RISOTTO»

Olive oil or butter to fry 1 medium
size onion; add 2 cups tomatoes or
1 can tomato paste and 1 can water
or juice. Add 2 cups of washed raw
rice, keep stirring on low heat,
add 1 cup at time either chicken

or beef stock. (Keep adding until
rice is cooked - check consistency).
Moisture all cooks in with rice;

add 1 handful Parmesan cheese.
Seasoning salt, pepper and handful
of parsley, rosemary, garlic option-
al. Serve hot with Parmesan cheese.
Note: Raw rice doubles in bulk over
pre-cooked rice.

- Angie McGregor.

FRIED RICE
3 cups cooked rice
1 cup diced celery (or bean
sprouts )

1/2 cup diced onions
2 tbsp. fat
1 egg

salt

Put fat in large cooking bowl and
diced celery and onions. Cover and
cook for approximately 2 minutes.
Add rice. Cook for about 5° 7
minutes or until loose and dry.
Add egg and salt. Cook for another
few minutes. Serve hot. Approxi-
mately 5 servings.

- Alice Soon.

BEEF STROGANOFF

Pound away:

3 tbsp. flour

11/2 tsp. salt

1/4 tsp. pepper

1 lb. sirloin, rib of
tenderloin steak,
1/4" thick |

ee clove garlic, cut, peeled

110

First combine flour with salt and
pepper. Trim fat from meat; rub both
sides with garlic. Now, with side of
saucer, pound flour mixture into
both sides of meat. Cut meat into
11/2" x 1" strips. SIMMER SLOWLY
UNTIL TENDER:

1/4 cup butter or margarine

1/2 cup minced onion

1/4 cup water

1 can condensed chicken soup,
undiluted
1 lb. sliced, washed mushrooms

Melt butter in Dutch oven or deep
skillet; brown meat strips in it,
turning often. Add onion, saute till
golden. Add water, stir to dissolve .
brown particles in bottom. Add soup
and mushrooms. Cook uncovered, over
low heat, stirring occasionally,
until mixture is thick and meat is
tender - about 1 1/2 hours.

1 cup sour cream

minced parsley, chives or dill
Just before serving, stir in sour
cream; heat (do not boil). Serve
sprinkled with parsley, chives or
dill, and be sure to provide rice
noodles or mashed potatoes for the
wonderful gravy. Makes 4-6 servings.

- Mrs. Jacob Holm.

MEXICAN PIE

11/2 lbs. ground round steak
i bay leaf

2 small red peppers

a large onion

1 cup tomatoes

1 cup cooked rice

Place in frying pan. Brown lightly.
Add chopped onion and cook until
brown. Add spices. Place in casser=~
ole, then add tomatoes. Cover with
rice. Dot with butter. Cover. Place
in oven and bake at 350° for 45
minutes.

- Betty Hardcastle.