ADVENTURES IN COOKING

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BEEF, CORN AND TOMATO CASSEROLE

tbsp olive oil

cloves of garlic minced
Ibs. ground round steak
tsp brown sugar

tsp curry powder

2 tsp salt

4 tbsp butter

4 tbsp flour

2 cans tomatoes

2 cans whole kernel corn, drained

nO = & DO PS DO

tsp paprika V4 tsp pepper

In a large skillet heat olive oil and add garlic, sauté for 1 minute. Add the
ground steak and cook, stirring until meat is browned. Stir in brown sugar,
spices and salt and set mixture aside. Melt butter in a saucepan and stir
in flour. Add tomatoes and cook, stirring until juice is thickened; add corn,
pepper and heat to boiling. Pour this mixture into baking dish and
surround by meat. Bake 425° 15 minutes.

BEEFSTEAK CASSEROLE

Line the bottom of a casserole with some medium sized potatoes cut length-
wise, in half, next a layer of onions. Season the layer with salt and pepper,
add the steak cut into pieces, finally a layer of tomatoes and more seasoning.
Cover closely, do not add water, the tomatoes will provide all that is needed,
and their mild acidity helps to make the meat tender.

Minimum time for cooking—two hours, but can be cooked as long as you
like; the longer it is cooked the more perfect the naturally formed gravy
will be. ‘Tomato soup diluted with 1 can of water may be used instead
of tomatoes.

HAMBURGER SPAGHETTI CASSEROLE

2 lbs. hamburger
2 tins tomato paste
salt and pepper to taste

1 Ib. spaghetti
1 large onion

Brown meat and onions in shortening. Cook spaghetti and add to meat.
Add tomato paste and thin with water. Put in casserole and bake in oven
for 4 hour.

MACARONI, CORN AND MEAT CASSEROLE
3 cups cooked macaroni
1 small can cream style corn
1 cup cut up left-over meat

14 cup meat stock or gravy
add 14 cup more if too dry

Combine in casserole and top with cracker crumbs dotted with butter or
margarine. Bake in moderate oven until thoroughly heated throughout.

CHICKEN CASSEROLE

1 4-lb. chicken cut into serving pieces
1 Spanish onion sliced
Y% cup chicken fat or butter
1 can tomatoes
1 can peas, drained

Dredge chicken with flour, salt and pepper and paprika to taste. Heat
fat in frying pan, add onions and brown lightly. Cook slowly 1 hour in

a casserole, then add tomatoes, celery, green peppers and carrots. Cook
until tender. Add peas and mushrooms 10 minutes before serving.

1 celery stock, diced

1 green pepper, seeded
1 can mushrooms

3 carrots, diced