1 lb. ground beef      1 small onion, minced
1 tsp. salt     ¼ tsp. pepper     2 oz. can mushroom pieces
¼ cup sweet pickle relish     2 tbsp. minced parsley
¼ tsp. dry mustard     2 tbsp. flour
10 oz. can beef gravy
Biscuit dough made from 2 cups Bisquick®

Cook beef until brown then add all ingredients except last 3 and simmer for 10 minutes; drain off fat and blend in flour; cook until thickened then cool. Roll biscuit dough in 12 x 9 rectangle; spread with beef mixture to ½ in. from edges. Moisten edges with water and roll like jelly roll; pinch edges together. Put roll on greased cookie sheet and brush with milk. Bake at 425° about 30 min. Cut in slices and serve with heated gravy. (If dough is not fully cooked in middle of roll, return slices to oven for a few minutes at a time.) 

HAM & SCALLOPED POTATOES
SUPREME     (from Carolyn Spittler Ward)

4 - 6 baking potatoes (sliced thin)
1 medium onion (sliced thin)     2 cups diced ham
1 can whole kernel corn, drained (reserve juice)
SAUCE: ¼ cup butter          ¼ cup flour
1½ cups milk          1 cup shredded cheddar cheese
¼ tsp. white ground pepper     ½ tsp. Lawry's salt
1/8 tsp. paprika      ½ tsp. dry mustard   
3-4 drops Tabasco sauce

Put potatoes in ice water and set aside.  Melt butter over low heat, add flour and blend 3-5 min.  Slowly stir in milk then remaining ingredients, constantly stirring to avoid lumps.  Heat until cheese is melted.   Drain & dry potatoes.  Combine with onion, ham and corn and mix gently.   Place all in 2½ casserole and pour sauce over mixture.  Bake covered at 350º for 1 hour, removing cover last 15 min.  Garnish with parsley.  Excellent main entry to a hearty winter meal.

          SOUTHERN STYLE
                   CORN FRITTERS
                             (from Susan Ward Merk)

3 eggs, separated
1 15 oz. can whole-kernel corn, drained
1 tsp. salt & ¼ tsp. pepper
¼ cup flour    ¼ cup shortening or oil

Beat egg yolks until light, mix in corn, salt, pepper and flour. Beat egg whites until stiff but not dry. Fold corn mixture into egg whites. Drop by spoonfuls into hot oil in skillet. Cook fritters until brown on both sides. Drizzle with maple syrup and serve with bacon, sausage or ham, Hot Green Bean Salad (see Recipes from Spittler Family) and fresh fruit salad with Chinese Dressing (see Salads).

BAVARIAN MEATBALLS
(from Charles Ward)

1 16 oz. can sauerkraut         2 eggs
1 ½ lb. lean ground beef      ½ tsp. salt
½ cup chopped onion         ¼ tsp. ground cloves

Drain sauerkraut, squeezing out all juice, then chop fine.   Combine all ingredients and shape into balls, using about 2 tsp. mixture.   Place in 9 x 13 pan and bake at 375º for 10 min.  Add barbecue sauce (below) and continue baking until sauce is bubbly.  Serve from chafing dish. Makes a distinctive entry to any buffet.

BARBECUE SAUCE: Combine 14 oz. bottle catsup, ½ cup brown sugar, 1 tbsp. Worcestershire, 1 tsp. soy sauce, ¼ to ½ liquid smoke, ½ tsp. salt, ½ tsp. garlic salt and ¼ tsp. pepper.

BARBECUE SAUCE FOR GRILLING
(from Charles Ward)

1 cup oil     2 cups vinegar      3 tbsp. salt     1 tsp. pepper
1 tbsp. poultry seasoning     1 egg, beaten
Beat egg and oil, then add other ingredients and stir.  Use on chicken, pork or ribs for grilling.

WARD RECIPES
PAGE 2

RECIPES
HOMEPAGE