MEAT AND CHICKEN 15

Mix and shape into small balls. Brown in oil. Add 1 tin peas, 1 tin
carrots, 1 tin tomatoes, 1 tin small whole potatoes. Thicken with flour.
Jean Wilson — ‘“‘Harem”’

SAUSAGE

¥, - 3/4 lb. ground ham Salt and pepper

1 lb. ground beef Shake of cayenne
2 cups bread crumbs 1 tsp. thyme

1 egg

Mix ham, beef, bread crumbs and herbs with fork Break in egg and mix
well. Knead and roll into long sausage. Wrap in wax paper and clean
cloth. Place in kettle of slowly boiling water and slow boil for 1% - 2
hours. Roll in bread crumbs. Serve hot or cold with hot mustard.
Lynne Cove — ““Dalua”’

FOXEE’S FREEZER MEAT SAUCE (a make ahead)

1/3 cup salad oil 1 tbs. salt

3 minced cloves garlic 1 tbs. paprika

3 chopped green peppers 1 tsp. celery salt

3 large sliced onions 1 tsp. chili powder

3 Ibs. chuck beef (ground) 2 tbs. worcestershire sauce

4-8 oz. cans tomato sauce 3 tbs. chili sauce

3 - 6 oz. cans tomato paste 3 tbs. bottled meat sauce (optional)
2 cups boiling water

Method:

In hot oil in large kettle, cook garlic, peppers, onions for 5 minutes.
Add meat. Cook over high heat until all red colour disappears. Add
water and rest of ingredients, simmer uncovered 1% - 2 hours. Cool.
Freeze in | pint freezer containers. (Makes approximately 7 pints).

To thaw:
Place container under hot water until contents slide out or let stand at
room temperature several hours. Heat in double boiler and serve over
hot rice or noodles.

Lynn Foxall — “‘Foxee”’

LAND HO SUBS

1 cup chopped onion 16 green onions, trimmed

2 tbs. salad oil 2 loaves long French Bread split

2 Ibs. ground beef lengthwise and buttered

2 cups (8 oz. each) tomato sauce 4 dills, sliced in long thin slices
with mushrooms 4 tomatoes sliced

2 tsp. salt 4 sliced process swiss cheese cut

2 tsp. Bar-B-Q spice seasoning in 4 strips

Saute onion in oil.
Shape ground beef into 2 large flat patties. Brown 5 minutes on each
side. Then break into chunks. Return meat and onion to pan. Stir in