238 British Columbia Women’s Institutes

SKILLET MEAL

1 lb round steak 4 medium sized potatoes, peeled
¥% cup flour and cut in quarters

1 tsp salt 1 large onion sliced

3 tbsp fat 1 can cream of mushroom soup

Cut meat in pieces for servings, season with salt and pepper, then dip in
flour; brown in hot fat in skillet. Place vegetables on top of meat, cover
with soup, cover skillet. Keep heat on medium high until steam escapes
freely, then simmer gently 50 minutes.

PORCUPINE MEAT BALLS

114 Ibs. ground beef 1 tbsp grated onion
Y% cup uncooked rice 1 10-0z. can of tomato soup
1 tsp salt Y% cup water

lg tsp pepper

Combine meat, rice, seasonings and onions. Shape into balls. Heat tomato
soup and water in pan, drop in meat balls. Cook 45 minutes, turning meat
balls once in a while to brown evenly and to keep from sticking.

PIZZA
3 cups packaged biscuit mix 14 teaspoon dried sweet basil
Olive or salad oil or oregano
1 can tomato paste Toppings: diced salami, chipped dried
1% cup hot water beef, uncooked ground beef
Salt and pepper 4 lb. Mozzarella or Swiss cheese

Make dough according to label directions; knead one-half minute on flour-
ed board. Roll thin into two 12-inch or three 9-inch circles. Place on greased
cooky sheets or fit into pie pans and roll up 14-inch for rim. Brush with oil.
Mix tomato paste and water; spread over dough. Sprinkle with seasonings
and cover with one or more of the toppings. Dot with sliced cheese. Bake in
hot oven, 400°F., 12 to 15 minutes. Cut in wedges. Serve warm. To freeze:
Bake, cool, wrap and freeze. Reheat without thawing at 375°F., 10 to 12
minutes.

HANDY HINTS
When finished washing always release the pressure on the
wringer rolls; they'll wear longer.

A pair of scissors, sturdy and well sharpened, can be one of
your handiest kitchen aids.