Venison Steak Casserole

2 Ibs. round steak (1’’ thick)

6 t. flour

1 t. salt
Y2 t. pepper
Ye t. oregano

clove garlic, crushed (optional)

t. shortening

medium potatoes, sliced

medium onions, sliced

carrots, sliced or in strips

green pepper, cut in squares (opt)

cups beef bouillon
Cut steak into serving pieces. Pound in mixture of % cup flour, 2 t. salt, VY t.
pepper, oregano and garlic into meat. Brown in shortening; place in one layer on
bottom of 3 gt. oval baking dish. Layer half with potatoes, onions, carrots and
pepper on top; sprinkle with half remaining salt, pepper and flour. Repeat. Pour
bouillon on top. Bake, covered, in moderate oven (350) 1 hour, uncovered 2 hour.

Makes 6 servings.
Mrs. M. Filion
Cayer, Man.

We NONOW—

Canned Fish
Wash and clean fish, cut in thick slices and pack into jars.
For each quart prepare the following:
1 t. salt
1 t. mustard
pinch pepper
1 t. vinegar
6 t. salad oil
Sprinkle dry ingredients over fish. Add oil and vinegar and adjust tops. Boil
steadily in canner for 6 hrs.
Mrs. Doreen Brown
Ste. Rose, Man.

Do Ahead Stew
3 Ibs. beef for stew, cut in 1”’ pieces
1 cup garlic flavored barbecue sauce
1¥%2 cups water
1 t. salt
8 small whole potatoes
8 carrots, cut in 1/2 inch pieces
2 celery stalks, cut in 1 inch pieces
Ys cup cold water
3 t. flour
Marinate beef in barbecue sauce in refrigerator for several hours. Place beef
with sauce in Dutch oven. Add water and salt. Bring to a boil, cover and simmer 1
hr. Add vegetables, cover and continue 30 to 45 mins. or until meat and
vegetables are tender. Gradually add water to flour, stirring until smooth and well
blended. Gradually add flour mixture to hot-meat and vegetables stirring until
mixture boils and thickens. Simmer 5 more mins. and serve.
Miss Dawn Bjornson
Ste. Rose, Man.