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16 THE OSHAWA TIMES, Friday, June 30, 1961 SUPPER DISHES MEAT BALLS 1 Ib. ground beef 12 cup uncooked rice 15 tbsp satl 2 tbsps. chopped onion Mix above ingredients and|l form into small balls the size of a walnut. Cover with tomato juice and bake in greased cov- ered casserole for 1 hour at 350 Serves 6. Mrs. Barney Lewis, Dorcas Group, First Baptist Church. SALMON PATTIES large can salmon 14 tsp. pepper soda crackers (finely crushed) tbsps. chopped parsley 14 cup milk tbsps. butter 15 tsp. salt 1 tsp. lemon juice 2 eggs slightly beaten Preheat fry pan to 350 de- grees, flake salmon, add salt, pepper, lemon juice, cracker crumbs, eggs, milk and pars- ley. Shape into patties. Melt shortening and fry patties until golden brown on both sides. Garnish with lemon wedges and parsley. Mrs. Dennis Abbot, Ladies Guild, $t. Luke's Presbyterian Church. degrees. 1 2 2 SALMON MACARONI CASSEROLE 0zs. macaroni can cream celery soup cup grated cheese two-thirds cup evaporated milk Ib. can salmon drained and broken into pieces 14 cup chopped pimiento Cook macaroni and drain, combine soup and milk. Add macaroni, cheese. Turn into greased 114 pint casserole. Sprinkle remain- | ing cheese around edge. Beke 20-25 minutes in 350 de- gree oven. 4 - 6 serving. Mrs. Harold Davidson, Ladies Guild, St. Luke's Presbyterian Church | FAGGOTS IN BROWN GRAVY Re Ib. liver Ib. bread crumbs EN tsp. mixed herbs Small onion (Chopped fine) Pinch of Mixed spice Bring liver to boil in 1 pint water. Put through mincer. Add other ingredients and shape into balls with hands (floured). Bake in quick oven. Now take liquid in which liver was boiled and put 15 tsp. gravy salt to it, with a tablespoon of flour. Cook until thickened and pour over faggots. Mrs. F. Moore, Woman's Auxiliary, St. Matthew's Anglican Church. pimiento and 1% cup MEAT LOAF Mix together: 1%, Ib. ground beef 1 cup dry oatmeal : beaten eggs cup milk 14 cup chopped onions 215 tsp. salt % tsp. pepper 1 tsp. mustard Combine all ingredients thor- oughly and .pack firmly into a loaf pan. Bake in moderate oven (375) deg. 50 minutes to one hour. Mrs. P. Sirychalski, Westmount H and S TUNA FISH CASSEROLE can celery or mushroom soup 15 cup milk 1 cup tunafish 1 can green peas 1 cup potato chips Mix together, put in casser- ole and cover with a handful of whole potato chips. Cook in 375 degree oven for 25 minutes. Serves 6. Mrs. R. Spratt, Westmount H and § ITALIAN STYLE SPAGHETTI! MEATBALLS 1 Sauce: One small can tomato paste (not sauce) put contents in a saucepan. Then add four cans of water. Combine % can toma- toes, 1 celery stalk (small) dic- ed, or celery salt, plus 1 sprig diced parsley or 1 tsp. ground parsley. Dice one small onion and saute in one tbsp. butter or oil, then add butter and onion, plus tomato mixture to sauce. Simmer until meatballs are | prepared. MEATBALLS: Combine: 1 1b. hamburg 1 large egg salt and pepper tsp. sage 15 tsp. garlic (optional) Add enough Parmesan type Romano grated cheese so this mixture will be easily formed | into meatballs. Drop these] meatballs into sauce one at a time and simmer about three | hours. If the sauce boils down | very much during cooking, add a little more water. Cook spaghetti, any shape, in a large amount of salted water. Drain. Put in a large bowl, pour over sauce and sprinkle with cheese. If you have no Italian cheese and must use one of the grated skim milk cheeses, it is very important to use very lit- tle as this cheese tends to alter the taste considerably. This spaghetti is especially desirable for small children as the hot spices are omitted. Mrs. June Esposito, Westmount H and S 1 | | cornstarch, BAKED LIVER WITH ONIONS 6 slices bacon 6 med. onions, sliced 1%, lbs. beef, lamb or pork liver, sliced 15 cup flour 115 tsp. salt 1 cup onion soup Fry bacon till crisp; remove from pan and save. Cook onions in half of bacon fat until soft and yellow; place in shallow casserole or baking dish. Coat liver slices with flour mixed with salt; brown on both sides in remaining fat; then add to casserole. Pour in onion soup. Cover and bake in a moderate oven (350 deg.) 1 hour. Top with bacon strips and return to oven, |: uncovered long enough to crisp bacon. Garnish with parsley and onion rings. Mrs. Don Ormiston, Westmount H and S SWEET AND SOUR SPARE RIBS 42 to 3 lbs. spare ribs tbsps. fat 4 cup vinegar tbsps. corn starch cup white sugar to 4 tbsps. soy sauce 2 tsp. salt cup cold water . small tin tomato sauce (or paste) cup pineapple bits, drained Ask the butcher to cut through bone in spareribs so you can cut ribs into small servings. Heat fat in large fry- ing pan and brown ribs on all sides. Remove from pan, pour off all but about 1 tsbp, of fat and add the combined vinegar, sugar, Soy sauce, salt, water and tomato sauce. Cook until sauce is quite thick, then add the pineapple and the browned ribs. Cover and cook over lowered heat until the ribs are well cooked so that they will easily leave the bone. Serves 5 or 6. Really good! Mrs. R. Pierson, Westmount H and S BAKED POTATOES IN BLANKETS Ib. steak cut thin medium baking potatoes (about two lbs.) one-third cup of flour 1 tsp. salt 1 tbsp. fat Method: Pound the round steak with meat pounder and cut into pieces big enough to wrap around potatoes. Rub a little salt on peeled raw potato and roll potato in steak pieces, fast- ening with tooth picks. Mix flour and salt together and roll stuff- ed steak pieces in flour and brown in hot fat. Then put them in a greased covered casserole and bake in slow oven 1 hour and 25 minutes. During cookihg peur a little hot water into cas- serole to prevent steak drying mm EA ER up. Any liquid remaining in]to cook 10 min. and serve with casserole may be served as|steak rolls. 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