FISH, FOWL & MEAT

WELLINGTON MEAT LOAF

1% pounds VERY LEAN 1 cup fine dry bread crumbs ground round steak Pastry

1 egg Pepper to taste

1 tin undiluted cream of Y%. teaspoon sage mushroom soup No salt, as soup is salty

1 small onion, minced

Add beaten egg, soup, seasonings and onion to meat. Mix well. Add crumbs and shape into a loaf. Chill in refrigerator. Roll out pastry and completely wrap meat loaf. Place on foil and chill again — perhaps overnight. (top of loaf may be decorat- ed with pastry leaves before chilling). Bake on foil placed on cookie sheet at 475° for 15 minutes, reduce to 350° and bake 45 minutes. Serve hot or cold. Serves 8.

Helen Young

BEEF STROGANOFF

2 pounds round steak 1” thick 1 tablespoon lemon juice

4 tablespoons butter Y4 teaspoon garlic salt

% pound fresh mushrooms 1 teaspoon salt

Y% cup chopped onion 1/8 teaspoon pepper

1 beef bouillon cube 1 tablespoon flour

1 cup boiling water 1 teaspoon worcestershire sauce

1-2/3 cups evaporated milk

Dredge meat in flour. Melt butter in dutch oven, add meat and brown on all sides. Add mushrooms, onions and cook until tender. Dissolve bouillon cube in water and add to meat with garlic salt, salt and pepper. Cover and continue cooking over low heat until tender — about 2 hours. Blend in flour and milk and sauce, mix until smooth. Before serving add lemon juice. Serve with rice mixed with peas.

Pat Weston MINUTE STEAK ROLLS 6 minute steaks 1 cup grated parmesan cheese 2/3 cup (1 small can) chopped _ Salt and pepper mushrooms 2 tablespoons oil 1 cup chopped parsley 1 can consomme % cup chopped onion 2 tablespoons cornstarch

Drain mushrooms, saving liquid. Sprinkle chopped mushrooms, parsley, onion and cheese over the steaks. Season lightly with salt and pepper. Starting at narrow end, tightly roll up each steak and fasten with toothpicks. Brown steak rolls SLOWLY in hot oil. Add consomme, cover and simmer 30 minutes, or until tender. Remove to hot platter. Combine cornstarch and mushroom liquid and stir into gravy in pan. Cook stirring constantly till thickened. Spoon gravy over meat rolls and sprinkle with additional parmesan cheese. Serves 6.

Lotte Neumann