HAM OR BEEF PINWHEELS
Betty Zinter, Camrose, Alta.

Cornmeal Biscuit Dough
1% cups sifted flour, % cup corn

meal, 3 teaspoons baking powder, 1
teaspoon salt, % cup shortening, %
cup milk.

Sift together dry ingredients. Cut in
shortening. Add milk mixing lightly un-
til dry mixture is dampened. Turn on to
floured board, knead for a few seconds.
Roll into a rectangle approx. 10x12”.
Spread with ham or beef filling and roll
up like a jelly roll and cut in 1-inch slices.
Place slices on greased pan or baking
sheet. Bake in very hot oven (450 deg.)
12 to 18 minutes, or until lightly
browned.

Ham Filling

3% pound ground cooked, lean ham
(about 2% cups lightly packed), 42 cup
light cream, % teaspoon pepper, I tea-
spoon dry mustard, 2 tabelspoons pickle
relish.

Mix together well.

Beef Filling
% pound ground, raw beef, % tea-
spoon salt, 4 teaspoon pepper, % cup
chili sauce, 4 cup finely chopped onion.
Mix together well.

Ww 2

PORK STEAK
Mrs. Pears, Assiniboia, Sask.

1 pound pork steak cut in convenient
servings, dip in egg and bread crumbs.
Sear to delicate brown.

Add % can tomatoes, 1 teaspoon
cloves, %4 cup vinegar, % cup brown
sugar, % teaspoon allspice.

Cook 2 hours in covered dish.

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PORK STEAK OR PORK SHOULDER
CHOPS
Carolyn Loos, River Forest, Il.

Season steaks with salt and pepper,
dredge with flour. Brown on both sides
in hot fat. When well browned cover
and cook slowly until done—about 45
minutes. Small amount of water may
be added.

1 cup tomatoes, seasoned with 1
tablespoon Worcestershire sauce, several
onion slices.

This added to steaks after they are
browned add variety in the Spanish
fashion.

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PORK CHOP CASSEROLE
Violet Bobok, Lansing, Ont.

Trim excess fat from pork chops,
then brown and season. Place in a deep
baking dish.

1 can baked beans (large), % cup of

38

ketchup, 1 tablespoon brown sugar, 1
teaspoon Worcestershire sauce.

Mix thoroughly and pour over chops.
Bake in preheated oven (375 deg.) for
1 hour.

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PORK TENDERLOIN
Delma Elliott, Sovereign, Sask.

Cut meat and pat flat. Brown in
butter. Add lots of onion cut up. Put in
casserole and pour over this 1 can of
cream of mushroom soup. Add milk if
not moist enough. Top with cracker
crumbs. Bake in oven until tender.

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BEEF WITH BARBECUE SAUCE

Mrs. Pears, Assiniboia, Sask.

2 tablespoons fat, 2 teaspoons flour,
2 teaspoons brown sugar, 1 teaspoon
dry mustard, 1 tablespoon vinegar, %4
cup condensed tomato soup, % cup
water, salt and pepper.

Melt fat in frying pan, add flour,
sugar, mustard and Vihegar. When well
blended, stir in soup, season to taste.
Put sliced cold beef in baking dish and
pour sauce over it. Bake 20 minutes
in moderate oven.

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LIVER CASSEROLE
Mrs. E. Burton, Sovereign, Sask.

Sear liver and put in casserole. Add in
layers the following:

Sliced onions, raw carrots, raw po-
tatoes, salt and pepper.

Pour over this a haif can of tomatoes.
Bake in moderate oven for 1 hour.

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SWISS STEAK

Mrs. G. Buckingham, Winnipeg, Man.

2 pounds round steak, 2 tablespoons
fat, 3 medium onions, 2 tablespoons
bottled mustard, 1 teaspoon celery seed
or % teaspoon celery salt, 1 teaspoon
sugar, 1 can (20-ounce) tomatoes.

Pound flour into beth sides of steak.
Melt fat in dutch oven or heavy skillet.
Brown meat well on both sides.. Chep
onions and add to meat. Mix other in-
gredients and pour over meat. Cover
and simmer for 2 hours or until tender,

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RANGEBURGERS

Mrs. E. Johnson, Swanson, Sask.

1% pounds ground beef, 1 tablespoon
finely chopped onion, 4 teaspoon pep-
per, 1% teaspoons salt, % cup dry
bread crumbs, % cup milk, 1 egg or 2
yolks, 2 or 3 tablespoons fat for
skillet. .

Mix well and shape into patties. Fry
about 12 minutes on medium high ele-
ment, turning once, makes about 8
medium sized patties. Serves 4.