CORNED BEEF AND CABBAGE

3 Ibs. corned beef

8 whole medium onions
4 medium potatoes

4 large carrots

14 head cabbage

Cover corned beef with cold water (add
Y% clove of garlic, optional); bring to boil;
remove scum; simmer about 3 hours or
until almost tender. Peel onions and
potatoes and add. Scrape carrots and add.
Cook 30 minutes or until tender. Re-
move meat and vegetables to platter; keep
warm. Cut cabbage in wedges, add to
boiling stock and cook 10 minutes. Ar-
range vegetables around meat. Serves 4.

—HEATHER ROBERTS

MEAT LOAF

cup chopped onion
tablespoon butter
Ib. ground veal
Ib. ground pork
lb. ground beef
1 teaspoon salt
14 teaspoon pepper
2 tablespoons chopped parsley
1 can tomato soup
2 eggs
214 cups soft bread crumbs
14 cup water

Heat oven to 350° F. Cook onion in but-
ter until soft; combine meat. Add salt,
pepper, parsley, 2 can tomato soup, eggs,
bread crumbs. Shape meat into a loaf
about 9”x5”x2”. Bake at 350° F. for 1
to 1% hours. Combine remaining soup
with the water; pour over meat loaf dur-
ing last 15 minutes of cooking. Makes 8
servings. Also nice, covered with the fol-
lowing sauce: Remove loaf from oven 15
minutes before done. Mix 14 cup catsup,
3 tablespoons brown sugar, 4 teaspoon
nutmeg and 1 teaspoon. dry mustard
Spread over loaf. Return to oven till
sauce topping is hot and bubbling (about

5 minutes). —Kay ROHRER

1
1
VY
VY,

MEAT BALLS SUPREME

slices bread

cup hot milk

beaten egg

Ib. ground beef

Ib. ground pork

Salt and pepper

tablespoons grated onion
tablespoons chopped parsley

Method: Soften bread in milk; add egg.
Mix meats, seasonings, onion and parsley.
Combine mixtures and form in balls or
hamburgers. Roll in flour and brown in
hot fat.

2 cups strained tomato

1 cup hot water

14 cup chopped carrots

12 cup chopped celery

1 cup canned peas
Add tomato, water, carrots and celery.
Cover and simmer for 30 minutes. Add
peas last and continue cooking until peas
heat through. Serves 4.

—BERTHA BRANDRETH

LUNCHEON TENDERLOIN

1 medium pork tenderloin
2 strips fat side bacon
1 large tomato, sliced crosswise into
4 pieces
1 large onion sliced crosswise into 4
pices
Cut tenderloin into 4 pieces and flatten
(Frenched). Place 2 strips of bacon across
one another in this manner (X). Place 1
piece of meat on centre of bacon strips;
1 slice of onion on meat, and slice of to-
mato on onion. Season with a little salt
and pepper. Bring edges of bacon to
top of tomato and fasten with toothpicks.
Place in covered casserole with 1% cup of
water and bake slowly for 2 hours. Serves
4. Remove toothpicks and serve hot.

—GRACE TURNER

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