'

PARTY MEAT LOAF WITH
SPICED PEACHES

Serves 16
114 cups fine bread crumbs
114 cups milk
1 cup ketchup or chili sauce
4 teaspoons salt
Y4 teaspoon pepper
4 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
4 eggs
6 tablespoons cho onions
Y% Ib. fit a
31% lbs. ground beef

Combine bread crumbs, milk, ketchup,
Worcestershire and mustard. Add eggs
and beat well. Add onions and ground
meats and mix thoroughly. Divide in
half, shape into loaves (10 x 5) on greased
shallow pan, or pack in loaf pans and
turn gut. Bake 1 hour at 350°F.

SPICED PEACHES

Drain two No. 214 cans peach halves.
Cut each half in two, stud each with 2
whole cloves. Arrange in shallow baking
pan, sprinkle with 44 cup brown sugar,
and dot with 2 tablespoons butter. Place
in oven about 15 minutes before meat
loaf is done.

BROWN GRAVY

Pour off fat in pan from baked Meat
Loaf. Measure 14 cup into 2-quart sauce-
pan, and add 4 cup flour. Stir over low
heat until smooth and bubbly. Take from
heat and stir in 2 cans condensed con-
somme. Pour 214 cups hot water into
baking pan. Stir to loosen brown parti-
cles, and strain into consomme. Bring to
boil over medium heat, and stir until
gravy is thick and smooth, add salt and
pepper. Makes 1 quart.

Arrange the Spiced Peaches on top and
around meat loaves, and serve gravy
separately. For everyday use the meat
loaf (half recipe) is tasty without peaches
Or gravy.

—DOREEN MILTON

PORK TENDERLOIN
With Sage and Onion Dressing

1 large pork tenderloin prepared for

stuffing
Dressing:

2 medium onions cooked and
chopped

2 teaspoons sage

1 cup dry bread crumbs
Pepper and salt

Stuff tenderloin and tie in about 3 places.
Place in pan with strips of bacon over
top. Bake in oven 350°F. about | hour.

—KAE SEABROOK

( 27)

CHICKEN LOAF WITH
MUSHROOM SAUCE

1 4-Ib. chicken
2 cups day-old bread crumbs
1 cup cooked rice
114 teaspoons salt
2 tablespoons chopped pimento
3 cups chicken stock
4 well beaten eggs

Stew chicken. Remove meat from bones.
Cut up not too small. Add remaining in-
gredients—pour into oiled 10-inch ring
mold. Bake in 325°F. oven until set.
Serve with mushroom sauce.

SAUCE

Melt 4 cup butter, add | cup diced fresh
mushrooms, simmer 5 minutes; add 4
cup flour, gradually, then 2 cups stock.
Cook until smooth, and thick. Add 4
cup cream; ¥ teaspoon paprika; 2 tea-
spoon parsley; 42 teaspoon lemon juice
and season to taste.

To stew the chicken—barely cover fowl
with water, salt to taste, 1 chopped carrot,
1 onion, 1 whole clove, celery leaves and
2 whole black peppers. Simmer until
tender.

—ELvA DENNIS

SCOTCH LAMB PIE

4 tablespoons dripping
3 slices onion
Salt and pepper
4 tablespoons flour
14 Ibs. lamb stew meat
2 stalks celery
4 medium carrots
1 cup rice
Pastry
1 teaspoon curry powder

Melt the dripping, and brown the onion
in it. Dredge the meat with the flour and
season with salt and pepper, then also
brown in the pan with the onion. When
brown on all sides add 1 cup water, cover
and place over low heat for one hour or
until meat is tender. Dice the carrots and
celery and cook in a little salted water.
Peas may be added if desired. Cook the
rice and drain well. Line a casserole dish
with plain pastry and bake until brown.
When lamb is done thicken the gravy
with the flour left from the dredging, add
the vegetables and mix together. Mix
the curry powder into the rice and line
the inside of the pastry shell with a rice
ring, then pour the vegetables, meat and
gravy into the centre. Return to oven
and heat through for about 10 minutes.
Serves 6.
—BupA BROWN