—

—_— See —

CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

WEET AND SOUR MEAT BALLS (Mrs. G. Obera)

1 lb. ground round steak slices canned pineapple
1 egg cut in small pieces

2. Yost. 2 10ur 3 tbsp. corn starch

salt and pepper 1 tbsp. soy sauce

1/2-cup peanut oil 1/2 tsp. Accent

1 cup chicken bouillion or 1/2 cup vinegar
canned chicken broth or 1/2 cup pineapple juice
cube 1/2 cup sugar
2 large green peppers, cut
in small pieces
Shape ground round steak into 16 small balls. Combine egg,
flour, salt and pepper to make a smooth batter. Heat peanut
oil in a large skillet. Dip meat balls in batter and fry in
hot oil till brown on all sides. Remove meat balls and keep
warme
Pour out all but one tablespoon fat from the skillet. Add
1/2 cup broth, green pepper and pineapple pieces. Cover and
cook over medium heat for 10 minutes. Blend remaining ingre-
dients and add to skillet. Cook, stirring constantly, till
mixture comes to a boil and is thickened. Return meat balls
to sauce and heat. Serve with hot boiled rice. Serves lL.

SWEET AND SOUR PORK CHOPS (Mrs. Joanne Buerge)
1, one inch thick pork chops 2 tbsp. prepared mustard
3/k cup brown sugar slices lemon
Salt the chops and place them in a casserole. Cover with
paste made of suger and mustard and top each with a lemon
slice. Bake in the oven for 1 hour at 350°.

TURKEY SALAD BAKE (Mrs. Henny Welter)

2 cups finely crushed 2 cups thinly sliced celery
potato chips 2 tsp. grated onion
1/2 cup grated sharp 1/h tsp. salt
cheddar cheese 2 tbsp. lemon juice
1/2 cup chopped walnuts 1/2 cup mayonnéise or
1 tbsp. butter salad dressing

2 cups cubed, cooked turkey

1. Mix potato chips and cheese in small bowl. Pat half
of mixture into bottom of shallow casserole.

2 saute walnuts in butter, stirring often until lightly
toasted. Drain on péper towelling. Mix with remaining
ingredients; spoon into casserole.

3- Top with remaining potato chip mixture.

Bake at 150° for about 10 minutes or until hot and golden.