Cook onion, garlic and curry powder in margarine until
golden. Add ground meat and stir tobrown the meat. Sprinkle
with flour, salt, ginger, and pepper, ifdesired. Gradually pour
in milk, stirring all the time. Cook until thickened. Cover.
Simmer over low heat for about 25 minutes, stirring occasion-
ally. Serve over hot, buttered rice, noodles or spaghetti.
Makes 4 servings.

STEAMED VEAL SOUFFLE
11/2 pounds ground veal
1/2 pound ground pork
11/2 cups finely rolled cracker crumbs

3 egg yolks

3/4 cup milk

1/4 teaspoon nutmeg

1 tablespoon onion juice
11/4 teaspoons salt

1 tablespoon melted butter

1/4 teaspoon pepper
1/4 cup chopped celery
1/8 cup chopped parsley

Combine all ingredients. Beat 3 egg whites until stiff
and fold them into the other ingredients. Grease a pudding
mold, fill it with the mixture, close it tightly and steam the
souffle for 2 1/2 hours. Serve the souffle with Mushroom
Sauce. Makes 8 servings.

MUSHROOM SAUCE
1 can condensed mushroom soup (10 1/2 ounce) mixed
with 1/3 to 1/2 cup milk. Simmer about 2 minutes.
VARIATIONS: To Mushroom Sauce add:
Mushroom-Cheese Sauce: 1/4 cup grated mild cheese. Stir
until melted.
Mushroom-Almond Sauce; 3 tablespoons finely chopped or
sliced blanched almonds, and mix thoroughly.
Mushroom-Egg Sauce: 1 hard-cooked egg chopped, 1/4 teaspoon
grated lemon rind. Mix and heat.

SKILLET SWISS STEAK

2 pounds round steak, 1/2-inch thick
1/4 cup flour

2 tablespoons fat

tet teaspoons salt

1/8 teaspoon pepper

1/2 cup sliced onions

2 cups tomato juice

2 tablespoons flour

Pound flour into steak with edge of a heavy saucer. Melt
fat in a heavy skillet. Brown meat well on both sides, Add
seasonings, onions and tomato juice. Cook slowly for 2 hours.
Remove meat to a hot platter. Add enough water to remaining
broth in skillet to make 1 1/2 cups. Thicken the broth with the
flour mixed with 1/2 cup cold water. Stir and boil 5 minutes.
Serve gravy over meat. Makes 8 servings.

EVERYDAY BEEF STROGANOFF
pounds round or sirloin steak, cut 1/2-inch thick
tablespoons butter or margarine
large onion, thinly sliced
tablespoons flour
can condensed consomme
can condensed tomato soup
(8-ounce) can mushroom stems and pieces, drained
teaspoon Worcestershire sauce
11/2 teaspoons ac’cent
Salt and pepper to taste
1 cup dairy sour cream
1/2 teaspoon paprika

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Remove skin and fat from meat; cut meat across grain
in narrow strips about 2-inches long. Heat butter in large,
heavy skillet; add meat and cook, stirring with fork, until
nicely browned, Add onions; continue cooking 2 to 3 minutes.
Sprinkle flour over meat and stir well, Add consomme and
tomato soup; cook, stirring constantly, till sauce boils and
thickens. Add drained mushrooms and seasonings. Cover and
simmer gently, stirring occasionally, 1 to 11/2hours, or until
meat is tender. Stir in sour cream and paprika; season if
needed. Do not boil. Makes 8 servings.

SAUTE DE BOEUF STROGANOFF

pound beef filet, diced

cup mushroom, diced

cup sour pickle, diced

cup white wine, dry

small onion, minced

tablespoons butter

teaspoons dairy sour cream

teaspoons lemon juice
Season diced beef with salt and pepper and saute rapidly
in butter until cooked, 7 to 9 minutes (rare or well done),
Strain.

Reduce in same sauce pan, white wine, onion, lemon juice,
dash of pepper, until half of the original volume. Then add
beef, mushrooms and pickle. Bring to a boil and just before
serving add sour cream. This dish should not be prepared
until your guests are seatedasitonlytakes 10 minutes. Makes
4 servings.

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WIENER SCHNITZEL

2 (6-ounce) veal cutlets

Flour

3 tablespoons Parmesan grated cheese
1 egg, beaten

1 teaspoon minced parsley

1/2 teaspoon salt

14 teaspoon pepper

1/4 teaspoon grated nutmeg

1/2 cup milk

6 tablespoons butter

Juice of 1 lemon
Parsley or anchovies for garnish

Wipe meat, pound thin. Dip in flour. Mix ingredients to
make smooth batter. Dip in batter. Cook over low heat until
done. Mix butter and lemon juice in pan and serve over
cutlets. Garnish with parsley and anchovies.

BAKED SWEET AND SOUR PORK CHOPS
pork chops
teaspoon ginger
teaspoon salt
teaspoon pepper
teaspoon paprika
/4 cup flour
tablespoons brown sugar
tablespoons white vinegar
cup pineapple juice
tomatoes, Sliced
Mix flour, ginger, salt, pepper and paprika. Place
pork chops in flat pan and rub them liberally with the mixed
spices. Brown in frying pan. Return to flat casserole. Mix
together sugar, vinegar and pineapple juice. Pour over chops.
Top with tomato slices. Cover. Bakein slow oven, 325 deg. F.,
for 1 hour, or until tender. |

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