Beef Marguerite | S ae | | L. McDermaid

Brown together in greased heated frypan: 1 1b. minced beef,
1 medium onion, finely chopped. Mix in 1/4 cup ketchup, 1/4
tsp. garlic salt, 1/2 tsp. Pepper, 3/4 cup mushroom soup and
set aside to cool, |
Sift together:
2 cups flour | att i
6 tsp. baking powder 1 tsp. curry powder
1/2 .tsp. -salt | | | |
3/4 cup. cornmeal. ? |
Cut in finely 1/3 cup chilled shortening. Make well in flour
mixture and stir in 3/4 cup milk to make a stiff dough. Knead
10 seconds. Roll out to a 12 inch square.
Spread dough with meat mixture, roll up jelly got fashion and
seal seam. Cut roll into 8 Fy 1/2 inch) slices. Arrange cut
side up on greased cookie sheet and bake at 400 degrees for
20 to 25 mins. Serve hot with brown gravy or mushroom sauce.
Yield 4-8 servings. (This freezes very well)

Barbecued Spareribs L. McDermaid
3 lbs. spare ribs 1/2 cup water —

2 Tbsp. lard — 1/4 cup vinegar

1 medium onion : 1/2 cup diced celery |

2 Tosp. brown sugar 3 Tbsp. Worcestershire sauce

1 cup catsup 1 Tbsp. prepared mustard

2 tsp. salt 7 : |

Have ribs cut into sections 2 to 3 inches long. Brown in’
lard. Add minced onion and brown. Add all remaining
ingredients to short ribs. Cover and cook slowly OR

Bake in moderate oven (350°) 1 1/2 to 2 hours or wntil
tender. ‘Serves hon 5.

Delmonico Potatoes : B,_ Howey
2 cups milk 4 Tosp. flour
i Tbsp. butter 1/2 cup grated cheese

Cold potatoes cut in small cubes. Melt butter, add flour and
cheese, ther. add milk gradually and bring to boiling point.
Fill buttered casserole with potatoes and cover with sauce.
Sprinkle with grated cheese and bake,

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