FISH, FOWL & MEAT

SWEDISH MEATBALLS

1 can cream of celery soup 2 tablespoons minced onion

Y2 soup can water 1 tablespoon chopped parsley

1 pound ground beef Salt and pepper to taste

2/3 cup bread or cracker crumbs 1 or 2 teaspoons minced dill pickle 1 egg (optional)

Blend soup with water and mix one quarter of it with the beef, crumbs, beaten egg, onion, parsley, salt and pepper. Form into balls and brown in hot oil or shortening. Mix the dill pickle with balance of soup and pour over meatballs. Cover and cook over low heat about 20 minutes. Serves 4.

Barbara Widdifield

SWEET & SOUR BEEF

2 cups thinly sliced, cooked 1 tablespoon soya sauce roast beef, cut in strips Y% cup vinegar 2 tablespoons fat 1% cups water 2 tablespoons flour 1 package dry onion soup mix Y% cup brown sugar 1 teaspoon dry mustard

Brown beef in fat in frying pan. Stir in flour. Add other ingredients and simmer for 20 minutes. Serve over hot fluffy rice. Serves 6. Freezes well.

Violet Jones HAM AND APRICOT LOAF 1 pound ground ham, cooked 2 eggs, beaten 1 pound ground beef 2 tablespoons chopped onion 1 can apricot pie filling 1 to 2 tablespoons chopped green

(1 Ib. 6 0z.) pepper 2% cups soft bread crumbs

Combine 1 cup of pie filling with other ingredients. Bake in 8 x 8 x 2 pan at 350° for 30 minutes. Spread remaining pie filling over top and bake 15 minutes more.

Jean Bain CORN TOPPED PORK CHOPS 6 pork chops 1” thick Y% teaspoon sage or savory 1 (12 oz.) can corn niblets Y, teaspoon salt (with peppers) drained 2 tablespoons melted butter Y% cup chopped onions 1 cup crushed Ritz crackers

Brown the chops and place in baking dish in single layer. Sprinkle with salt and pepper. Toss balance of ingredients together and pour over the chops. Cover and bake 40 minutes at 325° — uncover and bake 30 minutes longer. Serves 6.

Clara Leith

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