SURPRISE MEAT LOAF

1% pounds ground beef
1% cups dry medium bread crumbs
24 cup diced process cheddar cheese
1% cup chopped onion
% cup chopped green pepper
2 teaspoons salt
Dash of thyme
Dash of garlic salt
2 beaten eggs
1 8-oz. can tomato sauce
2 tablespoons catsup

Combine all ingredients except catsup.
Mold in greased loaf pan. Bake at 350
degrees for 30 minutes. Score top of
loaf diagonally with knife handle and
fill lines with catsup. Return to oven
and bake 30 to 40 minutes longer.
Makes 8 servings.
—Jo JorDAN

MEAT LOAF

24 cup dry bread crumbs
1 cup milk
Ibs ground beef
(or 1 lb ground beef

1% Ib ground pork

% Ib ground veal)

2 eggs slightly beaten

1% cup grated onion

1 teaspoon salt

Dash of pepper

1% teaspoon sage
Soak bread crumbs in milk, add balance
of ingredients and mix well. Pack in
loaf pan and cover with the following
sauce:

3 tablespoons brown sugar

4 tablespoons ketchup

14 teaspoon nutmeg

1 teaspoon dry mustard
Bake 1 hour and 15 minutes at 350
degrees.

—Jitt Rusu

DELICIOUS VEAL

1% Ibs veal
1 egg
Milk
Salt and pepper
Cracker crumbs

Cut right for portions. Dip in beaten
egg and roll in fine cracker crumbs.
Brown in generous amount of fat. Salt
& pepper to taste. Place in casserole
with lid. Pour on milk enough to partly
cover. Bake 1% hours in slow oven.

—GRACE TURNER

30

SKILLET LAMB CHOPS

Loin or rib lamb chops
Salt, pepper and oregano
Sherry

Trim excess fat from chops and nick
edges to prevent curling. Heat electric
skillet or heavy iron one to 380°.
Grease with a piece of the fat. Sprinkle
a little pickling salt in the pan, put in
the chops and sprinkle with salt and
pepper and oregano. Brown and season
each side. Put a teaspoon of sherry on
each chop. Cover loosely, lower heat to
240°, cook 20 to 40 minutes according to
the thickness of chops. Remove chops
and keep hot. Add % cup boiling water
to pan for pan gravy; pour over chops.

—CLARA LEITH

SWEDISH
ROAST LEG OF LAMB

3 to 4 Ib. fresh leg of lamb
1% teaspoons salt
1% teaspoon pepper
% teaspoon dry mustard
1 cup coffee, with cream & sugar
added

Trim lamb and wipe with damp cloth.
Rub with seasonings mixed together.
Roast at 325 degrees until well done.
During the last hour, baste occasionally
with the coffee. Serve hot.

—MuRIEL BUTCHART

BEEF SAUERBRATEN

4 lbs. beef (brisket or top round
or chuck)

Marinade:

2 chopped onions
2 sliced carrots
2 cups vinegar

1 teaspoon salt
2 bay leaves

3 pepper corns

Bring to boil.

Place meat in bowl. Pour marinade
over meat. Refrigerate two days—turn-
ing several times. Drain meat—reserve
marinade.

Brown meat in heavy skillet — add
marinade, plus pinch of soda, % cup
sour cream and % cup water. Cover and
cook over slow heat 3 hours or until
meat is tender. Delicious reheated or
served cold.

—NELL LANIGER