ORIENTAL DELIGHT — Pat Helms

1 lb ground beef 1 80o0z can sweet peas, drained

1 can Campbells Golden Mush- 1 pkg Lawry’s mushroom gravey room soup mix

1 4 oz can sliced mushrooms, 1 2-5/8 0z pkg slivered almonds drained 1 5 oz can chowmein noodles

Brown meat in electric skillet. Add mushroom soup, sliced mushrooms, sweet peas and almonds. Mix gravy mix with 1-1/4 cup water and add to meat mixture. Simmer 30 minutes. Add chowmein noodles and simmer 5 minutes longer and serve.

KING HAMBURGER — Ann Rudd

1/2 cup rice - precooked 1 tin mushrooms 1 lb hamburger (ground beef) 1 20 oz tin tomatoes 1 onion, chopped 1 tin peas, optional

1 stick celery, chopped Mix and bake 1-1/2 hours. Uncover for last 1/2 hour. Serve with hot biscuits.

MEAT BALLS IN SAUCE — Annie Laurie Tomalty

MEATBALLS: 1 lb ground beef 1 small celery stalk, chopped 1/2 cup rice (raw) 1 egg, beaten 1 small onion, chopped 2 teaspoons prepared mustard 1/4 green pepper, chopped salt and pepper to taste

Combine the above and mix well. Form 1” to 1-1/2” balls and brown in frying pan or pot. Place in a casserole. Pour sauce over meat. Cover and bake in over 300° for 3/4 hour or until well cooked.

SAUCE: 1 19 oz can tomato juice 1 tsp Worcestershire Sauce 1/2 tsp allspice 1 tbsp brown sugar 1 tsp chili powder 1/4 tsp salt 1/2 tsp celery salt 1/4 to 1/2 bottle 4-H Dry Garlic Spare 1/2 tsp celery seed Rib Sauce - strong (blue label)

Combine the above and simmer for 10 minutes. CLASSY CASSEROLE — Shirley Bergen

1 Ib lean ground beef 1 10 0z can condensed cream of 1 cup uncooked rice mushroom soup 1 package (1-3/8 oz) dry onion 1 cup water

soup mix 1 cup sliced green onion tops, optional

Crumble ground meat ina buttered 2-1/2 quart casserole. Sprinkle with rice and soup mix. Blend mushroom soup and water. Pour over rice. Spread onion tops over mixture. Cover and bake at 350° F. for 1 hour. Makes 6 servings.

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