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ad: steal con-om g did taste ' a. tilet of Beef tenderloin flatten out and Blend items together. Put dressing on the tBled with a dressing of following: half aide of the meat. and fold over and , spatial: oetioettt cloced by tapping the knifé around the edge 4 on. mushroom of the meat. " "is: cheese Fried in butter and flamed with brandy. Smedlumslxe shrimps above items to be cut Executive Chef in Julienne and saute add when is cooked HANbDIETER JUDT ' can yolks The OLD MILL l on. omgans 4 oz. butter , oz. parsley ' oz. warm lrown sauce salt and pepper to taste Lazy Cabbage Rolls 1 small head cabbage 1 lb ground (beef) chuck, or cheaper one 1 cup rice 1 tsp salt 1 tsp pepper 1 small onion (or large) chopped 1 tsp dill weed (fresh if in Ya cup cooking oil (crisco) or Ya cup of butter. , tbsp. ketchup Shred cabbage in bowl. Boil rice,(Uncle Bens) or if other rice is used, (wash good) (to take the starch out) cover with water and li, tap. salt. Bring to boil, then lower heat and let simmer for about 5 to 10 min. until water is gone. Ittttritioke om Stuffed Steak 8 slices bacon, snipped % cup minced onion Ya cup dried bread crumbs 3 tbls. ketchup 6 4 oz. cubed steaks 2 tsp. salt ' lh tsp. pepper 1 can undiluted consomme 1% tbsp. flour Saute bacon till crisp and anion til golden. Pour off all fat. Blend tread crumbs and btchup with onion mixture. Start heating oven to 325 agrees. Rub cube steaks with salt and pepper. On qch steak place some of the Put cooking oil in frying pan chopped onion, fry slightly then add your ground beef and mash with fork and mix. Add onion, dill weed, pepper, salt and ketchup. Mix and fry for a few minutes. m large pot or frying pan add your cabbage rice and all the ingredients, and mix then let simmer for % hour, until cabbage is soft or if cabbage is hard simmer th.eorrmioit mixture. Roll up dad fawn with toothpick; aloe in baking dish. (Beaten of commune and you over steak rolls. Cover [In and bake for 1 hour or mm meat is tender. Blend tiottr with Ya cup water. Mr mo gravy in baking pan, "turn to oven and let come h a boil. Tramfa' meat to serving “an. remove toothpicka. longer] Could be baked in oven to 300 degrees for % hour. Very easy to make try BEEF TENDERLOIN CHAMPLAIN Put leaves in a large pot, pour boiling water over leaves, cover pot and let leaves sit. Fry salted pork fat, add chopped onions and fry until golden brown. Cabbage Rolls 2% c. raw rice 2 heads of cabbage - medium 1k lb. salted pork fat 2 cooking onions - chopped salt and pepper 1-19 oz. can of tomato juice Cook rice. Separate cabbage leaves and slice off veins on each leaf. hdd mime of salted pork fat and onions tiffice to your own taste. Tear large leaves in half in order to make smaller "rolls." Use a teaspoon to spoon rice onto leaves. Use rest of leaves to vocer the top of the batch of rolls. Pour tomato juice over rolls until it can be seen on the sides. Cover pot and bake at 350 degrees for approximately 3 hours. Mrs. Mary Moher ,7 25 Baskerville Cres. Etobicoke, Ont. Add salt and pepper to taste. Put skin of salted pork fat and little leaves of head of cabbage on bottom of pot. Oxtail Stew Dijonnaise 2 oxtails in pieces 3 tbsp. butter 3 cups consomme 1 large onion thinly sliced 1 garlic clove (optional) 1 green pepper diced 2 cups tomatoes 1 tsp. salt 1 tbsp. brown sugar pinch of basil pinch of thyme Va tsp. marjoram , 1 cup ren wine juice ct half_lemon Hash of black pepper Brown oxtails in frying pan over high heat. Place in Dutch oven or small roasting Pour in consomme. Brown onion and garlic in the butter remaining in the frying pan and spread overoxtails. several days ahead of time. It (rm and rehéats well. Serves six. Mrs. Muriel Blinkhorn 69.37th St., Etobicoke, Ont. Add the rest of the ingredients. Cover and bake b4 hrs. in a 325 degree oven or until meat falls away from bones. 7 HANS-DIETER JUDT The Old Mill EXECUTIVE CHEF be made Dampen meat with water and sprinkle generously with tenderizer. Brown on both sides in hot fat and arrange in a shallow casserole. Sprinkle with soup mix. Add bay leaf, sliced peppers, tomatoes and sherry. 2 tablespoons fat 1 envelope onion soup mix 1 bay leaf 1 green pepper - seeded and sliced 1% cups canned tomatoes M, cup dry sherry, red wine, or more tomatoes Trim fat from steak and prick'mea-t on both sides, with fork at W inch intervals. Man , Style Spanish Steak This is a good reheatable dish which can be baked or simmered the night before. Preparation time - 7 minutes. Ph lb. to2 lb. chuck or blade steak ( 3/4 inch thick) Instant meat tenderizer, dry Cover and bake at 350 degrees for 1 hour or until tender. Makes 6 servings. Mrs. E. Palmer, 76 Mercury Rd., Rexdale, Ontario. Serve with baked potatoes or fluffy rice, and a salad or hot vegetable. Veal Kidneys a I'hnglaise Serve these kidneys with buttered rice. 4 Veal kidneys one-third cup of unsalted butter salt and fresh ground pepper 2 tsp. dry mustard juice and grated peel of one lemon Leave a little fat on kid- neys. Slice in Ya inch slices and place half the butter in frying pan (should be cast iron). When the butter is a caramel colour, add the kidneys and cook quickly over high heat, turning only once. Thepointisto justsear the outside, longer cooking toughem the meat. Season with salt and pepper. Remove to hot platter and keep warm. Add the rest (I the butter to the fat remaining in the pan and stir in mustard. Stir until well blended, then add lemon juice and peel. Bring to boil and pour over hot kidneys. Serves six. Mrs. Muriel Blinkhorn 69-37th St., Etobicoke, Ont. Foolproof Baibecued $parerilts 3 pounds spareribs water 1 tablespoon salt 1 tablespoon mixed pickling spices 1 medium size onion, _sliced V2 cup bottled sauce M cup corn, syrup Cut ribs into serving-size pieces and place in a large kettle. Cover ribs with water and add salt, pickling spices and onion slices. Heat slowly to boiling; lower heat; cover, simmer ribs one hour. Remove kettle from heat and allow ribs to cool in liquid. When ready to broil ribs: Remove ribs from liquid and arrange in single layer on rack of broiler pan. Combine barbecue sauce and corn syrup in a cup. Brush over ribs. Broil, 4 inches from heat, turning and basting often, 20 minutes or until ribs are evenly glazed. Mrs. Irma Gillam, 50 Stewart Smith Dr., Toronto 385, Ontario. Rgmove steak from marinade and put on broiler Marinated Flank Steak 1 flank steak 11/2 to 2 pounds % cup maple-flavored syrup 2 tablespoons soy sauce 1/4 cup vinegar 2 teaspoons dry mustard 1 teaspoon salt V2 teaspoon pepper 1 clove garlic, crushed Pur steak in shallow glass baking dish. Combine remaining ingredients and pour over meat. Refrigerate, turning several times, 24 hours. Starting at narrow end, cut steak in thin diagonal slices across grain. Makes 6 servings. Mrs. Irma Gillam, 50 Stewart Smith Dr., Toronto 385, Ontario. Broil 5" from heat about 5 minutes on each side for medium. Topsyturvey Beef Vegetables 1 lb. ground beef 2 cups cooked fresh or canned vegetables 1 can (10 oz.) condensed celery soup 4h cups soft bread crumbs 1/4 cup minced parsley I/a tsp. pepper 1/4 cup diced celery Vs tsp. thyme one third cup hot water 1 beef bouillon cube 1 tbsp. butter or margarine Grease a two-quart casserole. Heat oven to 375 degrees. Cook beef in a small amount of fat until lightly browned, stirring with a fork to keep beef separated. Combine with vegetables and soup. Combine crumbs, parsley, pepper, celery and thyme in a bowl. Dissolve bouillon cube in water and, stir in butter. Pour over crumb mixture. Reserve 1% cups of this mixture for topping. Put remainder on bottom and sides of greased two-quart casserole. Fill with meat- vegetable mixture. Top with remaining crumbs. Bake in a moderately hot oven for 35 minutes. Mr. Helen Graham, 20 Aylesbury Rd., Islington Ont. medley of meat dishes bottled barbecue Batbecued and 2 tbsp. white Wine or lemon Juice 1 tbsp. parsley, chopped Slice the liver as thinly as possible, then cut each slice in strips we inch wide. Venetian Um 1 lb. liver of your chow 4 tbsp. butter 2 cups onions, thinly sliced 1 tsp. salt I/q tsp. pepper . Melt the butter in a frying pan and brown the onions. Raise the heat as high as possible. "GiiGe liver and saute for 3 minutes, stiring all the Etobicbke, Ont. ugpi‘inkle with salt and pepper and add the wine or lemon Nice., __ . -irrnn1er for 1 minute. Sprinkle with chopped parsley and serve. V Serves 4. Mrs. Joyce Perring, 191 Wellesworth Drive, Teriyaki Meat Balls In Sweet and Sour Sauce (Serves 4) Meat Balls: 1/4 c. soy sauce 1/1: c. water 3 tbsp. sugar 1 tsp. minced onion 1/2 tsp. garlic salt 1/2 tsp. ground ginger 1 1b. ground chuck beef 2 c. very fine bread crumbs Sweet and Sour Sauce: 1 c. sweet pickel vinegar (or % c. vinegar plus lie c. brown sugar) 1/4 c. brown sugar % c. catsup % tsp. salt 1/4 tsp. pepper lyk c. unsweetened pineapple juice (divided see below) 21/2 tbsp. corn starch To make meat balls in small bowl mix together the soy sauce, water, sugar, onion salt and vinegar and let stand 10 minutes. Meanwhile in a large bowl break up the meat and mix in the bread crumbs, then pour in the liquid mixture and blend thoroughly so all ingredients .are evenly mixed. Using a teaspoon lift out a small amount of meat at a time and shape into W' diameter meat balls. Preheat 3 tablespoons cooking oil in frying pan and brown meat balls on all sides. Remove meat balls from frying pan and place in baking dish. Add Me cup water and bake at 300 deg. F. for 30 minutes. Remove from oven and pour off any ac- cumulated fat. Leave in baking dish and make: Sweet and sour sauce in medium pot by combining sweet pickel vinegar (or vinegar plus y, cup brown sugar) Va cup brown sugar, catsup, salt, pepper and 1 cup of the pineapple juice. In a measuring cup make smooth paste with the remaining lie cup pineapple juice and corn starch. Pour this into the sauce liquid and cook, stirring constantly, over medium heat until sauce thickens then cook 2 minutes longer. Pour the sauce over the meat balls and either serve im- mediately or return to warm oven until meal time. Good over hot fluffy boiled rice or Chinese fried rice. Christine M. Campbell 99 Lake Cres., Toronto, 14, Ont. Port Tendodoin in 2 lbs. pork tenderloin 2 they. butter h C chopped onion 1 tsp. grated orange peel 1 c. orange Nice one-third c dry sherry 2 tbsp sugar 1 bay leef Brown meat on all sides in butter. Remove from pan. Cook onion till tender. Add (range peel juice, sherry, sugar, salt, pepper & bay Return meat, cover & simmer, 1 hour, turning occasionally. Remove meat to hot platter. Slice in l" slices. Combine tablespoon cornstarch with Ya C water. Stir into orange mixture & bring to boil. Cook for2 minutes. ladd a little more orange Nice if necessary to make enough sauce. Drizzle sauce over meat & garnish with mandarin oranges. Mrs. Doris Tripp 37 Tynevale Drive Weston, Ont. Hamburg Dumpling Stew 1%. lbs. ground chuck beef Is teaspoon pepper 2 teaspoons prepared mustard 2 cups and 1 tablespoon sifted all-purpose flour 1 can condensed tomato soup 4 teaspoons baking powder 11/2 teaspoons salt 1 small onion, chopped one third cup fat 1 tablespoon chili sauce 2 cups hot water % cup milk Mix thoroughly beef, lla teaspoon salt, pepper, onion and mustard, and shape into 15 small cakes. Brown on both sides in fat in deep kettle. Lift out meat cakes. Put 1 tablespoon flour in kettle and blend with fat; add chili sauce, tomato soup, 1/2 teaspoon salt, hot water. Replace cakes in kettle and bring to the boiling point. Make dumpling mixture as follows: Sift 2 cups flour with the baking powder and 1/2 teaspoon salt; add milk gradually, beating until smooth, drop mixture by spoonfuls on top of boiling hamburg mixture. Cover closely, and steam for 15 minutes. Serve at once. This will serve 5 or 6 persons. To serve 2 or 3, make 1/2 this recipe. Ann Austen, 33 Tedder St., Toronto 15, Ont. Meat Loaf 1 medium onion 1 lb. ground beef 1/2 lb. ground pork 1 egg 'h tsp. salt IU tsp. pepper _ Garlic powder (sprinkle according to taste) 1 tsp. mustard 2 tsp. ketchup (or chili sauce) Milk (plain or carnation) 1/4 cup bread crumbs Cook onions in frying pan, in a wee bit of margarine, 'til tender. Mix meat, egg, salt, pepper, garlic powder, mustard, ketchup, onions & bread crumbs. Add milk until it is fairly moist. Bake at 325 degrees in loaf pan 45 min. to 1 hour. Mrs. Anne Stachura, 2 Kinsdale Blvd., Toronto, Ont. salt