STUFFED CABBAGE ROLLS

1 1b. ground beef 1 small onion (grated)

% 1b. ground pork 1-14 oz. can tomato

2 tsp. salt sauce or 2-7 oz. cans

44 tsp. pepper tomato sauce with mush-

3/4 c. cooked rice rooms

4% c. lemon juice or 12 large cabbage leaves
vinegar 4% c. brown sugar

Combine meat, salt, pepper, rice, onion and 1 can of
tomato sauce with mushrooms, or 4 can tomato sauce.
Blanch cabbage leaves by covering them with boiling
water for 3-4 minutes. Drain. Place equal portions of
meat mixture in center of each cabbage leaf. Fold ends
over; roll up and fasten with toothpicks. Mix remain-
ing amount of tomato sauce or tomato sauce with mush-
rooms, with brown sugar and lemon juice. Pour over
rolls. Simmer, covered, 30 minutes, basting occasion-
ally. Uncover and continue cooking 30 minutes. Makes
6 servings.

Erika Wiebe

HAWAIIAN RICE

Cook 14 c. Minute rice in 14 c. pineapple juice or
water or both. Cover rice completely. Add 1 can of
crushed pineapple (drained), red §& green cherries (cut
up) and 4 pt. cream (whipped) to which 4% c. sugar is
added. Mix all together. Garnish with pineapple
Slices and cherries.

Erika Wiebe

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4-Port Coquitlam, B. C.

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