Rice Sausage Casserole - Jenny S.

I really liked the overall flavor of this dish.  I made one big mistake.  In the era this recipe book was printed I don't know how often they could get pre-spiced sausage.  I remember mom always adding her own blend of spice.  I purchased Jimmy Dean original sausage thinking it would be ok.  I was wrong.  If unseasoned is available it might be better.  With the salt in the sausage, celery, and the soup it was too much salt.  I even left out the dash of salt.  I would make this again because my grandchildren ate it well and I liked it to.  The soup has just enough color so the casserole was pleasing and appetizing.

Rice Sausage Casserole - Jenny S.

1  lb. Sausage                                               3  Cans Chicken Rice Soup
2  C. Diced Celery                                       1/2  C. Raw Rice
2  C. Diced Onion                                        Dash Salt (optional)

Brown sausage.  Add onions and brown.  Add celery and brown again.  Add  rice and soup and mix well.  Pour into a casserole dish.  Bake 2 hours at 350o F.  Approximately 8 servings.

Pie Crust by Lillian G

I have never made a pie crust with lard before, so I was really nervous when it called for so much.   I thought it would be greasy.  I didn't need to worry, it was delicious!  The crust turned out flaky and nice. I think I would cut back on the salt a little.  We used the crust to make a fresh peach pie and sprinkled cinnamon sugar on the extras for a yummy snack while we waited.

Pie Crust by Lillian G.

3 c flour
1 tsp salt (I would use 1/2-3/4 tsp)
1 c lard (you can find it by the shortening)
approx. 2/3 c water (I don't know how much water I added, but I think it was less than 2/3 c.)

Sift together flour and salt.  Cut in lard until it resembles coarse crumbs.  Sprinkle cold water over the mixture, 1 T at a time, mixing a little after each addition, until the dough will form a ball.  The more you mix it and knead it, the tougher it will be, so handle the dough as little as possible.  Roll out on a floured board, or between 2 sheets of waxed paper. For one crust, roll out and place in pie plate.  Make a fancy edge and prick the bottom with a fork to let air escape.  Bake at 450 for 12-15 minutes or until golden brown.  For a 2 crust pie, follow the recipes directions, making sure there are slashes in the top, close to the edge, to let steam escape.

Quick Dessert - Loleen G.

When I first saw this recipe, I was not impressed.  I thought it sounded like something only kids would like.  So I made it for the after school snack.  And I was right, kids love it!  But I did too.  It reminded me a lot of apple crisp, so another name could be "Cheater Apple Crisp."  The recipe is a little confusing, so use my instructions below.

Quick Dessert
2 Graham Crackers
3 T Apple sauce
1 T sugar
Dash cinnamon
Whipped cream

Crumble a whole cracker in an individual bowl.  In a small bowl (I used a 1/2 C measuring cup) combine 3 T applesauce, 1 T sugar, and dash cinnamon, pour on top of crumbled cracker.  Crumble second cracker on top and spread with whipped cream.  Serve immediately.