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D I S T I N C T LY M O N TA N A M A G A Z I N E • S U M M E R 2 0 2 6
T H E T R E A S U R E S T A T E T A B L E
E P I S C O PA L C U I S I N E E P I S C O PA L C U I S I N E
S A L A D S O U P S A L A D S O U P
W I T C H E S ' B R E W W I T C H E S ' B R E W
O
NCE AGAIN WE HAVE GONE DEEP
INTO THE DUSTIEST CORRIDORS
AND DIMLY LIT ALCOVES OF
MONTANA'S PRINTED ARCHIVES TO
FIND AND RETRIEVE FOR YOU SOME
CURIOUS ARTIFACTS OF MONTANA'S
MATERIAL HISTORY. These have been
selected from the 1983 Federated Church
Cook Book on the basis of their culinary
daring, and in the earnest hopes that
their rediscovery will prompt no less than
a full-scale revival of midcentury cuisine
right here in our fair state.
INSTRUCTIONS
Cut ¼# bacon & fry. Brown 1½ lb. hamburger with 2 green peppers & 2 large onions. Add 1 can (2½ size) tomatoes,
1 can kidney beans, 1 lg. can mushrooms, 2 c. uncooked noodles, salt & pepper, small amount of chile powder (opt).
Place in casserole & sprinkle with cheese. Bake in moderate oven 1 hr.
(May use cubes of American or Cheddar cheese & stir it in.)
¼ # bacon
1½ lb. hamburger
2 green peppers
2 large onions
1 can (2½ size) tomatoes
1 can kidney beans
1 lg. can mushrooms
2 c. uncooked noodles
salt & pepper
small amount of chile powder
DICE FINE:
1 cucumber
1 cup cauliflower
1 cup celery
½ cup onion
¼ green pepper
GRATE:
1 cup carrots
Sprinkle with garlic powder.
BERTHA ROYLANCE, LORRAINE MEHLHOFF
BLEND:
46 oz. can tomato juice
¼ cup oil
2 tsp. Worcestershire Sauce
1 tsp. salt
Sprinkle of pepper
1 tbsp. sugar
1 tbsp. lemon juice
Pour liquid over vegetables, stir a little bit
and place in refrigerator a few hours to age,
then serve.
INGREDIENTS
