HAWALIAN HAMBURGERS

With Sweet ‘nm’ Sour Sauce

Burger mixture makes 6 serv-

ings. |

2s cup (small tin) evaporated

milk, undiluted

1% lbs. ground beef

33 cup cracker crumbs
1 tsp. salt

4% cup chopped onion
METHOD—Combine hambur-

ger mixture ingredients. Form

six patties by pressing each

between pieces of waxed pa-
per. Brown patties in skillet in
small amount of fat.

To Make Sauce

1 15-0z. can drained pineapple
chunks (save syrup) —
water |

2 tbsp. cornstarch

Ya cup brown sugar

2 tbsp. soy sauce

Y, Cup vinegar

1 cup coarsely chopped green -

pepper

add water to pineapple

Syrup to make 1 cup

METHOD—In saucepan mix
syrup with cornstarch, vinegar,
brown sugar and soy sauce.
Cook stirring until thick and

Clear. Pour excess fat off burg-

ers in skillet. Cover . with
Sweet ‘n’ sour sauce. Add. pine-
apple chunks and green pepper.
Cover, simmer over low heat
for 15 minutes. May be served

with rice and a_ vegetable.

(Very tasty.)

Mrs. Verna Deneka
827 Third Street

SAUCY MEATBALL DINNER
1 Ib. ground beef

‘1 cup dried bread crumbs

Ya cup minced onion

1 egg, slightly beaten

 M% tsp. salt

I

1 can (10 oz.) mushroom soup
%2 cup water a
2 tbsp. chopped celery
_ METHOD—Mix beef, bread
crumbs, ‘onion, egg and salt.
Shape into 24 meatballs. In’ skil-

» let, brown meatballs. Pour off
drippings. Stir in soup, water
and celery. Cover. Cook over

‘low heat for 20 minutes. Stir

- Often. Serve over rice or hot

| Summertime and holidays, week-
ends at the lake or just lazing
b around at home, when baking is
'| areal chore depend on the DUTCH SQ&iu(77S at
MILL to keep your table filled with a Ag
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a a a ee a ee ee

buttered noodles. Serves 4.

Mrs. Margaret Walko
928 Lorne Avenue E,

40-MINUTE CHILI
2 tbsp. salad oil or
shortening
1 minced medium onion
1 or 2 minced garlic cloves
(optional)
1 to 1% Ibs. ground beef
2 cups undiluted tomato soup
2 1-lb. cans kidney beans,
drained |
1 to 2 tsp. chili powder
2 tsp. salt
“4 to 4% tsp. Cayenne pepper
pepper , :
METHOD—Put oil in frypan
and heat. Add onion, garlic and
ground beef and brown thor-
oughly. Add tomato soup, kid-
ney beans and spices and stir
to mix well. Cover and simmer
at 200 deg. F. for about 30
minutes, . stirring occasionally.

Mrs. Gordon Allen
RR2, Brandon

.. BUTTER-BAKED CHICKEN

PIECES

Using meaty pieces of chick-
en only, brush or rub lightly
with butter or margarine.
Place singly in roast pan, sprin-
kle with salt. Put two tbsp. wa-
ter in pan and cover with foil
or lid. :

Bake at medium heat for 132
hours. Uncover for last 20 min-
utes for browning. Cook on cen-
tre oven. rack.

Mrs. C. B. Martin
391 Seventh Street

PORCUPINES
_(Hamburger)

1 lb. hamburger and about '%
cup rice and onions.

Make into small balls and
brown in grease. Pour off
grease. Mix 2 tbsp. brown sug-
ar, 2 tbsp. vinegar, salt and
pepper, 1 can tomato soup and
water together.

Pour “over meat balls and
cook 30 minutes. :

Mrs.* Alex Clyne
Boissevain

HAMBURGER PIE

| medium-sized onion,
chopped

1 lb. ground beef
salt and pcpper

242 cups cooked green beans

9 medium-sized -potatoes,

cooked

‘2 cup warm milk
1 beaten egg
salt and pepper
1 cup condensed tomato
soup
METHOD—Brown onion in hot
fat. Add meat and seasonings,
brown. Add drained beans and
soup. Pour into greased casse-
role. Mash potatoes, add milk,
egg and seasonings. Spoon in
mounds over meat. Bake in
moderate oven (350 deg. F.)
for 30 minutes. Serves 6.

Mrs. Tom Patterson
_ Boissevain

~ DUMPLINGS

Have stew cooked before put-
ting dumplings on top.
2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt (level)
1 heaping tbsp. butter
1 cup milk .

METHOD—Combine dry _ in-
gredients. Cut in butter, using
a fork. Stir in milk to make a
soft dough. Drop in small pieces
in hot stew. Cover and leave
covered for 15 minutes.
(Half the recipe for 3 people.)

Mrs. R. J. McLaughlin
Moline

SWEET AND SOUR
- SPARERIBS

3 lbs. spare ribs

2 tsp. soy sauce

1 tbsp. vegetable oil

2 tbsp. corn starch

% cup sugar

' cup vinegar

1 tbsp. soy sauce

“4 tsp. MGS

1 green pepper chopped

‘2 cup chopped onion

| 20-0z. can pineapple chunks
and juice : .
METHOD—Cut spareribs into

small pieces. Mix 2 tsp. soy

sauce with oil and rub:.over

ribs. Place ribs on rack in

roasting pan. Broil until well

browned.. Drain off. excess: fat.

Combine cornstarch, sugar,

vinegar and MGS with 1 tbsp.

soy sauce’ and cook in top of

double boiler over direct heat

until clear, stirring constantly.

Add green pepper, pineapple and

juice. Cook another 30 minutes

over simmering water. Add on-

ions and pour over spareribs

1235 Rosser Ave.
Phone 727-0753

that have been placed in cas-
serole or baking dish. Bake in
a 350 deg. F. oven for 25 to
30 minutes.

Mrs. Sheila Vidler

CFB Shilo

SALMON SUPPER LOAF
1 lb. can salmon
2 tbsp. butter
2 egg yolks
42 tsp. salt
‘2 cup milk scalded
‘2 cup soft bread crumbs
42 tsp. lemon juice

MAKE

SUN COOK BOOK; APRIL, 1969, 15

What to have tonight? a casserole!

2 egg whites, beaten stiff
METHOD—Heat oven to 356
deg. F. (medium). Butter quart
casserole or suitable loaf pan.
Drain part of. juice off the

salmon and remove bones. Mix
salmon, butter, egg yolks, lem-
on juice, bread crumbs
milk. Fold in stiffly beaten egg
whites. Pour in casserole and
bake 30 to 40 minutes, Serve
with green peas.

Mrs. Herb Armstrong
Boissevain |

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