POTATO AND BEEF CASSEROLE (Continued)

Cook meat, onion and garlic together until meat is no
longer red. Stir in flour and 1tsp. salt. Peel and slice
potatoes 1/8-inch thick. Fill casserole with alternating
layers of potatoes and meat, starting and ending with potato
layers, sprinkled with remaining salt mixed with pepper. Cover
and bake at 350 degrees F. for 1 hour or until potatoes are
tender. Use aluminum foil for cover if pan has no lid. .Remove

cover and dot top with butter. Place under broiler to brown,
Sprinkle with parsley. Serve hot. Makes 6 to 8 servings.
SCOTCH MEAT ROLL Mrs. A. Paterson
1 lb. ground round Salt and pepper

1c. rolled oats or seasoning to taste
3/4 c. bread crumbs 4 Tbsps. melted butter

1 small onion, diced

Place meat between two pieces of wax paper. Roll out
around 10x12-inches. Remove top piece of paper. Place
dressing on meat; put hands underneath bottom paper; bring
sides up to meet; skewer together or lap over, fold in each end.
Steam or bake in foil wrap 2 hours. Slice and serve.

SPAGHETTI Mrs. Marilyn Pallot
1/4 lb. fresh mushrooms 1/2 lb. back bulk bacon

2 medium onions 1 can tomatoes

1 medium bunch celery 1 can tomato soup

Fry mushrooms, onions, celery, bacon. When browned,
pour can of tomatoes and soup in the frying pan with other in-
gredients. Let it simmer for 10 minutes. Then pour over
spaghetti and let it simmer awhile;altogether takes about 3/4
hour.

SWEET AND SOUR SPARERIBS Eva Rothe
1-1/2 Ibs. ribs, cut up 1 egg
1/4 c. flour 1/3 c. fat

Salt and pepper

Roll ribs in above; dip in beaten egg. Roll again and
brown in fat.

Sauce: j
6 sweet pickle chunks 1/3 c. pickle juice
2 Tbsps. catsup 4 Tbsps. sugar
1-1/2 c. water 1 Tbsp. cornstarch

-6- Vancouver, B. C.

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