16 MEAT AND CHICKEN

tomato sauce, salt, Bar-B-Q spice seasoning. Simmer 15 minutes until

thick. Spoon mixture onto bread halves. Top with pickle, tomato slices,

cheese in that order.

Broil until bubbling.

Stick onion into sub, sail fashion. Cut in half and serve with beer. Lynne Cove — “Dalua”’

PADDY BURGERS

Combine and mix well:

1% lbs. ground beef % tsp. ground pepper

1% cups raw, finely grated potato 1% tsp. salt

% cup raw, finely grated carrot 1 tbs. Worcestershire sauce Y% cup green onion, chopped 1 egg

Divide into 8 patties. Grill each patty about 8 minutes per side in lightly-oiled skillet or grill. Serve hot in sliced buns. Serves 8.

GARDEN SKILLET SUPPER

Combine and make 1” balls from the following: 1 lb. ground beef

1 tbs. dried minced onion

3 tbs. bread crumbs or cracker crumbs

1 egg Salt and pepper

Brown meat balls in lightly-oiled skillet.

Prepare and pre-cook 5 to 6 minutes 6 - 10 small potatoes 12 small carrots

Drain and arrange in skillet with meat balls.

Add 1 bunch green onions 2 cups fresh or frozen peas 1 can condensed consomme 2 tbs. quick cooking tapioca

Sprinkle with salt and pepper to taste. Cover and simmer until vegetables are tender, about 20 minutes. Serves 5 to 6.

Can be made with drained canned vegetables at sea.

CHILIS QUICK SUPPER CHILI 1 cup sliced onion 1 - 2 tsp. chili powder 1 lb. hamburger 1% cups tomato juice 1 tsp. salt 1 - 15 oz. can red kidney beans

Y, tsp. pepper

Brown onion and meat in small amount of oil. Add remaining ingredients.

Simmer slowly 10 minutes. SE aaa li