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Shami Kabab Basque some: sun Burl" Baum: 1% pound pork and beef Havethe butcher cut 2, IS. 1 Jb. hamburger finely minced meat inch-thick steaks of identical 1 medium onion - chopped 1 cup finely chopped onions. Size and shape. . , , clove garlic -mincett A oz. ginger finely chopped In 2 tsp. of salad oil saute Br . 2 tbs of oil 2 cloves of garlic finely briefly 2 green onions and 1 'f."'."' p. . chopped small clove of garlic, all Stir In 2 tbs . of f1 r and M: tsp. garam masala minced and 1 tbsp. each of lie tsp. cumin powder finely chopped bacon and 2 green cardamon seeds ham. Be sure not to let the . crushed garlic burn and as soon as 1 egg beaten the vegetables are soft, add 3 3 tablespoons yoghurt tbsp. of minced T fresh , 1/2 tsp. black pepper mushrooms, 1 tsp. each of 2 tablespoons gram flour minced parsley and . I..' 1 tablespoon butter tarragon, and salt and I' 2 tablespoons lemon juice pepper to taste. . . i salt to taste When the water from the .' Combine all the mushrooms has evaporated, . ingredients well together. pour off any excess fat there Marinate overnight. may be in the pan and put the Shane into small balls and mixture aside to cool. Combine all the ingredients well together. Marinate overnight. _ Shape into small balls and flatten and fry until brown in oil. C.P. Jai Deva 16 Kendleton Dr., Etobicoke, Ont. Slumi [that 1% pound pork and beef finely minced meat 1 cup finely chopped onions. , of. ginger, finely chopped 2 cloves of garlic finely chopped 'h tsp. garam mama M: tsp. cumin powder Some more meat dishes to add to your list of recip Sausagemeat Savoury, Serves 4 1 pound sausagemeat 4 small carrots 1 7 tes. can corn niblets 4 ozs. frozen peas 1 10 ozs. can onion soup Divide sausagemeat into 15 balls and roll in flour, dry over medium heat - no fat is required, turn them often so they brown evenly, cut carrots into thin strips, and add them with the corn and peas to the sausagemeat balls, season with salt and pepper. Stir in soup plus half can of water, bring to the boil, reduce heat and simmer for 20-25 mins. or until carrots are tender. Appetizing Sausage Dish Serve with rice or mashed potato. Mrs. L.H. Willis 10 Garfella Drive Rexdale Fry sausages, amount depending on size of family. Have ready a well greased baking dish make dressing as follows. 2h cups bread crumbs 2 tablsp. melted fat or butter, salt pepper, savoury to taste. Put in dish, a layer of dressing a layer of sausages, then a layer of dressing, until both are used. Finishing with a layer of dressing. Bake 40 mins. 350 degrees. Peel core and slice five apples fry in sausage fat which has been drained off sausages. Make a gravy adding chopped onions. Serve sausages hot with gravy and apple rings. Mrs. Edith Harrison 55 Arrowsmith Ave. Toronto Cover and cook for 1 hour at 350. Mrs. J.E. Burton 70 Dleield Drive, Etobicoke, Ontario. Mexican Pork Chops Trim fat from 4-6 pork chops. Brown in skillet. In large mixing bowl mace: 1 can of tomatoes (28 oz.) 1 coarsely chopped green pepper 1 coarsely chopped onion “4 cup brown sugar 2 tbsp. prepared mustard 'h tsp. salt l/4 tsp.. pepper (washed) Mix well Place pork chops in 2 qt. casserole and pour over the mixture above. bub - ‘uncooked rice Meanwhile, drain barley and rinse with cold Water. Place barley in fry pan mixture -. add a little more water - 1 bay leaf - 1 tsp. Garlic Powder - and salt and pepper to own taste. -- Cover and simmer approx. l “2 hr. or until meat is tender. (Soup or Chef Salad may be served with this dish __ bread or buns) Karen Meeke 65 Cloverhill Road Etobicoke. Pttario Beef Fiesta 1 lb ground beef 1 tlbs salad oil _ 1/1: cup diced onion 1 (19 oz) kernel corn 1 can (10 oz) boullion. Ph tps. salt 1 tps chili powder Ya tps pepper - V2 cup green pepper (strips) Ph cups minute rice. Brown meat in oil over high heat (leave meat in coarse chunks). Add onion. Reduce to med. heat and cook until onion is tender but not browned. Add seasonings, tomatoes, corn and boullion - bring to a boil; stir in green peppers - boil again; stir in rice -- remove from heat - cover. Let stand 'minutes. Fluff with fork. 1 0x0 cube, Il/a cups water may be used instead of boullion. Mrs. C. Meisner 8 Winston Pk. Blvd. Downsview. Ont. M3K 189. Barley g Pork Then add 1 egg yolk, mix well, spread the stuffing on one of the steaks, and cover with the 2nd steak. 1 Cup barley _ 1 lb. stewing pork 1 tablespoon of Hungarian sweet paprika 1 large or 2 small onions 3 tablespoons of Shortening 1 Bay Leaf 1 Teaspoon of Garlic Powder Salt and Pepper to your own taste In a heavy skillet, brown this "sandwich" in a little hot butter over a high heat for 4 to 5 min. on each side. M. A. Robinson, 4 Oak Hampton Blvd., Islington. Bring to boil in sausepan - water and salt, add barley and cook until tender (do not over cook) Cut pork into small pieces, add to mixture and brown slightly. Add la cup of water and simmer15-20 mitts. (add more water if necessary) Put in fry pan - 3 tbls. shortening - chop onion finely end add to pan - fry onion until golden brown, add paprika and fry a little longer. see our international -. __ A a8ht, E ','i'i '4trgd WV - -'"- co|\ect'|on of furniture At The House of Viking our seafaring spirit could never be content with iust one world to conquer. So we've crossed and re-crossed the globe hunting down a whole caravan of enchantingly foreign furniture ideas. Robust leather and rose- wood "conquistador" chairs from "Brazil. Designs styled after the Bauhaus from Germany and Holland. And, of course, the furniture we're most famous for, our sleek creations in Scandinavian teak and rosewood. And that's iust a sampling of the delights we have in store for you. A scrumptious morsel created in Denmark . . . trust the Scandinavians to dream up an idea that's far from "square". Dramatically sculptured from totally uninhibited teak, and served-up with flair and pizzazz that's hard to beat. Even the high-back, high-style chairs will make your guests sit up and take notice. Best of all, you choose the upholstery material and colour that suit your taste. The 53%" eliptical table expands with two additional leaves each 19" long to accommodate unexpected guests. Chairs $59.59 each, table $299.50. Complete ensemble, $499.50. AN INTERNATIONAL COLLECTION OF CONTEMPORARY FURNITURE house of Viking addone8og.cantf'romato Remove from heat and add 1 tsp. of salt, Ya tsp. pepper, " cup drained pickle relish, Ireup grated cheese, 1 tsp. SCARBOROUGH 3447 LAWRENCE AVENUE EAST _ (Codorbroo Mall) 431-1340 STORE HOURS 9.00 a.m. to 9 pm. DAILY except CEDARBRAE 9.30 mm. to 9.30 p.m. Sat. (all locations) 9.00 cm. to 6.00 pm. MISSISSAUGA 5200 DIXIE ROAD (Warehouse Showroom) (Just South of 401) 625-7202 REXDALE 2657 ISLINGTON (Just above Albion Rood) 741-3420 mum 550 MCNICOLL AVENUE (Warehouse Centre) 493-0220 (lst stop light North of Finch off Woodbiho) INTERIOR DECORATING SERVICE AVAILABLE th' 'raue ptrgs at 911mm sage-cmdwutou" Refrigerated biscuit. Press minim. . cen_tres attd_Pineh edges to Serve Hot t make a shell. -...- - """ Mrs. E. Lawrence. _. . . 16 Coronado Court £13" each with meat Wes ton," Ont.