Alsatian Meat - French . | | J ¥y Cronk

1 largé onion choppéd fine 3/4 cup hot water l green pepper cut in strips 1 1b. left over roast meat 6 stalks celery cut in pieces 1 package broad noodles

1/4 lb. mushrooms sliced .. 1/2 cup grated cheese 1 can Scand oral geet ee cae tas : eee 7

hisas oil in heavy frying pan and cook vegetables gently until clear and tender. Add the can of tomato paste with the 3/4 cup of water, cut meat into cubes and add to mixture. Cook the package of broad noodles and layer into a greased casserole altermately with meat sauce. -Sprinkle grated cheese over the noodles. Bake for 20 ° minutes in a moderate oven. This is tasty and thrifty to serve | with garlic bread. ht . | Garlic Bread : | : Mash 1 clove of garlic and blena into 1/2 cup of softend butter, - -» Gash a loaf of french bread almost through and then spread the garlic butter into the gashes. Put loaf into dampened brown paper bag and heat loaf through in oven with casserole.

Potatiskorse (Potato Sausage) | 7 | V. Dom

1 1/2 lbs. lean ground pork 1 tsp. salt 1 Tbsp. whole allspice and pepper crushed

Ground potato. Use equal quantity of pork and potato. Mix to- gether well. Fill casings with sausage put in cold salted water until ready to use. Boil about. an hour in salted water to which a large onion has been added. The tube of angel cake, pan may be ~ used to fill casings. 7 anh ee of i oe a Oe

Sweet and Sour Sauce (for spareribs) ia vag ‘by Feu 1 Tbsp. faa Nec e eager 3 Tosp. soya sauce

17% Cip-vinedar eee tsp. salt 2

e Tbsp. cornstarch eicte 2 es Me eae

1/4 cup sugar Heat fat in saucepan. Add the combined vinegar, cornstarch,

sugar, soya sauce, salt and water. Cook over medium heat, stirring constantly, until thick and clear, about 1 minute

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