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MUSHROOM ROLL-UPS

20 slices bread Few drops Worcestershire sauce
1 can cream of mushroom soup Dash white pepper
1 teaspoon chopped onion

Cut crusts off bread. - Roll out lightly with rolling pin. Spread with seasoned soup. Roll jelly- .
roll style. Place seam-side down on baking sheet. Brush with melted butter and refrigerate until
needed. Toast under broiler until golden brown. Or bake in moderate oven, 375 deg. F., for
15 minutes. Makes 20 hot treats.

CHILI CHEESEBURGER

4 hamburger buns, split in half 3 tablespoons chopped onion

4 (l-ounce) slices cheese 1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder Salt and pepper
3/4 pound ground beef 2 tablespoons chili sauce

Place slice of cheese on bottom half of each bun; place under broiler until cheese begins to melt.
Meanwhile heat fat and chili powder together in a frying pan for a few minutes. Brown beef and
onion in hot fat. Blend in sauce, seasonings and chili. When cheese is melted, spoon hot meat
mixture over cheese; cover with top half of bun. Makes four servings. (Use 2 tablespoons fat.)

SLOPPY JOE SANDWICHES

1 pound ground beef 1 can chicken gumbo soup

1 small onion chopped, optional 2 tablespoons prepared mustard
1/2 teaspoon salt 2 tablespoons catsup
1/8 teaspoon pepper 1/2 dozen hamburger buns

Brown ground beef and onion in heavy skillet, stirring to separate meat particles. Drain off
excess fat. Add chicken gumbo soup, mustard and catsup. Simmer 5 minutes. Spoon over 6 split

toasted hamburger buns. Instead of the chicken gumbo soup, mustard and catsup, you could use
1 can tomato soup and 1/2 cup grated cheese. ( Add salt and pepper when frying beef)
HERB BREAD
1/2 cup butter 1 teaspoon fines herbes
2 tablespoons chopped parsley 2 tablespoans lemon juice
2 tablespoons chopped green onion 1/2 teaspoon salt

1 tablespoon chopped celery leaves

Cut a French Loaf in 1/2 inch slices (not through to the bottom). Spread slices with butter mixed
with the herbs. Wrap in foil. Bake in moderate oven, 350 deg. F., for about 35 minutes. For
fines herbes you can use a combination or oregano, basil, thyme and rosemary in equal amounts,
or any herbs you like.

SAUSAGE ROLLS

Pastry: Use 1/2 recipe Economical Pastry OR Flaky Pastry ( Page 74 )
Sausage Meat Filling:

1 pound sausage meat ‘1 cup bread crumbs (more or less
1/2 teaspoon poultry seasoning depending on how fat meat is )
1 small finely chopped or grated
onion

Mix all ingredients together and shape into long rolls the same size as pastry. Roll out pastry into
oblong strips, about 3 inches wide and 20 inches long. Brush the pastry well with egg wash, | egg
yolk beaten with 1 tablespoon cold water. Place sausage roll in the centre of pastry strip and fold
sides over, sealing the edges well. To save time, make up three at one time, brush the outside of
finished roll with the egg wash and cut them into 3 inch pieces. Place on ungreased cookie sheet
and bake at 450° F. for 20 minutes. Makes 30 rolls.