MEATS 99

SWEET AND SOUR MEAT LOAF

2/3 cup dry bread crumbs Y cup chopped onion
1 cup milk 1 teaspoon salt

1% Ibs. ground lean beef Ye teaspoon pepper
2 beaten eggs Y2 teaspoon sage

Soak crumbs in milk. Add all the other ingredients and mix well. Form into a
loaf and place in a shallow bake pan. Spread with the following piquant sauce:

3 tablespoons brown sugar Y% cup catsup
Y4 teaspoon nutmeg 1 teaspoon dry mustard

Bake 1 hour at 350 degrees.

ITALIAN MEAT BALLS AND SAUCE

1 Ib. ground beef 1 cup Romano cheese or
2 cups bread crumbs (dry Parmesan
and very fine) 2 eggs, beaten

Milk to make mixture moist enough to form into balls about the size of an egg.
Brown meat balls in fat—just brown, do not cook.

SAUCE
4 good-sized onions, chopped 1 teaspoon cinnamon
2 cloves garlic chopped fine 1 tablespoon sugar
2 cans tomato paste 1 teaspoon chili powder
6 cans water 1 teaspoon salt

Brown onions very brown, add paste and water, (brown onion in olive or other
oil). Use chicken fryer or heavy pan. Cook sauce for short while and add meat balls.
Cook for 1/2 hours. Should serve about 10. If sauce is too thick add some water. Be
- gure not to cook spaghetti too long. Should not be gooey. Cook spaghetti as follows:
Have water salted and boiling. Get the very long Italian spaghetti. Do not break up.
_ Hold the spaghetti, the whole bunch in your hand, stick the end of the bunch into
_ the boiling water, when that which is in the water gets soft, push it gradually around
your pan a little at a time without breaking the spaghetti until you can finally wind
the spaghetti inside your pan in a big circle.

ITALIAN SPAGHETTI

Use a 4-quart pressure cooker. Will make enough sauce for 6 to 8 servings.
Total cooking time is about 2% hours, first 30 minutes under pressure to cook
the meat well.

3% Ib. beef stew chunks in small pieces plus 2 or 3 pork steaks or any cheap cut
of pork, in small pieces. Total about 1 Ib. meat or a little more. Brown meat in
Y2 cup wesson oil with 1 chopped onion, 2 cloves garlic, 2 or 3 pinches of rosemary,
2 or 3 pinches of sugar, 3 bay leaves, salt and pepper, garlic salt. Do not be afraid
to use too much of the herbs. Add 2 small cans of tomato sauce, 2 small cans of
tomato paste, 1 can of tomatoes. Add water to bring the ingredients up to the top of
the pot. Cook until meat is almost completely dissolved and the sauce is amber in
color. Should be thick enough to spoon out with a small amount of liquid. Be sure
to get the long thin spaghetti, do not break it up. You may use any kind so long
as it is thin, about 1% Ib. per person.

ROUND STEAK BARBECUE

Thick slices of round steak cut in serving pieces and brown in fat with 1/3 cup
chopped onion; 1/3 cup chopped celery and a clove of garlic, minced. Make a
sauce of:

1 can tomato soup 2 tablespoons lemon juice

2 tablespoons brown sugar 1 teaspoon prepared mustard

2 tablespoons worcestershire Few drops tabasco sauce
sauce

Put into casserole, cover with the sauce and bake in oven 2/2 to 3 hours at
300 degrees.