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Beef

SCRAPPLE — Mbyrian Helms

2 lbs lean Sausage
3/4 lb lean Ground Beef

Boil in approximately 2 quarts of water for 1 hour. Cool. Skim off most of the fat. Use
large heavy pan. Bring to boil.
Add 2 tbsps salt; coarsely ground pepper; 2 tsps ground Sage. Simmer 15 minutes.

Add 1 quart of water. Bring to boil again.

Add 3 cups corn meal which has been diluted with cold water (dry cornmeal will only
lump) boil gently for 30 minutes. If too dry add more water.

Pour into greased bread pans. Allow to stand overnight to firm. Slice and brown in
hot fat. Makes 3 bread pans.

MEAT BALLS IN TOMATO SAUCE — Merle Kubas

1/2 cup fine bread crumbs 1 egg

1-1/4 cups tomato juice 1 tsp salt

1 lb ground beef 1/2 tsp poultry seasoning
1/2 cup chopped onion 1/4 tsp paprika

Combine meat, bread crumbs, egg, onion and seasonings. Shape into small balls.
Heat tomato juice in skillet; add meat balls; simmer covered, turning once, until
meat balls are done. 25 — 30 minutes.

Fast and easy and low-cal too!

QUICK GOULASH — Alice Ellison

Brown 1 to 2 lbs hamburger.

Cook 2 cups elbow macaroni. Drain and add to hamburger.

Add 1 can tomato soup and 1 can vegetable soup.

Mix together and bake in casserole dish for 1 hour.

Fried onions may be added, celery, peppers, whatever your taste may be.
Serve with garlic bread, and lettuce salad.

SWEET AND SOUR MEATBALLS —  _ S. Marchant

1 lb hamburger 1 egg
1/4 cup bread crumbs 1/2 cup water

Make in small balls and brown. Put in 1 cup diced celery and brown 5 min.

SAUCE:

1-1/2 cup water 1/3 cup vinegar
1/3 cup brown sugar 2 tbsps soya sauce

Add 2 tbsps corn starch mixed with a little water. Cook 3 minutes. Add meat
and celery. Simmer about 1 hour stirring occasionally.

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