BHEeBBESBSERBEBEEBEERBRBHF fF * =

EASY CABBAGE ROLLS (continued)

Cook cabbage (after removing core) until pliable. Mix well the
remaining ingredients. Roll tightly large spoonfuls in cabbage
leaves, tucking inends. (There is no need to use toothpicks,
if folded side is placed towards bottom of pan).

Cover with tin of tomato soup and bake at 275 degrees for
3 1/2 hours, or until rice is tender. Cook covered.

I often sprinkle chopped parsley (dried flakes are a good
substitute) over cabbage rolls before adding the tomato soup.
You may vary the spices to suit individual taste.

HAWATIAN HAMBURGERS with

SWEET AND SOUR SAUCE

Burger Mixture:

2/3 c. undiluted evaporated
milk

1 1/2 lb. ground beef

1/2 c. chopped onion

Sweet and Sour Sauce:

15 oz. can drained
pineapple chunks
save the syrup)

2 Tbsp. cornstarch

1/4 c. vinegar

C. Graham

1 egg, beaten
1 tsp. salt
1 tsp. pepper

1/4 c. brown sugar
2 Tbsp. soy sauce
1c. coarsely chopped
ereen pepper
(optional)

Combine burger mixture ingredients. Form six patties.
Brown patties in skillet in small amount of fat. Sweet and
Sour Sauce: Add water to pineapple syrup to make 1 cup.
In saucepan, mix syrup with cornstarch, vinegar, brown
Sugar, soy sauce. Cook, stirring until thick and clear.
Pour excess fat off burgers in skillet, cover with the Sweet
and Sour Sauce, add pineapple chunks, and green pepper.
Cover, Simmer over low heat, 15 minutes.

HEAVENLY HASH

3 large (28 oz.) cans of
Libby 's Spaghetti
2-3 lbs. minced round steak
3 medium onions
1 large green pepper
1 can mushrooms, drained
1 or 2 large cans kidney beans

M. [les

1 can spaghetti sauce

(I use French's Spaghetti
Sauce Mix)

1 tsp. salt

1/2 tsp. pepper

1 tsp. Worcestershire
Sauce

1 tsp. chili powder &
Tabasco (drop or two)

-9- Port Coquitlam, B. C.