MIXED BEAN BAKE pound bulk pork sausage (1-pound) can baked beans (1-pound) can kidney beans, drained (1-pound) can large lima beans, drained medium apples, peeled and sliced thin small onions, sliced cloves garlic, crushed (8-ounce) cans tomato sauce cup brown sugar teaspoon chili powder Break sausage into skillet; brown lightly; drain off excess fat. Mix with remaining ingredients. Spoon mixture into greased 2 1/2-quart casserole or bean pot. Cover and bake at 350 deg. F. for about 1 1/2 hours. Makes 10 to 12 servings. ria, bo RP NONN HEE Pp Ne) GREEN BEANS DE LUXE pound cooked beans tablespoons olive oil clove garlic small onion large tomato tablespoon white wine or sherry tablespoon minced green pepper tablespoon minced celery tablespoon minced parsley teaspoon margarine Pinch of cinnamon and allspice Salt and pepper Cook garlic and onion in oil for about 10 minutes. Add rest of ingredients except beans, and cook 10 minutes. Add beans and simmer an additional 10 minutes. el ee ee YORKSHIRE PIGS (T oad-in-the-Hole) 1 cup sifted flour 1/2 teaspoon salt 2 eggs ‘i cup milk 1 pound pork sausages Brown sausages and drain off all but 2 tablespoons fat. Combine eggs and milk. Add all at once to sifted dry ingred- ients. Beat with rotary egg beater until smooth and light. Pour over sausages placed in casserole. Bake in hot oven, 400 deg. F., for 30 minutes. SWEET AND SOUR RABBIT tablespoon fat chopped onion cups diced, cooked rabbit teaspoons cornstarch tablespoons brown sugar Dash of salt 1/2 teaspoon powdered ginger NnNNrrF 1/2 teaspoon cloves 1/2 teaspoon nutmeg 3 tablespoons lemon juice 2 tablespoons soy sauce 1 cup water Simmer the rabbit for one hour. Heat fat in heavy frying pan. Brown chopped onion, Add diced, cooked rabbit and brown slowly. Combine cornstarch and brown sugar. Add salt, powdered ginger, cloves, and nutmeg. Stir in lemon juice, soy sauce and water. Mix to a thin paste. Slowly stir into meat mixture. Cook, stirring constantly, until mixture thickens and comes to a boil. Reduce heat and simmer about 20 minutes. Serve with rice, if desired. ZUCCHINI FLORENTINE 2 pounds zucchini 2 medium onions, minced 3 tablespoons butter 2 cups tomatoes 1/2 teaspoon salt Pepper 1/2 cup grated cheese Parsley Wash zucchini and cut, without peeling, into 1/4 inch slices, Saute onions in butter until golden; add zucchini slices and cook over low heat for 5 minutes, stirring often. Add tomatoes, salt and pepper, and simmer 5 minutes longer, covered. Place in buttered baking dish. Sprinkle with grated cheese and bake about 20 minutes in a 375 deg. F., oven. BROCCOLI CASSEROLE 2 bunches broccoli 1 cup chopped mushrooms 1/2 teaspoon minced onion 4 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup chopped parsley 1 cup cooked peas 1/2 cup grated Parmesan cheese Parboil the broccoli, cut into large pieces, and drain it, Saute chopped mushrooms and minced onion in butter for 5 minutes and remove them from a pan with a perforated spoon, Stir in flour into the butter remaining in the pan and cook the roux, Stirring constantly, until it bubbles. Add gradually the milk and cook the sauce, stirring, until it is smooth and thick, Stir in salt and pepper and sprinkle the sauce with chopped parsley. Put the broccoli in a baking dish and spread cooked peas and the mushrooms over it, Pour the sauce over the vege- tables and sprinkle with grated Parmesan cheese. Bake the casserole in a hot oven, 450 deg. F., for 30 minutes. SHEPHERD'S PIE tablespoons butter tablespoons grated onion cup thinly-sliced celery cups ground left-over beef cups left-over gravy tablespoon parsley flakes or 3 tablespoons fresh chopped parsley Dash of garlic salt Salt and pepper “ts "See bo 1 envelope instant mashed potatoes or 2 cups regular mashed potatoes 2 egg yolks, beaten Heat oven to 350 degrees. Melt butter in heavy saucepan. Add onion and celery and cook gently 5 minutes. Add meat and gravy. (If gravy is very thick or there is not enough use part water.) Stir in parsley and garlic salt. Season to taste with salt and pepper. (Amounts depend on how well meat and gravy were seasoned.) Prepare instant mashed potatoes as directed on package or prepare regular mashed potatoes in the usual way. Stir in egg yolks. Pour meat into 1 1/2-quart casserole. Top with large spoonfulls of potatoes. Bake about 30 minutes or until bubbling well and potatoes are lightly browned. Makes 6 servings,