TOMATO DUMPLINGS

2c. flour 1 lb. hamburger

3 tsp. baking powder 1 can tomatoes

1/2 tsp. salt 1 small onion, chopped
2 Tbsp. shortening milk

Measure and sift flour with baking powder and salt. Cut
in shortening and add hamburger. Add enough milk to make med-
ium soft dough.

Bring tomatoes to boil, add onion. Boil for a few minutes,
then drop in dumplings and cook 20 minutes in tightly covered
kettle .

Mrs. Helen Toews

STUFFED TOMATOES

6 large tomatoes 6 pork sausages
6 slices bacon 1/2 tsp. salt
1 large green pepper dash of pepper

2 c. pork and beans

Method:

Cut a slice from stem end of the tomatoes and scoop out
tomato pulp. In the meantime, fry bacon until crisp, then chop
fine. To fat in the pan, add the green pepper which has been
choppea fine.

Fry this until it is tender. Remove the pepper from the
pan and brown the pork sausages which have been cut in small
pieces. Now, mix beans, pork sausages, bacon, the tomato
pulp (which has been drained), green pepper, and seasoning.

Fill the scooped out tomato shells and bake for 25 min-
utes at 350 degrees.

Gracie Mueller

QUICK ESCALLOPED POTATOES
(No Curdling)

2 Tbsp. butter 6 c. sliced potatoes (2 1/2 lb.)
2 Tbsp. flour 1 Tbsp. melted butter
2 Tbsp. salt 2c. milk

Melt butter in saucepan, stir in flour and salt and add milk

Slowly, stirring constantly, until sauce boils and thickens. Add
potatoes and heat with occasional stirring until the sauce boils
again.

6 1/2 x 10x i 3/4 inches. Drizzle melted butter overtop. Place
on a rack a little above the middle of the oven and bake at a

Turn potatoes and sauce into a shallow, greased casserole ,

-8- Steinbach, Man.