. chopped celery                                      1/2 large bell Pepper, chopped
1 large or 2 small cloves garlic, chop

Pour oil in large frying pan and brown above mixture. Add 2 lbs. ground beef, brown then add 1 no. a 1/2 can solid pack tomatoes 1 can tomato sauce. Simmer until meat is done then add:
1 large can cream style corn                               1 large can mushrooms
1 bottle pemiento stuffed olives.

Cook 1 package noodles-2 lbs. Drain and mix well with sauce made of following ingredients:
1 can tomato scup                                                  3/4 c. vinegar
1 1/2 tsp. salt                                                          1/2 tsp. paprika
1 tbsp. worcestershire sauce                               1/2 tsp. black pepper
1/3 c. sugar                                                             1 tsp. minced onion
1 1/2 c. Wesson oil                                                1 clove garlic
1 tsp. prepared mustard

Mix ingredients in jar and shake well. Put all together in large casserole. Top with sharp cheese or cheddar cheese. Heat in oven 300 until heated through.

BEEF-VEGETABLE STEW                              Irene Walker

1 1/2 or 2 lbs. stewing or boiling beef                1 medium onion
1 qt. tomato juice                                                  2 or 3 potatoes  diced
1 small cabbage                                                   3 med. carrots
1/2 c. green lima beans                                       Salt and pepper to taste.

Cook meat in generous portion of water until about half done, then add tomatoes, cabbage and other vegetables and cook until well done.

MISCELLANEOUS MEAT RECIPES

DROP DUMPLINGS                                        Grace Strain

2 c. flour                                                              1 c. sweet milk
4 tbs. baking powder                                        1/2 tsp. salt
2 tbs. shortening

Sift together the dry ingredients, cut in shortening and add milk. Drop on top of meat, chicken or what-have-you so they will not settle to bottom. Cook covered for 12 minutes. It is very important to keep covered while cooking.

GOOD HOME MADE SAUSAGE   Cornelis Dobbs

9 lbs. meat (about 6 lbs. lean)            6 tsp. salt
6 tsp. black pepper                             4 tsp. sage
1 tsp. cayenne

Weigh meat and mix in seasoning well before grinding. Mix a little after grinding, as this completes the blending of the seasoning throughout the sausage.

MINCE MEAT                                     Mrs. Addis Cox

For this mince meat use lean meat-we usually use hog head or calf neck cooked until meat fell from bone.

To: 1/2 gal. salted  lean meat   Add:  
1/2 gal. apples                                  1 c. vinegar
1 qt. cherries                                     2 c. molasses
1 qt. peaches                                    2 c. sugar
2 boxes raisins                                 1 tbs. cinnamon
1 box currants                                   1 tbs. nutmeg

You may add any other fruit that you may have at hand. Grind meat, fruit and raisins. Mix all together and cook until tender. Can in hot jars.

SUGAR CURED PORK                 Edna McCamey

This recipe will cure 200 pounds.

6 pts. salt                                         2 tbsp. red pepper
1 c. black pepper                           4 oz. salt petre
1 c. sugar

Mix all together with 1 quart warm water. Rub on all joints and sides of meat, and let lay for 4 to 5 weeks. The meat will then be ready to hang. Wrap well to keep clean. Or meat may be sliced for deep freeze.