WILD RICE
- from the 1950’s “Salads and Snacks” cookbook
(by The Woman’s Auxiliary to the Minneapolis District Dental Society)

• 2 cups wild rice
• 6 slices bacon
• 1 small onion
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ cup butter

Cover the rice with 1 qt. boiling water, let stand 2 hours covered, drain and place in casserole. Cut and fry bacon, add onion, butter, and seasoning, pour over rice, add 1 cup hot water. Bake 2 hours at 300 degrees, and keep moist while baking.

GOULASH
- from the 1950’s “Hot Dishes” cookbook
(by The Woman’s Auxiliary to the Minneapolis District Dental Society)

• ½ lb. ground beef
• 1 green pepper
• 1 medium onion
• 1 can tomato soup
• 2 stalks celery
• 1 can mushrooms
• 1 pkg. egg noodles
• Seasoning to taste

Brown the beef, celery, green pepper and onion until golden brown [and drain]. Add tomato soup and simmer 1 hour, add seasoning, mushrooms, and as many noodles as desired. Simmer a few minutes longer then serve with grated cheese on top.

NORWEGIAN SALMON SOUFFLE
- from the 1950’s “Hot Dishes” cookbook
(by The Woman’s Auxiliary to the Minneapolis District Dental Society)

• 2 cups cooked rice
• 1 can salmon
• ½ cup cream
• 1 green pepper, chopped
• 2 tsp. melted butter
• 1 tsp. salt
• ¼ tsp. pepper
• 2 eggs, separated

Add salmon, cream and spices to rice. Fold in beaten egg yolks. Then fold in the beaten egg whites, and top with grated cheese. Bake for a half hour at 350 degrees.