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15 Minute Goulash

6 slices bacon

2 Ibs. ground beef

1 28-0z. can tomatoes
Y2 t. salt

1 can consomme soup
Y2 t. garlic powder (optional)
Ye t. pepper
Y, t. oregano

1 T. basil

1 T. paprika

1 cup uncooked macaroni

1 can peas and juice

1 bay leaf

Fry bacon. Remove and keep warm. Turn ground beef into bacon drippings
breaking apart with spatula. -Add tomatoes, seasoning. Add macaroni, and
enouugh consomme or bouillon to cover ingredients. Cover. Cook at med. heat till
macaroni nearly tender. Add peas and bacon. Cook to heat through.
Mrs. Karen Finney
Eddystone, Man.

Chinese Sweet and Sour Spare Ribs
3 or 4 pork ribs (cut up)
Y2 cup vinegar
1 cup water
Y2 cup brn. sugar
4/3, cup tomato sauce or ketchup
2 T. soya sauce
Dip ribs in beaten eggs, roll in flour and fry until brown. Drain. Add sauce
mixture and simmer until tender.
Mrs. Kathy Inkster
Rorketon, Man.

Roast Partridges

Allow one Patridge per person.

Pick, singe, dress and clean Partridge. Sprinkle with salt and pepper. Brush with
oil. Tie wings and legs close to body. Put in roasting pan. Add 1 cup boiling water.
Lay strips of bacon over bird. Bake in 450 F. oven 15 min., baste several times
with pan drippings (or butter). Reduce heat (350) and bake another 30 min.
Remove birds to warming tray. Add a little flour, mixed to a smooth paste with cold
water to pan liquor. Cook until well blended. While partridges cooking, boil the
livers. Pound into a thick paste with butter, pepper, salt and some juices from pan.
Spread this mixture on toast and serve with partridge on top. Garnish as desired.
Prairie chicken, pheasant and grouse may all be prepared in the same manner. If
desired birds may be stuffed with poultry stuffing before cooking.

Mrs. M. Fillion
Cayer, Man.

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