@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr EMPANADAS  12 GREAT 3/4 HR 400F @1 pkg Cream Cheese (8 oz, softened) }A1/2 C Butter or Margarine (softened) B1 1/2 C All-Purpose Flour 1 tbsp Olive or Salad Oil }2 tbsp Onion (minced) 1/2 lb Ground Lean Beef 1 can Tomatoes (8 1/4 oz) } (drained and crushed) 2 tbsp Raisins (chopped) 2 tbsp Pitted Green Olives (chopped) }1 tbsp Worcestershire Sauce 1/2 tsp Salt @1/2 tsp Oregano Leaves (crumbled) }A1 Hard Cooked Egg (chopped) B1 Egg Yolk 1 tbsp Water }1/4 C Sesame Seed   }1. Blend together cream cheese and thebutter in the large bowl of electric mixer. } 2. Gradually add flour; blend until @dough is smooth. }A B3. Divide dough into 3 balls; cover & chill until firm, about 30 minutes. } 4. Heat oil in medium size skillet; add onion and saute 3 minutes. } 5. Add meat; cook & stir until brownedabout 5 minutes. } 6. Stir in tomatoes, raisins, olives, @Worcestershire sauce, salt and oregano}Aand simmer, uncovered, 5 minutes and Bstirring often.  }7. Stir in chopped egg; cool.  8. On a lightly floured board, roll }each ball of dough seperately to 1/8" thickness; cut out 3" circles.  }9. Spoon 1 tsp meat mixture onto one- half of each circle. @ }A10. Moisten pastry edges with water; Bfold over filling to form semi-circle. }11. Press edges to seal; crimp with fork tines.  }12. Prick tops of turnovers to allow steam to escape.  }13. Mix egg yolk with water; brush over tops of turnovers. @ }A14. Sprinkle with sesame seed. B 15. Place turnovers on cookie sheet; }bake in preheated 400F oven until golden, about 12 minutes. ROCK LOBSTER FILLED PANCAKES } 8 EXCELLENT 1/2 HR HOT 6 South African Rock Lobster Tails  (3 oz each) }Boiling Salted Water 2 tbsp Butter or Margarine @2 tbsp Flour }A3/4 C Milk B1/2 tsp scraped Onions 1 can Peas (8 1/2 oz, drained) }2 Slices Pimento (chopped) 8 Pancakes  } 1. Cook lobster tails in boiling salt water 3 minutes; drain immediately and }drench with cold water.  @2. Remove meat from shell; dice into !}Asmall pieces. B 3. Melt butter in a saucepan; blend in"}flour.  4. Add milk gradually; stir and cook #}until thickened.  5. Add onion, peas, and pimento. $}  6. Make individual pancakes from mix @ or homemade batter. %}A B 7. Place creamed rock lobster mixture on each pancake; roll up or fold in &}half. MOUSSAKA DI MARE 6 GREAT 1 HR 350F '} 1 large Eggplant (sliced 1/2" thick) Salt Corn Oil (} 6 tbsp Butter or Margarine  1 large Onion (chopped) @ 1 Clove Garlic (minced) )}A 1 can Tomatoes (16 oz, drained) B 2 cans Tuna (7 oz, drained) 3 tbsp Tomato paste *} 1/8 tsp Ground Cinnamon 1/8 tsp Pepper 1/4 C Flour +} 2 C Milk 3 Eggs (beaten) 2/3 C Parmesan Cheese (grated) ,}  @ 01. Sprinkle eggplant slices with salt-}A and let stand 15 minutes. B 02. Pat slices dry; place on oiled .} baking sheet. 03. Melt 2 tbsp butter in medium-size /} skillet; add oil. 04. Brush eggplant with half of the 0} mixture.  @ 05. Bake in preheated 350F oven for 101}A minutes; remove and set aside. B 06. Saute onion and garlic in the same2} skillet until tender. 07. Add tomatoes, tuna, tomato paste, 3} cinnamon, 1/4 tsp salt and pepper; mix well. 4} 08. Heat mixture 3 minutes, stirring  occasionally. @ 5}A 09. Melt remaining butter in saucepan;B stir in flour and 1/4 tsp salt. Cook 1 minute. 6} 10. Gradually add milk; stir until the mixture boils and thickens. 7} 11. Gradually pour hot sauce into eggsstirring constantly; stir in cheese. 8} 12. Arrange half eggplant slices in a @shallow 2-qt baking dish; cover with 9}Atuna mixture. B 13. Top with remaining eggplant slices:}and pour cheese sauce over all.  14. Bake in preheated 350F oven for 40;}minutes, until golden brown. BEEF ROLL-UPS WITH SAUSAGE  4 EXCELLENT 1 1/2 HRS HOT <}1/4 lb bulk Pork Sausage 1/2 C Apple (chopped) @1/4 C Onion (minced) =}A1 C Small Bread Cubes (toasted) B1 tbsp Parsley (chopped) 1 lb Round Steak >} (thinly sliced, 1/4" thick) 2 tbsp Shortening 1 can Mushroom Gravy (10 1/2 oz) ?}Generous dash of crushed Rosemary   @}1. Cook sausage with apple and onion in a saucepan until meat is browned; @add bread cubes and parsley. A}A B2. Cut steak into 4 pieces; pound withmeat hammer or flat of cleaver. B} 3. Place about 1/3 cup stuffing near center of each piece of meat. C} 4. Starting at narrow end, roll up; tuck in ends and fasten with toothpickD}or skewers.  @5. Brown rool-ups in shortening in a E}Askillet; pour off fat. B 6. Add remaining ingredients; cover & F}cook over low heat 1 1/4 hours, or until tender, stirring often. PEACHY BEEF PINWHEELS G} 8 EXCELLENT 1 1/2 HRS 350F 1 can Cling Peaches (sliced) 2 lbs Ground Beef H}1 1/2 C Bread Crumbs (soft) 2 Eggs @1 small Onion (finely chopped) I}A2 tsp Dill Weed B2 tsp Salt 1/4 tsp Pepper J}1 C Cooked Rice 1 tbsp Parsley (snipped) 1/4 tsp Nutmeg K}  01. Drain peaches, reserving syrup; L}cut slices in half crosswise.  @02. Combine beef, bread crumbs, eggs, M}Aonion, 1/3 C reserved syrup, dill weedBand salt and pepper.  N}03. Combine rice, parsley and 1 tbsp reserved syrup.  O}04. Pat out meat mixture on some waxedpaper into a 14" X 10" rectangle, 1/2"to 3/4" thick. P} 05. Spread rice mixture evenly over @the meat. Q}A B06. Stir nutmeg into peaches; place over meat, distributing evenly. R} 07. Roll up meat mixture, jelly roll fashion, from short side of rectangle S}to enclose peaches and form a pinwheelloaf.  T}08. Press meat over filling at both ends of loaf; place seam side down, on@rack in roasting pan. U}A B09. Bake in preheated 350F oven 1 hour V}10. Brush with reserved peach juice; continue baking 15 minutes.  W}11. Let stand 10 minutes then slice. CORN-STUFFED BEEF BIRDS  5 GREAT 1 1/2 HRS HOT X}1/4 C Flour 1 3/4 tsp Salt @1/2 tsp Pepper Y}A1 Beef Round Steak (1/2" thick) B1 can Whole Kernel Corn (12 oz) 3/4 C Cracker Crumbs Z}2 tbsp Onion (chopped) 1 tbsp Green Pepper (chopped) 1/4 tsp Basil [}2 tbsp Lard or Drippings 1/4 C Water  \} 1. Mix together flour, 1 1/2 tsp salt @and 1/4 tsp pepper; pound seasoned ]}Aflour into steak. B 2. Cut steak into 5 to 6 servings. ^} 3. Mix together corn, cracker crumbs, onion, green pepper, basil and the _}remaining salt and pepper.  4. Place 1/3 cup corn mixture on each `}piece of steak; roll up jelly-roll fashion and fasten with toothpicks or @skewers. a}A B5. Brown meat slowly in lard; add the water, cover tightly and cook slowly b}1 1/2 hrs, or until meat is tender. (Thicken cooking liquid for gravy if desired). c}OLIVE'S CORNISH PASTIES  5 EXCELLENT** 1 HR 350F 4 C All-Purpose Flour d} Salt 1 tsp Baking Powder @1 3/4 C Lard e}A1 Egg B1 tbsp Vinegar 1/2 C Water f}6 medium Potatoes (diced) 2 medium Onions (chopped) 1 lb Chuck Roast (1/2" cubes) g} Pepper to taste   n}i}j}k}l}m} SALADFINGERFOODVEG}1. Sift together flour, 1 tsp salt andbaking powder; cut in lard.  o}2. Add egg, vinegar and water to form dough; mix briefly and refrigerate while preparing filling. p} 3. Toss together potatoes, onions and @meat; season with salt and pepper to q}Ataste. B 4. Roll out dough into five 8" circlesr}then divide filling on half of each circle.  s}5. Moisten edge of dough with water; fold over and seal tightly by pressingedges with fork. Pierce top. t} 6. Place pasties on a cookie sheet; @bake in preheated 400F oven 15 minutesu}A B7. Reduce heat to 350F; bake for 45 minutes longer. v}BURGER TURNOVERS  6 EXCELLENT 20 MIN 450F 1 medium Onion (minced) w}1 tbsp Butter or Margarine 1 lb Ground Beef or Veal 3 C cooked Potatoes (diced) x}1 1/2 tsp Salt 1/4 tsp Pepper @1/8 tsp Garlic Salt y}APastry for double crust 9" pie ****** B  z}1. Saute onion in butter in a skillet;cook until tender.  {}2. Add meat; cook until meat loses redcolor, breaking up meat with a fork tokeep it crumbly. |} 3. Stir in potatoes, salt, pepper, and@garlic salt; cook 1 to 2 minutes. }}A B4. Roll pastry on lightly floured board to 1/8" thickness; cut into 4" ~}diameter circles.  5. Place 1 heaping tbsp meat mixture }on each round; fold over, pressing theedges of pastry together with tines of a fork. }  6. Place turnovers on a baking sheet; @ bake in preheated 450F oven 12 minutes}or until golden. B DILLED CABBAGE ROLLS 10 EXCELLENT 2 1/2 HRS HOT } 1 head Green Cabbage (3 lbs., cored) Boiling Water 1 lb Ground Lean Pork } 1 lb Ground Lean Beef (divided) 1 1/2 C cooked Rice !2/3 C Onion (finely chopped, divided) }!4 tbsp Worcestershire Sauce (divided) !1 tbsp Parsley (chopped) @!1 1/4 tsp Salt (divided) }A!1/4 tsp Tabasco Sauce B!1 can Tomatoes (16 oz, broken up) !1 can Tomato Sauce (8 oz) }!1 tsp Dill Seed !1/2 tsp Sugar ! }! !01. Place cabbage in a large saucepot "filled with boiling water; cover and }"cook until leaves seperate from head, "removing them as this occurs. @" }A"02. Drain leaves. B" "03. Trim thick center vein from the }"cabbage leaves, being careful not to "tear leaves; set aside. " }"04. Combine pork, half the beef, rice,"1/3 C Onion, 2 tbsp Worcestershire #Sauce, parsley, 1 tsp salt and Tabasco}#in a mixing bowl; mix well, but do not#overmix. @# }A#05. Place a heaping tbsp of filling inB#the center of each cabbage leaf; fold #two sides over filling and roll up. }#Fasten with toothpicks, if needed. # #06. Place leftover cabbage in a large }#saucepot; arrange stuffed cabbage over#leaves, seam-side down. $ }$07. Brown remaining beef in skillet, $stirring often. @$ }A$08. Combine browned meat with tomatoesB$and tomato sauce, dill, sugar and the $remaining onion, Worcestershire Sauce }$and salt; mix well. $ $09. Pour meat sauce over the stuffed }$cabbage; bring to a boil. $ %10. Reduce heat and simmer, covered, }2 to 2 1/2 hours. %SWEDISH CABBAGE ROLLS @% 6 EXCELLENT 45 MIN HOT }A%6 large Cabbage Leaves B%1/2 lb Lean Ground Beef %1/2 C Cooked Rice }%1 can Kernel Corn (drained, 8 1/2 oz) % (liquid reserved) %2 tbsp Onion (minced) }%1/2 C Process Chess (cubed) %1 Egg (beaten) &1/4 tsp Salt }&Dash of Pepper &1/2 tsp Worcestershire Sauce @&1 can Tomato Sauce (8 oz) }A& B& &1. Steam cabbage leaves 3 minutes in a}&covered pan; drain and set aside. & &2. Brown ground beef in a skillet; }&drain excess fat. & '3. Add rice, corn, onion, cheese, egg,}'salt, pepper and Worcestershire sauce 'to meat in skillet. @' }A'4. Place 1/2 C meat mixture on each B'reserved cabbage leaf; fold in sides 'and roll up ends, securing with a }'toothpick. ' '5. Place rolls, folded side up, in a }'10" skillet. ' (6. Combine tomato sauce and reserved }(corn liquid; pour over cabbage rolls, cover and simmer 30 minutes. @(MACHACA DE HUEVOS }A( 6 GREAT 2 1/4 HRS HOT B(Salad Oil (1 1/2 lbs Flank Steak }(Seasoned Salt (Seasoned Pepper (2 C Water }(4 Onions (halved and sliced) (1 Green Pepper (diced) )2 Tomatoes (diced) })1 doz Eggs (beaten) )2 C Cheddar Cheese (grated) @)8 Flour Tortillas (optional) }A) B) )1. Heat oil in a large skillet. }) )2. Season flank steak liberally with )seasoned salt and seasoned pepper; })brown meat on both sides. ) *3. Add water; bring to a boil, reduce }*heat and simmer, covered, 2 hours, or *until tender. (Add more water during @*cooking if necessary.) }A* B*4. When meat is tender, shred into *medium-size pieces. }* *5. Heat 2 to 3 tbsp oil in a large *skillet; quickly saute onions, green }*pepper and tomatoes. * +6. Add meat, eggs and cheese; continue}+cooking as for scrambled eggs. + @+7. Serve as an entree, or use as }A+burrito filling. To make burritos, B+place about 1 C filling in center of +flour tortilla, fold sides in and roll}up. +CARRIE'S CABBAGE MEAT LOAF + 6 GREAT 1 HR 375F }+1 medium Cabbage +Boiling Water ,1 1/2 lbs Lean Ground Beef },2 tsp Salt ,1 1/4 tsp Pepper @,1 1/2 tbsp Onion (minced) }A,3/4 C Flour B,1/2 tsp Celery Seeds ,1/2 C Milk },2 tbsp Parsley (minced) ,2 Eggs ,1 can Tomato Sauce (8 oz) },1 tbsp Sugar ,1 tsp Worcestershire Sauce -Sour Cream (optional ***) }- - @-1. Cut cabbage in quarters; remove the}A-core. B- -2. Cover with boiling water; cook 10 }-minutes. - -3. Drain; seperate leaves. }- -4. Combine meat, salt, pepper, onion, .flour, celery seeds, milk, parsley and}.eggs. . @.5. Grease a 9" X 5" loaf pan; fill }A.alternately with layers of meat and B.cabbage leaves, beginning and ending .with meat. }. .6. Combine tomato sauce, sugar and the.Worcestershire sauce; pour over top. }. .7. Bake in a preheated 375F oven for /1 hour. }/ /8. Serve with a dollop of sour cream if desired. }A/ITALIAN TORTILLA STACKS B/ 8 ***** 45 MIN 350F /1 1/2 lbs Ground Beef }/1 pkg Lasagna Sauce Mix (1 5/8 oz) /1 tsp Seasoned Salt /1 can Tomatoes (cut-up, 16 oz) }/1 can Tomato Sauce (8 oz) /1/2 C Water 01 can Green Chilies (4 oz., diced) }01 lb Ricotta Cheese 02 Eggs @08 Corn Tortillas (fresh) }A01 lb Monterey Jack Cheese (grated) B0 0 }01. Brown beef in a large skillet until0crumbly; drain fat. 0 }02. Add sauce mix, seasoned salt, toma-0toes, tomato sauce, water & the green 1chiles; blend thoroughly. }1 13. Simmer on low for 10 minutes. @1 }A14. Meanwhile, combine Ricotta & eggs B1in a small bowl; blend thoroughly. 1 }15. Spread cheese mixture evenly on 1each tortilla. 1 }16. Spread 1 cup meat sauce in 12"X8"X 12" baking dish. 2 }27. Place 2 cheese topped tortillas 2side by side in baking dish;spread 1/3@2cup of meat sauce mixture & 1/3 cup }A2grated cheese over each. B2 28. Repeat until each stack contains 4 }2tortillas, layered with meat sauce and2cheese. 2 }29. Bake in preheated 350F oven for 30 2minutes; let stand 5 minutes before 3cutting into pie-shaped wedges. }3 3 @3NOTE:- Great dish to prepare ahead! }A3 Allow at least 45 minutes to reheat after refrigerating. 3FLANK STEAK, CREOLE STYLE }3 6 GREAT 2 HRS HOT 31 large Beef Flank Steak (2 lbs) 31/2 lb Pork Sausage }31 C Bread Crumbs (moist) 32 tbsp Parsley (chopped) 42 tbsp Lard }42 tsp Salt 41/2 C Onions (chopped) @42 Bay Leaves }A41 can Tomatoes (16 oz) B41/2 C Green Pepper (chopped, optional)51 C Water }ETARIANVEGETARIAN“VEGETARIANVEGETARIANVEGETARIAN ARGENTINE MEAT DESSERT FINGER FOOD BEEF FINGER} FOOD BEEF« FINGER FOOD BEEF¤ FINGER FOOD SAUSAGE FINGER FOOD TUNA FINGER FOOD VEGETABLE FINGER FOOD WEINE8}53 tbsp Flour 5 @5 }A51. Pound or lightly score flank steak B5on both sides. 5 }52. Combine sausge, bread crumbs and 5parsley; mix well. 5 }53. Spread the sausage mixture on the 5flank steak; roll up jelly roll style.6 }64. Tie steak with string; brown in 6lard. @6 }A65. Pour off the drippings. B6 66. Add salt, onions, bay leaves, the }6tomatoes & green pepper; cover & cook 6slowly 1 1/2 to 2 hours, or until 6tender. }6 67. Remove steak & bay leaves; pour off7excess fat. }7 78. Add water & flour (mixed well) to @7cooking liquid; cook until thickened }for gravy. B7BEANPOT O' GOLD 7 5 GREAT 45 MIN 375F }71 pkg Corn Muffin Mix (7 1/2 oz) 71/4 C Orange Marmalade 71 can Pork & Beans (16 oz) }71/2 lb Wieners (cut into chunks) 71/4 C Brown Sugar 81/4 C Catsup }8 8 @81. Prepare muffin mix according to }A8package directions; pour into a well B8greased 9" ring mold. 8 }82. Bake in preheated 375F oven for 30 8minutes. 8 }83. Unmold ring; spread with orange 8marmalade. 9 }94. Meanwhile, combine the remaining 9ingredients & heat to serving tempe- @9rature. }A9 B95. Fill center of ring with heated bean mixture. Serve. }9CORN DOGS 'N BEANS 9 8 GREAT 20 MIN 375F 91 C Pancake Mix }92 tbsp Cornmeal 91 tbsp Sugar :2/3 C Water }:8 Frankfurters (Weiners) :Corn Oil for deep frying @:1 can Pork & Beans (31 oz) }A:1/2 C Catsup B:1/4 C Brown Sugar :1 tbsp Pickle Relish }: : :1. Combine pancake mix, cornmeal and }:sugar; beat in water until smooth. : ;2. Dip 3/4 of each frankfurter into };batter, allowing excess to drain off. ; @;3. Using a deep saucepan, fry corn }A;dogs in hot oil at 375F until golden B;brown; drain. ; };4. Meanwhile, combine the remaining ;ingredients; heat to serving tempera- ;ture. }; ;5. Serve pork & beans along with the }>5. Bake in preheated 400F oven for 25 minutes, or until hot. @>LAMB-ASPARAGUS ROLLS }A> 4 GREAT 10 MIN BROIL B>1 can Tomato Sauce (8 oz) >1 tbsp Butter or Margarine }>1/4 C Onion (minced) >1/2 tsp Garlic Salt >1/4 tsp Salt }>1 can Asparagus Spears (14 1/2 oz) > (drained) ?4 slices Cooked Lamb }? ? @?1. Combine tomato sauce, butter, onion}A?garlic salt & salt; mix well. B? ?2. Arrange asparagus spears on lamb; }?roll up & fasten with toothpicks. ? ?3. Arrange on broiler rack; top with }?tomato sauce mixture. ? @4. Broil 3 to 4 inches from source of }@heat for 5-7 minutes, or until tho- roughly heated. @@LAMB CHOPS IN JACKETS }A@ 3 GREAT 1/2 HR 450F B@6 Lamb Chops @6 tbsp Butter }@1/2 lb Mushrooms (minced) @1 large White Onion (minced) @2 slices Ham (finely chopped) }@ Salt to taste @ Pepper to taste A1 lb Flaky Pastry }A1 Egg (beaten) A @A }AA1. Trim lamb chops; saute in 2 tbsp BAbutter until golden. A }A2. Remove chops from pan; allow to Acool. A }A3. Add remaining butter to pan; saute Amushrooms, onion & ham. B }B4. Season to taste; cool. B @B5. Spread mushroom mixture on both  }ABsides of each chop. BB B6. Roll out pastry as thinly as possi- }Bble; cut into 5" circles. B B7. Wrap each circle around a chop,  }Bleaving the bone sticking out. B C8. Place chop on baking sheets; brush  }Cwith beaten egg. C @C9. Bake in preheated 450F oven 15 to  }20 minutes. BCSWEET POTATO-STUFFED PORK CHOPS C 6 GREAT 1 1/4 HRS 350F }C6 Pork Loin Rib Chops (1 1/4" thick) C1 small Onion (minced) C1/2 C Celery (minced) }C1 tbsp Butter C1 1/2 C Raw Sweet Potato (grated) D Salt }D1/4 tsp Allspice D1/4 tsp Sage @D1 small Apple (chopped) }AD1/4 C Raisins (plumped) BD2 tbsp Corn Oil D Pepper }D D D1. Cut a pocket in each chop with a }Dsmall, sharp knife on the rib side Dparallel to the surface of each chop. E(Be careful not to cut through to the }Eopposite side). E @E2. Saute onion & celery in butter }AEuntil soft. BE E3. Stir in sweet potato, 1/2 tsp salt,}Eallspice & sage; continue cooking 3 Eminutes. E }E4. Add apples & raisins, stirring Elightly to combine; cool. F }F5. Fill pocket in each chop with an Fequal amount of stuffing. @F }AF6. Brown chops in oil. BF F7. Season chops on both sides with }Fsalt & pepper. F F8. Place in 13"X9"X2" baking dish; }Fcover with foil. F G9. Bake in preheated 350F oven for 45 }Gminutes. G 10. Remove foil; bake 15 min. longer. }AGTEXAS BURRITOS BG 6 GREAT 1 HR 350F G1 1/2 lbs Boneless Pork Shoulder }G (cut in 1/2" cubes) G2 tbsp Vegetable Oil G Water }G1 can Tomato Sauce (8 oz) G1/2 C Onion (chopped) H1 tsp Salt  }H1 C Green Peppers (diced) H1 tsp Chili Powder @H1/2 tsp Ground Cumin !}AH1 1/2 tsp Worcestershire Sauce BH6 Flour Tortillas H1/3 C Monterey Jack or Cheddar Cheese "}H (shredded) H H #}H1. Brown pork in hot oil in a large Hskillet;drain fat. I $}I2. Stir in 1 1/2 C water, tomato sauceIonion & salt. @I %}AI3. Simmer, covered, stirring occasion-BIally, until meat is almost tender, Iabout 50 minutes. (Add more water if &}Ineded). I I4. Add green peppers, chili powder, '}Icumin & worcestershire sauce;simmer, Icovered, until meat & pepper are Jtender, 5 to 10 minutes. (}J J5. Remove from heat. @J )}AJ6. Heat tortillas wrapped in foil in BJpreheated 350F oven 2 minutes. J *}J7. Spoon 1/2 C meat mixture down the Jcenter of each tortilla;bring oppositeJsides to center, overlapping slightly.+}J J8. Place on foil-lined baking pan;and Ksprinkle with cheese. ,}K K9. Place under hot broiler until the cheese melts. Serve. -}AKSADIE'S HAM & TATER SNACK BK 6 ***** 1/2 HR 350F K1 Egg (beaten) .}K1/4 C Milk K1/2 C Bread Crumbs (fine, dry) K1 lb Ground Ham (cooked, 3 cups) /}K1/4 C Mayonnaise K1/4 tsp Onion Salt L1 pkg Spinach (10 oz, frozen, chopped,0}Lthawed & drained) L4 C Mashed Potatoes (cooked) @L1/2 C Swiss Cheese (2 oz, shredded) 1}AL Paprika BL L 2}L1. Combine egg, milk & bread crumbs inLa bowl. L 3}L2. Add ham;mix well. L M3. Shape into an 8" flat round loaf on4}Ma baking sheet;bake in preheated 350F Moven 15 minutes. @M 5}AM4. Combine mayonnaise, onion salt and BMspinach;spread spinach mixture atop Mham. 6}M M5. Spread mashed potatoes over spinachMto make a third layer;sprinle with the7}Mcheese & paprika. M 6. Bake 10 minutes longer. Serve. 9}RS@/ ITALIAN BEEFA7 MAINDISH BEEF MAINDISH BEEF MAINDISH BEEF+ MAINDISH BEEF9 MAINDISH BEEF MAINDISH BE}ANFINNISH PORK POT PIE BN 8 **** 375F N2 tbsp Butter or Margarine :}N1 pkg Pie Crust Mix (10 oz) N1 C Sour Cream N2 Eggs (slightly beaten) ;}N2 lbs Ground Pork N1 can Cream of Mushroom Soup (10 oz) O1 C Swiss Cheese (shredded) <}O1/4 C Onion (chopped) O1/4 C Parsley (chopped) @O1/4 tsp Salt =}AO1/8 tsp Pepper BO2 to 4 tbsp Milk O >}O O1. To make crust, cut butter into pie Ocrust mix in a bowl until mixture ?}Oresembles coarse cornmeal. O P2. Add 1/2 C sour cream & 1 egg. @}P P3. Divide mixture in half;cover and @Pchill overnight. ***** A}AP BP4. On a lightly floured board, roll Peach half into an 11" circle; line a B}P9" pie plate with one circle, trimmingPto fit pie plate. P C}P5. To make filling, brown pork in a Plarge skillet, stirring to seperate Qmeat;pour off fat. D}Q Q6. Add 1/2 can soup, cheese, onion, @Qparsley, salt & pepper. E}AQ BQ7. Spoon into pie shell;top with the Qremaining pastry, sealing & trimming F}Qedges. Q Q8. Prick top with a fork;brush with G}Qremaining egg.(Garnish with additionalQpastry if desired). R H}R9. Bake in preheated 375F oven for 45 Rminutes, or until brown. @R I}AR10. Meanwhile, heat remaining soup, BRsour cream & milk in a saucepan;serve with pie. J}RANGOSTURA LASAGNA ROLLS R 6 GOOD 1 HR 350F R1 lb Italian Sweet Sausage ** or ** K}R1 lb Ground Lean Chuck R1 envelope Soybean Protein S Meat Extender (optional) L}S1 tbsp Angostura Aromatic Bitters S2 Eggs @S1/2 C Bread Crumbs (dry) M}AS1/2 C Water (about) BS1 pkg frozen Spinach (10 oz, thawed & Ssqueezed dry, chopped) N}S12 Lasagna Noodles (8 oz) SBoiling Salted Water S2 jars Marinara Sauce (15 1/2 oz each)O}S1/3 C Parmesan Cheese (grated) S T P}T1. Fry sausage in a skillet until Tbrown & crumbly;drain excess fat. @T Q}AT2. Stir in meat extender, bitters, BTeggs, bread crumbs & enough water to Tmake a thick mixture. R}T T3. Stir in Spinach. T S}T4. Cook lasagna noodles in boiling Tsalted water 15 minutes;drain & rinse Uwith cold water. T}U U5. Place noodles in single strips side@Uby side on a towel. U}AU BU6. Spread strips with meat filling; Uroll up each strip like a jelly roll. V}U U7. Place rolls, upright, in a greased Ustraight-sided, 3" deep, 2-quart W}Ucasserole. U V8. Spoon sauce over lasagna rolls, X}Vallowing it to run down into noodles; Vsprinkle with cheese. @V Y}AV9. Bake, covered, in a preheated 350F BVoven 35 to 40 minutes. V Z}V10. Serve with the additional grated cheese. VTASTY PORK TURNOVERS [}V 6 GREAT 45 MIN 425F V1 1/2 lbs Ground Pork W1 1/2 tsp Salt \}W1/4 tsp ground Savory W1/8 tsp Pepper @W1 C Potatoes (chopped, cooked) ]}AW3/4 C Carrots (chopped, cooked) BW1 large Onion (chopped) W1/4 C Sweet Pickle Relish ^}W1/4 C Catsup WPastry for Turnovers W _}W W1. Brown pork in a large frying pan; Xpour off drippings. `}X X2. Sprinkle salt, savory & pepper over@Xthe meat. a}AX BX3. Add potatoes, carrots, onion, sweetXpickle relish & catsup;stir lightly tob}Xcombine. X X4. Divide pastry for Turnovers in halfc}Xroll each portion into an 11"X16 1/2" Xrectangle. Y d}Y5. Cut each rectangle into six 5 1/2" Ysquares. @Y e}AY6. Place approx. 1/3 C meat mixture inBYcenter of each pastry square;brush theYedges with water. f}Y Y7. Fold each pastry square into a Ytriangle;press edges together with a g}Yfork. Y @\8. Place turnovers on baking sheets; q}BRECIPE DATBhRECIPE IDXA\bake in preheated 425F oven 30 minutesB\or until pastry is lightly browned. \ r}\9. Remove from pan immediately;place \on a wire rack. \ s}\ \PASTRY FOR TURNOVERS ********** ] t}]3 1/2 C Flour ]2 tsp Salt @]1 C Lard u}A]1/2 to 2/3 C Ice Water B] ] v}]1. Mix flour & salt. ] ]2. Cut lard into flour mixture with a w}]fork or pastry blender until crumbs ]are about the size of small peas. ^ x}^3. Add ice water a small amount at a ^time, mixing quickly & evenly until dough just holds a ball. y}A^SAUSAGE LINKS IN BATTER PUDDING B^ 6 GREAT 1 1/4 HRS 325F ^1 lb Pork Sausage Links (fresh) z}^2 tbsp Water ^2 C Milk ^1/2 C Yellow Cornmeal {}^1 tsp Salt ^4 Eggs (well beaten) _ |}_ _1. Place sausage links in a cold @_frying pan;add water, cover tightly & }}A_cook slowly 5 minutes. Set aside. B_ _2. Heat milk in double boiler or heavy~}_saucepan;add cornmeal & salt, cooking _slowly, stirring constantly, 10 to 15 _minutes, or until thickened. }_ _3. Cool slightly, add eggs, stirring `to blend. }` `4. Pour mixture into a greased utility@`13" X 9" dish;arrange sausage links on}A`top. B` `5. Bake in preheated 325F oven 40 to }`50 minutes, or until golden brown. ` 6. Serve immediately. }`ROASTED POTATOES/SAUSAGE UNDER WRAPS ` 6 VERY GOOD 1 1/2 HRS 350F a6 large Idaho Potatoes (peeled) }a1 lb Sausage Meat (bulk) a1 tbsp Angostura Bitters @a3 tbsp Onion (minced) }Aa1/3 C Bread Crumbs (dry) Ba6 slices Bacon aSalt to taste }aPepper to taste a a }a1. With apple corer, hollow out the apotatoes lengthwise. b }b2. Mix together sausage, bitters, bonion & crumbs in a bowl until well @bblended. }Ab Bb3. Use mixture to stuff holes in the bpotatoes.(If any sausage mixture }bremains, shape into 1" balls and set baside). b }b4. Sprinkle potatoes with salt and bpepper. c }c5. Place, side by side, in a well- cgreased shallow baking pan; cover with@cfoil. }Ac Bc6. Bake in preheated 350F oven for 50 cminutes, or until tender. }c c7. Remove cover; put bacon slices overctops of potatoes so they are covered. }c c8. Add sausage balls; bake 15 to 20 dminutes longer, or until bacon is }dbrown and crisp. d 9. Serve potatoes with sausage balls. }AdAVOCADO CHICKEN BREASTS Bd 4 GOOD 1/2 HR HOT d2 large Chicken Breasts }d (skinned, boned & cut in half) d1 large Avocado (peeled & pitted) d2 tbsp Lemon Juice (freshly squeezed) }d5 tsp Onion (minced) d1/2 C Muenster Cheese (grated) e1 Egg (beaten) }e1/2 C Dry Bread Crumbs (packaged) e1 tsp Salt @e3 tbsp Butter or Margarine }Ae Be e1. Pound chicken with meat mallet to }e1/4" thickness. e e2. Cut avocado in half; slice one of }ethe halves into 8 slices. e f3. Dip slices in lemon juice; remove }fand set aside. f @f4. Rub remaining avocado half with }Aflemon juice; set aside. Bf f5. Sprinkle remaining lemon juice over}fchicken. f f6. Sprinkle 1 tsp onion on each of the}fchicken pieces; top with 2 tbsp cheesefand 2 slices avocado. g }g7. Fold breasts in half lengthwise, gpinching edges together; dip in egg @gthen in crumbs mixed with salt. }Ag Bg8. Melt butter in a large skillet; gbrown chicken on both sides over low }gheat, about 20 minutes. g g9. Mash remaining avocado half with }gremaining 1 tsp onion; season to tasteand serve with chicken breasts. hVEGETABLE-CHICKEN POCKETS }h 4 GOOD 1/2 HR 400F h1/2 lb Mushrooms (fresh) @h1/2 lb Spinach (fresh) }Ah4 tbsp Corn Oil Bh1/2 C Onion (chopped) h1 Garlic Clove (crushed) }h1/2 tsp Oregano Leaves (crushed) h4 Chicken Breasts (boned & skinned) h3 tbsp Dry White Wine }hPinch of pepper hParsley (chopped) iLemon Wedges (optional) }i i @i1. Rinse, pat-dry & chop mushrooms; }Aiset aside. Bi i2. Wash spinach; place in saucepan and}EF@< MAINDISH BEEFA MAINDISH BEEFB3 MAINDISH BEEF( MAINDISH BEEF MAINDISH BEEF MAINDISH BEEF% MAINDISH B }icook, covered, only with the water iclinging to the leaves until barely jwilted. }j j3. Drain spinach well, squeezing out @jexcess water; chop & set aside. }Aj Bj4. Heat 2 tbsp oil in a skillet until jhot; add onion & mushrooms, and saute }juntil tender. j j5. Add garlic, oregano, pepper and the}jspinach; cook & stir 1 minute. Set to jthe side. k }k6. Meanwhile, flatten each chicken kbreast by placing between 2 sheets of @kwax paper or plastic wrap; pound with }Akmallet or rolling pin until 1/4 inch Bkthick. k }k7. Spoon one fourth of the mushroom kmixture onto center of each breast; kroll lengthwise & secure with tooth }kpicks. k l8. Place rolled-up breasts in a 9 inch}lsquare shallow baking pan. l @l9. Combine wine with remaining corn }Aloil; spoon over chicken. Bl l10. Bake, uncovered, in preheated 400F}loven, basting frequently, until the lchicken is tender, 15 to 20 minutes. l }l11. Sprinkle with parsley; serve with lemon wedges if desired. mMEXICAN CHICKEN KIEV }m 4 GREAT 1 HR 400F m4 Chicken Breasts (whole, halved, @mboned & skinned) }Am1 can Whole Green Chilies (7 oz., Bmrinsed & seeds removed) m1/4 lb Monterey Jack Cheese }m1/4 C Parmesan Cheese (grated) m1/2 to 1 tsp Chili Powder m1/2 tsp Garlic Salt }m1/4 tsp Cumin m1/4 tsp Seasoned Pepper n1/2 C Bread Crumbs (fine, dry) }n6 tbsp Butter (melted) n @n }An1. Flatten chicken breasts with a meatBnmallet to 1/4" thickness. n }n2. Cut chilies & monterey jack cheese nin 8 pieces. n }n3. Place a piece of chile & cheese on neach chicken breast; roll tucking in osides. }o o4. Combine remaining ingredients @oexcept butter & bread crumbs. }Ao Bo5. Dip each chicken bundle in melted obutter, then crumbs. }o o6. Place bundles, seam down, in a 13"Xo9"X2" baking dish without sides }otouching; drizzle with remaining obutter. p }p7. Refrigerate at least 1/2 hour. p @p8. Bake, uncovered, in preheated 400F }oven 20 to 25 minutes. BpMEXICAN ROLLS p 4 EXCELLENT 1 HR 350F }p2 whole Chicken Breasts p (split, skinned & boned) p1 can Whole Green Chiles (4 oz) }p4 tsp Olives (chopped) p1/2 C Monterey Jack Cheese (shredded) q1 Egg (lightly beaten) }q1 C Tortilla Chips (crushed) q1/4 C Corn Oil @q1 env. Enchilada Sauce Mix (1 5/8 oz) }Aq1/2 C Water Bq1 can Whole Tomatoes (16 oz., cut up) q1/2 C aged Cheddar Cheese (shredded) }q q q1. Pound chicken breasts to flatten. }q q2. On each breast, put 1 chile, 1 tsp rchopped olives & 2 tbsp Monterey Jack }rCheese; roll up breasts tightly and rsecure with toothpicks. @r }Ar3. Dip each roll into egg; then in Brcrushed chips to coat. r }r4. Heat oil in skillet; brown chicken rrolls lightly. r }r5. Place rolls in a shollow casserole rdish. s }s6. Prepare Enchilada sauce according sto package directions, only using 1/2 @scup water & undrained tomatoes; pour }Assauce over chicken rolls. Bs s7. Bake in preheated 350F oven 35 to }s40 minutes. s s8. Sprinkle Cheddar Cheese over top; }sbake 5 minutes longer, or until cheeseis bubbly. tMOM'S CHICKEN CROQUETTES WITH PEAS }t 4 GREAT 1/2 HR HOT t3 tbsp Butter or Margarine @t1/4 C Flour }At1/2 C Chicken Stock Bt1/2 C Evaporated Milk t1/2 tsp Salt }t1/4 tsp Black Pepper (freshly ground) t1 tsp Lemon Juice t1/2 tsp Onion (grated) }t1 can Button Mushrooms (3 1/2 oz, twell drained) u2 C Chicken (cooked, minced) }u1 small can Pimiento (1 1/2 oz, well udrained & chopped) @u2 tsp Parsley (minced) }Au dash Nutmeg (optional) Bu1 Egg Yolk (beaten) uCracker Crumbs (fresh) }u1 Egg (beaten) uCorn Oil (for deep fat frying) u1 pkg frozen Peas (cooked, 10 oz) }u u v1. Melt butter in a large skillet. }v v2. Gradually stir in flour; cook and @vstir until butter-flour mixture is a }Avlight brown. Bv v3. Gradually stir in chicken stock & }vmilk, stirring constantly over a low vheat; cook until thick. v }v4. Blend in remaining ingredients vexcept cracker crumbs, whole egg, cornwoil & peas; cook until very thick, }wabout 1 minute, stirring. w @w5. Spread mixture on a plate to cool. }Aw Bw6. Shape into croquettes; dip in the wcrumbs, egg & crumbs. }w w7. Fry croquettes in deep oil heated wvery hot; drain on paper towel. }w 8. Serve with hot cooked peas. xMOM'S TURKEY PIE }x 6 EXCELLENT 3/4 HR 400F x3 C Turkey (cooked, diced) @x2 1/2 C Turkey Gravy }Ax1 C Flour Bx1 tsp Baking Powder x1 tsp Salt }x1/3 C Shortening x1/4 C Water (hot) x2 tsp Lemon Juice }x1 Egg Yolk (lightly beaten) x y }y1. Combine turkey with gravy; spread yevenly in greased 10" pie plate. @y }Ay2. Combine flour, baking powder and Bysalt in a bowl. y }y3. Mix together shortening, hot water,ylemon juice & half the egg yolk; stir yinto flour mixture. }y y4. Chill. z }z5. Roll out dough for top; arrange thezcrust over turkey mixture. @z }Az6. Cut slits in top of crust; brush Bzcrust with remaining egg yolk. z }z7. Bake in preheated 400F oven 25 to z30 minutes, or until crust is browned and gravy begins to bubble through. }zBO-PEEP PIE z 6 GOOD 3/4 HR 350F {1 C Onion (chopped) }{1 med. Green Bell Pepper (diced) {1 tbsp Salad Oil @{1 lb Broccoli (seperated, cut into }A{stems & flowerets) B{4 med. Carrots (peeled, diced) {1 can Tomato Sauce (8 oz) }{1 Bay Leaf {1/2 tsp Basil {1/2 tsp Seasoned Salt }{1 bunch Swiss Chard or Spinach {(washed, trimmed, cut in bite-size |pieces) }|2 tbsp Parsley (chopped) |2 C Mashed Potatoes @|Paprika (for garnish) }A| B| |1. Saute onion & green pepper in oil }|in a large skillet. | |2. Add broccoli, carrots, tomato sauce}|& bay leaf, basil & salt, stirring |thoroughly. } }}3. Bring to a boil; cover, reduce heat}and simmer until vegetables are just @}tender, about 15 minutes. }A} B}4. Stir in chard or spinach. } }}5. Transfer vegetables to a 13"X9"X2" }baking dish. } }}6. Blend parsley into potatoes; spread}evenly over top of vegetables. ~ }~7. Bake in a preheated 350F oven 15 ~minutes. @~ }8. Sprinkle with paprika before serve.B~SAM'S POTATO-STUFFED OMELET ~ 4 EXCELLENT 20 MIN HOT }~THE FILLING:- ~ ~1 C Onion (chopped) }~3/4 C Green Pepper (chopped) ~1/2 C Butter or Margarine 3 Potatoes (cooked, chopped) }1/2 tsp Salt Pinch of Pepper @ }A B1. Saute onion & green pepper in the butter until tender. } 2. Stir in potatoes; sprinkle with salt & pepper. } 3. Spread mixture evenly in pan; cook slowly until bottom is browned. } 4. Turn & brown other side; set aside.@ }AFOR THE OMELET:- B 8 Eggs }1/4 C Milk 1/2 tsp Salt 1/4 tsp Pepper }4 tbsp Butter or Margarine € }1. Beat 2 eggs with 1 tbsp milk, 1/8 tsp salt & a pinch of pepper. @ }A2. Melt 1 tbsp butter in medium-size Bskillet; heat until bubbly. }3. Pour egg mixture into skillet; let set around edges. }4. With pancake turner, gently lift edges as eggs set, tilting skillet to allow uncooked portion to run under }neath & shaking skillet occasionally to keep omelet moving freely. @  }A5. Spoon one-fourth potato filling Bover the omelet; fold & turn out onto heated plate.  } 6. Repeat with other 3 omelets. CHILE RELLENOS  }EEF@ MAINDISH LAMB> MAINDISH LAMBR MAINDISH PORK@N MAINDISH PORK` MAINDISH PORK@K MAINDISH PORK@^ MAINDISH p} 4 GREAT 40 MIN 325F Butter or Margarine @1 can whole Green Chilies (4 oz.,  }Arinsed, seeded) B1 C chunky Taco Sauce 1/4 lb Cheddar cheese (sliced) }1/4 lb Monterey Jack Cheese (sliced) 2 Eggs (well beaten) 4 tsp Flour }1 can Evaporated Milk (5.3 oz) ƒ }1. Arrange chilies in bottom of a lightly buttered 8"X8"X2" glass baking@dish; top with 1/2 C chunky Taco sauce}A B2. Layer the cheeses evenly on the topof sauce. } 3. Combine eggs, flour & milk in a small bowl, blending thoroughly; pour }over cheese & chilies. „ 4. Bake in preheated 325F oven 25 to }30 minutes.  @5. Remove from oven & spread remaining}Achunky Taco sauce over top; bake 10 Bminutes longer. }6. Let stand 5 minutes before cutting.STUFFED TOMATOES 6 GREAT 45 MIN 350F }6 large Tomatoes …1/2 lb Ground Beef (optional) 1/2 C Onion (chopped) }1/2 C Green Pepper (chopped) 1/4 C dark Corn Syrup @1 tbsp Worcestershire Sauce }A1 tsp dried Basil Leaves (ground) B1 tsp Salt 1/4 tsp Pepper }1 C Herb-Seasoned Stuffing Mix 1/4 C Parmesan Cheese (grated) 3 oz Mozzarella cheese (3/4 C, shred) } † 1. Cut tops off tomatoes; scoop out }pulp.  @2. Chop tops & pulp; drain. }A B3. Brown beef, onion & green pepper inlarge skillet over medium heat about 5}minutes. 4. Add tomatoes, corn syrup, worcester}shire sauce, basil, salt & pepper; ‡cook, stirring, for 10 minutes, or until thick and bubbly.  } 5. Remove from heat; add stuffing mix @and parmesan cheese. !}A B6. Spoon into tomato shells. "}7. Place tomatoes in 11"X7"X2" baking dish; top each tomato with 2 tbsp of mozzarella cheese. #} ˆ8. Bake in preheated 350F oven 25 to 30 minutes, or until heated through. $}STUFFED PEPPERS, ANGOSTURA  6 GREAT 1 1/4 HRS 350F @6 large Green Peppers %}ABoiling Water B3/4 lb Ground Beef (optional) 3/4 lb Ground Pork (optional) &}1 Onion (chopped) 4 large Potatoes (cooked, diced) 2 tsp Angostura Bitters '}2 C sharp Cheddar Cheese (8 oz, grate)‰1 1/2 C Milk Salt to Taste (}Pepper to Taste  @ )}A1. Slice tops from peppers; remove theBseeds. *}2. Drop peppers into boiling water; cook 5 minutes. +}3. Drain & cool. Š 4. Mix together beef, pork, onion, ,}potatoes, Angostura bitters, cheese & milk. @ -}A5. Season to taste with salt & pepper.B 6. Use meat mixture ti stuff peppers. .} 7. Place peppers side by side in a shallow baking pan; add water until 1"/}deep. ‹ 8. Bake in preheated 350F oven 1 hour.0} NOTE:- @ 1}AIf desired, serve with tomato sauce, Bor other sauce such as Taco sauce overthe top. 2}CURRY STUFFED ONIONS 4 GREAT 3/4 HR 325F 4 med. Onions (1 1/2 lb) 3}3 tbsp Butter or Margarine Œ1/2 C Celery (chopped) 1 C Carrot (shredded) 4}1 1/2 tbsp Dijon-style Mustard 3/4 tsp Curry Powder @1/4 tsp Tabasco Sauce 5}A1/3 C tart Apple (chopped) B1/4 C Raisins Hot Water 6} 1. Peel onions; cut off 1/4 of each 7}onion from the top & trim root end, leaving it intact. 8}2. Using a large melon-ball scoop, remove centers of onions, leaving a @1/4" thick shell. 9}A B3. Stand onion shells in saucepan with1" boiling water, cover & steam for 15:}minutes. 4. Remove onion shells from saucepan; ;}invert on wire rack, cool, drain. Ž 5. Finely chop onion centers. (You <}should have 1/2 C chopped).  @6. Melt 3 tbsp butter in a skillet; =}Asaute chopped onion 3 minutes. B 7. Add celery; cook 1 minute. >} 8. Stir in carrot, mustard, curry powder & tabasco sauce; remove from ?}heat.  9. Stir in aples & raisins. @} 10. Spoon stuffing into onion shells. @ A}A11. Arrange in small baking dish; pourBhot water into baking dish to a depth of 1". B} 12. Bake in preheated 325F oven for 15minutes, or until onions are heated C}through. BEAN STUFFED TOMATOES 6 GREAT 2 HRS --- D}1 can cut Green Beans (16 oz., drain, reserving 1/4 C liquid) @1 tbsp Onion (minced) E}A1 tbsp Bacon Bits B1 can sliced Mushrooms (4 1/2 oz) 1/4 C Italian Dressing (lo-cal) F}1/4 C Green Onion (sliced) 1/4 tsp Salt Pepper to Taste G}6 med. size Tomatoes ‘ H}1. Heat reserved bean liquid with onion & bacon bits; bring to a boil. @ I}A2. Add green beans; simmer 6 minutes. B(Drain if needed) J}3. Combine green bean mixture, green onion, mushrooms, dressing, salt and pepper to taste; refrigerate 2 hours, K}tossing occasionally. ’ 4. Cut tops off tomatoes; scoop out L}the pulp & save for another recipe. Leave a 1/4" shell in each tomato. @ M}A5. Invert shells on paper towels;chillB 6. To serve, season shells with salt N}to taste; fill with bean mixture. NOTE:- O} An attractive accompinament to meat. ELSIE'S EGGPLANT SUPREME P} 8 GREAT 3/4 HR HOT 2 Eggplants (cut 1/2" thick slices) @Salt Q}A10 large cloves Garlic B1/2 C Flour 1/2 C packaged Biscuit Mix R}1 tsp Oregano (crushed) 1/2 tsp Black Pepper (coarse ground) 1 Egg S}2 tbsp Water ”Olive Oil Salad Oil T}  @1. Place eggplant slices on paper U}Atowels in single layer; sprinkle both Bsides with salt. Set aside 1/2 hour. V}2. Press 6 cloves garlic through a garlic press into medium size mixing bowl; add flour, biscuit mix, oregano,W}pepper, egg & enough water to reach •the consistency of pancake batter. X}3. Pour oil into a large skillet to a depth of 1/4", using half olive oil & @half salad oil; heat oil over medium Y}Aheat. B 4. Crush 4 cloves of garlic with flat Z}edge of knife; add to oil, sauteing until lightly browned. [}5. Before removing cloves, press them –against the skillet, using a fork to release oils from garlic into cooking \}oil.  @6. Coat each eggplant slice with the ]}Abatter; fry, being careful not to Bbrown to fast. (Do not burn). ^}7. Serve immediately. TUNA NICOSIA 4 GOOD 15 MIN. COLD _}4 Oranges —1 can Tuna (7 oz., drained) 1/2 C Cucumber (diced) `}1/4 C Scallions (sliced) 1/3 C Almonds (slivered, toasted) @1/2 C Dairy Sour Cream a}A1/4 C Mayonaise B1 tbsp White Wine Vinegar 1 tsp dried leaf Tarragon (crumbled) b}1/4 tsp Salt Dash Pepper Cucumber Slices c} ˜ 1. Slice tops off each orange, using d}tip of tsp as a guide to cut scallopededges. @ e}A2. Remove half the pulp from each Borange; set aside. f}3. Combine tuna, cucumber, scallions, almonds & reserved orange pulp in a medium size bowl; set aside. g} ™4. Combine sour cream, mayonaise, vinegar, tarragon, salt & pepper in a h}small bowl; mix well.  @5. Add 1/2 C sour cream mixture to i}Atuna mixture; toss lightly. B 6. Spoon salad into prepared orange j}shells; top with orange lids. 7. Serve with cucumber slices & the k}remaining sour cream dressing. šCALZONE (FILLED BREAD) 6 GREAT 1/2 HR 450F l}1 lb Pizza Dough (uncooked) 1/4 C Soft Butter @1/2 tsp Garlic Salt m}A1/8 tsp pinch of Herbs B2 to 4 oz Provolone Cheese (sliced) 2 to 4 oz Mozzarella Cheese (sliced) n}2 to 4 oz Prosciutto (sliced) 2 to 4 oz Italian Ham (sliced) 2 to 4 oz Salami o}2 to 4 oz Salami Cotto › @ q}PORKAC MAINDISH PORKV MAINDISH PORK@G MAINDISH PORK@d MAINDISH POULTRYl MAINDISH POULTRYAp MAINDISH POULTRYs }A1. Roll or pat out pizza dough on a Bfloured board to form a rectangle approximately 14"X8"; spread with halfr}the soft butter mixture; add garlic salt & herbs. s}2. Layer meats & cheese on half the œdough, lengthwise; fold pizza dough over filling, sealing at seams & ends.t} 3. Brush with remaining soft butter @mixture. u}A B4. Place on greased jelly-roll pan; bake in preheated 450F oven 20 minutesv}or until golden. PEEL DEALS GREAT 15 MIN 375F w}Weiner Buns Butter or Margarine (melted) Mustard x}Catsup Cheese @Weiners y}ABaked Beans (optional) BPickle Relish (optional) Olives (chopped) (optional) z} 1. Split weiner buns; brush inside & {}out with melted butter. ž 2. Spread cut sides with mustard or |}catsup; cover with a strip of cheese.  @3. Place weiner in center of bun; top }}Awith drained baked beans, pickled Brelish, or chopped olives. ~}4. Wrap each filled bun in foil; placein preheated 375F oven 12 to 15 minuteor until heated. }DEVILED CORNED BEEF BUNS Ÿ 4 GREAT 20 MIN 325F 4 Hot Dog Buns }1/2 C canned Corned Beef (shredded) 1/2 C Process American Cheese (grated)@1/3 C Stuffed Olives (chopped) }A1/4 C Catsup B2 tbsp Green Onions (minced) 1 tbsp Worcestershire Sauce }1 tsp Green Pepper (minced) }1. Split buns & remove soft centers.   2. Combine remaining ingredients; fill}rolls.  @3. Wrap each roll in foil; twist ends.}A B4. Place buns in a large paper bag; twist ends to close. } 5. Heat in preheated 325F oven 20 minutes. }BEEF LOAF IN A LOAF ¡ 8 GREAT 2 1/4 HRS 350F 1 loaf Vienna Bread }2 lbs Ground Beef (lean) 1 Egg @1/4 C Chili Sauce }A3 tbsp Instant Minced Onion B3 tbsp Green Pepper (chopped) 2 tsp Salt }1/8 tsp Pepper 4 slices American Cheese (3 oz) } ¢1. Cut a shallow slice, 2 1/2" wide, from the top of loaf of bread; remove }bread to hollow out the inside of the loaf until sides & bottom are 1/2" @thick. }A B2. Make 1 C crumbs from removed bread;combine crumbs with beef, egg, chili }sauce, minced onion, green pepper, salt & pepper. }3. Line bottom of inside of loaf with £slices of cheese; add meat mixture, a portion at a time, pressing lightly to}fill loaf.  @4. Place top on loaf; wrap in foil, }Asealing top and ends. B 5. Place loaf on rack in a large }roasting pan; bake in preheated 350F oven 2 hours. }6. Let stand 10 minutes to cool beforeslicing. SAUSAGE POCKETS } 6 EXCELLENT 15 MIN HOT 1 lb Summer Sausage @ (cut in bite size pieces) }A1 small Onion (sliced in rings) B1 Green Pepper (cut in 1" pieces) 1 can Ripe Olives (sliced, 2 1/4 oz) }8 large Mushrooms (sliced) 1 pkg Spaghetti Sauce Mix/Mushrooms (prepared according to package) }6 small rounds Pita Bread ¥ (sliced in 1/2 to form top & bottom) } 1. Brown sausage, onion & green pepper@in a large skillet until almost tender}A& drain fat. B 2. Add olives, mushrooms & spaghetti }sauce; bring to boil. 3. Reduce heat & simmer, uncovered, 10}minutes. ¦ 4. Fill each Pita Bread half with the }sausage-sauce mixture. Serve. NAN'S NUTTY PITA POCKETS @ 4 GREAT 15 MIN ==== }A1 can Chunk Tuna (drained, 7 oz) B1 C Cheddar Cheese (shredded) 1/2 C Lettuce (chopped) }1/3 C Pecans (coarsely chopped) 1/4 C Celery (diced) 1/4 C Green Onion (chopped) }Mayonnaise §1 tsp Dill Weed 1/2 tsp Garlic Salt }2 small Pita Bread rounds  (cut in half) @ }A B1. Combine cheese, lettuce, pecans, celery, green onion, 1/4 C mayonnaise,}dill weed & garlic salt; fold in Tuna. 2. Spread additional mayonnaise inside}each pita round half if desired; spoon¨tuna mixture into pita round halves toserve. }FLORENTINE SUBMARINES  4 GOOD 15 MIN ==== @1 pkg Broccoli Florentine }A (frozen, 16 oz., contains broccoli, Bcarrots, & onions) 1 loaf French Bread or }4 Garlic Bagels Garlic Powder Mozzarella Cheese (grated) }1/2 C dairy Sour Cream ©1/2 C Mayonnaise } 1. Cook broccoli according to package;@drain & blot with paper towels. }A B2. Split & quarter bread; sprinkle with garlic powder. } 3. Divide cooked broccoli into four portions; place each portion on bread }quarter or split bagel. ª 4. Top with grated cheese. } 5. Broil until cheese is slightly @brown & bubbly. }A B6. Meanwhile, combine sour cream and mayonnaise; mix well. } 7. Remove sandwiches from broiler; topeach with dollop of sour cream sauce. } 8. Serve immediately. TACO CRESCENTS } 16 EXCELLENT 1/2 HR 375F 3/4 lb Ground Beef @1/2 C Onion (minced) }A1 pkg Taco Seasoning Mix (1 1/4 oz) B1 can Ripe Olives (drain, 2 1/4 oz) 2 Eggs (well beaten) }2 pkgs refrigerated Crescent Rolls (8 oz. each) 1 C Cheddar Cheese (grated) } ¬ 1. Brown meat & onion; drain. } 2. Add seasoning mix; mix thoroughly. @ }A3. Add olives; set aside. B 4. When cool, mix in eggs. } 5. Remove rolls from pkg.; seperate into triangles. } ­6. Place some cheddar cheese on each, then spread with about 1 1/2 tbsp of }meat mixture; roll up & shape into crescents. @ }A7. Place crescents on baking sheet; Bbake in preheated 375F oven 15 minutesor until golden. }AMBROSIA PIZZA 8 GOOD 20 MIN 425F 1 frozen 9" Extra Deep Pie Shell }1 pkg Cream Cheese (8 oz) ®1 tbsp Orange Rind (grated) 1/2 C light Corn Syrup }1 C cold Milk 1 pkg Instant Vanilla Pudding Mix @ (3 3/4 oz) }A1 C Coconut (toasted) B1 Orange (peeled & sliced) 1/4 C Seedless Green Grapes (halved) } 1. Remove pastry shell from pie pan; }place on a cookie sheet to thaw. ¯ 2. With hands, flatten & shape into a }12" circle; flute edges & pierce with a fork. @ }A3. Bake in preheated 425F oven 10 to B12 minutes, or until lightly browned. }4. Beat cream cheese until smooth in alarge bowl with mixer at high speed. }5. Add orange rind; beat until well °mixed. }6. While beating, slowly pour in corn syrup; beat until light & fluffy. @ }A7. Beat milk & pudding mix in a small Bbowl with mixer at low speed for two minutes; fold in cream cheese mixture.} 8. Spoon onto prepared crust; sprinklewith coconut. } ±9. Arrange oranges & grapes on top; cover with plastic wrap & chill. }DESSERT FRUIT TACOS 10 GREAT 15 MIN ==== 2 C Melon Balls or Cubes } (Cantaloupe, watermelon, honeydew) 2 C Strawberries (washed, hulled and halved) }2 C Pineapple (chunks) 1 C seedless Green Grapes (halved) 1 Banana (peeled & sliced) }MAINDISH POULTRYw MAINDISH POULTRYg MAINDISH POULTRY MAINDISH SEAFOOD MAINDISH SEAFOODz MAINDISHVEGETARIAN} MAINDISHVEGETARIANA~ MAINDISHVEGETARIANDISH POULTRY MAINDISH SEAFOOD MAINDISH SEAFOODz MAINDISHVEGETARIAN.