ITALIAN SPAGHETTI

lb. ground beef

lb. pork sausage meat
grated onion
large tin tomatoes:
cup tomato paste
bud garlic

lb. fresh mushrooms
tin consomme

cup chopped olives,
tsp. celery seed
tsp. dry parsley
tsp. Accent

salt and pepper

lb. spaghetti

1/2 lb. strong cheese

2

om tet) 2. Et at eee AEE
ine)

Brown meat, onions and mushrooms.
Add all octher ingredients except
spaghetti and cheese. Simmer 15

minutes. Then mix with the cooked

spaghetti and cover with the cheese

grated. Serves 16,

- Muriel Patterson.
Alberni.

EAST INDIAN CURRY

Fry until tender: |
1 medium onion, chopped
1 large apple, chopped
3 heaping cup of celery
1 tbsp. curry powder
& tbsp. flour

Simmer in saucepan:

1 tin consomme soup

1 lb. meat cut in small cubes
(chicken, beef or pork)

1 tin peas
tsp. raisins
coconut

1 tsp. Worcestershire sauce

1/2 pkg. bean sprouts

1 tin shrimps

Add fried ingredients and simmer
1 hour. Serve over boiled rice.

- Mrs. George Reith.
Vancouver.

KOTTBULLAR - SWEDISH MEAT BALLS

1/2 lb. ground beef

i/4 lib. ground veal .

1/4 lb. ground pork |
or 1/2 lb. beef & pork

1/2 cup bread crumbs
11/2 cups milk

1 egs

3 tbsp. chopped onion
1 tbsp. butter

PP? -tepe 20a]
Vf tsp. white pepper
FRY: e- 3 tbsp. butter
GRAVY: . pan juice
i tosp. flour
3/4 cup milk or cream
seit & white pepper

Meit butter in skillet, saute onions
till golden brown. Soak bread crumbs
in miix. Add meat, ¢. onion, séit
and pepper and mix tho wily until -
smooth. Shape into smaii oalls using
2 tbsp. dipped in cold water. Fry in
butver until crown, shaking pan con
tinucusly tc make valis round. Reo
move each batch to saucepan and clean
svillet with a little water before
Starting next. Save juice.

- Mrs. Jacob Holm.

ALOHA PELLOFF

1 4-02. can mushrooms,
including juice
USp. orengo

/2 lb. butter or margarine
cups uncooked rice (long grain)
spring green onions with
stock, chopped fine
10 1/2 oz. cans beef bouillon -
10 1/2 oz. cans hot water
tsp. salt

hr MW COnm &

Fry mushrooms in butter with orengo.
Add rice, onions and brown lightly.
Place this mixture in large casserole
and add bouillcn and water. Cook for
1 1/2 hrs. at 325° or until tender.

~ Mrs. Lee McAurther.
North Vancouver.