SPAGHETTI DINNER
Anne Wiseman, Winthrop Harbor, II.

2 pounds stewing beef, cut in 1-inch
cubes, 3 tablespoons fat, 3 large onions,
sliced, 19-ounce can tomatoes, 2 8-ounce
cans tomato sauce, 2 teaspoons salt, 4
teaspoon pepper, 1 tablespoon oregano,
2 tablespoons worcestershire sauce, 1
bay leaf, 1 green pepper, chopped, 8-
ounce package spaghetti, grated Parm-
esan cheese.

Brown meat well in hot fat. Add
onions; cook until lightly browned. Add
tomatoes, sauce and seasonings; cover
and simmer 1% hours or until meat is
tender, stirring occasionally. Add green
pepper last 10 minutes. of cooking.
Cook spaghetti according to package
_ instructions. Drain. Arrange on hot plat-
ter. Top with sauce. Serve with cheese.
8 servings.

~ @

CHEESE ROLLS
Elaine Martin, Saskatoon, Sask.

2 30-ounce packages sharp cheese, 4
cup chili sauce, 2 teaspoons minced
onion, 1 loaf ‘‘fresh’’ white bread, un-
sliced, softened butter.

Work cheese until soft. Blend in chili
sauce and onion. Spread on thin slices
of buttered fresh bread, with crusts
removed. Roll up each slice tightly,
‘fasten with a toothpick. Wrap, seam
side down, in waxed paper. Cover with
damp towel. Store in refrigerator. In
serving, remove’ toothpicks.
about 28.

Variation: Brush rolls with melted
butter or salad oil. Toast in broiler till
golden brown.

wom

HAM AND CHEESE ROLLS
Norma Barlow, Regina, Sask.

1% pound slice of boiled ham, % pound
piece sharp cheddar cheese, cut the ham
and cheese in 4% inch cubes, 4% cup
sliced green onions, 2 hard cooked eggs,
sliced, % cup thinly sliced stuffed olives,
3 tablespoons mayonnaise, % cup chili
sauce, 12 frankfurter rolls.

Combine the ham, cheese, onion, egg
and olives, toss together with the may-
onnaise blended with the chili sauce.
Spread the mixture in the rolls and
wrap each in aluminum foil, twisting
the ends securely. Bake at serving time
in a 400 deg. EF. oven for 10 minutes.

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BACON SURPRISE SANDWICH

Rena Lewis, Sovereign, Sask.

Spread cheese or grated Ontario
cheese on bread and cover with a paste
made of the following:

1 cup tomato juice, 2 tablespoons
minute tapioca, 4% teaspoon salt, % tea-
spoon mustard.

Makes .

Cover with bacon and bake until
crisp and brown.
wv

SANDWICH FOR SUPPER
Delma Elliott, Sovereign, Sask,

2 slices of sliced bread (or use 1
thick slice—1%"’), ripe tomato, grated
cheese, sliced onion, bacon strips.

Butter bread and cover with a layer
of sliced tomato, a layer of grated
cheese, a layer of very thinly sliced
onion and top with strips o bacon.
Cook under broiler until bacon is done.
Turn bacon once. This serves one person.

~

CHEESE SOUFFLE
Mrs. C. Maton, Saskatoon, Sask.

3 tablespoons flour, 3 tablespoons
butter, 3 eggs, 1 cup milk, 1 cup filling
(grated cheese), 4 teaspoon salt.

Melt butter. Add flour and stir till
smooth. Add milk and cook till thick.
Add the beaten egg yolks, salt and
filling and mix well. Beat whites until
they stand in peaks then fold them care-
fully into the first mixture. Put into an
ungreased casserole. This amount re-
quires a deep 3-pint casserole. Place
casserole in pan of water and cook in
moderate oven (375 deg.) 45 minutes to
one hour.

Fish or ground cooked meat may be
used.

+: dee

TENDER MEAT LOAF
Norma Tremaine, Regina, Sask.

114% pounds ground beef, % pound
ground veal, % pound ground pork, %
cup finely chopped onion, % cup finely
chopped celery, 2 teaspoons salt, %
teaspoon pepper, 1% teaspoons dry
mustard, 3 eggs (beaten), 2 tablespoons
Worcestershire sauce, 6. slices soft
bread, 1 cup warm milk, % cup left-
over coffee (important), % cup boiling
water.

Put everything together down to the
Worcestershire sauce. Soak bread in
warm milk and coffee and crumble the
bread after soaking. Add to the above
mixture and pack in loaf pan. Make
depression in top and pour % cup
boiling water over loaf. Bake uncovered
at 350 deg. for 1 hour,

> See *
MEXICAN RICE

Lucy Decker, San Benito, Texas

1 pound ground meat, 1 cup uncooked
rice, 1 small onion, minced, % green
pepper, chopped, 2 teaspoons chili
powder, 1 cup tomatoes, 2 cups water,
2 teaspoons fat.

Brown rice in hot fat, add onions,
green pepper and other ingredients. Add
enough water to cover mixture and
cook without stirring for 30 minutes.

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