—

FAVORITE STEW (Continued)

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salt and pepper 1 Tbsp. vinegar

In beef fat saute the cubed meat, trim away all excess
fat and tendons, add onions, carrots, turnip, cabbage and
parsnip, leave until all juice has evaporated and meat and ve-
getables are browned well. Add water to cover and bring
rapidly to a boil. Lower heat and simmer for 2 hours. Add
vinegar or tomato juice which aids in tenderizing the meat. Add
cubed potato 45 minutes before serving. Vary the stew by add-
ing other vegetables or serving with dumplings.

Mr. Elton Alton

CHILI CON CARNE

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Fry a small chopped onion in fat. Brown 1 - 1 1/2 pounds
hamburger. Add:

a|

1 tin Libby's red kidney 1/3 small bottle ketchup
beans 1 Tbsp. white sugar

i- 1 i/2c. water salt and pepper to taste

1 Tbsp. Worcestershire 1 tsp. chili powder or more,
sauce if desired

Simmer from 25 to 30 minutes.
Elsie Solmonson

HALLO-WIENER BURGERS

1 lb. ground beef 2 Tbsp. prepared mustard
1 large onion, chopped 2 Tbsp. brown sugar
1 lb. wieners, sliced 1 tin chicken gumbo soup

1/2 c. ketchup

Brown beef and onions in hot fat. Add sliced wieners.
Stir in ketchup and mustard, brown sugar and soup. Simmer
until the mixture thickens a little, about 15 minutes. Spoon
over toasted split burger buns and serve with chips or salad.

Grated carrots, celery or greenpeppers can be added
for variation if desired. The mixture can be made up ahead of
time, cooled and stored in the refrigerator but should be heated
slowly for 30 minutes before serving.

Jean Davis

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BARBECUED SPARERIBS

3 1/2 to 4 lb. spareribs 1 can (8 oz.) tomato sauce
1 1/2 c. water 2 medium onions, chopped

zs

321 ~19- Prince George, B.. C.