MEAT AND CHICKEN 26

in 350° oven.
Serve with heated canned Boston brown bread. Serves 6.

HUNGARIAN GOULASH

3 tbs. butter or margarine

1 cup sliced onions

1 cup beef broth (powder or cube with hot water)
Salt and pepper to taste

1 tsp. paprika (more if desired)

1 tsp. tomato paste (optional)

1 can roast beef

Saute onion in butter until tender, add broth, seasoning and tomato paste.
Simmer 5 minutes. Add cubed meat and cook until meat is flavoured.
Serves 3 - 4

MEATBALL CASSEROLE
¥% cup chopped onion 1 can (2 cups) sliced carrots,
1 tbs. butter or margarine drained

2 - 15 oz. cans meatballs in gravy 2 tbs. snipped parsley
2 tsp. Worcestershire sauce

In a saucepan, cook onion in butter until tender. Add rest of ingredients.
Heat until bubbling. Can be topped with dumplings made with mix.
Serves 6.

QUIK — STEW
1 tin small onions, reserve liquid Salt and pepper to taste
1 tin carrots, reserve liquid Dash garlic powder
1 tin potatoes, reserve liquid 1 tin mushrooms, drained
2 cups beef broth (use cube or 1 tin roast beef, cubed
powder with liquid from vegeta- _ Instant flour
bles) % cup sherry

1 tsp. Kitchen Bouquet

Brown onions and potatoes (quartered, if necessary) in butter. Remove
from pan, add a little more butter, beef broth, kitchen bouquet, salt,
pepper, garlic. Thicken with flour. Add sherry, vegetables, beef and
heat. Serves 4.

SKILLET QUICKIE

Cook Minute Rice according to directions, using a package of Onion
Soup Mix with a little more water than recommended on the rice
package. Do not add salt. When rice is cooked, stir in 1 can roast beef,
cubed. Add % cup grated parmesan cheese. Heat thoroughly.

CANNED HAMS
Chill before opening so ham will come out firm and whole.