PORK TENDERLOIN
CASSEROLE

2% lbs. pork tenderloin
1 can cream of mushroom soup
1 can of sliced mushrooms, juice as
well
1 egg, slightly beaten
Have butcher french pieces of tender-
loin, not thin. Dip tenderloin pieces in
slightly beaten egg, then roll in bread
crumbs or flour, seasoned to taste.
Brown in hot frying pan in Crisco on
both sides. Transfer to open pyrex dish
(12 x 8). In the frying pan add the
mushroom soup and mushrooms. Add
a little water if you like lots of gravy.
Mix well and pour over tenderloin and
bake in a 325-degree oven for 1% hours.
Serve right from the baking dish.
Serves 10.
—MARGARET ANDERSON

SAUSAGE PEACH BALLS

1 Ib. pork sausage-meat
2 tablespoons minced onion
2 cups soft bread crumbs
Y% teaspoon salt
1%, teaspoon pepper
1 egg, beaten
8 canned peach halves
24 cloves
Peach syrup
Heat oven to 350 degrees.
Combine sausage, onion, bread crumbs
seasoning and egg. Form into 8 balls.
Arrange peach halves, cut side up, in a
shallow baking dish. Stick 3 cloves
around the edge of each peach half.
Place sausage ball in center. Bake 45
minutes. Drain off fat and pour on
heated peach syrup. Serves 4.
—ANNE GARRETT

NOODLE DISH

oz. wide noodles, cooked
cup commercial sour cream
Shake of powdered garlic
1 cup large curd cottage cheese
Pinch of dill weed
Dash of Tabasco
1 tablespoon chopped parsley
11% teaspoons Worcestershire sauce
1 teaspoon salt
Dash of pepper
3%, cup chopped fresh onion or
(% cup dry, soaked before using)
Mix together. Shake % cup Parmesan
cheese over top. Bake at 325 degrees for
20 minutes. A good accompaniment for
ham, chicken, roast beef etc.
—ALLIE Morr

mt CO

38

CHILI CON CARNE

1 Ib. ground beef
1 green pepper, chopped
1 onion, chopped
3 tablespoons butter
1 cup tomato soup
1 can red kidney beans
1 tablespoon chili powder
(or to taste)
1 teaspoon Worcestershire sauce

Fry pepper and onion in butter. Brown
meat, add balance of ingredients and
simmer one half hour. Garnish with
parsley and lemon slices.

—MyrTLE PLANT

FLUFFY OMELET

2 tablespoons minute tapioca
3% teaspoon salt

14 teaspoon pepper

3% cup milk

1 tablespoon butter

3 eggs, separated

Combine tapioca, salt, pepper and milk
in top of double boiler. Place over boil-
ing water and cook for 10 minutes, stir-
ring frequently. Add butter. Remove
and let cool slightly. Beat egg whites
until stiff, add well beaten egg yolks
to tapioca mixture, then fold in egg
whites. Pour into two small frying pans,
warmed and greased, and bake at 350
degrees for half an hour. Serve with
Spanish Sauce:

1 (15 oz.)tin stewed tomatoes

1 tablespoon French’s onion flakes

1 tablespoon French’s pepper

2 tablespoons cornstarch

Drain tomatoes, placing pulp in top
part of double boiler. Mix cornstarch in
the liquid and add to top mixture. Cook
until thick. Put sauce on half of omelet
and fold over. Serves 2.

—ANNE McDoNAGH

HOT FRUIT CASSEROLE

% cup butter
34 cup brown sugar
2 teaspoons curry powder
1 can pear halves
12 maraschino cherries
1 can pineapple chunks
1 can peach or apricot halves
Melt butter, add sugar and curry. Drain
and dry fruit. Add butter mixture. Bake
uncovered 1 hour in 325-degree oven.
Serve warm with ham or other meat.
May be prepared the day before and
re-heated.

—DorotTHy Morrison