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MEAT BALLS PAPRIKA
Combine in a large bowl:

1 lb. lean beef ground meat tenderizer

3 tbsp. chopped onion 3/4 cup dry crumbs
1% tsp. salt 3/4 cup milk

%, tsp. pepper 1 beaten egg

%, tsp. dry mustard % tsp. paprika

Blend well and shape into 18 balls. Melt a little but-
ter in a fry pan ard brown meat balls on all sides,
slowly. Sprinkle well on all sides with paprika. Then
brown 3/4 cup diced celery and % cup chopped onion.
Add to the meatballs, cover and cook very slowly for 20
| minutes. Mix:

a 2 tbsp. flour 3/4 cup water

| 3/4 cup tomato sauce % tsp. salt

} Add slowly to the meat, stirring gently with a fork.

| Simmer until thickened.

| - Mrs. M.J. Mead, Saskatoon, Sask.

SWEET AND SOUR MEATBALLS

| 1 1b. ground beef 2 eggs, beaten
% cup bread crumbs salt and pepper
lL small grated onion garlic powder, optional

| 4, cup water
Blend all ingredients thoroughly. Roll in small balls.
| Brown slightly in hot melted fat and drop into boiling
sauce. Simmer 2 hours. Sauce is as follows:
if lL cup white sugar 1 can tomato soup
1 small onion Ll can water
‘i juice of 2 lemons
iM - Mrs. N. Hilgers, Dauphin, Man.
iM MEAT LOAF WITH VEGETABLES
Mix:
| 2 lbs. ground beef with 1 cup vegetable soup
| 1 beaten egg
43 cup bread crumbs 1 tbsp. prepared mustard
|

} 1 chopped onion 1 tsp. salt
i worcestershire sauce % tsp. pepper

1 Shape mixture into loaf. Bake one hour at 350 degrees.
Serves 10
- Mrs. (Viola) Geo. H. Cairns, Saskatoon, Sask.