GIBIET GRAVY Turkey neck, heart, gizzard and liver | medium-size onion, sliced 4 cups cold water 1/2 cup turkey fat 1/2 cup all-purpose flour salt and pepper to taste handful of celery tons Place turkey neck, heart, gizzard, onion, celery tops and water in medium-sized saucepan (reserve liver). Simmer, covered, for 2 hrs. or until gizzard is tender. Add liver. SWISS STEAK DELUXE 11/2 lbs. round steak 1 tsp. salt 1/4 cup flour 2 tbsp. fat 1 clove garlic, crushed 1/4 tsp. pepper 2 large onions, sliced 1 stalk celery | tsp. meat sauce 2 8-0z. cans tomato sauce Pound seasoned flour into steak, using edge of saucer. Rrown meat well on both sides in hot fat. Add rest of ingredients. Cover and simmer for 1 1/2 - 2 hours or un til meat is tender. Remove cover last 15 minutes to let sauce thicken. - Alice Mabbett. GRAND TETON STEW 1 1b. ground beef small onion, finely chopped (or use powdered onion) salt and pepper to taste garlic (optional) 1 15-02. can each of: peas, creamed corn and spaghetti 80 ‘Add Brown ground beef with onion in as little fat as possible. Add liquid from can of peas. Simmer 5 minutes. Add peas, corn and spaghetti. Bring to boil and serve. Serves 4. - Mona Hyslop. TUNA A~ILA~KING Cook 4 tbsp. chopped green pepper and 2 tbsp. chopped red pepper in 2 tbsp. margarine until soft. Add 2 cans mushroom soup and 1 cup milk, stirring well. 2 cans (drained) tuna fish, broken in pieces and 6 sliced, hard-cooked eggs. Add 1 small tin mushrooms, chopped. Simmer gently a few minutes. Make in heavy pan. Serve on warm vuff pastry shells. SALMON LOAF With Lemon Butter Sauce tbsp. lemon juice 3/4 cup bread crumbs 1 egg (slightly beaten) 3/4 cup milk 2 cups flaked salmon 1/2 tsp. salt 1/8 tsp. pepper 2 tbsp. finely chopped onion 2 tbsp. melted butter Combine ingredients in order given. Pack firmly into buttered loaf pan. Bake in moderate oven 350° about 40 minutes. Remove from oven and pour over the following: 1/4 cun butter (melted) 2 tbsp. minced parsley 1/8 tsp. salt (Mixed together.) - Mrs. M. Johnson.