BAKED MEAT BALLS WITH APPLE SAUCE 3/4 to 1 pound minced steak teaspoon salt 1/8 teaspoon pepper 2 teaspoons onion juice 1/2 cup thick unsweetened applesauce 1 egg beaten 1 cup dry bread crumbs Mix all thoroughly and form into meat balls. Roll in 3 tablespoons of flour and brown in deep frying pan in 3 tablespoons of melted fat. Place meat balls in very large casserole. Then take the following: 2 cups tomatoes 1 cup water 4 raw potatoes (cubed) 4or5 raw onions, chopped or sliced 2 cups chopped raw celery 2 cups chopped raw carrot 3 tablespoons minced green pepper 1 teaspoon salt Place these last ingredients in the frying pan and bring to the boil and then pour them over the meat halls. Cover and bake in oven at 375 deg. F., for 1 hour. APPLESAUCE MEAT BALLS 1/4 pound ground pork 3/4 pound ground round steak 1/2 cup thick unsweetened applesauce 1 egg, well beaten 1/2 cup soft bread crumbs, well packed 1/4 cup minced onion 11/4 teaspoons salt 1/8 teaspoon pepper Mix these ingredients together and form into 12 balls. Roll lightly in flour and brown in a little hot fat. Place ina baking dish and pour over them a mixture of 1/4 cup catsup and 1/4 cup water. Cover and bake in a moderate oven, 350 deg. F., for 11/4 hours. Makes 2 to 3 servings. BUDA BROWN’S GOULASH cups macaroni, cooked large onion pounds minced round or hamburger easonings to taste can (2 1/2 cups) tomatoes or tomato juice (15-ounce) can corn niblets Cook macaroni until tender, then pour cold water over and drain. Chop onion and brown well. Brown minced steak and mix with onion. Season well with salt and pepper. Place meat in Dutch oven or casserole. Mix tomatoes and corn niblets, also cooked macaroni, and mix well with meat. (You may need a little more tomato juiceifit seems too dry!) Cook in oven about 1 1/2 hours at medium heat, 350 deg. F. Makes 6 to 8 servings. An re bd a BIG DINNER CASSEROLE 1 (8-ounce) package noodles 1 pound ground beef 11/2 cups chopped onion 2 cups chopped celery 3 tablespoons chopped green peppers 2 tablespoons fat 1 teaspoon salt 1/2 teaspoon pepper 1to2 teaspoons soy sauce 1 can condensed tomato soup Arrange cooked noodles in greased 2-quart casserole. Cook beef, onion, celery and green pepper in hot fat until onion is golden brown. Season with salt, pepperand soy sauce. Heat tomato soup and pour over casserole. Bake, uncovered, in moderate oven, 300 deg. F., for 30 minutes, Yield 6 to 8 serv. SEVEN-LAYER CASSEROLE Place these ingredients in layers in a 2-quart greased baking dish with a tight-fitting lid: 1. 1 cup uncooked long grain rice 2. 1cup whole kernel corn, drained 3. Sprinkle with salt and pepper. Pour over one 8-ounce can tomato sauce and 1/2 can water 4, 1/2 cup each finely chopped onion and green pepper 5. 3/4 pound uncooked ground beef 6. Sprinkle with salt and pepper. Pour over second can tomato sauce and 1/4 can water 7. Cover meat with 4 strips bacon, cut in half. Cover and bake for 1 hour at 350 deg. F. Uncover and bake about 30 minutes longer, until bacon is crisp, Makes 6 servings. ASPARAGUS SOUP SAUCE To make 1 1/2 cups sauce: Blend 1 (10 1/2-ounce) can condensed cream of asparagus soup with 1/3 cup milk. Heat. Serve on cooked vegetables, meat loaf, fish steaks or asparagus tips. DINNER IN A SKILLET 1/2 pound ground beef 1 egg slightly beaten 1/4 cup milk 1/4 cup fine bread crumbs 11/2 tablespoons finely chopped onion 1/2 teaspoon salt 1/4 teaspoon dry mustard Few grains pepper 2 tablespoons flour 1/4 cup salad oil 1 can (10 1/2 ounces) condensed soup (tomato orcream of mushroom) 3/4 cup milk 11/2 cups cooked assorted vegetables 1/2 teaspoon salt Combine first 8 ingredients. Shape into twelve small meat balls using about 1 tablespoon for each. Roll in flour. Heat salad oil in skillet about 3 minutes. Add meat balls and fry ten minutes to brown. When browned arrange meat balls around side of pan. Gradually add the soup and milk which have been combined. Place vegetables over soup. Add salt. Cover. Simmer for about 10 minutes. Makes 4 servings. GRETA’S CABBAGE ROLLS 1 large cabbage 1 pound chuck or top round steak, ground 3 tablespoons commercial precooked rice 2 tablespoons sugar 2 tablespoons grated onion 1 tablespoon fresh, frozen or canned lemon juice 11/2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon paprika 1 large onion, minced 2 tablespoons salad oil or bacon fat 1/2 cup hot water 2 (8-ounce) tins tomato sauce 1/4 to 1/2 cup brown sugar 1/4 cup fresh, frozen or canned lemon juice Wash cabbage, cut out the core end, separate leaves gently, pour boiling water over them and leave for 10 minutes. Combine meat, rice (you may cook 11/2tablespoons rice instead of using pre-cooked brand), 2 tablespoons sugar, grated onion, 1 tablespoon lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika. Drain cabbage leaves, place on wooden board, put in spoonful of meat mixture on each leaf and roll up, tuck in ends and use toothpicks if necessary.