CHILI CON CARNE Anna Molnar
1% Ibs. ground beef 1 tsp. salt

2 medium onions chopped 2 tsp. sugar

1 green pepper chopped 1 T. chili powder

1-14 0z. can tomatoes 1 tsp. paprika

1 or 2 cloves garlic minced 2 C. fresh mushrooms

1 can Vinico kidney beans

Brown ground beef, add tomatoes,-onions, garlic, and green pepper. Simmer about
Y hour. Add sugar, salt, paprika, mushrooms and beans. Simmer 15 minutes. Add
chili pepper shortly before serving, as the longer the chili powder is heated, the
more peppery it gets. Serves 4 to 6. Use a large skillet or pot.

YORKSHIRE PUDDING FOR ROAST BEEF Herdis Stevenson
1 C. sifted (once) all purpose flour ~ %C. cold water

% tsp. salt 2 eggs

Y2 C. cold milk

Preheat oven 400°.

Sift flour and salt, make well in center of flour. Pour in milk. Stir, then beat as if you
meant it. Add eggs one at a time, beat well after each addition. Then add cold water
and beat until the mixture is bubbly on top. Refrigerate for 1 hour. Put 1 teaspoon
beef dripping or butter into each piping hot muffin tin. Bake in hat oven 400°F for 30
minutes. These should be crisp and high and tender inside.

FAVOURITE OXTAIL SUPPER Anna Johnson

2% Ibs. oxtails Y¥2 C. domestic white wine
¥% C. catsup salt and pepper

Mix above ingredients and pour over oxtails. Marinate for 24 hours, stirring three
or four times. Next day drain and save juice. Brown oxtails in 2 tablespoons fat.
Remove and brown a large Spanish onion, and then add oxtails, juice, salt and
pepper. Add: % cup each celery, green peppers and mushrooms, % cup tomato
juice. Cover and simmer till tender about 2% hours (or 35 minutes with 15 pounds
pressure in pressure cooker). When done, thicken with 1% tablespoons flour, 12
teaspoon each soya and Worcestershire sauce. Prepare 11’ cups rice in 3 cups
water till tender and fluffy, then add % cup grated Borden’s cheddar cheese and
stir in. With a green tossed salad, you have a meal fit for a king, but economical and
easy to prepare.

110

.