ITALIAN SPAGHETTI

lb. ground beef

lb. pork sausage meat grated onion large tin tomatoes: cup tomato paste bud garlic

lb. fresh mushrooms tin consomme

cup chopped olives, tsp. celery seed tsp. dry parsley tsp. Accent

salt and pepper

lb. spaghetti

1/2 lb. strong cheese

2

om tet) 2. Et at eee AEE ine)

Brown meat, onions and mushrooms. Add all octher ingredients except spaghetti and cheese. Simmer 15

minutes. Then mix with the cooked

spaghetti and cover with the cheese

grated. Serves 16,

- Muriel Patterson. Alberni.

EAST INDIAN CURRY

Fry until tender: | 1 medium onion, chopped 1 large apple, chopped 3 heaping cup of celery 1 tbsp. curry powder & tbsp. flour

Simmer in saucepan:

1 tin consomme soup

1 lb. meat cut in small cubes (chicken, beef or pork)

1 tin peas tsp. raisins coconut

1 tsp. Worcestershire sauce

1/2 pkg. bean sprouts

1 tin shrimps

Add fried ingredients and simmer 1 hour. Serve over boiled rice.

- Mrs. George Reith. Vancouver.

KOTTBULLAR - SWEDISH MEAT BALLS

1/2 lb. ground beef

i/4 lib. ground veal .

1/4 lb. ground pork | or 1/2 lb. beef & pork

1/2 cup bread crumbs 11/2 cups milk

1 egs

3 tbsp. chopped onion 1 tbsp. butter

PP? -tepe 20a] Vf tsp. white pepper FRY: e- 3 tbsp. butter GRAVY: . pan juice i tosp. flour 3/4 cup milk or cream seit & white pepper

Meit butter in skillet, saute onions till golden brown. Soak bread crumbs in miix. Add meat, ¢. onion, séit and pepper and mix tho wily until - smooth. Shape into smaii oalls using 2 tbsp. dipped in cold water. Fry in butver until crown, shaking pan con tinucusly tc make valis round. Reo move each batch to saucepan and clean svillet with a little water before Starting next. Save juice.

- Mrs. Jacob Holm.

ALOHA PELLOFF

1 4-02. can mushrooms, including juice USp. orengo

/2 lb. butter or margarine cups uncooked rice (long grain) spring green onions with stock, chopped fine 10 1/2 oz. cans beef bouillon - 10 1/2 oz. cans hot water tsp. salt

hr MW COnm &

Fry mushrooms in butter with orengo. Add rice, onions and brown lightly. Place this mixture in large casserole and add bouillcn and water. Cook for 1 1/2 hrs. at 325° or until tender.

~ Mrs. Lee McAurther. North Vancouver.