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5. French Canadian Pork Pie

pastry for 2-crust pie kt. cloves
1% 1b. pork (lean) 1 onion

5% t. salt 5 C. water
% t. pepper J

* t. cinnamon

Put the meat and onion through mincer. Cook for 2 hours
over medium heat with spices. Stir often to keep mixture
from sticking to pan. Let cool. Place in uncooked

pie crust and make crust for top. Prick with fork. Bake
in hot oven about 10 minutes, then lower heat to 350°F.
and finish baking until crust is browned.

6. Turkey Casseroie

Oe ee

1% C. uncook#4 spashet "i 1 can cr. mushroom soup

1y-2 G. cooked turkey, * C. turkey broth or water
chicken or veal * t. salt

+ C. diced pimentos 1/8 t. pepper

-C. green pepper, chopped 1 3/4 C. grated sharp

44 small onion, chosped cheddar cheese

Cook spégnetti and drain, Piace turkey, piments, jgreen
pepper and ovicn in 14 cuart casserole. Pour ia mush -
room scup and turkey broth. Add salt and pepper, ‘cheese
and spaghetti. With two forks, lightly toss until all

is well mixed and coated with sauce. Sprinkle top with

* C. cheddar cheese and chiil. About 1 hour before dinner
heat casserole until bubbly throughout.