_ Cabbage Roll Casserole
Y2 medium cabbage shredded
3 tbsp. fat drippings or butter
1Y%2 lbs. ground beef
2 onions minced
2 cans (8 oz.) tomato sauce
Y2 tsp. savory
1 garlic clove minced
1 tsp. salt
Y4 tsp. pepper
3 cups cooked rice
Place shredded cabbage in large well buttered dish. Heat fat in large frying pan
over med. heat. Stir in meat until browned. Add onions, half a can tomato sauce
and next 5 ingredients — mix thoroughly. Pour remaining half of tomato sauce
over cabbage in dish. Cover with meat-rice mixture and place remaining cabbage
on top. Pour second can tomato sauce over all and bake for 1 hour.
350 deg. F. — 6 servings
Lucille Gagnon

Potato Pancakes
4 l|ge. potatoes peeled
1 small onion
Y2 cup milk
1 beaten egg
1 t. salt
Y4 cup flour
Grate potatoes and onion into milk, blend in flour, egg and salt. In Ige. skillet
heat 1 inch shortening until hot. Drop rounded tablespoonfuls of batter into hot fat
and brown on both sides. Drain on paper towel. Serve at once with warm
applesauce (optional). Makes about 3 dozen.
Mrs. Lorraine Delveaux
Ste. Rose, Man.

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