OAHU POT LUCK

(Hawaii )
2 lbs. ground beef 1 can (13¥2 oz.) pineapple
3 tbsps. grated onion chunks
2 eggs 1 can pineapple juice
2 tsp. salt 14 cup sugar
¥Yg tsp. pepper 4 cup cornstarch
2 tbsp. soya sauce 1 cup mild vinegar
Salad oil for frying 2 pkgs. frozen peas, cooked and
4 tsp. salt drained

Combine meat, onion, eggs, salt and pepper and shape into 32
small meat balls. Dip in soya sauce; brown; place browned meat balls
in a large casserole.

Drain juice from pineapple chunks and combine with pineapple
juice (this should be about 3 cups). Stir into sugar, cornstarch and
salt; add vinegar then pour slowly into frying pan. Cook, stirring
constantly, until sauce thickens and boil 3 minutes.

Mix pineapple chunks, peas and meat balls in the casserole;
pour sauce over. Cover and bake at 350° for 20 to 25 minutes.
Serve with rice. Makes 10 servings. This can be frozen or reheated.
Makes lovely party fare.

Kay Marshall
KIMA
1 large onion chopped 1 tbsp. curry powder
3 tbsp. butter 1 tsp. salt
1 lb. ground beef 1 tsp. paprika
1 small can tomatoes YZ tsp. chili powder
1 can peas (or frozen peas ) Y2 tsp. garlic salt

Saute onion in butter for 5 minutes in large frying pan. Add
beet and tomatoes. Cook slowly for 15 minutes.
Stir in peas and liquid and seasonings; cover. Simmer 30 min-
utes. Serve with rice. Makes four servings.
Kay Marshall

CHOP SUEY CASSEROLE

¥4 cup uncooked rice 1 tin cream mushroom soup

1 med. onion sliced 1 or 2 cups cooked roast pork,
2 or 3 stalks celery chopped

Salt and pepper 1 tsp. soya sauce

3 med. carrots sliced 1 soup can hot water

Combine soup and water. Stir until lumps are broken. Add
rice, meat, vegetables and soya sauce. Pour into baking dish and
bake in moderate oven (350°) for one hour or until done. If you
prefer, onions and celery can be partially fried first.

Dorothy Newitt

‘cag aie