BEEF STROGANOFF

1 pound beef sirloin, cut in 4”
strips

1 tablespoon flour

1% teaspoon salt

2 tablespoons butter

1 cup thinly sliced mushrooms

% cup chopped onion

1 clove garlic, minced

2 tablespoons butter

3 tablespoons flour

1 tablespoon tomato paste

1% cups beef stock, or 1 can
condensed beef broth

1 cup dairy sour cream

2 tablespoons cooking sherry
Mix 1 tablespoon flour with % teaspoon
salt and dredge meat. Brown the meat
in a heavy skillet in 2 tablespoons
butter — flip the meat to brown on all
sides — do this quickly. Add mush-
rooms, onion and garlic and cook 3-4
minutes or till onion is barely tender.
Sauce: Remove meat, etc, from skillet.
Add 2 tablespoons butter to pan drip-
pings. Blend in 3 tablespoons flour and
tomato paste. Slowly add the cold meat
stock. Cook, stirring constantly until
mixture thickens. No lumps! Return
browned meat and mushrooms to skil-
let. Cook over low heat, stirring occa-
sionally for about 1 hour. Stir in sour
cream and sherry — then heat briefly.
Serve with rice or noodles.

—RENE RICHARDSON

SWEEP STEAK

2 or 3-pound pot roast,
or round steak roast

1 package onion soup mix
Place the meat on a large sheet of
heavy aluminum foil. Sprinkle the soup
mix on top. Fold the foil, airtight,
around it and place in a baking pan.
Bake at 300 degrees for three hours.
May be opened an hour or so ahead,
and surrounded with potatoes and
carrots. Serves 4 to 6.

—BETTE MARETT

BAKED CHICKEN

1 cut up Frying Chicken
1 small clove garlic
Chopped parsley
1 can cream of celery soup,
plus % can water
Place chicken in shallow baking dish.
Crush garlic into soup. Pour over
chicken and sprinkle with parsley.
Season with salt and pepper. Bake in
oven at 325 degrees for 1 hour.
—IsaABEL Birp

BARBECUED SAUSAGE
BALLS

1 pound pork sausage meat

1 slightly beaten egg

14% cup fine bread crumbs

1% teaspoon sage

% cup catsup

2 tablespoons brown sugar

1 tablespoon vinegar

1 tablespoon soy sauce
Mix sausage, egg, bread crumbs & sage.
Shape into balls. In ungreased skillet
brown balls slowly on all sides (about
15 minutes). Pour off excess fat, com-
bine remaining ingredients and pour
over meat. Cover and simmer about
30 minutes, stirring occasionally.

—KakrE SEABROOK

SWISS STEAK

21% to 3 Ibs round steak 1%” thick
1% cup flour
1 teaspoon salt
% teaspoon pepper
1 teaspoon paprika
2 tablespoons shortening or salad
oil
1 envelope onion soup mix
1 can tomatoes
Cut meat in serving pieces. Combine
flour and seasonings and pound into
meat with the edge of a heavy saucer.
Brown meat in hot shortening in skillet
or dutch oven. Combine soup mix and
tomatoes. Pour over meat. Simmer on
top of stove over low heat OR cook
in 325° oven until meat is fork tender—
about 1% hours. May be prepared
ahead and re-heated. Serves 6.
—EpE Horrex

GOURMET CURRIED
CHICKEN STEW

Cut into serving pieces 2 young chick-
ens, each weighing about 3 lbs. Cook
3 tablespoons grated onion and 2 small
cloves garlic, very finely chopped, in
6 tablespoons butter till brown. Add
1 teaspoon each of turmeric and chili
powder, % teaspoon ground ginger, l
teaspoon salt, % teaspoon coriander
seed. When well blended add chicken
pieces and cook until light brown. Add
2 cups hot chicken stock, 12 whole
small onions peeled, 12 small carrot
balls and 12 mushroom caps. Cover and
simmer gently until chicken is tender
and sauce reduced to half. Taste for
seasoning and sprinkle with chopped
parsley. Serve hot with fluffy rice.

—PEARL LONG