= Ss

MISCELLANEOUS, MEAT SUBSTITUTES, VEGETABLES

POTATO PANCAKES

3 med. potatoes, grated ltsp. salt

I small onion, chopped 1/2 tsp. baking powder
2 Tbsp. flour 1/8 tsp. pepper

l egg

Combine together ingredients. Cook on low heat with a
little fat.
Doris Marckoski

PHILOFF (FRIED RICE)

1/4 lb. margarine or butter season with orégano to taste
2c. water salt and pepper
lc. long grain rice

Melt butter, add uncooked rice, stir until golden brown.
Add water and seasoning. Simmer for 30 minutes, or until
rice is quite dry. (A Wonderful substitute for potatoes. )
Mary Ward

CABBAGE ROLLS

Ic. rice 1/4 c. vinegar
1 to 11/2 lb. ground meat a little chopped parsley or celery
| large onion salt and pepper

Soak a medium size cabbage in hot water until the leaves
soften and come away easily. Separate the leaves and fill with
the following mixture and roll up.

Cook the rice in a little boiling water which has been
salted until the water is all used up and rice fairly tender. Chop
the onion fine and mix with vinegar and seasonings. Add the rice
and mix thoroughly.

Place the rolls in a large roast pan and cover them with a
large can of tomatoes. Salt tomatoes. Cover and let bake until
the cabbage is tender. Temperature of oven - 350 to 375 degrees.

Mrs. Edie Toovey

HUNGARIAN GOULASH
2 lb. shank, neck or off the
shoulder beef, cut into | 1/2

inch cubes

Mince medium sized onion, blanch until golden color in
-9- Weyburn, Sask.