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BEEF AND POTATO LOAF Janet Fast
* 1, 4c. thin sliced potatoes 1/2 c. rolled oats
1 Tbsp. chopped onion 1/4 c. catsup |
1 tsp. salt 1/4 c. chopped onion
1/8 tsp. pepper 1 tsp. salt
2. 1b. ground beef 1/8 tsp. pepper

3/4 c. evaporated milk

Arrange raw potatoes and onion evenly in greased 2-quart loaf
pan. Sprinkle with salt and pepper. Mix all meat loaf ingredi-
ents together in large bowl. Spread evenly over potatoes.

Bake in 350 degree oven 1 hour or until potatoes are tender.

* Potatoes can be omitted for plain meat loaf.

CURRIED LAMB WITH RICE Berna Pearce
2 lbs. stewing lamb or 1 Thsp. fat
shoulder lamb chops 1/2 c. chopped onion
2 Tbsp. flour 2c. water
1 tsp. salt 2 Tbsp. vinegar
1 tsp. curry powder Cooked rice

Mix flour, salt, and curry powder. Cut meat in small pieces
and dredge in flour mixture. Brown onion in fat in frying pan.
Add meat and brown slightly. Add water and vinegar. Cook in
casserole in moderate oven for 1 hour or in closely covered
pan on top of stove. If gravy is too thin, thicken to desired
thickness with flour mixture to a paste with cold water.

Served on steamed or boiled rice.

Yield: 6 servings. Temperature: 375 degrees.

FONDUE BOURGUIGNONNE Gerry Larson
1/2 lb. butter 2 1/2 lb. filet of beef
1c. peanut oil (cut into 1/2-inch cubes)

Melt butter in a fondue pan over burner or in an electric skillet.
Add oil and heat thoroughly.

Give each person two long-handled forks, one for cooking, and
one for eating. Each person spears meat and cooks it to suit
his taste. He then dips the meat into any of the several sauces.
Suggested Sauces: Barbecue, Bernaise, Anchovy butter or
sour cream sauce with added curry or chili powder.

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-6- North Vancouver, B. C.