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TOUTIER (MEAT PIE) Delia M. Blais
1 med. potato, cooked 1/2 tsp. salt
and mashed 1/2 tsp. thyme
1 lb. ground pork 1/2 tsp. sage
1/2 c. potato water 1/4 tsp. mustard
1 med. onion, minced 1/2 tsp. cloves

1 small clove garlic

Combine in saucepan (all but potatoes) and bring to boil. Reduce
heat. Allow to simmer for 25 minutes or until liquid is reduced.
Stir in mashed potatoes. Chill mixture. Line pie plate with
rolled pastry, fill with meat mixture and cover with top pastry.
Bake until golden brown about 35 minutes in hot oven. May be
served with hot chili sauce.

BEST-EVER MEAT LOAF Joan Quarry
2 eggs 1/2 c. shredded raw carrot
2/3 c. milk 1 c. shredded cheddar cheese
2tsp. salt 1-1/2 lbs. ground beef
1/4 tsp. pepper 1/4 c. brown sugar
3 slices fresh bread, 1/4 c. ketchup

crumbled 1 Tbsp. prepared mustard

1 onion, chopped

Break eggs into large mixing bowl; beat lightly with fork. Add
milk, salt and pepper and crumbled bread; beat until bread dis-
integrates. Add onion, carrot, cheese and beef, mixing well.
Pack into 9x5-inch loaf pan. Combine brown sugar, ketchup and

-7- Gibsons, B. C.