18 MEAT AND CHICKEN
HAMBURGERS IN WINE SAUCE

1 Ib. ground beef 3 oz. can sliced mushrooms (keep
Salt and pepper liquid)

Dash garlic powder 1 tsp. concentrated meat essence
1/3 cup grated Parmesan cheese (i.e. Bovril)

% cup butter or margarine (less if Y% cup sherry

Teflon pan used)

Form meat, garlic, salt and pepper into 4 patties. Roll in cheese. Brown
patties in half the butter. Remove. Add rest of butter and saute drained
mushrooms. Add liquid from mushrooms, Bovril, sherry and stir. Add
patties. Heat thoroughly. Serves 3 - 4.

GROUND BEEF HASH

In 1 tbs. oil

Brown ¥% lb. ground beef

Add:

Y% cup chopped onion Y% cup catsup
¥% cup chopped celery Y tsp. salt

1 tin Dawn Fresh Mushroom sauce Dash Tabasco sauce

Simmer 20 to 30 minutes or until thick. Serve over thick toast. Serves 2.
Elaine Cook — “‘Hallowe’en”

STEAK STRIPS WITH CARROTS

1 lb. boneless beef sirloin, cut 1”’ thick or one flank steak

2 tbs. salad oil

2 tbs. margarine

2 large carrots, thinly sliced on diagonal

% tsp. finely chopped fresh ginger (or 1/8 tsp. ground ginger)
2 tbs. sherry or orange juice

Y% cup chopped green onion

2 tbs. soya sauce

Salt and pepper to taste

Cut meat across grain into thin slices (flank — put tenderizer on steak
then cut diagonally in thin slices). Heat oil in frypan over high heat.
Brown half the meat quickly (about 30 seconds each side). Remove with
slotted spoon. Do rest of meat. Remove.

Melt margarine in frypan and put in carrots and ginger. Stir and fry until
golden. (2 - 3 minutes). Add sherry. Cover. Cook until carrots are tender
(4 minutes). Return meat to pan with onions and soya sauce and cook.
Stir until heated through. Season with salt and pepper. Serve with hot
rice. Makes 2 - 4 servings.