BEEF STROGANOFF

1 1b. sirloin or ground round
1 clove garlic, peeled or cut
3 Tbsp. flour

1 3/4 tsp. salt

1/4 tsp. pepper

1 tsp. paprika

1/2 c. sour cream
2 Tbsp. chopped chives

Rub both sides of meat with garlic, then cut into strips, 1 1/2x1-
inch. Mix flour, salt, pepper and paprika, add meat strips

and toss until meat is coated with flour. (Reserve remaining
flour). Heat shortening in heavy skillet, add meat and brown
well, then add onions and cook until onions are transparent.

Add remaining flour, consomme', water and mushrooms.

Cover and cook until meat is tender, (about 1 1/2 hours),

stir occasionally.

Remove cover, and cook until mix is slightly thickened. Add
sour cream and chives, blend. Serve over cooked broad
noodles. Makes 4 to 5 servings.

CHILE CON CARNE (Real Hot)

1 lb. dried small red beans
1 1/2 lbs. ground beef
1 tin tomato paste

1 medium size onion, chopped

Soak beans in large pot overnight, in enough water to cover
over beans, one inch. Do not drain water. Add salt and boil
until soft. You may have to add a little water. Brown beef
and onion together, add tomato paste, and three (3) cans of
water to mixture. Add chili powder and cayenne pepper,

let simmer 10 minutes, then add all this to beans and simmer

‘for one hour.

Serve with green salad and baked potatoes.

EASY CABBAGE ROLLS

1 1/2 lb. ground shoulder or
eround round

11/2 c. raw rice

1c. celery, chopped fine

2 onions, chopped

1 tin tomato soup

-8- Port Coquitlam, B. C.

Mrs. A. Lyons

1/4 c. shortening

1/2 c. chopped onion

1 can condensed consomme'
soup

1/2 c. water

1 1b. fresh sliced mushrooms

Mrs. R. G. Phillips

2 Tbsp. chili powder

1/2 tsp. cayenne pepper
(or to taste)

1 Tbsp. salt

Mrs. Adeline Adolf

1 or 2 eggs

11/2 tsp. salt

Pepper, garlic salt,
poultry seasoning
to taste

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