CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

CHIII CON CARNE (Mrs. Bunny Allin)

3 tbsp. shortening 1/2 cup ketchup 1 lb. hamburger 1 large tin tomatoes 1 large onion, diced 1/h tsp. garlic salt 1 cup diced celery l tsp. salt 1 l2-0z. bag red kidney 1 tsp. pepper beans 1 tin cream of mushroom 1-1/2 tbsp. chili powder soup

Brown meat in shortening. Add diced onions and celery. Add

soup, tomatoes, ketchup and spices and simmer 2 - 2-1/2 hours

while kidney beans are cooking. When beans ere cooked, add to sauce and simmer 1/2 hour.

CHILI CON CARNE (Mrs. Elsie Howlett)

3 tbsp. fat (1/2 tsp. paprika

1 large onion, chopped 1/8 tsp. cayenne

1 green pepper, chopped 1 bay leaf

1 lb. ground beef or 1 tbsp. chili powder (or hamburger to taste)

2 cups tomatoes (16 oz. 1 clove garlic, mashed can) (garlic salt can be used

1 can tomato soup and leave out salt)

1 lb. can kidney beans 1 tsp. salt

Heat fat, add onion, green pepper and meat. Cook until brown, stirring occasionally. Add salt and garlic. Add re- mainder of ingredients and simmer for a half hour. If you like, you can also add a tin of whole mushrooms.

CORNISH PASTIES (Mrs. Helena White)

Pastry: 1 1b. lard or finely chopped food suet 7 cups flour approximately 1 cup cold water

salt Filling: 3 cups diced raw 1 cup chopped suet round steak 3 cups diced rew potatoes salt and pepper 2 medium onions, finely

chopped

Divide pastry into 12 portions. Holl each into an oval shepe

about 6" x 9", Place about 1/2 cup filling on lower half of round; Sold over énd seal edges. Slash two or three steam vents in the top. Place on baking sheets and bake «et 375° for about 45 minutes, or until nicely browned. HMekes le. These freeze beautifully.

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