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Sweet-Sour Meat Balls 6 servings 1 lb. ground beef 34 cup finely diced celery almonds 1 tsp. salt glutamate 2 tbsp. minced onion 2 eggs, slightly beaten Cornstarch cooking oil Hot rice or noodles h Beef Heart (approx. 1 generous lb.) 1 tap. flour 1 tap. salt dash pepper 1 tbsp. cooking oil Remove any excess fat & little white tubes from heart, & shake flour & seasonings all over heart. Heat oil in heavy saucepan & brown heart on all sides - remove from heat - add two-thirds cup of water & tbsp. Worchester sauce. Cover & place in a 350 degree oven for ly, hours or until tender. Blessing 2 strips Streaky bacon 1 onion 3 mushrooms 3 tablespoons of bread- 1 heaped tsp. of sage pinch of thyme & parsley flakes Spoon this dressing beside slices of thinly sliced heart. Serve with mash potatoes & peas. Serves three. Moisten dressing with liquid added to heart just before serving. Mrs. S.V. Glaze, 35 Tynevale Drive, Weston, Ont. Now frizzle strips of streaky bacon until crisp. Break into pieces & place in small greased pudding basin. Saute chopped onion & mushrooms in the bacon fat. Remove to the pudding basin & add 3 tbsp. of bread crumbs & the seasonings. Combine well. Add one tbsp. stock or water - just enough to moisten slightly. Cover basin with foil & place in oven for the last half hour the heart is cooking. Serve on hot rice or noodles. L. Milligan, (Mrs.) 30 Thelmere Place, Weston, Ont. Make sauce by mixing sugar and cornstarch in a saucepan. Dissolve bouillon cubes in boiling water and stir into sugar-cornstarch along with vinegar, soy sauce and pineapple juice. Stir-cook until sauce is smooth and slightly thickened. Add green pepper and pineapple. Heat to serving temperature. Pour over meat balls. Sauce 1/2 cup sugar 3 tbsp. cornstarch 1 cup boiling water 2 chicken bouillon cubes “2 cup vinegar 2 tsp. soy sauce I/se cup pineapple juice 1 green pepper cut in thin strips 1 cup pineapple chunks Mix together the first 7 ingredients and shape into small meat balls less than one inch in diameter. Roll them in corstarch. Brown slowly in hot oil, cooking about 15 minutes. Turn frequently. and pineapple. Heat to 5 minutes. Add SOUP. and serving temperature. Pour simmer uncovered for 10 wer meat balls. minutes. Add sour creaiit Serve on hot rice or Just till warm.' ' t = noodles. Serve oh noodles or rice. L. Milligan, (Mrs.) Serves four. ll) Thelmere Place, Mrs. Margaret Hall, Weston, Ont. 42 Miles Rd., . Toronto M, Ont. tOl I I “H I III“ I I I "" I I I Ill t I IN I I Illl I I MI I I tol I I WI fi cup finely chopped tsp. monosodium 1 lb. ground beef V. cup soft bread crumbs 1 egg - slightly beaten h medium sized onion (chopped fine) h green pepper, seeded & chopped (optional) 1 clove garlic (minded & mashed) 2 lbs. parsley (chopped) 1 tsp. salt 2 tbsp. salad oil 1 head cabbage (about 2 lbs.) Sweet & sour sauce (1 can Hunt's large) Sauce Crowned Beef Ring ( a different way to serve an economical favourite) % cup coarse dry bread crumbs 7 ounces lemon-lime car- bonated beverage 2 lbs lean ground beef 2 eggs slightly beaten 1 cup chopped onion 1 clove garlic, crushed 2 tsps salt 1% tsps dill weed one-third cup Worcestershire sauce . TOPPING: 1/2 cup chili sauce 1 tsp Worcestershire sauce Soak _ bread crumbs in lemon-lime carbonated beverage. Add ground beef, eggs, onion, garlic, salt, and dill; mix lightly, but thoroughly. Combine in bowl, meat, bread.crumbs, egg, onion, green pepper, garlic, parsley & salt. Mix well with hands until it is all well blended. Then shape into balls about golf ball size. Pack lightly into a deep 11/2 quart ring mold. Turn out onto a Jelly roll pan or baking sheet. Brush the meat ring with the Worcestershire sauce. . Bake at 350 degrees for 45 minutes; haste occasionally. Thoroughly blend li, cup chili sauce and 1 tsp wor- cestershire sauce; spoon this topping over the meat and bake 15 minutes longer. Makes 6 to 8 servings. (Mrs) Sheila M. Bannister 299 Glen Afton Drive, Burlington, Ontario.', Use a dutch oven or a pan of similar size. Heat the oil, then brown meat balls, turn, to brown all sides. Drain off fat that accumulates. Remove the core and slice cabbage into wedges. Arrange over meat in pan. Pour sauce over meat and cabbage. Reduce heat and simmer 15 min. to Irie hr. or until cabbage is tender. Makes 4-6 servings. Mrs. Dorothy Clark 10 Woodbury Place, Toronto, Ontario. Hamburger Stroganoff 3 tbsps. butter 1 1b. ground chuck 1 onion, minced 1 clove garlic, minced 'a tsp/paprika 2 taps. salt '4 tsp. pepper 2 tsps. flour I/a lb. fresh mushrooms, sliced C 1 can cream of chicken soup 1 cup sour cream Saute all ingredients ex- pept soup and sour cream for More meat dishes . . . This dish can be made several inn-s befm dinner and served cool. The citrus dressing is the best I've ever found for pork. 2 tbsp. butter Va cup diced celery 1 medium onion, idced 1 apple, peeled and diced 3 cups diced bread 'h tsp. sage 'a tsp. margarine 1/2 cup whole cranberry sauce 2 tbsp. brown sugar % tsp. salt grated peel of M: an orange 1/4 cup fresh orange juice 2 or 3 pork tenderloins (1-1% lbs. each) Melt the butter in a frying pan, add celery, onion, apple, and stir over medium heat until softened, but not browned. Mix in bread sage. and margarine, then pour into a bowl. Put cranberry sauce, brown sugar, salt and put into a saucepan and stir over low heat until sugar is dissolved. Mix into bread mixture. Gradualy add orange juice, continuing to mix until bread is moistened. lie tsp. curry powder Beat each pork tenderloin withthe flatsideofacleaver to flatten it, then cut it almost in half along its length (don't separate halves.) Fill pockets to tttt-it""kt-ietaittiittt_ttiTiVfi-t Pork WITH Low 1973 PRICES 0N 6lll!rlllllltt famous ROUND ONE AIR CONDITIONING GE?'T' A FllllliiiAlD START Olhll 1974,1975, 1Mi,1m,ano * Hi & Lo Pressure Switches * Time Guard Circuit * Crankcase Heater * Refrigerant Sight Glass . * Thermal Expansion Valve * Upflow Air “Discharge cw fl, , _ M I "I G CO. P""" m",,. 't MATTAWA AVE. A' ""liTr MATTAWA AVE. MISSISSAUGA, ONT. "Since I932 The Home Comfort_Pooplo" aver-flowing with dressing. thenstack tenderloin on tar of each other so the look like a big sausage. TU surely with string and place in a willow roasting pan. Mix curry powder with salt and pepper to taste, rub all over meat, pour a few spoonfuls of oil on top. Insert meat thermometer vertically from tap and roast in a 350 degree oven until thermometer registers 185 degree ( or for 35 minutes per pound of meat.) Serve hot, or let cool 4-5 hours. Slice thinly, this will serve 3 people per pound of meat. 57 Princess Aime Cres., Islington. M9A 2P3, Ont. Midas Meat Loaf 6 narrow stalks of celery 6" long % cup grated sharp Cheddar 2% lbs. ground beef one.third cup quick cooking methird cup milk 2 tsp. salt 1 tsp. garlic powder 1 tsp. Worcestershire sauce M, tsp. chili powder Ya tsp. pepper 1 egg slightly beaten " cup chopped onion Barbecue Sauce Stuff celery stalks with grated cheese, stack together and wrap tightly in foil and place in trig while ' All-AS; CALL TODAY AND ASK US ABOUT OUR SPECIAL FALL PROMOTION. in-ttits" numb-tick “we mix, and but I“! am ' large mama -. '31," 1', Pat meat into an oval about lit" It Il" " We foil and place celery crosswise in the center of the directly beneath meat loaf. Cook about 2 hrs. turning frequently. Makes a delicious, economical company dinner! . Serves b10 Pat Rae 293 Jeffcoat Drive Rexdale, Ontario Braised Pork Liver Sliced pork liver Ma" thick sprinkle with seasoned flour. Brown in one or two tablesp. hot fat or bacon fat in a skillet, add one-third cup of water or tomato juice, then simmer, covered, 30 minutes or until tender. Mrs. Arthur W. Bryant. 3 Cutler, Cres. Toronto 14 Ontario. celery, pat into roll shape completely enclosing celery. Place in a meatioat pen and top with barbecue sauce. Bake for lya in a 350 degree On the Barbecue - Wrap meat loaf infoilusing double thickness and seal top and ends. Piaceam grill 5" from Fold meat up and we: the 'sUIVi (Petqterqoma) F Salt & pepper & garlic salt Use either round, sirloin or veal steak. _ e Season with salt, 'tmt" and garlic, and black puppet on the inside of the meat strip; roll the two together closing them by putting a toothpick through the meat to hold the meat and bacon together. "Add3earrotsandtohioet. Put some fat (your dick: e.g. Crisco, Vegetable Cut the above meat into IW' long strips. "II in, u ',t. I_orANNmrsimrlMttitstp. VealSteakl, q: 'ss %Ib.o(Baconor|eu. Shortening . . . ) in pot and. cook meat on small fire until- tender. You may roast it in the oven at 300 degrees until meat gets tender OR cook it on top of stove addingsome water to cover the meat. 101w" '_,.' 4 rounds of Black Pm Serve with potatoes; peas and carrots OR sweet or sour cabbage. Jean Nawrocki, 46 Hamptonbrook Dr., Etobicoke, Ontario. Place we slice of the Inca: m n "vi tttt an: i M €51 't?,