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PORCUPINE MEATBALLS Mrse P. Steiger

1 lb. ground beef 1/2 onion, minced
1/2 ce uncooked rice 2 eggs
Salt and pepper 1 can tomato soup

Combine beef, rice, salt, pepper, eggs and make small balls.
Fry balls and onion, add tomato soup plus 1/2 can water. Pour
over meatballs. Cook 1 hour to 1 1/2 hours over low heat.

ZESTY MEATBALLS Anne Woudstra
1 1/2 lbe ground beef 1/4 tsp. pepper

1 egg 4 oz. tomato sauce

1 T. onion, finely chopped 1 ce bread crumbs

11/2 tspe salt

Mix ground beef, egg, onion, salt, pepper, tomato sauce
and bread crumbs together and form into 1 inch ballse Cook in
frying pan until done, about 20 minutes, turning once.

SAUCE FOR ZESTY MEATBALLS : Anne Woudstra
1 T. cornstarch 2 T. brown sugar

3/4 ce water 1 T. vinegar

1 tspe prepared mustard 1 beef bouillon cube, dissolved
4 oZ. tomato sauce in 3/4 ce boiling water

While meatballs are cooking, prepare sauce. Dissolve beef
cube in boiling water in al 1/2 quart pan. Add remaining
ingredients of sauce. Mix and bring to a boil. Turn to simmer
and add cooked meatballs. Garnish with parsley and serve.

HAMBURGER PIE Jane DeVries
1 lb. ground beef l ce or more leftover cooked

1 tspe salt vegetables, such as green
Pepper to taste beans, carrots, corn, etce
1/4 tsp. garlic salt Mashed potatoes

1 tin pork and beans, 14 oz.
Brown ground beef. Add salt, pepper, garlic salt, pork

and beans and vegetables. Top with mashed potatoes and decorate
with ketchup.

Adopt the pace of nature; her secret is patience.