10 EDITH ADAMS’ l2ta ANNUAL PRIZE COOK BOOK

MADE FROM GROUND MEAT

APPLESAUCE MEAT BALLS
% pound ground pork
34 pound ground round steak
4 cup thick unsweetened applesauce
4 cup soft bread crumbs, well packed
1 egg, well beaten
1% cup minced onion
1% teaspoons salt
lg teaspoon pepper
Mix these ingredients together and form
into 12 balls. Roll lightly in flour and
brown in a little hot fat. Place in a baking
dish and pour over them a mixture of 4
cup catsup and % cup water. Cover and
bake in a moderate oven, 350 degrees F.
for 1% hours.
“Best meat balls I ever tasted.”
Mrs. Adolph Peterson, Box 459, Chilli-
wack, B. C.

BETTER-THAN-STEAK
MEAT LOAF
1 pound minced beef (hamburger)
2 eggs, beaten
34 cup bread crumbs
34 cup corn flakes (rolled fine)
14 teaspoon poultry dressing
Salt and pepper
2 teaspoons tomato catsup
%4 teaspoon Worcestershire Sauce
1% cup cream
Slice of onion (optional)

Mix and bake 45 minutes at 375 de-
grees F.

“T often use this easy recipe for meat
loaf. My children like it better than
steak!”

Mrs. M. J. Kenny, 675 Dunedin Street,
Victoria, B. C.

MERE MAN’S HAMBURGER
CASSEROLE
1% pounds hamburg steak
Same quantity of bread crumbs
Small onion (chopped fine)
Salt and pepper to taste
1 tablespoon chopped parsley
14 teaspoon poultry seasoning
2 tablespoons fat

Put a layer of hamburg steak in a cas-
serole. Mix the other ingredients into a
dressing, and add a layer to the hamburg.
Then another layer of hamburg and a layer
on dressing on the very top. Cover and
bake in a moderate oven (350 degrees F.)
for 30 minutes. Serve hot.

“Do you ever give your prize to a mere
man? I am enclosing one of my recipes
which I hope will win. I am a ‘paraplegic’
—my legs are paralyzed as the result of a
school accident at the age of 14—and I do
all my own housework in a wheel chair!”

Alfred Craig, 2117 Argyle Avenue,
Hollyburn, West Vancouver, B. C

FRENCH MEAT-BALL STEW

1 small cabbage
1 tin tomato juice
large onions
pound hamburger
pound sausage meat
teaspoon salt
2 teaspoon pepper

y teaspoon garlic powder

Chop the onions small and mix _ half
with the meat and half with the spices.
Roll meat into balls and place in a large
stew pot. Arrange quartered cabbage and
remaining onions on top. Pour over
tomato juice and rinse tin, using an extra
™ cup water. Add rest of spices and stew
slowly without stirring. The longer this
is cooked the better the flavor.
ay Jules Herbin, Union Bay, V. I.,

ae tik ein tin

ROYAL RICE CASSEROLE

2 cups cooked rice

2 medium carrots, grated

2 medium onions, chopped finely
1 pound minced steak

2 tablespoons salad oil

Line casserole dish with 34 cup cooked
rice. Season each layer to taste. Then
a layer of % the grated carrots, followed
by % of the chopped onions. Put all of
the minced steak in, to be covered by re-
maining carrots, then onions and topped
with the rest of the rice which has been
mixed with the salad oil. Place cover on
casserole dish and put in medium oven for
45 minutes or until Gone. Remove cover
last 10 minutes for browning purposes.
As a sauce to serve with this dish for
variations, use a can of asparagus or mush-
room soup or creamed corn diluted with
milk to the desired consistency.

“As most women are looking for new
ways of presenting the same foodstuffs,
they may like this suggestion for variety.”

Mrs. Victor Shaw, 214 Eighth Avenue
South, Port Alberni, V. I., B. C.

SIX-IN-ONE CASSEROLE

Cover bottom of casserole with thin
sliced oven potatoes. Next, a layer of
diced celery, then a layer next of minced
beef or hamburger, next a layer of sliced
green pepper (optional), then a layer of
thinly sliced onions. Repeat this until the
casserole is three-quarters full. Finsh off
with a tin of tomatoes or tomato soup.
Cover and bake very slowly for 2 hours.

“This is a very tasty dinner—and cheap.”

Mrs. L. Hibberd, 1136 Jefferson Avenue,
Hollyburn, B. C.