CREOLE SAUSAGES

Fry 1 lb. of sausage until.browned. fPour off fat.
Measure into a bowl 1 thinly sliced onion, 1/2 c. :
chopped celery, 3/u. Cc, water, 1 tbsp.. vinegar,
1c. catsup. Mix together and pour over sausages.
Cover »nd simmer, stirring occasionally until
sausages are cooked and sauce thickened,.about 20 .
minutes. :

Linda Laing. ..

S HI PWRECK

h sliced raw Vitaiinn

1$ lbs. minced beef (browned)
1/2 c. uncooked rice

1 can tomato or mushroom soup
2 sliced raw onions

) stalks celery, chopped |

Salt ond pepper.

Put in layers in order given dee. die
potatoes, then minced beef, then uncooked rice, etc. )
in well-preased casserole. Cover with tin of soup,
diluted with equal amount of water. Cover and bake in
moderate oven 350 deg. for 2 hours. Serve with a

reen salad.
8 ey ae Mrs. Sandy Faulkner & Joyce Cross.

eae, HASH

1 lge. onion, sliced | “Vk green, peppery, minced
1 lb. ground beef | 8 OS oes

Fry until mixture falls apart.
Then stir in:
2 c. cooked tomatoes (1 tall can)
1 c. washed uncooked rice (or 2 c, uncooked noodles)
1 tsp. chili powder
2 tsp. salt
1/8 tsp. pepper seg

Pour into a greased 2 qt. casserole. Cover and
bake, removing cover last 15 minutes. Serve hot.
Bake in a moderate oven, 350 deg. for 1 hour.
Serves 6,

Lois Karst.

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