Family Circle Great Ground-Beef Recipes

7/31/2019 Family Circle Great Ground-Beef Recipes

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GREA T

GR O UND- BEF SPCI

MO TH ID FO HAMBURGERS,

MTLOV O OOU,

MT BALLS A ND GOURM T C IPES

VR ,0,000 IN RIN!



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GU FFWITH NN M FLECHE

RWIGS BY GRMBS MILL

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Cpricht under tenatl Cycbt Cnvet. Ch @ 1 19 191 b h C h rredT i FAMILY CIRE e1iseed U S Patt O Cd, Fre Wt Germn io ad ex r reitdntd n USATrd prini Reised Edti



NNDCO 5

l GB 7

13

3 GOO COOKS COUNT O

M L.VS 9

55

5 oiMr 36 EVERYBD HA FU AT

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7 L IS H HOU 19

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K meat-counr brgi-sh'd f. A r y rsons: Is

a , o p n r oys wr y vsl mc h y l n bc s s n j o y

Prly s s k on vrso hr srsllr y FLY L' FS W y l p s p y k s

w r "Hw r!



EUL E

2

3 GROUND ON

4 M-LX

roun b an por

roun bf po n a

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A WD D W

D !Many a supermakt builds ts repuatio around grnd bef, fr oe o ost our meats. awys gro fresh each- v es, s r sss p a ag ae grn gu, , o, or me xue, ure re, yo n b sur t s today's f qaty eat your srmar s proud o o. T pes

esr e of god ea buys.



l

3

4

HOW TO BU BEEF

Your supermarke dslays are bountifu and, dependng

on he cut of beef used, he cos wil vary. Here are -

scrptions of he choces picured on page 6, with reasos

why tr prce tags var

EGULAR ROUND BEEFFresl ground ee mae

fro ean eat and fa as cu fro a whol sid of eef.

You can reconze y s speckled pn and we coor,

and is good bee avor makes an al-round favorie o

aburger paes casseoles eat oaves an sauces o

speed sopping, his popuar udge-agged g s

wraped in 2- and 3-poun packs, ofen a

speca price on he 3-pounders.

GOND CHCKIs nae descrbes i, for ony

avorfu huck s ued. Is pink atness has just nough

fa o give i jucy goodnes. od moly n aou-1-pound

package, hs grnd oo s a erfec choce fo a-rou

haurger needs.

GRON NDThis s de luxe haurge with

a price ag to ch s qualy. our superarket gnds

fro ean bee round, whc ves i rch red coor.

Like groun cuck, t s so osy n aout--pound

acs, or you can ask your meatan o grind an amon

you wan o your order.

MAT-LOAF IXTRSost eat-oa reces in

ts boo call or lain groun beef, so choose reguar,

cuck o round. When a rece sugess a iure suc

as ground eef and pork or ground beef pok, and veal

ask yur eaman o grnd i to your order, or pck up a

package packedin ay of hese ways: 1) Each ea ground

separaey and dispaed n a sige pacage as ground

eef an pork or roun beef, por and vea; 2 round

meats alreay blende and abele MEAT-LA F.

Th os-ouar-weh pacage is aot 2 pouns1



pos groun eef to pou gro po fo eef-por

i a 1 pous grou eef t 6 oes ea go

or a vea for the thee-eat obinatio iter

coice is enogh to ae a 6-to-8-sering eat oaf

OD WEIGHTS

NEEDN'T CONUSE YO his oo a eips ca for a even weig of poun

or more f gou eef or eat-oaf ir sopping

fo the meat yo e yo are iey to paages

aee sigty ner or oer these eve weights d for

a vy goo raso eate are goo guessers of te

wights neede so tey watc te meat as it coes fro

h griner, nd iv it io ons it furter

anding, eac ound is weighe atoatiay an mare

ith its eact ouce weight Bu the weight earst to the

aout yo nee for you recipe, for ay sity ove or

uer oes i ae no i erence.

YOUR MEATMAN

EXPLAIS "BLOOM

f yo oe a pacage of ric re gro ee oy to n

te meat arer on the isie yo ee't e oere

aout its fresess. his hage in oo"oo yor

etma cas tis nara ecause h of te ar hs

ee cose o of he pacage eae he eat uwrae

the rfrigrator for a sr ie an is ht coor i

"oo agai

E GROU BE

THES WAYS

o se th sae ay or te net: ea o a corer o t

trasparen coeig to ps te eat to the ai r

rove rapr enrey an rewap meat oose i wxe

aper or foi Store in te eat-eeper or oest part o

yr refigatr

To frez gron eef fo patties hape at ghty io

aies� prefera pi as seaso ors end to d9



up dring freezng. Wra atts frz p, l, r

asan wra r bas an sa hy Fr s sv

gs, wrap ac p spaat. o fam sr, sk

re, for, r pats -tc ax pa

=

-

_ .

r

fl b ewen, th r ap ad sa. Coe ckg tim,

ates ar as to sarat.

Wa a a r a coo r pry� Aran s,

wihu uc, a o shet, srz te

cdst par frzr. rzen, pe to a tra

paren a and sa. Yo ca ae u as a as o

ee a ie sea h bag, an reur e est o he

eezer Be sur t ab a pacas wth e ctes

h a, an an se whin r ns.

YOUR AS STPS TOPT HBUGSD w a ip ou surar uses a grou

beef as e as pssbe, r he geer r toch, t

jcr a enerer h urr.

Sason ach poun of rou bee tsoon

sa a / aspon pper. Nt mre s rea ,bu f varie, a wat o a ter sasongs,

as ay of our cs sus.

Us a miig for to sasgs. E a g

w i in quic wht ean rs.

D Man ur or s ates� Pat ot saso

abou nch hic, cu o e uns, an sap yw ur hans For sa aps, r r chren,

a reer d each oun again, e sha t n

a t att.

O TO O BUGJU H To pan-r: Hea a ha fg pa un szz h

A fw drs f wae sr he pan shu bouc

.) a brers, her's a a fa,



bt you cn sprinkle the pn lity ih sl, i you is,

o prevent stickng. Fr brers seasone wth extras uc

l

<

a egg, bread crumbs, or rolle ots, o m nee to d.

a ittle butter or mrgre or sl ol. Ly pes n o

�

1

�

pan nd lower het o medium. Cook -nchhic is

8 minues on ech side f or meium. Fo Yinch-ic

aies, llow 4 mues on each sde for medum.

0 To broi: Remove broiler pan, then ur heat to BROIL.

Ly ptes, wto ouchng, on rck n p, en lie

ack ino broiler aout 4 inches rom heat. Broil ic

hic paies 6 miutes on each side for medium. Sc

in patie- ose Y inc ick-wil cook trough beoe

ey brown o e uide, t is beter, if you chie i

edum-rare, o a-f ry tem

Trn he meat js once, or ppng oer n over

tens to ry . Juces oozng out roun ees re ou

cle or tun.

0 Udercook mburer f hs to s Ec

s enoug het to continue some cooking, a ou

cn ret i wthou overcoong.

IF PATTIES

HAVE BEEN FROZEN

Cookng pates wle f rozen s al rgh, but it ae

sligh longer an e meat is likely to tur ou wel-dne.

As all reces ere re bse on reshly groun bee, we

reer to hw he met rst ts w: Remove pte

from e f reezer a e soe e ee

rper n the refrgeror. If tme is short n yu mu cook them frozen, olow thee ts:

0 T n-r Brown ech sde qckl ho frgpan, ten ower ea nd coo, turnng tw r hree me

ntil et s one s o le i.

o r Se e roier an ater f rom e e tan hen coog res pies and several ms

11



Grd eef ve rg t e py p weed to Brger-ot Tower (recie ae Mt ttie t d usr re sketgri t kd t ke s vtg per



ORLD OV A

GAd what omeaker isn't appy about tat� I's a ger-a-u ile ig it rings wen ugry ees geogeter. Its a quick "steak eat wen nner must breay fast t's arty faiy fre wen your buget's n sueeze, an easy-toress-up sa en opany comes

Te recpes n tis capr prove ozens f ays x

sadwch pttiesfr tse a are just pain go s fani w a kns of eas . . Lokn fo ner iea� St er, r er are v s ayssins fo van e season, sae, o ;sevg em sue r saue, boe skie-ce, asts o s

Yes, the whole rld ves a ambger- just abut anye, any wayan s any wne�



t tt

the quick stek'' nal

DI ROLS WITH MSHROOM SAUCE

Make 6 eig

pud gud eefI eggI cup f ead cum (2 ice)

� cup wate eap dy mustad

� eaps sa2 di ikes

abes aad i ca deed eam f muh su

cu di-pike juice

Mx gon beef lightly th egg bread crum,atr muad and alt unil ellended;divid no qual porto

Cut each dl pce into 6 rip ; hape a poriono mea aound each trp to cover compltey

3 anfry ove medum hat n aa o u untibron; pour o al ppng d muhroomsou and pic uce; pour over rol; cover

4. Simme bang eva m 20 minute

CUY BGERS

Make 4 g

pud grud eap dy mstard

� easp a

eap pee2 tablesoon fnely choped green pe� cup milk

taes te magaie a cdeed eam f muhrm u

ix gou b lig ua, l, per geen pepp, n ml ; ape ino 4 ptiaou inch ic

2 Pn-fry ove medum a butr o magarnejus untl brown o boh sides. Spoon soup ove ;ti ghty to blen ih drppn, e caefunot to brea ptte cove

3 Smmer batg patte ofen, 1 o 1 mu

DER BEE PEd a h

Maes 4 eigs

I age Bemuda i2 abe ute maare

cup wate3 aesp bw ugar

apika

2 pud gud f2 eap a

Gae ree foo

1 el ono and cu crosw ito 4 ic lcs.Sau n butr o margain uni ighyboed on bottom; urn caeul; add aand bo ugar; covr Smme 10 minue, ojut ul er; pl ih papia e ohe n nd cooig mat

2 x groud lghy wi l pe ito lage and 4 medumze pttie aou 1 chthc

3 anfy ov medium eat 8 minues; u; coo5 minue longer Spoo CHILI Z ovr; conue cking batg wit glze i pn, mu ongr fo medum o unt mea is on asyou k

4 ut one eac large an meumiz pay ogether wth a rmudaoo c w spictured on pae op wi y emainig auc from pan

CHIL LZCombine cup chil sau with cu ar abon con yu an an orceterhr auce n a 2cu mauMake aou 1 cup



D Bf Pat recie a k a f T mak ga ag ad a ug

adh th a aa wtha d tat ta ad a



PEPP SAS

Ms 6 sgs

nvlo nstant brothO avor boulon cu

* cup boiling ar pounds ground alspoon W orcstrsr sauc aons soy sauc

asn salrsh ound l pp

Dssolv istat bef broh or bouilo cub ibolig ate; str lightly ino groud beef thorcesrshr auc soy sauc an sal Shapto 6 paies about 1 ch tck

2 prkl eah sd generously ih ppper pesg i ito mea ligly th hads

afry ove medium hea 8 mites o each sfo mdium or unl mea s do a you lk it

BEEFVEGEBE PAES

Maks 6 srvings

� pounds ground sall onion grt cup nly chopd ld cood

oaoes� cup nly hoped pld coo ts abloons old brgr rlh

gg u voratd ilkI tasoons salt

� tsoo r3 tlsoons butr or argri

x groun eef lghty ith onion otatoeets resh egg evapoated mlk sal nd peppe until welllended shape no paies ou1 ch thck

2 ary ov medum hat i bter o margarn8 minus on eah sid fo medum or util meatis o s you lik it

ae hn copany' cong d p ug at th p wy tudol an pckld onon on wodnpk, ppp uc cy toato at n ttr

saer iNo pp gn u prolike this: P ace them in transparent

g nd pound wt ollng pnjut nough to cack th ttl all

CH BEAKFAST BURGERS

Ma 6 servngs

ounds groun be tsoon slt tsoon onosoiu glutamat MSG)

� tasoon ppr cups prrd insan sd

poto6 alspoons catsup

ix groud bef igly ith salt S and pepp hape nto pattis abou ich hck

2 anfy over medium ha miut o ach sfor medum or unil ma o a you like

Spo potatoes oto heatd rng plas topeach th 2 meat patties put togtr sandihstye it a doup of casup

B-EESE SRPRSES

Maks 4 sings

I � pouns gron f4 sics csp did on

up grd Chddr cs soon s

� toon pprBon driings

x groud bef ightly ih aon ch sla pepper shape ito 4 pattes about 1 ichthick.

2 fry ovr mdum heat bco dippgs 8minutes o eah sd for mdium o untl matis do a yo lik i.



UFFE BURR

aes 4 sevgs

� up ate hedda heee p sot bead ubs sie

tespns hp pasey tabesn i

� pds ru beef a nin, gate teaspns esteshie saue

easpns sat

Cobin ch bra cub, paly anlk; or nto 4 all

. Mix groun bf igty wth onon Woreterhe au and a; dv int quatr andap ea aroun tung bal thn attenlgty wth pa of han to ak a paty abou n ti

Panf over mdu at 8 nue on ea idfr medm or untl mat i on a you le t

BARBECUED LLE BURER

aes 4 sevs

bges pund gun bee teaspn sat

� teasn hii pwde teas pepe

sa n, gte tabesp bute aa

Babeue Saue� p atsup� water u hii saue

tabeson wn suga tabespn Woesteshie aueI tespn e juie

teasp hii pwe teaso sat

a aburge: Mx ground b lghlywth alt chi powdr, ppp an onion. Shapno 4 att about 1 nh th

. Panfy ovr eiu h in butt or argarineut untl bown n both de; remove; pour oall drpping

Mak arbu sac: Combin al ngintsn a fyng pan; eat to bong ten m nut to ben av.

4 turn aburger to aue; ove Sm 5 to0 inut.

X ABRR

aes 4 sevins

3 eu-size ois, peee an sie ag een peppe, have, seee,

a sie

3 tabeps sa i pun gu bee

� teaspns sat teaspon peppe

an 8 une tmat saue itmushos

� teaspn tye

1 Saute onon an grn ppper in aad oi juuntil oft; reov

Mi ground bef ightly with apoon of thealt and ppper; hape nt 4 patte 1 nchtck.

Pafry ove eiu heat jut untl bron onbot e; turn onon and green ppper topan.

4 Pour ta au over; t n thm and remanng 1 teapoon at; ov

5 Sim bang val te, 5 inute.

BEEFD-RAV BURR

aes 4 sevngs

puns gu bee

gg� up st bea ubs I s up evapate i

tbesps ie i � teaspns sat

teaspon peppe tabesp saa i n ndense e f hie sup

� up appe juie teaspns {api

� up iy su e teasps

Mix ground b lightly with egg ba ubvapoate ilk onon, al, and pepp untilwellbend; hap nto 8 pae abou inchh.

Pan-fry ov u ha in ala l untlown on oth e mov, png Sir oup appl jui, an paprikainto pan; eturn patte; ov.

3 Sr ating ofn, mnut Mix ourca wth ou; t n a fw ablpoon of tho au, hn bln all bac no pan. eat,tng ntnty 1 inu



ORCR BRGR

ke 4 er

poun groun bef 8 oune tomo u

� up o bre rumb le

eg blepoon W oreserhire u smll onion grte

espoon lt ablspoon buer or margrie envelope ourr ue i

ilk

Mi gound b g wi o omtosu bd umbs gg Woss sonon nd st unt bndd s into 4i bou 1 in .

Pn o mdm t in but o magint un bon on bo sds

3 Bnd soum su m t mi ooinb dtions st in mnng oao supou o ptts o.

4 Si, bsing sa tims, 25 inuts

B BVRN

ke 6 ervin

� pou ro bf g

epoon t� eapon onion lt

espoon gre lemon rin up nonft ry ilk poer p tr up ne ry br rub

bespoon butter or mrrie envelop bro grvy i3 blpoon lemon juie

up rly pke bro ur teapoon giger3 oe oe

Mi goun bf ligty wit g, pan anonion sats, on n, i, wat, anbad cubs uni wnd ap into 6ps aot n tck

Pny o mdium a in utt o agaiust uni bown on bot si

3 Ppa g mi, oon b dionssti in lon ui, bown sua, an sps. ouo patti o.

4 i, astn sa ts, 30 nuts o os bo sn.

JBOS

ke 4 eving

1 � pou groun bef up quik-ooking rol ot up evporae ilk

tepoon lt% epoon pepper2 tpoons W oreterir uel espoon prepre mur

� medium-ize green peper, liel can condened onio so � cup hili saue

1 . Mix grond bef lghtly ih rolld os, evapo-red mlk, sal, er, nd Worcestersire sucenil wellblendd; she into 4 pate about 1n ti.

Pn-fry over mdium het just nil ron oboth sdes; sred ech w msr r mgren pepper soup, n chli sauc; cover.

3. Simmr basng paie ofn, 20 inu.

sandwiche.

ll ways,las a

BRGR

ke 4 erving

poun groun bef meiumsize onio grte

tepoon lt teoon marjorm tepoon pepper

sles oas ere tblpoon buter or rgrine tbesoon bottle tek ue

Mi gound b g i onon, at aom, and pp spad n on tot iso ds

2 Brol, 4 nches fro heat, 3 to 5 minutes, or untilet don a you lke t. Het butr or mar-gn wth stak suc util buter mlts; spoon

o at



BURGE-TOTO TOERSd pg

aes 6 servings

2 ons gron ef

tason seasne sat arge oes (3 or 4 onces sroo ca3 aesons er or agn3 si rge toast

Mx roun be lhty wh seasone salt shapento 6 patts about nh hik

an-y or mum ha 8 mnuts on eah seo eum or uni ma is on as you lk t

3 Whl mat oos emoe st ns fo omatos cu ah omao crosswis no 3 hkss ain mushrooms saving liqu for nt

sp S omato slis an ushroo caps nbuter or maarn n a son larg frying panunn omatoes on jus until hea hrough

4 la a meat patty on ah bun hal on a heasing pa Hat liqui from mushrooms nsame fyn pan spoon over pats Top ahwth a omao sli gansh with shr apsan pasy if you wish {ur pctu shosmushoom aps heae on wooen piks kbabsyl)

TE TOTO BURGERS

aes 4 sevings

l on grn eef� c coarsey chpe eans eason sa

as o gron sc4 s arger s tost a

te taesoons co s4 ick sices toao4 a see cke

1 Mix gron bef ghly wth pcas, sal, anallspce shap no 4 pats abou nch thick

an-fry ovr meum ha 8 miu on each sidefor iu, or unl at s do as you lke t

3 Sprinl buter rolls wh parsley place a eapaty a omato sl n eah ol ogether wiha woon pk opp w a c

Coosaver iAnohe dea O oao m andwchop wh a gay ea o hey toatoe

SN-GO S

ake

o go f sa on gae eason sa

tason osi gtaa S asoon ee4 arger ns tr a

toast

1 Mx round b ighly wth seasonns shapno 4 pats about nh thk

anfry ovr eum hea 8 nuts o ahse fo mum, o brol 4 nhes from ha 6mnus on ah s o meiu, or unil ea soe as you lk it

3 ut ogther sanwh style wth oas us

Varao :TIVOI URGERrepare xtur for U-LAN·OOD bo foowng ons abovMx up ashe blu hes, ablesoon ayonnas or sala ressng an teaspoon soy saucesprea on patties etrn to bror untl hes isbubbly Srv, sanwh syle n oas busHERED RGERrepar mixtur for JU-NGOOD URGER, adg taspoon x salhebs afry or broil, folowin rctons abovCrea taespoo buter or aarin ih aspoo nly cu chves spread over ho pats

Srve, sanwich syle n oaste busCIL-EEE URGERrpar xtu for JGOO URGER aing cup cd usrhes an % easpoo hil powr anfr orbol, follow reons abov Serv sadwhstyl, in oased buns

RUNY ESEBUS

k 6 s

n gro f

c et-aes crea

I c gra s ear cees ocs

� c coe nt� tasoo aso at� c ar ics r ase an

1 x rou bf igh wih whaak ra,chs, waus, easod sal, a war hapo 6 pais abou inch hick

roi, 3 inches fro ha, 4 minutes on ah sdfo ediu, or util at is on as yo ik

u ogh, sawich syl, wh oas brad



BRONOS

ak 6 vg

1 ou gou 1 asoo at

asoon

Bacon iig cu o acu auc

6 s akuer o, oas au

I. M un b sat an ppp;sap no sausa ols

an r mum a n baco ppnsunn otn 0 mnus pour babcu saucvr

3 mm astng ma n tc 5 mnus unt az

n toas anurt ros soon a

mann sau o

CHEO CHEESE DREAS

as 6 svg

1 ous goud 1 aoo a

asoo e6 oao ces3 sic aco, av6 sic Fnch a

6 sice roce Aeca c, havdagonaOregao

x ound b t t sa an pp;sa nt 6 pats abut nc c

2 Bo ncs rom a 6 mnus tu; bo3 mnuts Top ac a toat an baconsc; bo 3 mnu or or um o unmat s n as u an bacon s crsp

3 a ba scs on bor ac wth pats;tast; u. Top ac wi 2 cs tiangls;n oano Toas jus unt chs

mts sl Tp a wh a matobaonpatt

ooksar o chop paley fat place t a cup ad p away wth co o buch a

HBGE Picurd a h

a 6 vig

2 ous gou b2 easoo bo sak auc

2 acage (9 ouncs ac z utg a

1 can co ca o uhoom ou12 ic aco (aou ou

6 s auge u, ute3 sces ozzaea o izza cee, cut ino

12 sris1 can ( aou ouce Fchfi oio

rng

oun b t w sta sauc; n ats about nc tc

2 oo gn bans oon lab tons

an St n soup at strng aul so asno to ba ban just unt bubbl

3 l bans co plac a pa o on so ac o pan an bao th othrBo 4 cs m at an t unnban 5 mnuts o ust un bacon stas tosp; mov Cntnu bon ats 1 mnu tun; brol 5 mnuts n or mum runt ma s on as ou

4. Pace each pat on a buttered un hlf; arangecs srs o ac to an X Soo hotnan mtu onto rmann un havsng nl crsscrss bacon uncrs s

up o p5. o 1 mnut lr or ust unt chs mls

and an s csp ans a pats wFncr onon rgs (To s ha saow pan n ovn

hful of tuf o a boad a ue a Fech ke ae q wth wate ce o feh he



Di ig in, o Hauge Cus (rece ef)ncuds eting to saisf a ae.

On un alf olds a jy eeeuger and onionsand e ote, say eans ad cs baon sies



D s w

oy ws

ENGS B BEWT SR SCE

ae 4 servigs

I pou ro eeI easpoo sa

� espoo pepper cup ry musar cup mil

I eapoos bole sea auce ablepoo il sauce

Mi rou bef ity wt sa ad ppper;sape it 4 pates about ich c

2 Br 4 ices rom ea 6 mutes o eac sieor meiu or ui meat i doe a o ie it

3 Wie met coos d ustard wi mi ma a pase; sir i stea ad chi sauc Costirr costaty ust u sauc tics

4 Serve sauce war as a ip wit ea ' o odp spary

"SS ORNT

ae 4

I pou go eel eapoo l4 eapoos so sauceI easpoo ae eo

eapo gou gigerl ablepoo mo juice

Mix roud beef i wi sat teaspoo of so sau emo r a r; sap i4 pattie aout i tic.

2 Mix reaiig 3 easpoos soy sau wi emouc rush part over patties

3 Broi 4 ice frm ea bastig wit remaiiso mitur 6 iut o ac sie fr meu ut mea i oe a o e it

N BRG

ae 4 eg

l pou gou fI eapoos t

espoo peppersa mhe poa

I eggl ca l po clig peac e

rae2 abespoos mee buer or magar

cup picle res

1 Mx rou bee i i sa a peppersape o 4 pate aout ich hc

2 Prepar 4 seri of isat ahd poaoowi lab irects; ea i gg w·be

3 Spoo it 4 mous i oe ed o a geassaow ba pa pace draie pea avescu sie p at oter ed Brush a wt etdbtter or arar. Se asi or Step 5

4 Bro aties 4 es o a 6 iu oeac si fr mdim or ui at i o a ue it

5 Bro potaoes ad peaces ao wt eat 3 to5 mits or uti tip of potaoe tur oe

Top each burer wt a masedpoato mouas pat wi a pac a ed wi ceres

POCKET BEEBRGRS

ae 4 servigs

l pou grou eel ablespoo W orcesersire ce

easpoo s easpoo pr

Cer illig rci fosScoc illig rci fllows)

Mx roud bee it wi orceersirsauc at ad per Pa ito a square

o a seet o waed paper; cut af wise crosswse o mae 4 vsze

2 Spoo our coi of vidi eve oea d er re e oee

3 Broi 4 i ro eat 6 uts o ach sdor mediu or uti eat s doe as you e i

HDDR FLLN: M cup rated edar cese 4 ouces wi 1_ cup cii sauceH FLLN i cup ce reh omaow tablspo ced o ad eapoo sat



BELMONT PATTY-STEAKS

aes 4 sevings

I� pouns groum beef2 tablespons fnely choppe green pepper

2 talspons nely cu chives2 ta espons nely chopped pasley

l teason salt � easpoon paprika% teaspoon pepper alespoons our

Sala ol4 lespoons ( � sick ttr o

margarine� cup cli sauce cup orange juice

t aspoon sugarI aleson lemon juice

I easoon pepare musa5 ops epepper seasoning

1 . x gr ee lighl ih gree ppper,hes pars le sal papka a peppr lell-l ; shap i 4 paies a h h Ds th the rsh eah h sala l

2 Bil 4 hs r heat 6 tes n eah se eu til ea is e as lke .

3. Whil mea ks mt e r mrrie asmall acpan; t n rema igres hea s bln.

4 Plae mea paes a heate sevng ple r ;p ht saue ve

GOOBER BURGERS

aes 4 seings

I poun groun befI small onion gae

cp crunchy-syle pean er� easpoon seasone sal easpoon season pppe

i n e lhtl ih nin pan e an sease salt an peppr uil elllen shae nt 4 pattes a ih hk

a ve ei heat 8 e n eah sie m unil ea n a lk t

ve h ashe se pa btee er paprikappe h rs a aeelpkle eeppp eh ish

YNKEE BURGERS

aes 4 srvings

cu ml cu so ra crum ( I slice

I poun groun eeI easpoon sal easpoon peppe easpon prepare musar easpoon groun sage

1 S lk n a hn liht n nee al pepp usar an s s 4 pais a h thik

Brl 4 hes r hea 6 intes eah se e ntl eat s e as lk

BURGER BULUS

aes 4 sergs

I poun goun eeI easpon sal

easpoon pepper4 thick slices omato talespoons crumle lue cheese

1 x r bee lihl th al a pepper;shape 4 paes a ih hk

2 B 4 hes ha 6 s eah s ei nl ea s as e .

3 Whle eat ks p eah ta sle ih leheese ts bere mea is ela a tat sli n p eah pa heaan elt hese

ET-NOTTO KES

akes 4 seings

I � pouns goun eef alespoons bole arbu sauceI small onion gaI easpoon sal

Seasone ho mashe poaoes4 alespoons grate hea cheese

n lih h baree saen a sal ; shape 4 paes a hk.

l 4 he hea 6 ie eah se em unl ea s e as like

3 Tp eah pa h a ashe ptae spinkl hee ve Bl it lr s ntl hee sta t el

3



GEORG BRGER

Mae 4 erigs

poun goun ee cup copped pecas

mall onio graed

eapoon al easpoo ground cloves

jar (aou 5 ounce aypac sraiedpeahes

tb

l

p

ugar easpoo cier viegar

easpoo groud giger

ru ee hy h peas salv 3 alesps he peahes Serema se r lae Shape mea i paes aut h hk

2 Bril ihes rm hea 6 ues3 Wl eat ks seasn rea pehes wth

r sua viear a er Brush hpaes; ur ; rush aai Bril 6 miues lnerr eu r uil mea s ne as yu lke

EAURE BRGERS

ae 6 servig

2 pou groud beel eapoo al

easpoo celery al

easpoo pepperI egg

cup mixed vegeale juice cup copped sue gre oliv

2 ablespoos choppe parleyI alespoo copped oio pacage cheee auce mix

Mix ru e lhly ih sal elry saleper e a ixe veeale ues ulelllee; shape it 2 paties au hik

2 Mx livs prsley ; sprea 6 a

es vi vely; p h rma atespressi ees ehr

Brl 4 hes rm hea ues eah ser eum r utl me s e as yu ke ihle eks repar hees aue x lli lae res; sp ver ht paes

ooar i:I you ong ony on o to atpatt av dh�hng y g

a fo p pat o cak pa

OUBL ONON BRGR

Bae a 50° or 50 iue.Maes 6 servig

I large Bermuda oio pelel•

t

dcp sa a oil pouds groud ee

I sall oio coppe cup2 alespoo copped parley

cup so read crumb ( I licesI egg

eapoo al easpoo pepper cup casup

6 slces aco halve

Cut Beru in 6 sls rr sile layer shallw aki p u salail ver Bake era ve (350" mu

2 While i ks ru ee ly whpp parsley rea rus e sla peper uil welllee sap 6 pas u nh k

3 la h ke ni sl; srh sup h wih 2 l ses n

Bake 30 iues ler ul an s sa t s ne as yu lik i.

BONU BGE

Mae 4 ervig

I small oio coppe cup l alespoo alad oil

cup readyx brad ug alepoo er

poud groud beI alespoo ole sea auc eapoo salI alepoo crumle lu cees

Su i lhly n sala l s resu a wer; reve rm he

2 Mi ru ee lihly wh steak sau sl; sp i paes u h thk k slih hllw n e stun

3. r e w 5 6 ihes rm ea mues; ur ll eers wh su ue;p wih lue hese ril 6 miues* lr eu r uil ea s as u like

* l lse t het ha 5 6 e su heese u 3 ues ee eat s t kep u rm u



RGER TE E

akes 4 sis

I pous gou beefI easpoons salt

teaspoon moosoium glutamat G up hii sau2 tblespoons bo sugaI blespoo ie ega ablespoo pepae musta4 ops ed-pepe seasoig

lhly th sal a SG sha n aks abt h thk

2 Bl 4 nhs hat 6 ts ah s uti at s as y lk .

3 Whle "staks bl h sae brsua ia ustar a ppp sas

hat ust ul bl. spaly at ths sa s ht

rr.r r wr

URGER OM

Makes 4 sevigs

1 pou gou beef teaspoo salt

teaspoon bsi

teaspoon oegao

% teaspoo peppe up tomao suce (rom a 8-oune a

2 slies mozzarella or pizza hees halve4 split ha olls toaste an buttee

/

Mx ru b lhy th salt hrbs appp; shap t 4 pats abut h thk.

2 Pa·y r u hat 8 s; tur; k5 uts. Tp ah th tablspo tatsau a hs k abut 3 ius util hs mts a at s as yu ike t.

3 ut tth sah styl th ut ls.

L-ERN HEEEBURGER

Makes 4 seigs

1 pou grou beef1 teaspoo salt

% teaspoon peppe2 teaspoos atsup4 slies ( hal a 8oe pakage poess

shap meia heese4 slies tomato4 slis Bermua oio4 split hamge bus, toaste a

uttee

x ru b lhly h sal a ppprshap t 4 pats abut h hk.

2 Pay mu hat 8 uts ah s u ut at s e a y lk t.

rush tps lhy h asup; r th hessis. at om a l hs sity.3 p ah h a tat a n sl t

th sah style th bu us

DAH BRGER

Maes 4 svigs

I pouds gou beef teaspoo seasoe sltI tablespoo Woresteshi saue

4 slies Bemua oio4 tablespoos ( stik butte omagarie

eggs large tomato t in 4 slies split hamburge bus toaste

uttee

be lhtly h sas salt anWstsh sa; sha o 4 atts ab nh thk

2 aute sls 2 talsps th butt aa 4 uts st

u hy e. e a kp a3 ay pats o u hat 8 ts ah se mu ui at s asyu lk t

4 Wh at ks lt ai 2 tablssbutt maae a mumsz y abrak s t a; v. C slly 3 t 4

ts r jst tl ylks st Ct ar htt spaat s atly

5 Pla a toma sl ah bu hal tp tha sl a paty a a .



BEEF OS

Makes 6 ering

I pound ound beefI teaspoo sat

I teaspoo chili powdr easpo eppI an (about 8 ounes) ake eas

p hod se een oives cp ate Chea hese ( 4 ous)I 8 oes toilas ps shrdded lettue

I i ru ee lhtl h sal hii pera peppr shape a lare pat Br 5es ah s he reak p hks

2 Sr ake as, ashi hem slihtl helies. Ck stirr t 3 mites, r s

l hee hrh Sir i hese keep h3 repare trtillas ll lael res r

tacs lae a spul the ht e re er eah th s hree euehe l er

HN BURGERS

aes 4 seis

I pound ground I tespoon sat

% teasoo peppeI a (8 ous pineple tiditsI talspoo pepae musadI tasoon own sua

tasoo ou i4 at o-mea as, toasted ad utted

Flk oonut

r lih ih salt a peppr shape 4 paes au h hk.

2 Drai srp r peapple ie h star r suar a er.

3. ar paie er em hea, rushi se

ral ties th sae 8 es; Brshth re saue k 4 ies ler Sir peappe a a ra saue k 4 r u ea e a ke t

4 ae a pa eah creal ke tp ihpiapple a saue r pa sprkl ihu.

oosae Fr a dirt Isads drss-up top

brgrs wth chppd acadaia ut

HONG ONG BRGS

kes 4 seng

I pound round ef2 alsoons aied oppd usoom

(fo a 3- or 4oune aI taspoon sal

% taspoon peppeI tabsoon soy saue4 split sesamesee buns toasted

ee lgtl h oo alta pper shap no 4 at abo hhik Brush th s h s saue

2 Brl 4 ihes r heat ute eah ser m r uil ea s a u ie i. thr saih stle, ih tae u

PARS BURGERS

as 4 sengs

I pon ound eefI aspoon saltI taspoon sher aorin or extra

� teaspoon her sesonin% teaspoon pepper8 ses Fenh ead toast n uee8 raishs ratd

r ee gt h sat her a r rt her seas a ppper shapei 8 pats a h hk

2 Par er eiu hat 4 t eah sier r i at is e as lke

3 p ah sle reh rea ih a asrikl h rae rashes

BGKOK BURGRS

as 4 serins

I � pounds oud ef2 taespoons ew oeeI easpoon sa2 taeoos soy saueI tson utte o maain4 poppysee rolls spi and buttre

ru ee lh th cee a saha 4 atie a h hk bhth par h s sau.

2 ar er eiu heat ur r arrie8 ues tur. Brush aai ih re ssae ck 8 ies ler r e r

tl a s e as u lik t. u tethesaih st, h rlls



ev eat af faed thso aioeets satee he toatoesakes ts olofl pltte fo a fa eal oafowes ts ello avo o a srpse gedet



GOOD COOKS COUNT O

V with good reason ! Tey please beef- ean famles, arquck o pu oeer, tae easl to al ot o laer resss, o el dner s eae, slce neal o servng oor rng no col sances , ana bg, plusare go o .

In caer e av nce more an rcpe fomea loaves, al t te on specal seasonng an sapnss, an al startng "t eter pla rond e or a xu rn ef r r grn e, ,

e ar uce or ays en mele come fast ; oear ue an role, bae n laers, sae l, or sr per ers aever yor cces a e, a o

t nr n



0

x t yd-bys u

Y O

k t 37 5 fo 50 tk 6 sgs

I tso stt c oo2 tlsoos eo jc

I cs caayy a c3 scs

c kI go ef

o go ok

I gg c co seyI tasoos t

� tsoo

Combin onon, lemo uic, bread crub, admlk; e tand un mlk i abobe. Miightl wth groud beef and pork, egg, paeal, ad peppe unil we-blended; pe to abakg pan 882

ake n modrate on (375° 5 mnute, oruil bow

3 u o oblong mo h a ide atulao aca ur

KE EN

k t 35 fo I ok 8 sg

5 scs c ct cs ot

I csI c k2 s go f

cu co cy c gt cot

I sa oo gtI egI tasoo oss2 tsoos t

tsoo

Combi bead cub d k e a 5 miu, o ul mik aborbd.

2 Mix gh with groud bf, celer, cooo, gg, hoerdh, t, and peppe ntilwellblnde. Sha into a oaf n halow aing pan; ak d c top to mark o 8 poro

3 ake n oderat o (350°) I hou o untlbrow

EVE E OPcud }

ak t 350° fo

Io

k 8 sg2 os go fI c 4 ocs

c co asy� c y cs

I ggI sal oo gt2 tsoo st2 tsoos s

� tasoo I c toto jc

M grou bf and ld ham lghtl ithremaing ngredi til llbleded; haeino a oaf a halo bakig a.

2 ake n odea o (350° I hou, o ntlbrow o er a cue, pace loa on rg plter me t on o coo cfoweet aued chry-omato hav, gah wth a kebab o to oon g centrdh a whol cherr omao ad pale



OLD-FAHOD AG LO

ae a 30 fr hur a 5 miae rig

d mealaf miur (gr bf

k2 gg up qu-ig rlle a emize i grae ad le ea al

M ea er ea rumbled l ag

a au

i ea-lf ure litl wt es rlledas esue slt eer ad saeu eee

2 r t a laf a 93; uld ta aw aki re in risscrss ater rus w eak saue

3 Bke i era en ( 0 1 hur ad 1ues r ui rw

ariai PICNIC QUARES-Preare ad ake OLD-FASHIONED

SGE LO, fw ires ave n ciL (A ea s est) Cu lewse 2 lls te crsswe 2·-k sies wraea k til i f arry t ur s. Ju befr servig srea slit sf rs generusly

wt ed usard-dresg sauce ; ut geer, s syle w sed eat laf. Eah blkf ea af wil u t au 16 slices

AML-E EEF LOAF

Bake a 3 r hur.Make ervig

2 nd grund bef ead rmb 2 liI mediumize in hd ( u

e hili aueI ea a

a eer ma bay eave

Mx rud eef ltl w read cus e cl auce sal ad eer ulellended

2 ae i a laf n a alw akn an tucka lef uer e end f laf

3 Bae rae ve ( 30 ) 1 ur r uilr Disad a leaves efre srvi

USY-DAY BEEF ROUN

a 0 for I horM 6 rvig

pu grod bf

r prd raw arr up gr par rw po mall i gra a ( r 4 he

muhrm p r r rumb

ap al ep pppr

I up (8-u ar dai u ream

l x rund eef lihl wih carrts tas, usrs nd liqud, read crus, sal,eer and sur cream untl welleded sae

i a rud aut 1 n tk a saw ak an ark t i 6 wees2 Bake n mdrae en 30 1 ur r ul

rwn Cu a marks n wedes

DULE-CH MEAT LOAF

ak a 30 fr hurMak ervig

ud maaf miur ( grd efrk a veal

u whea germ (frm a -un jar gg

u milk medimize ni hd ( a ( 3 r 4 e hd murm a al

a eer ble W rerhir a

a rred hrradihQik rdeli au ci

ealaf mur ltl wit whea ems mlk nn ushrms ad qu ad

seasnns utl wlllended2 ak i a la an 93 ; unmld nt a hallw akn an

3 Bak n mdeae ven ( 30° ) 1 u r r unlbwn Slce and se with QUK BORDEE

SAUE.

QUicK BoRDELISE SAUCE - mne ca a uces) mushr rav can (3 r 4 ue mushrms a liqud 1 alesn raedi 2 alesns buter r mararne teasncider vne ad asn e Sir au1 mnues lend ars tir n cu cearsle akes au 2 cus

3



MOCK OT ROAT WH VTABL Bae at 37 5 fo o a 5 mesakes sevigs

2 pos meatoa e ( gou fpo a va

� up quicoog ole oas2 eggs

up atsup alespoo pepa seadis asoo usa �

easpoo ppp teaspoo oted gavy colog sa aots pae smal poaoes pa

6 sal wite oos peleI pakage ( 0 oues foze peas

1 M malaf u hl wh l oass asu hsash usa 2 apsof he sa a ep u wble hao a oa a shaw ban a; bsh wha ln

2 a as ehse; aae wh asa ns au mea; s wh h ma asp sa a wh f

ak a en 0 s; uo; a ea C aa; bae 0 mnes; base ma a eeabs h aues bak ues le, un eaesa en

ARLY HAR MA LOAF

Bae at 350 fo 50 iusMakes 6 sevigs

pos go ee up e y ea us up aed applsauc

6 talespoos asp

teaspoo sat easpoo goud sage

r ee w ma es u wbe; sha n a hsquae n a shalw bak a

2 Bae n moea en 0) 0 mnus u w

3 Cu b wh w saula anake u ash a wh a se ae ( a 12une a u wsh

CHEESE-ANCRACKE EAT LOF

Bake at 350° for I hour.

Makes 6 to sevigs

age sweet e peppe ae oio hoppe ( up2 ablespoos soeg

� pouds go ee2 ups oasey uml saies

po teaspoo sal

easpoo ley sat o teaspoo peppe

2 eggs p ilk� po Chla hese, t i �

es alespoo e o agaie

l. Cu s e e ss 8 hn ngs m n an ase ; o ema (Theshu e abu p

2 au hpe a n sns u sf

3 M u bef lh wh sales sal el sa aka pe es an m ulw-bn; s n e e, ef hees bs

Pak h o a u a un baksh um n a shal ba a; s sss an

ak n mea o 30) hu bwn

au ns n bu o aaneu n us u slly we aa f oa

PAY CA OF

Ba at 50 fo 45 m

Makes 6 seigs � pos go bef

p y bea mb ja oues uio appes a

pieapp up atsup

easpoo sal aspoo gou ag

un bef l w ema es u wlbene sae a ba a shall an a ; se ssss en wh kfe

2 Bak n ma 0° 5 ues u bwn



A A OA

ake at 35 0 fo 1 oMakes 6 vings

I pous goun bef

up oarsely ruse see eateealI sma onion oppe p

I ups milkI egg

� teaspoons salt teaspoon ppe teaspoo poulty seasoi

Mix groun b ghy wth remiig ingrdien un ebened; h nto o n h bn n

2 i mot on 5°) hour, or uti

bron

ookar i

Its a good da to ov th hotat jucs and dppngsfo th ang pa fo

odng at oaf. A astdos a fst nat jo, o you ca

us a sal spoo a th dpgno gay o sa t us as

a as fo soup anoth dayAnd fo as unodng -

dshashng, too - nth otto and nds

of th akng pa th ast of fol

Seson sloves w

sor

PQAT WTH GR R(Pictured ge 42)

Bake at 35 0 fo I oMakes I to I2 sevigs

3 ous meatlof mixt o fpok an veal

2 ps soft bea mbs 4 slies3 ggs1 eim-size oi gat

u mil p pepa msta

2 teaspoos salt easpoon gon oves up mly pake bo suga

up ie vinga up oange jie up molasses

een Rie rci w

M mf mue hy h be umb,

n mk mu n ve ulebe P n u m umod to ho n p.

2 e n mort n 5° mus. Wh n bke, mne bron r, vnegr,

orge ue n m co g ften mute or u ghty th Spoo p

oer m4 Cotu bin, tng fe h mngze mu onger, or ry brn

5 To e pird, e f n he rng pter poon GREEN RE entr Grihwh pitte rip oe tue ith n ice ofcrro n elry lume.

GE ECmbn up ooe up wtr, 2 poon utr o mrgrne, n tpoon in u bg h or. Bog ih m rng in mer 5° hour, or unt r nder n qu bStr i up ny e eery n p

p y. Me 4 u



R O

Bake at 37 5 f 1 hMaes 16 servngs

3 eggs

evarated mlk rm a tal an2 s s bread ms 4 ses 4 ds mealaf mxe gnd ef

and rk medse nn hppe )3 teasns salt2 easns sga

teaspn gnd allse teasn ntmeg teasn thyme teasn ee

Parsley ae i w

Bat gg h vaad ml n badrmb lt an f mnut M lghtlth matloa mtu non and anngunt blndd

2 Pr half no a af an 95 unmld a nnd f a larg hal bang an. Ra tanng ma mu

Bak n mrat vn 5°) hu r lhl brnd t ut h 2 d paula na had vng plar

Sp bbn f EY AE dn mlo ah r mnng ac aat

PAEY SUEnd nv Sgnau

m th % c at. a to blng rha an mm mnut. Str f tablpnh mur no cu ur cm thn bnba n manng n an ht ut t blng Srn u chd l. Ma 2 cu.

CBRR O

Bake t 50 f 1 haes 6 sevns

2 nds g beef

1 he k p ttled t-g es1 sma nn gae an ndense heese sp

mlk

M grund bf ght th cn a htdgh and nn.

2 vd nt vn ton h ah nta a a ac n a ho bang

Bln ch ou h ml hn oon ovra.

Ba n m vn ( 5° ) bang val

tm th n d h hu o unl bond

Z R RN

Bake at 375 f 1 an 15 ntesaes sevngs

2 pnds meatla mxe gnd beef

r and veal1 memse nn hed p graed ared aw arrs2 s st brea rms 4 sles2 eggs1 small a evaraed mlk 2 teaspns salt

teas peper sae

2 tablesns n srp1 teaspn W esershe sa2 aspns hrseadshmstard

M maf mr ghtl h nn cao bad mb gg vaprat ml tan p un llblnd

2 nt 5c ng m nmld n h bng n.

ak n modt vn 5° ) hur M chau cn yu W orhr au andhradhmutad on v ng Ba 5mnut lng un gla Fll n u ht mah a f u h.

ooksave i ve mea la a fac shape acxe o a he nveo bakng pan hen bake ceeo loa wh ash poaoes avegabe o ng ol ke yo wn

by mln loa aon a cust rd cp



DUU OAF

e at 37 r hakes 6 segs

pnd gnd ee

pnd r sasage meat eggI s nn hped p

hed eley st read rms se ml

teaspn salt teaspn pltry seasnn

an nes) hlert anrsae

x ou ef a sasae mat lhl t, oo cl ra cums mlk a sea

soi u wellle2. Shap to a oaf a shllw akig pa spoo

r sauce ove3. a morte ov (375°) 1 o o ut

a

LLE AUEAE

Maes servgs

nds grnd ee teasns salt

teasn eper teasn grnd lves ider vnegar

arr ared and sledI emsze nn eeled and sedI sal elery, sed ay lea

water tablespns rn sga3 gngesnas

ht ate

I. rou f lhtl wth salt pppe lovs

a up of th vear shap to a pat a p2 Place arro oo celer a a leaf ao

m x watr mai cup viea aow su pou ovr mea; o

Simer as o our emo ta plar; sa a ea

Sot ersaps ho ; str o rpps pa eat strr costtl us rav thckes Por oe ma o sr sra to spoo ov

EEFEGEALE LOA(Prd pags 36-7}

Bake at 350 h.Maes 6 servngs

nds grnd bee egg d re * nd small nn hped p small art, pared and grated5 talesns hped arsley teaspn slt

� teaspn pepper mlk

alepns ttled stea saeI medmsze nn, peled sle, an

searate t igs talesn tter r magrne

ro f lhtl wh choppo arro 4 taspos o h pas slpep a mlk ut e

Pa o a owshap lof a ras shallowaki p; mark top ep qartrs

ake oerate o ( 0 mts ushith stak sace Bake ms lo or tlch e

4 h oa aks sae oo s uterr marre s l soft; sprnkle wth e talepoo pars oss liht to mix

5 Spoo oos a mou p of loaf Cu

oaf to qa rs a marks t sice

MEA LOA A GA

Bake at 350 r hrsMkes servngs

pnds grd e p grated Chedda heese ( 4 ns egg s st ed rms ( 4 sesI small nn rated

I talespn W restershre saeI talesn prepard mstard teaspn salt an nes ) tat sae

x ro ef lhl wih up o ches re cums oo a sasos uil

l Shap o a lof a shao aki pa

2 ak morate o 0 hor Pour oipps

Pur omao sace or loa; sprke with ea cp hs Bak 0 ts l

3



F extra avor era oisess,ow ce and sre o goen

arros go ino is easy-xeef-veable Loaf (rec on

e G enu aes : Oven·steaed zuccini siks co one cob uns, and roy aked

ales o t rea



37



DSCD ET LOPcred pg 4

Bake at 350 for hour a 5 miutesakes 6 ervings

pon metoaf miture grou efa pork) meiumsize onio, choe cp)

cup soft ead cums sice) cup otte ilicke juice

egg1 � teaspoos at

teaspoo ppr cup chope i pick cp ctsu cp ater2 tbeos sugar teapo ocestesi auce

L M ea-af ixe lighl wh n rcumbs dllic ce egg sa and perunl well-bleed Sa in a lf n a shallwbang an

Ce ll le asu wae sug aceseshe sauc; r er lf

3 B n da e ° , asng iewih sauc n a 4 mes Cnine bainwihu basng 3 iu lg uni ichgled T se as pre ace laf n aheaed serig aer; garnsh wih a ilpifn and ra ih buerd Busses sus a

n wh as

DER LO

Bake at 350 for hous.aes 6 servins

pou go bf2 eggs cup reay-mix rea stungI ca ouces tomato suce1 meiumsize onio, cope cup)

teasoons st% teasoon thyme% teasoo marjoram cu chili sauce

ay ef

L Mix grnd bf lghl wh egs bead sigma sau i sal hme maanl weblendd

Sa a af i a slw aig a; sce Sread wh i saue; la eaf

3 Ba i mra e hrs rnil ri r m a ea

EB R

Bake at 350 for I hour a 5 muteaks servigs

2 ous meatoaf mitur grou eef

n pork) eggI ca conese cream of ceer soupl cu soft read um (2 sices)l meiumsiz onio choe cupl eaoon paika

taoo asi teapoo grou sage tapoon st teaspoo pr cu cii sauce cup shree pocess m hes

teaspoo pread musta

Mix elaf x gh egg sbrea bs nin an sasnn n weene a ig an 9x9x

Mix chil sauce ches an s sa f laf

3 e in meae 3° 45 mn a drngs Ba 30 inues lge uibe

OMAO MEAT LO

Bak at 3 5 fr 45 miutesMkes 6 servigs

I medium-ize onion, e sicl ouns gound eef

teasoo sat taso asi teaspoon oegan

can conense tomato sop

a half he nin sles n bm abg a 8x8 ce i gn bfrea i ligl wi a f bu c

w Sinle w s basi ad gan pwi emanig n slc a sr

Ba in mde v 375° 4 nes rnil wn

Variatio BE CEEE LAPlae i ad grndee n ai a llwi iins abe;sn I 8-un a ram-sle cese e ad sasigs ad su Baas be 3 mius Sril wi up gaedParsa ceese be m lnr



TES ET LO

Bae at 350 l h.Maes 8 sevgs

I nds gd e

pnd r sasage meatl st read ms 2 sles I asI arge n hped I p I egg2 teaspns W estesh sa

I teass saltl talespn rwn sga

teaspn dry msard

x gud bf ad aag ma lgl wbad ub u f au o gg au ad a ul wll-bldd;

a o a af a alow bag a2 Ba da 50 45 mu

fm x mag ua ow uga ad muad ad oof oaf

Ba ag w 5 mu uo bubbl bw

Sap marso s upokg t

RBECUED BEE CKS

Bae at 30 40 mtesMakes 6 sevngs

I ps g be

p bttle smkav baee sae teas salt

Mx gud bf g w gg ablof babu au d al o lag u-a u u uad u

2 Ba da 350 u o w w a 2 aboo babu

au m ul a lazd

ME LYR LOVES

Bae at 30 30 mnes.Maes 4 sengs

I nd grnd ee

2 s st read rms 4 sles I eggI small nn hppe< p

p nstat nat dy ml pwdeI teas salt

teasp pepe wae

Mlk avy (ree )t mashed pates

x gud bf gl w bad um ggo d ml al ad wa wll-bdd

2 Sad a la a gad llola 5x0x adg w ofdg

Ba da (350) 0 u C 8 g-z m o a adla wam wl mag LK V

4 T a 2 of ma loaf g w mad oao w ad oo ga o all

MILK GVS u wa jllll a x ab a ofad l wd 2 ablo u ad aoal w u old wa i moo a mall

aua dg mxu C goal l ga ad b muSa o a w al ad Sa f uw a u

LZD BROD LOVS

Maes 6 sevgs

l pds g eeI small n gated

l teass salt

% tasp eppe p hl sa2 talesps bw sgaI tasp dry mstarI taes vga2 s edpepe seasnng

x u bf g w o ad a all la abu la a bl a

2 Cmb au w mag gd3 Bl la 4 fm a 7 mi

Soo au o bol 8 mu og

o l az



QUICK GORMET UNS

Bake at 350° for 30 iutes.Makes 6 sgs

¥ ponds gond bee

1 cp gtd Amican cheese 4 oces)% cp nely che sals ( aou 4ccks)

sma oio, gate can (abo oces mushroo gravyI tapon st

� taspn pepresoned hot mash ptaoes

1 Mx ound ee ihty wih hee, atne,onion, up he uhoo ay, a, andpppe un eben; hape nto 6 eenzethi ound P, whot touhin, n a ha

ow ang pn.2 n oerate oen 5° nte, oun rhy bwned

e emnng hoo a t oiinSpoon mahe poaoe into oun on erinpe; e a n he ene o eah; h uhoo gay Top ah wh a eatound

DUCHES MEAT LF

Mkes 6 ses

I elope nion-soup � cps wt

2 pnds gond fasnd t m potatos

Si up i ino watr in a 2up aueMeau out % up and en int round bee

2 Spe mxue ino a th inh ond n aage yn pn ; u into 6 ed t eae npaty hape Pou emanng op xtu oer

. Coo oer du heat 5 nue, o unti

ihy boned4 Spoon ho ahed potatoe ino a ound on topo t ; d ra to an an dzz er

save iDnntm dayd a ma oa m

t ang an wt o and d o h o with a o.

I w wa

wl o aot an o

CREOE SKILLET OVES

Mkes 4 seigs

ca 3 o 4 oces) hoeushroos

� pous ound beef a ndnse omatoce s cup e bea cus

g cp chop green pepp

I aspon a� easpon eper� taspon thye

I tablspon sala o

1 Dain uhrom, ain iid r auyin Step 4.

2 Mix ound ee hy ith uhrm, an

o he o, bread u, , een ppe, aeaning unti wbended ha no aoe

on on a id n aa o; or o oeo heat 2 nut; por dippng.

Mix eaning oup wih uhom qd ; pouoe oae.

5. Sier, atng oae eea t, 5 inute

ANISH BEE LOAVES

Bke a 350° 40 iutes

Maks 6 srvns2 pouns god eefI (abot po) toes

el-die cup soft a cums (2 slices )I egg

tespoons sat aspoon ppp

I taspoon Wocesteshie sauce2 talspoons bled lu che

1 Mix round ee hty ith ae ba

up ih a or, i needed , bd umb, egg,a pepe, and Woeeh au un ebended

2 Shp no 6 in iidua o m alhow n p o ah

a n odea en 5° inut; pn1 eapn bu hee nt hoow n ah ae1 iut onger, or unt heee i y andoae re hy nd



MIDET MEAT LOAVES

Bake a 350° for 35 mt.a 4 evig

po go beef

l p oft bead cmb (2 ce)l choe wats c cii ce

I easoo oe at cp mi

M ond bf hy wh mann nd

n Sha n 4 a oa2 Ba n oat ovn ( 350 ° ) 35 mnt o

ownd

ooksavr hen makng nddalloae ty one o hee

eay hapng tck

P a mea x ur into mufn

pan cups ; bush each generously

wth aece ace

de eat xe n poon; apeeach nto a log; top wth catp

Mold mea mxte n actad cp hen o no

a allo akng pan

Serve eseols for

partytme

RCOTBEE ROLLU

B t 350 fo I oae 8 vg

p opp i o cp te

2 pou eatoaf me gobef por a va

2 tbeoo chopp pay g

� p iy o m tepoo t

tepoo pe2 eaym bea sug af

8-o paage

p chope cee

rah of yee

4 e bo

S co n wa mn mo foha

2 maof h wh a o ca aoon of h a and n wbndd a no can x0on wad a o fo o a handna hod a fw nch on han ma )

3 S bad n c md b o aan mann aoon and cannno aco Sad n o ma o whn nch of d o jo fahon nwd fo a d. nch oh nd o

4 lc o a d don n a ahaow bakn an o wh bcon c

5 B n md n (350 h o nch bwnd

4



u oo i iiig y o£ m o, pefet fo y f to gt : ey c e of cie oubegoo Pqan Rn wh Gee Rie ci o coo eemaconi Loa ci



PL A LOAF

ak at 37 5 ° for hour.Maks 8 srvins

Raisin ilin (recipe follows)

OR : Cheese Flling (re c ipe follows)2 ounds mat-loaf mixur round bf,ork, an vea)

gI sma onon, chod * cu)I easoon salt

% easoon r ablesoo W orcestrshir sauc4 slics bacon, halvd

l . Make your co of RAII or CHEESE FILING.2. Mix mat-lof mitur wth egg, onon and

eaonng. Pat to a thn rectang 16x10, onwaxed pape o fol. (For asy hadling, paper oud be a fw ch loge than meat laye.)

3 Spad ng ey ov meat to wtin 1 nho edge; ro up, jy-ro fahion, uing waxedpape r as a g

4 Pae seam ie w in a gease lage shwaig pan tp wth cn

Bake n moa oven (375° 1 or o uniac ip

RAISN FILLIG Combine 4 cps mal brad cubes( about 8 slice ) , 1, cp eeds ans cpoppd ceery, :Yz teapoo pouty eaonng 1

eaoon sat Y eapoo peppr and 2 tabepooute o magane Po Y: cp boiling wae s t mx wel.CHEE ILLINGP 1 cup iing ate e2 ps radym bread stung; toss to m wel.Sir n l cup gte Cedar cheee (4 ouns) , 1

egg an cp catsp

Cooksaver tip:

VGTABLE-SUFD BEEF ROL

Bak at 375 for I our.akes 8 servins

I medium-siz oion, chopd ( � cup)2 tablsoons buttr or marariI packa (0 ouncs) frozn mixe

vetabs2 pouds ground bfI egI tablsoo rpard mutard2 taspoos Worcstrsir aucI taspoo salt

* tasoon rI cup grated proess Amerian chee

4 oucs)3 sices baco, havd

1.Sut nn n btte margan just ntsft; sti n frozen mixd getabls. Heat v ow h, reaking p vgtble wit fo ; ce then c 10 mntes o ntil mot tne Dan wel cl whl ppan ma

2. Mx ground beef ightly wth gg, mustard,Wcestsh sac slt n pppe nt welllen pt nto a ectangle l6x10, on wxedpape fil (F as haning pp shl a few nes lng than meat

3 Spea cole egetale mixt eenly e mett thin 1 inch f gs; pink wth hR p je- fasn sing a pape

fi as gue. Pn tgte at ens t seal4 Pae l sam si wn n gas laghaow bang pa p wth bacn slcs

. Bake in mat ven 75°) 1 h, untich wne

A ew slies bcn rranged over met loaf

wil hep o eep t mois during bakingnd gve i extr fvor s wel s a petty

. Ane ide : Bs wih bbece suce

Cooksaver tip:When making stued roed oaf, keep lng

in frm the edges so it desn't squeeze uts met is led. Pper serves as yr llig

gide ad if e met shuld stick a bit,

js lsen i wit sptula as yu go ong



B LNKT

Be 475° r I 5 miutesen a 3 5 ° r 45 miues.aes 8 servings

2 punds met-laf ixure ( grund beefand p)I cup redymix brea sug ml i gre teaspon sa

pn peppeI egg cas (abu I I unce each) muh

gray pacage piecrust mix

M eaa r ghy wh bra stugoo, sa, ppper, gg, ad up of he sh

roo gray -edd. hap o a roabo 9 h ong.2. Prepar pert , oong abe ros.

Ro ot o a ghty or pastry oh or oarto a rtange, 29. Pae eat oaf ntr;o patry p ovr oa a g, b a op a, sam sd , an ngrease arg hao bakg a t srass op of pary.

3 Bak ver ho ov 47° ) I5 ues wrhea to w 32° ) . Bak 45 e oger, or astry s gobrown

4 Hat reag shroo gravy o bog

sr searaty t soon ovr oa whn s

SUTHN BF OLL

Bae at 37 5° r I hour.Maes 8 servigs

I ca 8 ouces) oato suceI cups s brea cumbs 3 sices

pus eaoa ixure grou eean pr)

I egg

I sal nin choppe cup cup chppe ceey* cup chppe geen pepper

envepe Frech saaressig ixI espn prepare musar4 sices acn have

Por oao a ov bra rs et saa fe mnts M hy wh maoa ·re, egg, oon, eery, gree peppr, saadrssg , an star -n.

2 ap a on ro n a haow bakng pa.ay bao ces aross o

3 Bae ora on 375°) I hor, or bao rs

NR DN M OLLS

Bae at 3 0° r 35 miue.Maes 6 servig

I pus gu ean bee run

I r abu 5 unce ) bypc striecarrs cup toma uice* cup chppe parey

I sma ni cppe ( cupI � teasp

teaspoon ai seasoig teasp peppe

I. M gron bf ghy h arros, toaoj, parsey, oo, ad seasogs ut we

2. hap no en-se ros ao I tk

pa on rak broer pa or set o a wre rackn a hao bag pa.3. Bak n orat e 350° ) 35 te, r

r rod

CONTT LL

Bae t 400° r 3 mues.Maes 4 serings

2 cps iscui ix

I teaspon papriaI cup 8uce cart) airy sour creaI pu gru eeI egI sm oio gate

cup chopp parseyI tespoo heaihustarI teasp seaoe sat

teaspo sesone pepperI pcag rze ceame xe egetabes

I. obn b st x a aprka sr orra js ogh hd ogeher Kna

abo 8 ts o a ghy red astry ohor boar ; pat o a h retage, I42, ona papr or o. For asy hag, prsho b a fw h ogr ha bst ayr.

M gron ef ghy h gg, o, parsy,an easong; pra ey oer ogh Ro, yro fasho, sg wae par or oas a g

3. o 8 ss; pae, whot hg, n annreas arg hao bakg pan

4. Bak n ho ovn 400° ) 30 s, or nt stbrow.

5. W ro bak, a ra vab,

oow ab reons spn ve o aro.



SNP F

Ba a 375° r 50 miusas sngs

2 pous maoa mixur ( rou bf

por, an va sma onion, gra cup of oat bra crubs

� cp coppe cryI alpoon coppe parsyI gg

cup app juic2 aspoos sa

tasp rou covSowcap oaos ree foUos)

aloaf m hy h onon, brearbs, elery parsly, , app ji, salt, a

os n l lbln a nto a sar pan, 88 ol int ashao bak pan

3 Bak oeat oen 3 5 ) 30 nt ;spoon NO OAOE n sal os ontop Bake 0 es ner, or ti brow

SNOA POTTOEPar 4 a potatoes a up ook ere, in a sal amon of onsa water 15 ns, r nt tener; raMash, hen a n 4 abespoons stk) buttor aar , 2 tabspoos ik, easpoonsalt a a ash of peppr igh a yMakes abt 4 ps

B

EEFONION LF

Ba a 30° or I or.as vigs

2 pou grou bI gg

� cup so brea crumb I ic cp mk

I aspoon sa4 arg oion, pe a sic h

4 bpoon ( � sic bur ormargarinl abpoo ro sugar

aspoon crac pppr

M ron bef lhtly th , bra rubs, a sa t ebee

2 a onos nt soft i bter or arare;stir i brwn sar

3 Pat half of th mea tre n a oaf pan,953 top wih a of he oo ure, thenreainin mat itre o ito a shalowbak pan sprnkle loaf wh pepper

4 Bak n orate oven ( 35 ) h nihy bon

ooksavr To li a loaf pa: Fod a doub shf fil o aoss bom ad upds o pa h a ih vrhag Flippa rig sid up ad gas pss rip isid ad gas aga

QUCK BEF SOTCKE

Ba t 425 ° or 30 miu.Mas 6 rving

� pous gr I gg vop oioup ixI up st br crumbs 2 ss

up mi ( or t ixur2 _up biit x2 bpoos copp pary

p i ( or biscui oppig3 bspoos sa oi

Vt Sauc reie fo)

. Mi on bef ihly with , onionsopm, bra bs, an th p k nielblene pak no a 9nh ayake pan ;nmo nto a jllyoll pan, 50

2 Bak n hot on 45) 30 ines, or ntirihy browne

3 While oaf bakes, ob bsui i anparsey ; st n h p ik an sala oi aa on, strrn hty th a fk jst nlbn Pa tr on th ak of a ras9inh layake pan

4 Bake i sa ove th ea 5 ntes ntilorw

5 if ea ot a eae sern plate a wh bist; n wes erv with VEE·E U

VEGETABLE AUCEHat l a n conens cram mshrom sop th mik an a f ropsr·ppr seasn just u bbbly. Makes

b ps



SUFFE EE LO

a at 350° fo 1 hou.Mas 6 sings

1 pounds gound bf

1 mdiumsiz onion, choppd up) cup hili suc1 gg

1 taspoons saltash of ppp

2 ablspoons chopp pasl2 tblspoons but o mgain

1 cups adymix bad stung cup wat

I as a oaf pan, 9xx3 in boto an nswh a obthck trip of foi, aing a -nchohang gas foi.

2 Mi gron bf ghty wih cp of h onion,ch sac, gg, sa, an ppp n wbn.

3. Sa aing p onion an parsy n br or argarin js ni onio is sof str nbra sng an wat n w-bn(Sng wi b cby, bt wi absob ois·r fo at as oaf baks.)

4 Pat haf of h a mr an n ay in prpar pan top wih a of h sng x u, tn wh raining at xr

. ak n oa on 30 ° ) ho, o nichy bown.

Coo oaf i pan ints oos fo siswih knif, thn if p nds of foi an st oaf ona ha sig pa si o fo

ooksar i:To hve ey or secod whe sevig cowd, or ohd e o icecold for sndwiches, mix a double btch

o e o d be "twis Svesime and dishwahing - and oven hea too

BEEF-MCRON LOA (Pictured on pge 4 )

t 30 ° fo 1 houMas 6 to 8 sings

acaoni Lays1 pc kage ( 8 ounc es ) elbow mac aoni 2 blespoons butte or magaine2 tablspoons ou1 tspoon salt

* taspoon ppp1 g2 cups mil� c up grated Paresan chees

Mt Lay1 sall onion, c hopped (* up) tblespoon buter or margrine

� os roud eef

1 gg1 cn condensed tomato soup1 tespoon salt

* spoon pppSuc

1 c n (8 ounc s) tomto sauce easpoon su

taspoon basil

1 . Grease a loaf pan, 9x5x3 ; lne boom and enswih a ob-ick srip of foi, ang a inhovrhang gras oi.

2 Mak acaroni ayrs: Cook acaoni, oown

ab ircions; drain n o k . S i nb o agan spnk or, sa, an ppp o oss o ix w.

3. Ba gg s n k po ov acao i . Cook, srng constany, ov ha,ni thckn ov fo hat. S n Pa·san hs

4. Mak a ay: Sa onion i bt o again ni sof a gon b� an bown,bakn at p wth a fok as i coos.

5. Bat gg si i an of h toao so, sat,an pp s no cok mat

6 Spoon haf of h aao n an n

a n ppa pa to ith a f h mai thn maiing maon i7 Ba n oa on 0° ho o ni

m an o o o8 Mak sa: hi of ba, ha tomato a

wh ainng an of oato sop gaan basi o bog im 2 o 3 n obn a.

9. Co oaf n n 0 ins oosn fom sswih nf, thn ift ns of fo a s oafon a ha sing pa si o fo rapat an to oaf wh stam gn an dppp ings, f yo wsh Sc oaf sr sac

spaay o spoon o



e ht th etapato a s hear ern Mok Pot Roast th etaes

(recip on ge 32 ). Zippy-season meat loa f, plu

ts oos arots a peas ook ogthrre rea he ae

49



GIVE MEAT LOAF

A NEW LOO( ITH NE SP

Your hands ad a few veydy kitchetls e te y elpe o ee

Chunky obogPtt to ook at ad so as to do. Justpac th at i a ag shaowpa ad pat i ito a a thick rouddoa. Dss top with dp crisscossaks ad with a ki o spatua

Jmo rolFo this tri oaf, us a lng aing p �

shape the meat into a big "log. If

meat is very lean, op with alved \

scs o baco xta istss '

ad aor th sic tw aco pieces

s ach sig has a s cisp toppig



Csseole easy

Most-olar loafA jiy - thats al tis saping rick takes.Press meat into a bread pan then invertinto a shallow pan for baking. Want to go simplesll? Bake the loaf right in the pan

A sao baing d is - round, square or obong es n ide mod or met oa, and mostre iv enugh t arry right to theb svng Fr a subt avoru p h by ef beore baking

Eas-as-pe whirligig

Bowl-'em-over roundHre's anther moding trck wih acassere, or yu an use a reguar mxngbo. Pace he mat in te bo ndurn it upsid down into a pan; ift obo. Serving tip : Dvide the oafinto quarers and sice eah quarter

pie p is the baer fr this invtngaf Ar pressing mea into tepte, mk t ino ges andun h h bbon of catsupCut ben as after baking tut a sue·ppd wdge w a spau

1



SPASH T LOAF

ke a 30 ° or I hour.Mkes 6 servings

ounds ground ee

large oion hoe I u) ove garli minedI esoo hii owder

% easoo sl� esoon peer

2 ablesoons sl oil� u our

I u ae2 alesoons eon juie

Onio Pasr ee )% u slie sue green olives u seedess risins

2 aloons hii sue

gon beef ghty h onon, a hor, sat, an pepper ape no a argpay bown n saa o n a are fyng an 5ntes on eah se, hn brak no hnks

2 rnke th or, thn str n h ae anon je ook, srng onstanty n thkens an os n eove froat

3 Mak NN Y Ro o o a reane,64, on a ooky see o prevn sppng, seoky se on a ap owe)

4. pea haf of te eat t eveny own

d o pasry, eavng a or of 4 nhes onsde an 2 nhe a ns M oves rasnsan h sa spa ove eat aye to whenng eat re Fo ens of astry ovng, ten fo p sde an overa o ovrng. Prss a eg ogeer o sea sverasts n o to et stea esap

ak n oeate oven 350°) hor, o nasy goenon an ng bbbs pthogh st n asty.

6 t oaf nto 2n ses. eve pan owth anne soo gavy, f yo sh

NION PASTRY-Combine 2 cups sifted egula our,

l bspoon nstan mn onon an l teasoonsat n a mdm-sz bow ; t n % shotenng a aty bene n xure bySp ink

4 o 5 tabespoon cod war ovr, l tabe -

poon at a e; x gty wh a fork nt past yho ogehe an aves se of bow ean.

RC SCRAL OF

ke t 30° or 0 minues.Mkes 8 servings

I lre onio hoe I up)

I u choed celer3 alesoons buer or margare2 pounds meat-lof mixture (groud b f,

ork and vel)2 us ooke rie

I esoons slI esoon Woresersre sce2 eggs

u milk% cup grated white Americn chees

2 tablesoons choed prsley2 tablespoons toaste slivered amos

. ae onon an y n butr or agannt sof on haf h aoa tean ranng h ooke

2 M eat-oanon tre ghty th sat,W oresesre sae, l of te gs an k nt en pa no a suare pan 882 no no a saow bakng n.

3 Bae n oate oven 350°) 30 nte.4 M ronon wh he, asy, an

eanng egg un ebene spra oveea oaf srnk h aons

5 Bae 2 nute onger, or n re s st.

MAT LAF TALAO

e 30 ° or I hour minues.Mkes 8 servings

I % us corse alinrea rums small n evaoraed mik 2 ounds groun eeI n (8 ounes) sageti sue h

mushroosI abesoon oe arsle

I esoons sl

I esoon oegano3 swee lian sausages (aou ound)

Cobne ra crbs an evaporae letstan abot 5 nts M ghy wh gonbf cp o the spaghet se parsey anseasonngs nt weben Pat af no a oafan, 953

2. Sqz sasage ea ro casns at oeat te n pan top wth ann eatt . Uno nto a hao bang an rea h eanng sahett sa

3 ake n orat oven 350°) ho an 5

nte, o nt bone.



GAE EEF AT

e 35 l u.es 8 seings

l ¥ uds gund e

¥ pund gnd p eggs sps sl espn mixed sld es

espn peppel pcge (8 unces) mzzell ceese,

sliced d nin, peeled nd sice

O emud nin, peeed n sliced cup led ecue suce

ix u a pk ihy h , a,aa , a ppp i

2 Sap ha i a ih u a a haak pa p ih ay h a ii, h ai a xtu

3 ak i a 30 4 iu uhih au a

4 Bak 15 l, ui ihy aC i

LETME EEF SQUAE

e 375 ° u.

es 8 sevings punds mel mixu (gund e,p, nd vel )

l cup s ed cums ( sices) egg

cup pple cie espns sl espn nes bes

espn peppel pcge (8 uces) slic Mus

chse, cu i sips spns ppe ly

x at-af x, a , , i,at, hs, a ppp i

Shap ha i a qua a ha aki pa ; tp h a lay ip, haii a ix

3 ak i a 3 4 iu;pa app y p

4 a 5 , ihy aC i qa

LELN MAT OF

37 5° l hurMes 8 svigs

Piepp Ly

mediumsiz nin, chped � cup) lespns sld il cn (u 9 unces) cuse pineppel lespn led se suc espns sy suc

esp gun gingel cve glic, peled espns cnsch

e Lyes punds e mixu (gund bee,

p, n ve) gg

cup cse unsed cce cums

cup csup cup we cup nely cppe psy

espns s

1 ak apl lay Sa aa l i a i y a; ipiap a p, ak a y a, i,a hl a

2. Sth ah a pa ith a t at i papp ixu Ck, ay, ti a hik a i 3 al

3 ak a a ix aa x lihyth aii ti

4 Pa ha t a la pa x5x3, ih ,li a 4 ; p ih a fh pappl xtu, h ai a x

5 Bak i at v ( 5 h,

6. Cl af a 5 m; iwh k, h li p l a af a ha vi pla; i i

Vii:DE EA LAak pah lay Dai f a pah i t aal apa; hp pah ay S tap a, ap ai, a ap via t yup; k slighly hi ah t a at ih a lil a i hyp k, i al, tl mix hk a 3 i pah ak malay, ip a; p th ipah ll a ak lli S 4 a 5 av



is e aet ow (re on pae 5 wtid at as oaced i a qick-xs a half o fro frying an o tle



G PN AC ITH

Bopr spge e s ny es mebs ert soup et bs comn-g meswhever enu nee u n pen ofcces ee.

In ang me s ne e me mur t gt ouc n you e rere e eneresjces morses Pn-ry ke r poc eteret pbe erve e noe rce oesor vegetesey go Mke e no uckaml dish or a gues-ngh reathey're perfec anytme. And if you 'r gvin g a prty, there's a whol ecinn ppetizer et s n Cpter 7

Yes f or pan or ncy eting, we voe mea bal o ps-

n u o .



ab ail mal

CRN DNNR

ks 4 svngs

3 scs bconl poun goun f tbspoons mnce gn pppe tspoon s

tspoon peppl mdums onon pd nd slicl cn bout l poun kny nsl cn conns omo supl soupcn wt

cup csup

spons pow cu uncook bow mcon

a a r a ar r a ; r ra ar ru

2 i ru i ru ar pr a a pr w ;a io 1 a

3 r i ri am a. Sr ki a a iqui ou war api por a aar; or

4 irri o 5 in or aaro tr

GR CSSRL

k t 350 ° fo 45 mntsaks 4 sevngs

cups f n 8ounce pckg noos

lc bout

lpoun skut dn

l poun gond bf g

cup soft caay ba cumbs* cup mlkl tspoon slt

tspon pppl tlspoon bu o mgnl cn bout l poun stw tomtos

. Cook nool a ran olow a iro r n drad arkrau.

2. ron w ra rlk al a pppr i wn ; ao 4 alls Brow n r or mararn na lar rn pan r n oao

3 Spoon ha o oolarkra mr noa 8p ak p wi a o maal r; rpa layr r

4 Bak n ora o (350 45 i orl r

SGHTT WLd 4

aks 4 svngsl pckg l poun spgt nvlop spgett-suc m cns 8 ouncs ec tomo suc3 cups wt

cup ol pound oun befl sml onon gt

cup copp pslyl g

� cup ym b stungl on sl

n

Gt mn cs

Cook pai ow a ir; ra.2 C a-au a au

a a aa i a ar ri a ; ir15 u ar

ru i i io ar ra u a a arora ui ; a i 2 a a i o a

4 Sir 10 u r i ro5 ar k ai a a al a a

a p sr ar r w arsa prik r



SPR EEF RAOU

aks 4 srvings

l u beefl up sft b umbs 2 slis )

l egg u milkI aspn sltI tablspn sal iI an 12 uns) mi vgtal uis

� taspn suga% tapn ppper5 whe allsie ay ea

2 sma ats aedl pakag (9 unes) frzn Frenh-style

gn bans

. M gron eef ghty ith rea rms, eggmk, an aspoon o he sa ni een shape ino 1 bas.

Brown n sa oi in a arg frng pan ; rano a rppings.

3 Sir n me vgable ies, rmainng teaspoon salt, sgar, pepper, alspe, an ay a£.Psh mat as to one se of pan pae arrotsaongs ma ove Smmr 30 mnes.

4 Pae frozn ren beans n a hr p in panook 15 nes ongr, or st ni eans aretender. Remov alsp an bay ea.

5 Serv ih hot mashe potaoes, i yo sh.

, t

1

}ooksaver :

\(

s i be v siz i y ptm i rng bt n ihhi t divid it: First i h qrts ighs d sixtthsdpdig ht siz b y t

SPPER SO

aks 6 srings

4 slis an pund grund bf

gg2 tablspns water

� up sft whle-wheat bad umb� taspn sal% taspn tym

an nnse minstne supI an ndnsed tmat sup2 supns water

1 Sat baon rsp in a arg saepan remove an ran on paper oling rum anse asie for garnsh Por o a rippngs, hneasr 1 talspoonf an rern to pan.

. M gron ef ghy ih egg, aer, rearms, an seasonngs ni we-ne; sapnto 48 bas.

3. Bron, ha£ at a tim, n rippings i pan; poo any rmainng rppngs. Retrn all eaas o pan sr n sops an war ove.

4 Simmer, strring severa s, 0 mnuts toen avors. a no soup os; sprinkh rbe baon.

CH RCE EA ALLS

aks 8 servings

I pund grund beef pund grund pl egg

� up milk up unkd ri smll nin, ppd ( * u)

* up hppd parsly2 aspns hii wdr2 aspns sa2 tabspns butt r margarinI an abut pund) tmatsI an ndnse tmat sup2 supans waer

1 . Mi x grond b£ and pork ghty wh gg, lk, rce, onion, parsy, 1 taspoon of th chli pow-der, and sat; shape ino 24 as.

Bron, ha£ at a im, n ur or margari ina kt or Dh oven ; remov a sotespoon an st as. Por o a rppngs.

3 omin tomaos, sop, ar, an rmanng1 easpoon h poer i sam ktte heat oilng. Pae mea als in sae over.

4 Smmr, strrn sevra tms, ho or ntiri s p o aroun m s r.

7



SWEDSH BEEF BLLS

Makes 6 servgs

pounds grond beef2 cups mshed peeled cooke potatoes

smal onion, gratd cu copped p cooked beets2 abesoons oped dil pickle2 eggs

cu lig or ale crem2 easpoons slt

teaspoon pepper4 spoons ( sick) butter or

mrgarie3 tablespoos or

cps waer

Mi go bf ghy wh ah ao,

o, b, i ick, gg, ca, tapooof h a, a ppp i b haito 36 ba, h at ach ghy

2. ow a fw a a , i bt aga ia ag fyig pa, adig bt o agaia Ro wh a ott poo a a

3 o a ag aoo a opig pa i wa ook siigcoaty th gay hk a bo i

4 ac a bas i gay hat i bbby

MTLL CHOER

Makes 6 sevigs

pond goun beef p hopp parsley

teaspo slt6 ps war

blespon botled stek sa lpns btter o rg nvelope nin-soup i p hp elry

� p cook ri rrot and grat

x o bf gh wh a, a, % pof th wa, a ta ac ha o 3 ba

2. ow, af a a , bt o agai a ag saca o wth a oa s a o o a g

3 a ag 6 cs wa o oig i aa st o , y, a ic co

4. Si 5 i i cao ad a baoo og, o c t

. a o o bow gah wih coppd

ay, f yo wh

PORCUPNES

ake 6 rvs

gg� p at

nvelo onsp � onds grond b

� p uncokd r oces toto teaspo sg

at gg sgt wa a 2 tas h o ig i go bf a cp of c a o 12 ba Ro aig c c, ghy ioa

2 a oa c o bog agoo- i a sa a a ba

sac co3. S, g a t, 50 ,

ti ic o ao a a s t

SAOPD M BL

Ba a 375 or 3 minutes.Maes 4 servngs

2 cups sliced pared raw pooes cup sice pred raw arrots medimsize onion, eeled and sled

taspoons salt pound grund beef egg

* cp ne dr bread rubs cup il teasoon thme2 tabespoons bter o mrgarine condensed cream of msroo sop cup ( 8unc caron) dairy sour crea

tespoon papria

abo oatos wh cat, o, a taspo f a a sa ao of boig

wa 5 a2 M go bf ghy wh gg, ba cb,

i thy a ag taoo a wbd ha ba

3 ow bt aga a ag ga o a a aso o a

4 S o, so ca a aa ya ha, tg cay, ot

5 a haf ac f h coo gab, aba, a op to a 8cp baigih a ay co

ak i a 35°) 30 s, o

bbby h ct



IIN M-BALL RGOUT

Mks 4 srvings

I pound gron bfI gg

% cp soft brd crumbs ( I slice)I tblspoon coppd prsly2 tspoons slt2 tbspoons sld oilI lrg onion, coppd ( I cup)I clov grlic, minedI sl ggplnt, prd nd dicd (4 cups)I cn (bot I pound tomtosI tspoon sugrI tspoon cin sds

l. Mi roud bef litly wh e, bea rubs,parsley, a 1 taspoo of te sat ul well

bled sap o 24 balls2. Brow, alf at a te, salad ol a lare fr

g pa eove w a slote spoo a seas

3. Str oio a arl o drpps pasae s il soft ad pla a eat balls

4 M toaos wh ea 1 taspoo salt,sugar, a sees por ov meat balls apla ovr

5. Sr, strrig sevra ies, 30 iutes, or eggpa s e

Cooksave tip:

Rice is simple to coo right

CDS MEAT BALLS

Mks 6 srvngs

I % pouns ground bf2 eggs

I tspoons slt* tspoon pppr3 tblpoons sld oil3 miumsiz onions, pld nd slicd2 cups tinly slicd clryI cn condsd bf brothI tspoon sugI cn ( I poun bn sprouts, drind2 blspoons corstrc3 tblspoons soy suceI tlspoon te

Hot cookd riI n ( 3 ouncs Cins frid noodls

l . Mix ground bef lghly wih eggs, salt, nd pep-pr untl weT-blended; shap into 36 bals.

2 Brow, alf a a i, i salad oil a ketl orDu ove rove wi a sloed spoo a seasid

3. Sir onions an celry no drppngs n kttle; co ok, stirring constantly, just ntil sof, thensir n beef broth, sugar, ban sprous, and meaballs over

4. Ser, sirrg several tes, 1 ius tobe avors

·

. le orsarh wi so sae a water stir

io atball itur ook, srr osatly,tl ture tiks a bois 3 ues6 Serve w ot ooke r, ese frie oodls,

an or soy saue, f yo ws

Folow label diections , o steam o bake it these no-watch waysand it il coe out plump, tende, and uy evey time.The to easy secets: Accuate measuing and a snug cover for

ou cooking pot To make ou cups cooked ice, you'l need:

ups aeI tlespoon utt or mrgrinI tspoon slt .I cup unookd longgrain o

procssd wite ric

o stem: Measur te 2% ups war, bter orarare, a sal to e op of a oble boilreat to boil ovr dre ea s e ovr.Pa top of double boer o�r botto alf ll

wit bo wa t ha to mdim oo 45

is, or l aer s asoe oe ri s uydr ad ter oss litl wh a orto u p, seaso as o wis, a serveTo bak ob rie, sat, a buter or ararie a 6up baki ds Hat e 2¥ ps watr oboil a pour over sir well over Bake oda ov ( 350° ) 1 ou, or tl wa sabsorbe a r s ter Fl p wth a ork,saso as yo ws, a sv

5



Vrsatil at b go real grand as coan coics. t og -e oe Scina ago (recipe page ltle cra-to Sac D a alls recipe pae , and Orintal-insir Pacc Potlc (ece e 63)



6

Dressed-upmeat hals for

company ·ights-

EAT BAS AWAAN

as 4 svings

I poun gound f� aspon sl aspoon goun ging

I ggI aspoon wa

up ou3 aspns sala i an b I uns) pineappl hns

up mly pa bow sg2 alspoons onsah

up id vingaI alsoon soy sau2 gn ppps halvd sd an u

in sipsHo od nos

M g bee ghy wh sa a gesha t as Bea egg sghy wth waed as t egg xe, he o o oae.

2. Bow saa o a ag rg a eewt a ste soo a se as.

3 Da sy o a a 1 ase ad water to ake 1 st o rgs a. M ow sga wh osah, vegar, ad soy sae str t eaj

xr k, strg say, sahkes a bs 3 es.

4 rrag eat as, ae hks, ad er r para e a tr eah et a wh sae e. S 10 es, o ea as ae ooked hrog.

5 Sere wth h ooke oodes gash whhopd aadaa us, o wsh.

SANDNAVAN RAGOUTPurd ge Ba a 50 f 30 minsas 6 svings

I pound goun bf� poun gon val

I up sof a ms (2 slis) ggI sall an vapoa mil p)I s oni · aspon ga m id

� aspons sal up sala il

6 mumsiz paos pa a Fnhfy syle

I mdiumsiz umbe ha lenhwis and slid inh hik

I an 2 o I6 ouns) woknon1 abspoon u

aspoon pppI up 8oun an) day sou amI abspon ill w

l Mx be a vea gh beabs, eg, eaae k, oo, ,a 1 asoo o he sa t ebeeshae 36 as

2 . Bw, ha at a t, saa a a

.thr a eased 2 bak

dsh. S rg a wh dgs asde rakg gay.) 3. Par oa sts a sma a bo

sat wate 5 es emve t a es ad s hr o bag shse ao wa ase.

4 Paro br ses a sa a bg atr 3 ts a, adg oa waer. Dra , addg t ae war, ee, ake Tss o wth so emag sa akg ds.

5 Be r, eag tasoo sa, a e

er t gs a s th save vegab Ck, strra saty, av hkes a bs

t.

B a ew abss sor eam,he sr bak emag a s wee ha js t og.

6. P?u oer ea as a eeas sr ghtth a rk so gay w ow to bt ov.

7 Bak oeae o 350 ) 30 mes t bby hot T sv as , seat as a vegeabes s heae seg ater ash wh a ke ee.



A TLUKted }

ke at ° o 2 nue.Mkes 8 erngs

2 pounds gound bee smll onon gat2 eggs

2 espoons salt% teapoon pepper2 tablespoons soy saue2 talespoons salad olI ( 5 ounces whole blanhed alons

( 1 up1 an (abo 4 ounes) pneappe hunksI an I pin, 2 ounces pneapple jue

� p sga

cup osah

up e vneg3 ups ron peas (ro a 1 �pound

ba , oked and dranedHo cooked ce

M gro beef ightly ith oio ggs 2 aspos of the sat a ppper shap o 32bas p soy sa

2. row half at a tie saa o i a large fryig pa reove ih a sloe spoo a paei a 1p bakg sh Sr alos o ripgs a hat 1 o 2 ts sprkl orat bas.

3 ra syrp fro piappl hks a ob iaple jie hre shol be abot 3ps.) Mi sgar ith rstarh a rag% easp sat sr piappleji ixtra vigar ook sa fryg pa strrigosaly l sae thiks a bos 3ints.

4. obi peappl hks a eas th eaballs a alos bakig ish por saueover ovr

. ake i oerat ove 3° ) 2 its oble avors

. Srv fro bakig ish h ook tosrv as pitr o at balls tr ofa ag shalo sh spo ooke arog. Pass ltt bols of i baaas oppg os a ast ia t soon tp f y s.

CASSERLE MET ALLS

ake a 450 ° or 0 mnutethen at 350 ° or I5 mnutesMakes 8 servngs

Meat allsI pound groun beefI pound ground vea2 ups sot bread rumbs ( 4 se3 eggs1 large tart appe pared, quartered

ored, and gratedI smal onon grated

up hopped arsey2 teaspoons seasoned satI teaspoon gound gnger

ravy2 ups ho ater

4 tabespoon ( � sk butter ormargarne

6 blespoons ourI teaspoon saltI tall evapored lk ( I % ups

teaspoon nes herbes

Mak a bals Mi go bf a vallghtl th ba rbs eggs appl oioparsly sasoe sal a gger til lbl shap nto balls. Plae a sgllayr i a gase lar shalo bakg an

2 ak er o v 4° tri balso 2 tes o tl lghly brow o th a slott soo a o i ee of a shalw 8p bakig sh . ato orae 3

3. Mak gravy: Po ho ater it bakig past t ith rppgs a bako ats stai to a 4p eas. M btro agari i a sapa bl i or asalt ook stirr ostatly jst l bbbl.Sti rpigs it a evaorat lok strrg ostatly il gay tkes abols 1 n sti hbs. P ao aballs ov.

4 ak rat v 3° 1 s obl avors

Csave :y t aybd xng tc yu' mang t mat

a paty. an tm, ap, and dt gty u t tm m tcng tgt a p, pag 65) , tn p t

nt a bg b and c. At t U t pn tunng ftng tm fm t an a t at



E BS VEOQUE

ake a 00 fo iues.akes 8 sevings

ea Bas

ponds ground beef arge gree appe, pared quaered, andored

arge pear, pared, quaered and ored sa Beuda onion peeed a

qareredI sma gee peppe, have an seeed2 eggs up rushed o aks teaspoon sa

easpoo pepper teaspoon ueg

Dash of ground aspie

Saue up oased sivered aods fro a

5oune an )2 tabespoons buter or argarine2 tabespoons osarh tabespoon brown sugar2 envopes instan hiken broh

OR: 2 hiken bouion bes ups waer

I jar abou 5 ounes) babypak straindapriots an appes

I up seede haved green grape

Mae ea bals: ut gun beef ae eanin an een ee hugh a f chusin ne blae i lihl wi egs cnaes an seasnngs uni wellblene Shaen bals Place n a sngle ae n a geaselae shalw ban an

2. Ba n h en (4° ) nutes hen bl 2 inue bwn s

3 Mae sauce: Saue alns sn fen nbue agane n a lage saucean jusuntil len ee f hea

4. Si in cnsach bwn suga insan chicenbth bulln cubes an wae cushng

ubes f usng w a sn C stin cnanl un auce thcns an bils 3 nusi n aics an ales an gaes

P n saue sie siing fen nues blen as

oksaver : g1·a ot o eaon? Sbtitrd Tokay or th big prple varity-

ihe qy diio

BEE OKERS

akes segs

pound ground beef pond susage ea

egg up sof bead rub sie) up ik

sma oion, id easpoo sa

Dash of peppe3 aespoons abespoon saad i2 age onions, peeed, haved, and sied

l Mi un bf an sausae ea lh wheg bea cubs l nce nn sa nee un wellblene shae nt 6 als

ll u ca well2. Bwn n saa n a age fng an eewith a sle sn an se ae

3 Saue slce nins ns n sa an 0inu jus unil sft eun a balls an ce

4 Sie stn ften 5 nues un eaballs ae ce hugh

DUHESS E BS

akes sevigs

pound ground beef eg

up mik up soft bread rumbs sie) up hopped peans

2 abespoons hopped parsey easpoon sat

Dash of pepper2 tablespoons buer or argarieI an ondnsd omao sop

Seasoned ho ashed poatoes

i gund bef lighl wih eg i beacubs ecans asl salt an ee unlwellb lne shae in 24 balls

2. Bwn in bu againe n a lage fngn s in a su ce

3 Sie sing seea ies 0 inues blen as

4. Sn seasne h ashe ats in a ngn a seing lae sn ea balls an saucen cene



A-BALL EW WITH DUMPLINGS

s 6 sns

1 poun oun 1 meiu-size onion, chpped ( % cup)

6 tablspoons chpped parsley egg

cu sot ba cumbs ( 1 sic tsoons st

tspoon ppp aspon d musad talspoons salad ol1 cn pn ouncs tomato juic

% cup wa clo alc mnc1 ay la1 spoon cli pwd

sll w oions ped

sml caots pa an cu 2incpcs

1 � cups biscut mi cup l

1 pac ( 10 ouncs on lma bans

M groud bf gty wt oppd oo, 4abspoos of t parsy, gg, brad crubs,1 aspoo of sa, aspoo of pppr,ad usard ut wbdd sha ito 36bas.

2. Brow, a at a t, n aad oi n a k rDu o ro w a od spoo a t

asd. Pour o a drippgs.3 Cobi toato juic, watr, garc, bay af,

ch por, ad rang 1 taspoo sa ad aspoo pppr sa kt hat o bog. dd wht oos ad arros covr. ir 30 uts.

4 Whi gtabs cook, i bscut with raig tabspoos arsy add k a aonc sr ghy just ut our ostd.

Rtur at bas o kt add a ba hao bog Drop dupig ur 6 oudo op.

6 Cook, ucord, 10 iuts cor cook 0

iuts ogr, or uti up gs ar uy-gtRov bay af bor srvg.

ooksaver i:ouin meat bas? Speed up the job byspinkin the ou om shke, ·os he me bas, ew t ime, inou n pape ba t coat e Pacesat, peppe, spices, heb eonings m

the ba, toanothe tmesave tep

URRD T LL

aks 6 sings

1 % pounds oud e1 cup sot ba cumbs ( slcs

cup tomato juice1 teaspoons sal teaspoon ppp cup ou

talspoons bu o magain mumsi oons pl an slcd1 mdums app pa uad

cod an dc1 taspoon cuy powd teaspons suga1 nvlop instan be bot

R : beavo buon cue1 cup ot wat

Ho cooked ce

Mi groun b ghy wth brad rubs, cup o th oato juic, sat, ad pppr sapto 36 bas ro our t coat w.

Brow, ha at a t, bur or argari a arg fryg pa rov wi a sotdspoo a st as

3 r oos, app, ad curry podr it drippigs pa saut, srrg of, just utoio s sot.

4 Rr at bas sr sugar, stat bfbrot or bu cub, war, a raig

cup toao juc, crushig ub, f usig, w aspoo covr. ir, strrg of, 0 nus bd avors.

5. rv r h cokd ric.

\

65



MA BALLS RAM

Makes 6 servngs

I cup mlk2 cups sof carawayrye bread crubs

(abou 3 large slces)I pound ground beef

� poun ground porkI small onon, graedI egg6 ablesoons copped parsley2 easpons sal

teaspoon peppr2 ablespoons salad ol2 ablespoons ourI can (3 or 4 ounces) slced muomsI cup cream for wppng

I o mik ov bead mbs sand nmk s absobd, e bea wh a fok.

2. M igy wh gond bef ad ok, onon,egg, 4 aboons of h pasy, easoonsof sa, and ee i wbnd shano 36 ba.

3 Bown, a w a a ime, saad o n a agyng pan move wi a sod soo an sase

4 o o a dpgs fo fyn an, hmas 2 abspoonf and en o an. Sn o and emang asoon sa ook,sing osay, s n bby. Dan dfom msooms no a mas addwa o ak p si n o mook, sn onsany, n y hnsad bos mn.

5 S n shoos, eam, and mea as ov.Smm 5 mns, o n a bas a ookdhoh s n emang 2 abespoons pay.

6. Sev wi b ed noods, y , omashd oaoe, f yo wsh

SAY LL MA BAS(Pcud g

Makes I o I2 servngs

Mea BallsI � pounds gund bf

I poun ground vealI can ( 4 � unces) deved amI small can evaporaed ml ( % cp2 eggsI cup sof wolewea bread crumbs

(2 slces smal onon, graed

� easpoon sal easpoon ground covs easpoon pepper cup sorenng cup waer

Sauce2 taespoons buer or margarne2 abespoons our

� easpoon salI cup waer

I cup ( 8ounce caon ) airy sour creamI alespoon casupI ablespoon dl weed

I. Mak ma bas: Mi gond ef a vea and deied am gy wh vapoaed mik, eggs,bad rbs, onon, and seaoings n webedd sape io 72 bas.

2. Bown, a ew a a m, n shoenng n a agefyng an o o a dpngs Ren ama bas o an ad w ov. Smm mn, o n ookd hoh

3. Mak sa: M be o againe in a smasapa bed o ad sa si waCook, sg osany, ni sa kesad bois mne. S a ew abesoonfs oso am, hn s bak no manig saan S n as and d ed hea o boing.

4 Soo ma bas no a an s o hadsvn ow o ho sa ov

ecies ca s ed cm

and hee's he eas y x em Led sice n a ad and c n

machike sis enthise hen cssseOne ea sce ead i ive c

cmbs Need me? Sack hee sces

toethe and cu hm a the sam time



Saucy-rih meat b lls for

a occaions

POACHED BURGER BALS

Maes 8 servings

2 pouns mea-loaf mixture (ground beef,por, an vea

2 eggs cup cruse pretzels

cup ppe parse taespoon nsant mnc ono taespoon emon juce teasoon papra

� teaspoon sa can (46 ounces mxe vegetal juces2 enveoes nsan eef ro

: 2 eeaor ouon cubes4 taespoons ( � stc butter r

margarne4 abespons our

� teaspoon prepare mustard

M eaoa itr ighty wih ggs, rs,arsey, oo, on jie, ar ik, an sa niwbee shae in 16 bas

2 oie i vegeab jes n insa beefbroh or boion be in a kt o Dh ovn ha, rhg bes, i sing, ih soon, tbong a a bas

Sir 2 ies, or ni ooke hrogh Rove wth a sot soo an st aie Porii ino asr hr ho 3 s}

Me btr or argarin i sa k bn or, hn sr i h 3 s ii n tar ook, sirring onsany, ni rhike a bo 1 int Rern a basha jst i bbby ho

Serv wih hot ooke ooes or s otaoes, i yo wsh

PESY U EEF

Mae 4 v

und gud beef mall onn chpped cup

easp urr wder easpn st� teaspoon poultr seasnng

2 tablepons alad ol3 envelopes nsant beef brth

OR : 3 ef-avr bull u3 cup water

up sdles asDas f pepper

ngersnaps, crumbled ab p � easpoons cder vnegar

ot cooed oodles

Mi gron b ighy wh onion, rryowr, sat, an ory aoning sha no16 ba

2 Brwn n saa o n ryng an a insntbe broh or boion bs, watr, isins, aner, rshng bs, sing, wih a oon over

3 S, irin svr , int en avor

Si in rbe gingersnas an vinegar, bingarf no o brak at bas ook, irrigonsany, ni ravy i hik n sooh

Srv wih h ook nooes

BFM PUS N MUSROOM SU

Maes 4 servg

pound grun f can (2 r 3 unces devl ha

� cup sft bread crumbs slice2 cup ml egg2 tabespns bter or margarne evelope mushm-sup m

cup water

Mi grn b ighy wh eve a, brb, Y o th k, n g n wben a ino 32 s

2 Brown, a ie, n e o argarin na arg ryig an o w so onan set asi

3. Bn hroo- io riing in nsowy ir in war, en reaiing 1 sk Cook, stirng contanty, nt sce hikens an boi 1 int

Rtrn a b ovr Sir 1 ines o

bn avos

6



8

CHIL BUGE BALLS

ks 8 srvings

2 pond lof ixr ground fd pork

gg c sof ol- rd rms

slic cp lk

2 spoons soon prik2 loons sld oil ol 12 on cili suc cp r oo on sgr oon rr rd

a-af mur hy h gg rearums i lk, s a paprka u ; shap 16 a

2 B saa i a kee r Duch ve;rv a s as Pur a drpp

3 r ch sau ar r suar a musr ke; rur a as; vr

4 mr srr svra ms 30 mues ru ea as are ck hrgh

rve h ah pae r h k ricr ds f u sh

AKED SAUCY MEAT BALLS

B 37 5 ° for orks 8 srvings

� pod grond f pon ssg l jr (8 oncs jnior pplc cp so rd crs 2 slics 8 prs pid n coppdl spoon sl spoon pppr

1 cn condnsd oo soup cp r

l. ix gru f a sausage ma hy happsauc rea rus prus a apepper u ; sap 24 asPace in n p a sh

2 Bed a sup a aer; pr ver aas ; ver

3 Bak rae v (37°) 1 hur r ua as ar k hrugh a mure suy h

SKILLET DINER(Pictured at ight)

kes 8 srvings

2 ons -lo xre groun fpork n vel

2 ggs cp sf rd rus 2 sies� cp coppd prsly

spoon sl1 lrg onion coppd I up1 d-siz o 2

ponds c p slicd pre rrsI cp ix gl ies

poon il soon r

.

.

3.

4.

5.

6.

7 .

1 ckg 0 ocs froz Fodookli s prly d

pckg 10 oncs frozn s prld

Mx maaf mxur ghy ih ggs brarus parsey a 1 asp f h sa ui-eed ; hape i 48 sa aBw hf a arg fn an rv a s siePur a rppig frm pa h asr 3aespfus ad rur pa ir i a sau us ui sf Ths muh g ahea if sh)Cu caage i haf; sc haf i 8 gh shr her haf y a 6 upsr shre aag i pa k2 mie r j ui wr i arrs mixe vega ues rigY asp sa basi a pepper Arag abag wege aru g cvr a bghe smr 15 miusir pa r ha Iima a peas vgain fryg pa p wh a ba s cver C5 mius gr r imas ar er ma as ar hea hrghSrv righ fr h fryig pa r sp i ha shaw srvig bw arrag abas aru



idy eoned ground bf, pork, and pl f gardengoodvegetabe, go into hi hearty Skiet Dinne r t t.

th the eat eaoned, hap, an broned aead te ony abot haf hour o ih cooking ut before eatime

9



MET S STOONOFF

Mes 4 servngs

l pound gound beefl sml onon grated

ltespoon slt

tespoon nutmeg teasoon gound oes

D of peerl esoon sld ol2 lesoons oul tesoon mustdl eneoe nsnt ee rot

O beefor oullon ubel u tel u (8-oune on dr sour rem2

tablespoon

oed rsle

. ix rd beef lighl ih i sal megls ad peppr shape i als

2 r half a a im i salad il i a largefrig pa ; reme ad s aside Pr dripigs measr l alespfl ad rer pa

d i r ad msard; sir i isa efbrh r bil be ad aer rshig bif sig ih a sp C sirrig sauil sae his ad is l mi

r mea balls; r; simmer 5 mies i d rgh

ix s ram ad parsle; ld i ab jzp f h sae h sir ba i remaiig i pa ea sl s uil h

Ser ih h ed rie dles mashdpaes if ish

CEAMED EEFONON LLS

Ms 4 engs

l oud gound beefl eggl esoon oped sel soo sesoned st

2 tespoons buter o mrgrne us ter

2 cges ounes ec froen onons cem suc

ix grd beef lighl ih egg parsle adsased sal; shape 4 balls

2 r er r margari rig f ia medim-sie frig pa sir i aer addfr is er

ea biig he 5 8 mies n l

nn a eder4 p e mashed paes brd as

asd -ad sqars if ish

CUNCHUE LS

Mes 6 serngs

enelope onon-soup mil up soft bread crumbs 2 sies

� up sded ml

l ound groud beef pound ground ork

l egg oed sley� u oed lnuts2 tlesoons sld oll tlesoon our2 us te2 lesoos sup

ot ooed re

l ix l ablesp f he i-s mi ihbread rms ad mi; l sad 5 ms ih grd bef ad pr gg ad ars

2 Sae als i sala il il rihl redi a larg fig pa ; remv i a sedsp Sir i mea mix; shape i 18

balls Si rmaiig isp mix i rippigs i

pa ; bld i r h ae ad asp; irig sa il sae hies

4 Plae mea als i a Simmr is il ed hrgh

i e rie i he r f a eaeddish; sp mea als ad sae ard g

CANADAN MET LLSN CEAM AVY

Mes 6 sengs

4 ses ndn-stle bon iedl medum-se oon ope ( � u

l ons goun beef eggl tesoon slt

esoon ground llspe2 esoos ute o mrgarine

2 lesoons oul cn onensed eef bo s cn eorted mlk ( u

Sae Caadia ba lighl i a arge frigpa; sir i i; sae il sf

ix grd bef lighl ih eg sal ad alspie; sir i bai mire shape i als r i b r margari i sa fig pa psh e side; ed r adbeef h

C sirrig sal i gra hissligl simmr O mis ir i eap

ad il ha s bilig



MEABA OS

Mes 6 serg

I p gr eefI medimsie ni chppe � cp )

� up sft read rmbs ( I sie)

I gg teasps

% easp peppe easn hyme2 aespns shrteg3 ps waerI an nese ream f mshr spI a ( 8 nes) tmt sa f6 nes thn saghe rke t

2nh pees at 2 p)

I x grou eef lgly alf of e oppoo, rea rums, egg, easpoo of he sal,peppe, a yme l ellblee sape o bals

2 Bro, all a oe me, sorg a kleor Du ove S aer, sop, omao sae,ay leaf, a rema oppe oo a easpoo sal.

Hea o olg sr spage over. Smme,srrg ofe, 20 es, o l spag ser. Remove ay leaf efore serv

B B

8 erg

I � p gr e1 an ( I2 nes) pk he eat1 p ght r e rea eggI mem-sze i grteI p ft brea rbs

� tesp gr p* teasp peper2 taesp r or margr

2 taespns rI � ps mik

P grou ef a pok luheo mea roga foo oppe, usg lae m lgly hY p of h rea, gs, oo, rea ms,allspe, a pepper l elllee sape o48 alls

2 Brow, a e a a me, ue or argare a larg ryg pa remove a sloespoo a se ase.

Bl our o rppgs pa sr lka emag p ream ook, srrg o

saly, l gravy kes a ols I m.4 Rer ea alls o pa hea js o bolg

MOSCOWS

ke erg

I p gr eeI egg

� p s rye-rea rms ( 1 se)I espn prepre ethrsersh

� tep stI taepn e r ararI tespn rI eepe st beef rt

p er� p ar s ream

2 tbesp gre Cher ee

I. M gro bef lghly h gg, bea mbs,eehoseras, a sal l wllleesape o 4 alls

2 Bo uer o margare a lare frpa sprkl w our a a eef brosr ar ook, sg osaly, l e hkes a bols 1 me, he se es move fo ha.

Sr ao % up of he ho sau from eamxure o sour ream, e sr bak o ea mxur pa Ha over ow eajus l ho. Do o le ol, fo sor reamay url.)

4. Jus befor serv, sprkle wh eese Spooover bere oas o ooles, f yo ws

B D

ke 8 ervg

I � pos gr bef� p gr prk

I tp t� p t re rmb I e

2 esp h e tbesp aa oI meimsize i hppe � p)I rge ppe pre re a hppe

( at I pn eah) saerkraraineI at 6 oe) ppe eI aesp rwn sgar

� tespo ry ee

I M gro eef a pork gy w s, breadrus, a l sae ul elee shapo 24 alls Bro sala ol a larg fryg pa reov h a slo spoo.

2. Sauoo a apple l sof rppgs pa; sr sauerkra. Place mea alls o op;pour apple je over sprkle ro sugar

a araay es Smme o b avos

1



Scill tmng on s is this soContinntl Mtll Pi ri 74)in ef lls n suss i st

in toto-ich suc hn k it cosucchni nd onons und of goldn s



MK BY AYS EA AYS

ONE-DISH MPlang nn aon on at a app an n o' loon oomtng n, omtng nt, om

cal, or omtng at An 'a who capt ac t almo vozn o

o a ca ol at can b pt tot aa an ba lat ; ot ameat-rch pie and stews , arden-fresh veg e

al t t avoy llg, o llt tat coo on to o t ant ttl o no n An eerythinma, otato, nd abli one ih, ervng and cleanu ar a snap.

das o a a t'r all ao' la to av n o l

a ro7



or l-tere, bke her met ie

CEESEBRR E

Bae at ° for ntes.

akes 6 servingsI � ponds grond bef

I e� p air sor ream icooing red oats� tespn seasned sa

2 taesons ed ssian saaddressn

I pakage pirst mix� cup process cheese sread (frm n

8-once jar)

Mx gu b gh wih gg su c am a sas sa a Russia ssg ui w-b

2 Per erus mx olowng abe direionsRo ou haf o 12n ound no a 9-nchie ae im ove hang o 1 inh Pak ea g ighy no she spoon hes s av p

3. R u aig pasy a Hc u cu sevrl ss nea enr o seam escapecover e. Tm ove hang o z inh urn unrush wih m u

Bk i h ov ( 40°) 40 mus uus is gb w Cu wgs.

CONEN MT-B P(Ptured pge 72)

Bake at 2 ° for 30 ints.Mes 6 to 8 srings

1 � ponds eatloaf itre grond beef,r, and veal)3 ablespoons or3 taespons saa oi2 alan ht sasages, sli � inh thi3 ps waerI eneope spaghett-sae 1 6 ones) oato paste

12 sma arrots, prd and t inhlong pices

6 sal zhin, wshed and slid I hh

1 an (I pond) he hite onions

drained1 paage pierst mixI eg, slhty beaten

l . Sha ma-£ mixu abu 18 s · u v Brow i s

ag yg p ; push s a sausagsa bw ighy

wa_ spaghisau mix a ma pas

yg a v S mm mius3 Ck as a ucchi g big

sa a 15 mis jus ui a w

Sp ma-a x cas a uciia a is i a shao 2 aki

�sh.5 a picus ix wig ab is

mk as om u w av w-cusi R a cag x2; cu u abu-hwi sips

6. Sav 3 sis m h wa maig v pi ak a cissss im s.Cv m wh sa ss ssig w ga au C u fac sas fm maig pasy ih a u sm c c- Bak ay v as ibbs

Bush asy sis wih ba gg; pac cuus au im; bus aga.8. Bak i h v ( 2° ) 30 mius ui

s o a bubs u



COBB BF

Bke t 42 ° fr 2 mie.ke 4 ervigs

p gr beef egg

� p f bre rmb ( sie)I ep W reserhire ae

� ep s esp pepper2 bep ber r mrgrie1 ( 1 p ) e frk i

m e (8 e) m e1 besp brw gr2 esp prepre mr p bii m1 sm i gre

� p e ie res Amer heese

p mk

M gron bee gy w g, brea rbsresrsire sa, sa, an peppr ni eben; sape n bas

Brn in br r argarin in a arge frypa r n beans, oa sa, brn saran uar; ea bii sp i ap baking

Mi bis w onn eese an ko ake a sof o; rp by aspoofs ns n p f eaba ir

4 Bak n 4 ° ) ins, r np s g-br

oosver :Thee pcue-drecon how gnce

!10w ey mke Creoe Egbure

Pe Anoher me fer bkng or mue nd pourn o hedrppn foown Sep 3

rgh boe, ck ce ofhd cooked e n echoo o ech wh uce (nd er rp oproce Amrcan cheeeSde bck nto heove for 10 minute, oru heee met A deptu ood ervn oo

CRO BRR

Bke t 350° fr 35 mie.ke 4 ervig

I ee m p2 besp pke reishI m i mie2 abeps me eer2 bep mie gree peppeI ep I eap W reershire e

I � pu gru ee4 eggs

Dsh f pepper2 tbesps gre Prmes hee

l. Mx oao sop, pk res, onin, ry, gren pepper, sa, an Wrcesersir sac in asa sapan Measr ¥ p n sirrann ins

2 M on bef iy w p acre; pres n a 9n pie pe Mariy in qas, ak a eep owin ea wit a abespn

Bae era n 30°) 1 nes; pr a rppns

4 Spo I easpo f sa no eaw n ea; break a e in ea ; sprkw ppper pn rean sae aregs; sprn s er a

Bae 0 ines nr, r n gs ar oke

as y k e C qarers i an eg fr ea sri

\



Cooksaver tip:

It' ood pannin o keep packaeof piecu, mun, conbead,o bici ix on and fo dys whentime' hot and you wan to un

ou a mea pie fast Othe eqayeedyand vesaiehepe:Plin o seasoned intant mahed

potatoes, and he wonderful

vaiety of efigeaed biscuis

DOBLECO PE

ae a 375 ° or 30 minues.Mae 6 o 8 servings

Filling1 pound ground bee

2 paages O ounes each) rozensucoash ooed and drained

p chopped elery large onion hopped up3 ablespoons our easpoon sal easpoon asi easoon Woreserhire sau an (aou pound) omaoes

Topping up yellow or white orn mea4 ablespoons our ablepoon suga2 easpoons baing powdr

easpoon sa egg

up mil4 ablepoons ( stik) bue or

margarine meed

Make i: ap roud bef io a arpa a are fri pa; brow 5 iues o

eac side e break p o cuks. poo ioa 10-cup baki dis; sr sucoas ad cer

2 aue oio ui sof drippis i pa ; sir our sa basi Worcesersir sauc ad o-aos. Cook sirr cosa uil xuickes ad bois 1 u Pour over ea adeeabes; sir i o .

3 Make oppi: Cobi cor a our suarbaki powdr a sa

4 Bea e wi ilk; sr io our ixur jusui beed ; sir i ed bur or arare.Pour oer o ur bak dish

5 Bak odera oe (375° ) 30 ius or

ui op is gode-bro.

D-S BF

Bak a 37 5° or 40 mines.Makes 6 o 8 seings

2 pounds mealoa miure (ground eepor and vel)

medium-ize onion chopped cup) up hoppe celery

can condensed cream o mushroom sop cup igh or ble cream

alepoon dred parley aes bay ea tablespoon soy saue

� paage pieus mix up gaed process merian hes

Mi aoaf ure oo acer; sape io a are pa; brow 5 iueso ac sid brak up io cuks.

2. r usroo sop cre parse ake baaf ad so sac; coer. er srri sra ies 5 ues; reo ba eaf pooa iur io a baki pa 992.

i ea cooks cobie piecrus i araed ceese; prepare pasr foowi abedrecios. Ro ou o a suare 11; ri edse; pac or o ea i prssi aas

es of pa o sea; cu sera ss i op o esa escap

4 Bake oderae oe 375 4 e oru crus s ode a bubbes up

ooksaer i:Makin a pie with a con-bead oppe?Fo vaiety, soon he bae inibbons ove in o poon i aaound the ede of he bakin dish,eavin a in o squae n thecene so he in shows thouh



8

HVET PE

e t 37 ° or 20 inutesMes 6 srngs

pounds round beef

gg* up tsup tbespoon prepred horserdish·

musrdI up sot bed rumbs (2 ses )

up mk tespoons s

up our bespoons ( � si) butter o

mrgrine n (bout pound) tomtoes

* cup wtr tbespoon soy sue

medium-sze crrots, pred nd sed up sd eery rge onion, peeed nd sed

� pound gen bens, didI pge rerigerted rsent ros

Mx round eef lhl wh e, asup, horseradshusad, read rus, lk, and salunl wellended shape nt 4 alls rol u t oa well

rwn, half a a e, n 3 alespns f theuer r ararne n a kele r Duh veremove wh a st spn and se asde

3 S aes, waer, so saue, arrts, eler,ad n n ketle ve Smer uesreu eat als and add reen be ns;, k nues lor, o r us un veeales are enderpon nt a reased up rund bakn sh

4 Separa resent rls n tranles, flownlael detons plae eah a, spke fashn, p of ea mxure s pns meet ener

5 ak mderae ven 35° nues, ul ppn s ldenrwn Mel rean alespn uer r ararne rush ver p

ooksave See how twist o he wist tnse ough om eigeted

cescent os into this whiigigtoppe o the Havest ie above

OTH-OF-THE-ODE E

e 7 ° or 3 minus.Mes 6 serings

2 ses bon

pound ground bee mdium-size onon, hoppd ( up ) n (bou pound) omtoes n (8 ounes ) omao sue tbespoon hii powder easpoon st pg orn-mun

Saue aon utl rsp dran n pape weln,hen rul u al rpps easure alesponfuls and reurn o pan

x rund eef lhl wh non Sap nta lare pat n sae pan rwn 5 nus n

eah sde, hen reak up nto hunks S ruld an, aes at saue, and seasns hea o l

3 Prepae n x, fwn abe dreons fr uns

4 Spread half f aer venl ver t f areasd sallw up akn dsh spn hotea xure over drp reann bater talespnfuls n p

5 ak n derae ven 35° 35 nutes, orun p s pued and denrwn

CK PPE PE

e 0° or O mntsMes to 6 serings

ound gound bee rg onion, hopped ( up)2 tblespoons buer or mrgrine

up our tespoon st2 cups m sml n epored m ( up ) n ( 8 ounes) pes

2 pimientos, died slie butter bred hed digony

Shap roud bee n a are pat n n pan bwn 5 nues on ah s, enreak up n hunks

Sr n nn and ute maare nnueon lhl us utl n s sft lend nu, sal, l, and evapoaed

3 Ck, srrn osanl, nl mxur thkensand ols nue Str n ea a qu andpens u no a reased shallw 8uak dsh p wh verlappn bread ses

4 ake ho ven 4° nues, r unlead s tasden



Cookser Tunove Pasties ae fun to eatand un o shape. After foding biscuit-

dough squaes over meat flling, use a

fok to pess the edges togethe

to seal. Cut a few sits in the top to

let the steam escape, or go fancy ad

make a tiny cutout with a tue ute

TOVE PTE

Bae a 0° or minuesaes 8 pasies

meium-size onion, choppd ( cp ) alespoon salad oil

pound ground ee up hili sael aespoon soy sauce

easpoon sal2 cups isci mi

paae (3 ones ) pimieno creamcheese

up mi

a onon lhl n alad ol; puh o onede o pan Shape round ee no a lare pan ae pa ; rw 5 nue on eah de hereak up n hunk; pur o al drppn

2 Sr n hl aue, o aue, al and up ohe u x Reov ro ha3 Cu peno rea heee o reann 2 up

u x unl rul ; n k o ake ao douh Turn ou on a oured oard adknead a ew Dde douh hal; rll ouah o a nh quare; r ee ev hu eah n quarer

Plae aou up of he ea lln on eahquare; fold o a ranle and pre ede oeal u everal l n op o le ea ecapla pae on a reaed ok hee

ak n o ven 4 5 u r u

oldenown Serve ho plan or wh ho anned ee ravf ou wh, or od a a pn or luho ea

JF BEEF DMPL

Bae at 37° or 20 minues.Maes 8 dumplings

poun rond ee

cp casup2 alespoons picle reish easpoon dry musar easpoon sal

easpoon pepper alespoon saa oi

pacage piecrus mi can (aou ones) mealess

spaghei saue

M rd ee lhl wh ap pke relhuard a ad peper u welede hape o 8 all row alad o

Prepar per , llow lael drnRl ou o a reane, x; r ed evehen u o 8 quar

3 Pae a rwned ea al o ah quare par up ad aroud e al; dehe pnh o eal Pla dupl whouuh a halw a pa

ake dra ven { 35 ue oru oldrown

5 ea pahe aue o o; pn ver hodup

ooksver iy Beef Dumpings ae

\

_

another fun twist on a meat pie. To

make even-shape dumplings, lac e themeat ball righ in the center of pastysquare; fold opposite sides of dough upoe he mea to cove

com t ly

then pinch he edge igy wiyou nges to cimp and sea



BEECWED N PIE

Bk ° fo inMk 6 sg

Onion Pi

pcg piru ix3 lrg onions peld nd lc hi blspoons ( sick) b o

grin2 lre poo pred n lic hin2 spoon l

o Bf o pounds gond bf

cup chili suc cup il

spoons sl poon pppe

Ma onon : rpar pierust x follwn lael drtions Rll ut t a ranle,8x3 t no a llll pan 5x1x Trvran o ¥ n tun undr us rut

Sau onns n uter o ararne inusr us unt arl sf sir in tas sprnklt salt and pepr, tssn lhl XSad n an even lar n ast sll

3 ak n ot ovn 4 ) 45 nues o r untpate ar tndr and asr s ldn

4 Ma eef rown Mx rund ef lhtl w

l sa sat and ppr sap nto ats ao ¥ n k Pla n a sallwan an

5 a n oen wt non p 5 nu, or untlat s don as ou lk it

Cut p into s t a w a atpat

ooksaver tip:A sy bsh is d inesen

shcu any ichen jobsse i sead a buey

b a n e ve a asy cus,

bush aze n e af 'shandy, , f bbecue cin

�

-

-

\

-

I

Time aflying? Cook dinerin a skillet

CHOW ME BOW

k 6 rvig

I miumsiz onion, opp ( � up2 blspoons sld oil poun ound efI ca (about I pound) Chins vgtables I cn ( bou I pound ) n prous envlop insn beef boh

R : bfvor bouillon cub2 lepoons cornsch blespoon sug2 ablespoons so suce2 up thinly lced bocoli owert

espoo s

I n (3 onces) Chins fi ool

l Sat onon n salad l just unl soft n a larfn an pus to on sd

2 Sap round e n a lare patt n apan wn 5 nutes on a s, n reakup no uns

3 Dran lquds r Cns vtales and ansruts nto a asure add up ta iur wit nstan ef roh o oulonue at srrn nsanl an rushnullon u f usn wth a spon to ln

4 ln ornstar w uar and s saue sr

no at ture Cok strrn nsantl untxu tns and l 3 nuts5 La rool on o o ma xu vr

Co ovr lw at strrn on, ns orus unl rool s en

Str n ran aes an sprus an sat ovr Coo 5 nutes lone r unt ut Serv w Cnes d nodes



Mes segs

large onion, hopped ( up )I tespoon urry powder

3 espoon ber or mgrine I pound gond beef2 oos, peeled nd died

I an (bou 9 ounes ) pesI espoon sl espoon ppri

espon hii powdr espoon grli sl

Bown-buter Rie (re cipe follows)

I. Saue n wh curry pwder lghtly in buerr argarn n a large frying pan push t nesde

2. Shape grund beef ino a large paty n samepan; brwn 5 inuts on each sd then brak up nt huns

3. Str n tat as ad quid, and saning ;cver Smmr 30 minutes blnd avrs

4. Srve wih BROWN·UTTER RICE .BOWN-UTTER ICE Prepar l packag (7ncs ) precked rie, fllwng labl dircins 4 ss stick ) butter o r margarin

slowy in a small frying pan, shakng pan oftn as

buttr bubbes up and turns a rch brown. (Wath

that t does ot burn ) Stir into hot rice ; tos ghtly

wh a rk o x sprnkle wh eppe r.

BE HOT POT

Mes 6 srvings

mediumsize pooes, p nslied hin

pounds ground 3 medium-size onions, peele an

sid espoon s

espoon pepper

2 lespoons uer or mrrin2 lespoons choppd prse p nned onensed broh

ae ne thrd he pa ses n he a uter eler skle p wh even ars hl run ee a ha he

nn s p lars enn wth pasles arra n n arae parn n tp

Sprnke wh sa an peppr d wh uerr ararn sprnkl wh parsle Pur eer ver vr S h nr 5 ,wn anu aurer's drens

r hur r un paes are ender

P RT

Mke 6 sins

4 sies bon, id pound groun be

mediumsize onion, pee n i up si ery mediumsize rro, pred nd sid

pound hin iers, ory hopped up sup2 neopes insn bee brot

O 2 beefor bouion s ups we

� espoon s% espoon nueg p rem o whipping

pkg (8 ones ) spgttred Pmsn hees

Saute an un rsp n a ar frn padd rund eef onn er, and arr rwnea, rean up as t ks

2 Sr n hkn lvers, asup nsan e rhr ulln ues, waer sal and ue rushn ues usn wh a spn ver

3 Ser, srrn severa es 3 nutes Blendn rea slwl heat us unl u

hl saue sers k spaht llwnlael drens dran Pu saue ver tsshl x Serv w Paresan heese tsprnkl over

BE BUOO

Mke 6 sevins

2 pounds groun eef large onion, hopped ( up ) p died eer ove gri, mined lespoon sug espoon si2 espoons s

% espoon pppe an ( 6 ounes ) mied vegele juie up unooed ie

Shap rund ef n r p n a arrn pn rwn 5 nues n ah s tnreak up n hunks ush n s

2 Sr n nn ler and arl sau hl3 Sr n seasnns d a us, and

re hea n vr Sr 5 nus r unl re s ndr and

lqu as asrd ove a e

r svn

8



8

O O

Makes 8 servgs

2 sces baco, ut ch es1 oud eat-loa xture groud beef,

ok, ad ea)1 ediu-size o ched � up1 cu choped celery2 ackages 0 ouces each) froze

blak eye eas, patly thae1 · teaspoo salt1 teasoo basl

teaspoo thye bay eaf

Fw dps ed-eer seasog1 eeope stat beef broth

up ate cu ecooked rce

cup toato juce Saut bac u crisp i a arg ryg pa ;

rmv ith a stt sp a rai n paprtg; st as

2 Shap maa mtur it a patty n sam

pa br 5 mius ach s th brakup t chuks; push t si A ni pa a sau just ut s Stir ckbac, cry backy pas, sasgs, bbrth a atr Hat big cvr

3 Simm 30 miuts, uti backy pas arr

Sir ric a mat juc; cvr again Simmr 0 mus gr, r unti ric is trRmv bay a bf srvg

S BF D B

akes 4 egs

oud goud beef teaspo salt

taspoo thye� teaso ee

2 cas oud each) hte kdy beas,aied

a oud) sal hole oos,daied

1 cup apple cder up chope pasley

. Shap gr b t a arg patty i a largryig pa Br 5 mus ach s thbrak up i chunks

2 Stir rmaiig igrts, cpt parsy ;cvr

3 Smmr, srrig svra ims 3 miuts Sprik th chpp parsly

F OSS

Makes 6 segs

1 ouds groud bef lag oo, chope 1 u)

1 cloe garlc, ced age egglat, ared ad cu4 cas 8 ouces each) toato sauce2 teaspoos sat teaspoo oregao teasoo bas teaspoo sugar

cu choed arsle

Shap gru b i a arg paty i largyig pa Br 5 ius ach si hbrak up i chks; push si

2 Str a garic it pa ; sau just ul

i is st Stir i ggpat mat sauc, asasigs; cv3 Smr sirrg svra ims 25 ms, r

just u ggpla is r Sprkl hchpp parsy

SSH R D M B

Makes 4 serigs

4 slc baco pou goud beef egg

cu soft bread cubs slce)2 teasoo salt age oio, choped cup

cup hoed celey cup chopped gree eer

teasoo hil ode cup ucoo ce ca (about 1 oud) toatoes cu ate

. Sau bac u crsp i a larg yig pa rmv a rai papr tlg

2 Mix gru b ighty ith gg ba crumbsan 1 asp th sa ti -b;shap i 6 sma as

3 Br bac rippgs sa pa; push n s

Str i, cy gr pppr, a ch pr t a; saut js un vgab a sf

5. Str rc, mats ar a maiig saltha bing strrg ighty t x; cvr

Simmr aig mr atr r smry, 5 uts, r uti ric is r a qis absrb arish ith sav bac



HAMBURGER CHOP-CHOP

aes 8 servgs

I poud groud bef� poud ground pork

I tablespoon panu oill rg onion, peeled and slic cup thinly sliced celry 6 sal carros, pared ad slc

c cI elope nsa bef broh

cup waer cups sheddd Chse cabbagI ablesoo corsarch soo ro sugar2 tablespoons so sauce

l . Mix gru b a prk a hap a arg

atty in a large fring pan ; brown n peanut ol5 mnuts on ach sde, hen brak up no smallhuk Puh

2 Sti i a y a au jut uti i ft St i at ia b btha wa ha t big v

3. Smmer 20 mnutes, or unl carros ar cisplytnder. Spread cabbag over mea-vegtabl mx ure; ovr agan. Cook 7 to 10 mnu, or unlabbag

4. Mix ostah a b ow suga wth soy sau sir no meat-vegeabe mixur. Cook sirrngconanly, unil mixtur hckens and boils 3

miu5 Srv wih Chnse fri noodl an mor soy au f yu wih

MACARONANDBEE CNCAN

aes 6 servgs

1 puns groud beef lare onn, copped ( I cup)1 can 1 ounces) macaron n

ceee sace

I can au I pound) omaoesI cn 7 unces woeerel cor,aine

I can 6 unces slced ushrooms easpon sal

t aspon sgar

Sha gu b a ag aty i a agyig a bw 5 miu ah i hbak u i ma huk uh t i

2 Sti t a a aut ju uti i maiig g

3 a bg mm 5 miut ut

hat hugh

PER DNNR

aes 4 servgs

I pound round beefI can codsed bef broh

cup dr bread crumbs

1 sall oo, gratedI easpoon al

� easpoo peppe2 ablespoons buer or margarne3 medumse low suases, rme

ad slced I ch tc8 small carros, pared

� cup eaporae l ablespoo stant-tpe our

Mx gu bf ghy wh u h bbh ba umb i a a

ha t 20 ma ba2 Bw bu maga u maigbh v Pa quah a a auma ba v

3 Smm 2 mu ui vgtab at

Rmv mat ba h a a ai a vig a vgab au g

5 B vaa mik a u a u ti h iqui a Ck ig ayu gavy hik a b 1 mu Sv mat a vgtab

CCO BEE STEW

aes 6 sergs

I pun grud beeI lare no, chopped ( I cup1 cup dce celr cove garlc mcedI pacae 12 ouces) soed sausage

lns, slce hnI ca aou pn) taoes

I can aou I pond) chc peas1 ca about I poud) slced carros2 cups sreded caageI easpo sugar easpn seasod salI aspoo m

l. Sha gud b a ag aty i a fyga bw 5 miu ach h baku i chuk uh i.

2 St y a gai i y aaut jut u i i f Si aigt ha big

3 Simm 20 miu ut abbag i



KLT GOULAH

Makes 4 servigs

1 pounds groud beef2 easpoons salt

1 can 1 in, 2 ounces omao jice2 aleson con syr easoo apia

4 edi-ize caros aed andquareed

medimize head caage, cu in4 wedges

1 can ( pond he oaoe, drained1 eaoon caraway seeds

ru f lhly tspn f tsl sap 2 alls; ae a slly

2 Brn m ps a lre fry p r

m sle sp s s3 Sr tmat ue rma tsp sal rsr paprka n p arrs er

4 Smmr 0 mus; ae s ptas an ma ps; sprkl rayss Smmr mnus lr r ul aa arrs are r

ODLE APOL

Maes 6 servigs

I pd goud ee ond sausage meaI medim-ize ion choed ( cup

cv garlic, mincedI package ( 8 ounces ne noodles2 can ( aou I nd eac maes

cup waer imien, choed

easpoons salI cup rad Cheddar cheese ( 4 uces

ru ef a saus m; shape ta lar patty a lare ry a ; rw

5 mus n ea s hn rak up hunks Rme a s as2 Pur ll rpps thn measure 3 tal

snuls n ren pan str n aarl saut st unl sft ukles ; u k srr fe ulls ar asy-l

3 Sr tmes ter pmnt salt anr mea; er

Smmer srr f 0 mnues; sr ns; r a Ck 0 muts ler r les r tr a hes s ml

OT-HOT CLI CO N CARE

Maes 8 servings

8 ei-size nions, chped (4 cs)2 clve ali, minced

6 eans cili owe2 aleons bacn dis 2 und n bee2 aon sal3 cs waer3 ans (abu I un each) red kidney

beans2 easpoons ground cumin

l . Sue ns a rl c wth chl pwr baco dr ppgs jst ul o os re soft in l r eay fry pa ; rem h a sltespoon nd st aside.

2 Sap ru f lr pay smp r 5 mus n s reak p uks Sr n sute n ursalt ar ; smmr 45 mues

3 Sr kn e qu a um smmr hur

4. Sp sup ls ; sre utere harrlls r r r

JFFY DER TEWid h

Makes 6 ervins poud seet aia ssas,

poud groud bef2 asoos oled sea s2 can (abo pound each ee

omaoeI ackage (9 oncs ozen ai r

eans, pary haed2 cans ( I poud each) oe pottos

di easpoon st2 talespoos or

2 ablespoons cold er Br sausas a lr fry p; pus t

e 2 l susas r sap ru f ltly

t 2 lls ae sll Br n s sm pa ; tu ; pu l rpps

3 rus ma pts stek s pur mas r r s a ptaesSprkle sal; r

4 Ck 20 uts r ul s ar r Smt l r pas s t

m mtr Ck srr stly ul

ray tks a l mnut



Jiy Dine Stew (recipe at left) owes is dierent vo

o Iti ssags an is sped to quick-cooking gound

, ozen geen beans, edysesoned omtoe n cane

poes. Romine ld an fri compote oud ou he mel



Bake these quick hot breads

to ress p a pli ma

Olvecheese roudsRo refigeated biscuits o 3-inch ouds;izze with meltd butter or margaie the

op wih hin sliced Chdr cheee and ripeolives. Pace on a geased cook sheet.Bake in ho ove ( 400° ) 10 mi,o uti cheese mets and bubbes

Fa-a loaves

Sepaate ckage rerigeraed uttere orgem-ake rols ito 12 pieces; stand 4 eachin ungreased to oaf an. Bush wit meltedbuter or margaie ; sinke geerous th

=seame o ceer seds Bake in modeate ove

Grlc-bred chuksave a oa o Fenchea egtise teuaer crossise. Make3 cus in each pieceaos to bottom cus;pread with butter or margarine

375 ° ) 25 m iutes o uti goden. Serve ho

= , � -

-�

�

seasoed wit mice gaic o galicowe. ace o a cooky seet Bake ho oven ( 425 ° ) 5 iues, or until c isp-ho



Ialan herb scksand

Club toasiesMak 4 or dp cuts diagonaly in brown

'n' srv club rolls sprad cuts witbuttr or margain sasond wit coppdparsly. Bak, ollowing labl irctions

minuts,or unti toasty-crisp

Heb ing-a-round

Crcker crches

Spl milk crckrs with smll sarptipkni brush it mltd bttr ormrgarn sprinkl ith sson slt.Plac on a cook st. Bk in ot on 400 )0 minuts or until toast Otrsasonrs: Crawy sds paprik dill wd

Sparat packags rrigratd buttrk orgmak rolls into 2 pics c. ip_ cup td buttr or garincombind wit 2 taspoons mixd saladrbs nd a das o nutmg Stand on dg,woing rom outsid to cntr in 9-ncpi plat Bak in modrat n 37 ° )20 minuts, or unti godn Sv ot



Mke suffedveg tabls your Dain dish

BEEF A OO BOS

Bke 4 or 1 hor n 20 meMke 4 eng

4 lrg ng poae4 lc con

pon gro ee gren oon rmme n l

eapoon al cp dary or cream

alpoon er or mrgrlk

p ro mrc ee

Bake poaoe in ho ven () hou o

until ende. Saue bacon unil csp dain on pae owelingten cumble Pou o all dippings fom pan

3 Mx gound beef lightly wh geen onions shanto a lae paty n same pan bwn 5 minueson eac sde then beak up no small chunks.Sti in % easpoon f t sal sou cam andcumbled bacon emoe m heat

Splt bakd poa n half coop ou cenesben careful no t break shells Place shells n ashallow baking pan Mash ptas ba n re-maining easpoon sal butte o maaineand jus enouh mik to make hem cramysi.

5 Spoon bf mxue no sells dvdng eenly top wh mashed potas spnkle wih chse

6 Ba in ho oven ( ) mnut o unil y o.

oosaer iBest baing potatoes are the bighy r

oud

ones or thinskinlong or boatshape varieties. Scrub

tem then ry well before baking

PEPER-BEAN CUS

Bak t 350° for 30 minute.

Mkes 4 seings

4 larg gren peppers1 poun gro nd bef 1 c ( 1 poun) pork nd bens i toto

sa ce 1 c (about 4 ouncs) Frech fri oio

rg p catp1 taspoon prepre mustr

l . Cut a hn slc from op of each pppe; �cooou seeds ad membrane. Parbol peppers in a small amount of boiling saltd aer 10 mnues ;dran well Stand in a greasd shallo bakingpan

2. Shap gound bf ino a large ay in a fryingpan ; brown 5 mnues on eac sd en breaku no small chunks.

3 Sir in pok and beans al of the onon ngs,casup, and mustard Spoon no peppe cus, -ving eenly

Bake in moderate oven (350° ) 20 minutes ; pwi emaining onon rings Bake 10 minues lone, or unl onions are ho and cris.

oosaver iGive gound beef that is to be mixe

wth other ingreents a eep ichcolo and avor this way : P at

me lightly nto a bi patty in arying pan; sate slowly ntl rusty

on bottom. Cut patty in half for easy trning an brown ote

'

sie the sae way, ten�

�

into cunks



be- rpp Cabage Ro ups p page , peryhot ancho ee nner eci e 10), pey arty Lasagna r e oo any ye ah trehe a te ea a on ay



ZUCC S

Bake at 0 ° fo 0 tes.akes 6 srvigs

6 sall h abot 2 pos

po go beef smal oo hoppe p tablespoo sala ol bespoo oppe pmeto egg sightly beate

1 teaspoos sat teaspoo peppe

p soft bea bs ( 2 ses p gate amesa heese

Trm rom cc arbol cc wol bol alt war mu ra C al lhw coo o ctr b car

l ot to brak l lac a allow baka Cho cooou ctr a wll ta or t 3

2 Sa ro b to a lar att a ra brow wh oo aa ol 5 mut oac h brak ito mal ck mo rom a

3 r co cch mto alt r a bra crumb Soo o ucci iv vl rk wt c

ak mora ov {350) 30 mut orl t ar olbro

SUFFED OO CROWNS

Bake at 0° fo 20 teakes 6 sevgs

6 ese toatoes

po go beef sall oio ie p tablespoo btte o aga tablespoos o teaspoo salt

% teaspoo peppe teaspoon y poe p mlk

p bttere bea bs

Cu a lc rom to o tomao oo ocr carful a av to u o

saa

d

.

Tur tomato c ow to ra

2 Mx rou bf w oo a to alar at r a brow butr ormarar 5 mt o ac i t bra to mall cu

3 Str our al r cr owr amik Ck trr cotatl l mxrtck a boil mut

oo o tomato cu la a ra allo bak a rkl to t butrbra crumb

5 Bak mora ov 350) 20 mt outl crmb ar olbo

saver tpEasy -do

s-it en you're xng zucchni for sung. Pabol squas

frst ,

then have lengthwise and carefuy scoop out center. (A

measring soon does a as nea job becase i as a

\

shr edge ) Sae ool orks eall el enyore oloing o omaoes or eggln

�

-

�-

--

�

/

�- \

/

-

· .- I

-



R FFD

Bk t 350° fo 10 k 4

p h 8e pk bo

ro4 meim-si gree pepp po gro bef

sm evpor mk % p tr eveop hike-oo

op x* p rte os

Cook macar nsd boli a ooi label dcti drai t _tur to kt

Cu a lic rom t o ac r coo oud ad mmbra Co lc ad t aid

r lli Parboil r mall amut oboili watr 10 mut dra wll Sad i arad allw baki a 3. Sa rud b io a la att a a brow wt cd r r 5 miuo ac d brak u to mall cukStr i aratd mik atr u mx ad tablsoo o t c

St cokd macaroi oo io rcu Srkl t mai c

5 Bak i modrat v ( 350° 0 miu ou bubbl ot

GGT SR

Bk t 350° for 25 m.ke 4 ervig

2 mei-sie eggps bot 2 po pou ro beef2 tbepoo o n bot pou te otoe 8 oues omto s tspoo st

* espo orego

* tespo gri st up grte rmes e

rm d rm lat cu a c li rom ac co ou ctr be cault to brak ll Plac ll i a allow baki a C dout ctr

Sa rud b to a lar at i a ria brow i alad ol t cd lat5 mut eac d brak u ito cukStir i tmat tmao auc a ao

3 Smmr trri ral tm 5 m ir c So i lat ll

Bak i modrat (35° 5 mut outl ll ar t o v c ac a

Casseroles more,

•tete rrr

CRO R

Bk t 350° fo 30 ie

kes 6 sr pge 8 os tt o o

sm oo ee tbepoo bter or mril pou gro beef2 tbespoo o3 tpoo ppik

tespoo eeop tt beef bot

OR: bef-vor bouo b p m

(3 o 4 o hopp soo

� p t p 8-o to ir o

* p opp prs p btte b r

Cook macaoi ooi lab dcto dat u to kt

Saut oio ll i buttr o maa alar r a u o id Sa udb o a ar att i am a brow 5mut ac d brak u o cuk

3. Bld i our ¥ tao o t arka ad

al add iat b bt or bouillo cubmilk muroom ad lquid ad war Cook,tirri coal ad cru buillo cb ui it a oo utl miur ckad bol m

4 abot c o o mu o socram t tr back t rma aStr to cookd macaro wit al

5. Soo t a rad 8cu bak d rkit butrd bad crumb ad rmai taoo arka

Bak modrat o ( 350° ) 3 mu rutl bubb o ad cumb ar old

9



MCARONI-ND-CHEESE SURPRISE .

Bake t 35 ° for 30 to 45 miut.Makes 6 sevg

1 packge 8 onces) elbow aaroni

1 poud gond ee1 egg tablespoons choped pasey

1 � teaspoons alt% easoo peppe

3 tablespoon buer or margare tablespoon our1 teasoo dr uad1 tespoon Worceserhe suc

2� cups mlk cups ate Chedr cheee 8 ouces)3 ml tomtoes1 cup buttere ed crumbs

I Coo macaoni, following labe diecons ; dan,hen un o kele

x gound beef lighly w egg, pasley, easpoon o he sa, and peppe; shape io 8 balls

3 Bown in abespoon o he bute o magainein a la fying pan; place 3 n ach of 6 geasedndivdual bang dshes, o all i an 8cup baing ish

4. Pou of all dripins. Mel mning 2 table-spoons bute o margane; bend in four, r-maning easpoon sa, and musard ; si nWoceseshie sauc and mlk . Coo, srng

consany until the sauce thickns and bos lmnue.

5. Sr n l cup of he chs unl melted, then stinto cooked macaoni. Spoon over mea bas; spinle wh maning up cheese

6. Cut stem ens from tomaoes; have tomaocosswise and spnle lghly with sugar, salt,and peper, if you wish. Place on o of macaonimixure; spinkle bueed crums aound edges.

7. Bake in slow oven (325° ) 30 mnutes for nd-

vdual baking dshes, or 45 minutes for largebaking dsh, o un bubbly ho.

Coksaver tip:

When you have time to fuss, fancy up

toato haves by givg each fute

ege tis way : Mark a guieie arou

mile of tomato with a wooe pick,

te make eve sawtooth cuts, cuttig

ou to ceter, above a beow arks

all around. Pull halves apar genty

DEVILED NOODS AN BEEF

Bake at 350° fo 35 mus.Makes 6 sevig

1 med-ize onion, peeled an sic

1 packag noodles wit sour-rmheessue mix1 pond groud bef1 can condense crea of musho sop1 c (4� ounces) dvild ham

� cup ml% teaspoon peppe� cu cruhed chse akes

1 blesoon melted butte o magai

I Sti onion ino noodl, hn peae ith saucmix from package, followng label dctions.

2. Shape gound f ino a lage pa y in a fyng

a; bown 5 mnes on ach side, hen eakup nto chunks. St in mushroom soup, deviledham, milk, and pep; ou ove oode mx-ue ; oss ghly o mx.

3 Spoon ino a geased shallow cup bakng dish;spnkle wh cushed cacs, hen dzzle wihbue o magane

Bae in modeae oven 35) 35 minus, ounil bubly n cene and op is goldenbow.

OTLCK BURGER BA

Bae at 375° fo 45 mutMaes 4 sevigs

1 pound goud eef1 medum-se oio, pl ad sic

1 � teaspoons salt % taspoon peppe

I teaspoon Wocesteri sauc2 cps (abou hal an 8nce pcage

ne oodles1 can condens cam o celer soup1 soup can of wate1 can ( I pound cea-stle co

Chopped pasley

l . Shae goun b f ino ag ay in a finpan; bown 5 minus on ach sid, hen · beup ino chuns. S in onion, salt peppe anWocesesi sauce; coo, sing consanly2 o 3 mues Spoon ino eased 8-cup bakn dsh; op wih unckd noodles

2. Hea soup, wae, and co, sing consy,o boiling n same pn. Pou oe noodles; siligly so sauc wl ow o boom ; cove

3. Bake in modeae oven (37° ) 45 minues, onil noodes a ende. Sprne wih choppdpasy.



BEEF AD POTATO CAOP

Bae a 37 5° for 55 miuesMaes 4 servigs

I ou rou eefI easoo sa

easpoo papria easoo eper easo ouy sasoig

I envepe oiosauce mixI cup aerI pacage (I0 ouces froe mixe

vegeaes ary ae2 cus iy sic are poaosI cu buere ea crums

1 x rud ef lihl with salt, arika, eper, ad pultr seasni. Sae io a larat a fr a; rwn 5 minues n easde, he reak up in hunks

Sprikle oisaue mi ovr; sti n waereat, stirri osanl, us to ili; sir imxed veabes.

3 Sp hrd ito a ras 8u akidish; tp h half f he ptas Reeat laes,he so remain meat miur o p;ve.

4 Bake n moderate oven {375° 45 mnts unover; spril wt ued ad rumbsBae 0 mue lone, o until rumbs alerow.

O BEE

Bake a 350° for I ourakes 6 servigs

I pu grou eefI easpoo cii oer2 aespoos saa oiI veoe beefvegeabe sou ixI ca aou I ou see omaoesI pacae I0 ouces froe ay ima

eas pary ae cu cruse cor ci (from a 4ouce

acage

Mix roud ef lihtl wth hil powder. Shaeo a la pat i a frn a bwn i saladl 5 mnus eah se, ten break up ihns

Si in sou m, sewed maoes, an eashea, srri seval times, to i

3 Sp it a ae -up a is ; sprileor hips a i o top

4 Bake i morate ov 350° 1 hu, r uilub h ee.

ERRY MXU

Bake a 350° fo 2 oursMakes 8 servigs

I acage ( I0 ouces) fro ima beas,ary ae

I ou grou eefI ca (aou I ou) omaoeI ca ( I2 or I6 ouces oeere cor2 cups hiy sice ae oaoesI arge oio coe ( I cu)I are gree per have seee, a

coe4 abesoos ourI easpoo saI easpoo cury oerI cup uere ea crumbs

Com eas wi rud eef, tmates, ,poas, i, ad re ppper in a reasup aki ish

i our with salt ad r wd sprkover meat mxture, then stir n ov.

3. Bae n mderae v 350°) hur unov;sprikle wh trd ead rums. Bae, vred, 1 our loe, r util aes areeder a p s lerw

FETA CAEROE

Bake a 400° for 30 miuesMakes _ servig

I age oio, coe ( I cuI cove gaic, mice2 aespoo saa oiI ou grou beefI ca (abou I ou omaoesI ca (aou I ou re kiey basI ca ( I 5 ouces) cii co ca iu

beasI easoos sa

I ca ( I I ouces oriaI cup ga Cear ceese

4 ouces

Saut onon a ali tl saad oil in alar f a us to sd.

Sae rod eef to a la at i samn own 5 nts on ea d te baku io hunk. Sti in maes, beans anlquid, hil n ane, and salt hat to o

3 ae 3 th tas, velain f neess,in a rased u aki ds top wh abou u f the sae. Reeat to mak 5 mor las of eah. Spkl wth hes.

4 Bake i ove 400°) 30 minus, or unilbu ht.



EYE-CATCHING WYS

O T O P A CA S - E RO L E

T wih Fr an exradressy ok, w f s and lace dagny ea ea pe. Or weave plan rs erand under, o make a cscrs p

Srg's e esgn

a k rey.Cu a 3nc coss n

pasry rond an rnn back s e

llng eeks hrugh

No rcks needed for hs hree-rng desgn.Jus make ctots n a pastry nd wih a ued ue cuer; hem andplace n an even paen n op f pasy

Go ga wit chS any casseres cal r

cheese oppns and ere 's e

arrangeen ha cuns. T ake

the chern des, c cheeeslces n bn-de

sps and rrange as c

Y cdn' ask or a easerrm an hs, bu gesa long way n dressng cassere . Cu cheese slcesn srps, and lace, crsscrossshon, o me a lice op

Fr hs wrng ar, sarwh ur sqare slces ceese. Cu three n al

dagnaly r ranges,hen ace, pns u,

arund he sice n cener



Make these fncies with bred

Rn-a-oundaosy go thn sces of custy Fenc

ead Place he on the casseole aout 15 minutes

efoe t comes om he oven so they'll staycsp a just lon enugh to tu toastyolden

Hee's st anothe vaat�n

o a sta. To make t cut�

bead sces quates

dagonally and pace poins

in aound e edge of a

chicen o beef pe o ste

Inh-sze cubes of ead paced heckeboa

stye fo an invtn see-thouh "cust. Whte

bead s aways plesing but fo avo vaety,

t sesame-seed whole-wheat o pumpence

Even paty ye gets nto the

act and here t's ut

uates and ned up aon

the dge of a casseole Loo

specal tastes spa too

�

�

Cut a pretty f ue with .biscuits Zp open a package o refrgerae bscts andyou'e o to al knds of desgn . Sepaate iscuis, cu ounds fom cenes wh the nse of a doughnut or sma bscuit cutter. Lft ou rounds ; use hem fo one desin, rins, for anothe Two other deas : Cut biscuts n haf moons o ovas wth a ound cute, or make ou cuts n eachbscut, sepaate shtly to fo etals"

7



8

B ND RC NDN

B t 30° for 4 miues.Mes 6 servgs

pou grou beef

1 oese rem hie sop1 eveope istt bef brohOR: beefvor bouio ube

up e1 up sie eery1 s io, pee sie

up uooe rie1 espoo soy sue

tespo oregao up tose sivere mos

I Shae oud eef o a le a a laef ow 5 mue o each de he

eak u o cuk S cck sou eef oh o oullo cu we cel oo ce o ce adoeao He o ol cuh oullo cef u wh a soo ou o a eed 8cuk d cove.

3. Bake modeae ove 350°) 30 me ucoe kle lmod o o Bk 5 mue loe o l oldow.

B D BNS R

Be t 32 fo 1 ou.Mes 6 servgs

1 ove gri, mie1 bespoo s oi1 pou grou beef

tespoo hii poer1 espoo W orestersir s1 tespoo prepre mustr

up i sue1 bout 1 pu bes tomto

sue1 bout 1 pou re iey bes,

e up grt Ce hese p ry be rumbs

I S lc ll ald ol fa h o oe sde

2 Shpe oud ee o a le p amep ; bow 5 mu o ech de, he b ek upo chks. S c owde, Woceeeace, mad, chl uc, d e. Sooo eed 8cu ak dh

3. cheee d ed cums kle ove o4. Bk low ov (325 °) 1 ho, o ul o s

cow

F CSSO(Pictured at riht)

Be t 30° for hour.Mes 8 servigs

6 sies bo2 pous meof mixture rou bee por

1 bou 1 pou re ey besrie

1 bout 1 pou hie iey besie

1 bout 1 pou se rrosie

1 bou pou stee omtoes tbespoo rie prsey s2 espoos st1 tespoo thyme

* tespoo pepper

Sue aco u l fa sta to coo out le f a emove ad da o aowel e de.

Sae malo£ mxe o a la me ow 5 mue o each de. oo all d he eak m u o cks.

3 S daed ea d cao omos adeao hea o ol So o a eaed0cu ak dh ace co o o

Bke mode ov 350° hou o ulul ho d co c

SN

e t 37 ° fo 4 utes.es 4 servis

2 ups bout hf 8oue pgeegur ooes

1 up emsye ottge heese pou rou beef

4 sies ueser heese from 8ouepge , u srs

1 bout oues spghett sih mushrooms up grte rmes hese

ook oodles folow le dco e soo o eaed shallow cu kdh

Sd cote cheese ove oodls eak ou d eef ad kle o o l ce hf cho h chee ad ahe ace o oeea wh ma chese s d ceSkl wh ame ceee.

3 Bk moe ov 5° ) 5 m o

ul ul cee d o oldeow



eded etl et d r seed cnned ve nt J Csset (recie t derd

versn n ldshned French vre Serve wh zcrn relish and crusty little rlls or cm-bread ares



aver tpBsids usig a pasty brsh hrs

any a quick trick r rasin cassrl A ing ishingt utsid rapp r a tik butr r argari rd h di sh dippig a small pi paprling in ba dippigs rsalad il and int th asso Evna pic buttrd brad dos h job

CABBAGE-BRGER AKE

Bake at 400° fr I hur.Make 6 servng

I all ead aage aut 2 und )6 lie banI ediu-ize nin, ed u)I u unked rie

I und eat-laf mixture grnd beefand rk)

I ean at� tean eer

I an (aut I5 une) agett auewith ur

3 u water

cab T ou abou 8 cu)a a a a aw baki ,9

au baco ju u a a o cook ou mo a ai o a ow a

S oo a c o a cook

coa u oo a bow oo o cabba bak

a maoa£ mu o a a ama w mu o ac bak uo cuk o ov c mu bakid ik wi a ad o wma cabba

5 a ai auc w wa o bo am a ou ov cabba w a ok o auc w o o boom Tow baco c co

6 ak v ) mu o u

c a cabba a ucov ak mu o o c bac

CH EE RPred ge 9091)

Bake a 350 ° o 1 oMake 6 ervig

I cu yell corn me6 lie banI pund gro eef

I eaon al� eaon eper cu hoed arley

I arge nion, hed I u) u ed elery clve gali, crued

I can aut I und) tmateI pakage 6 oune) ubed Ceddar

cee

. i c ma ow o cu b wacook u ick abou miu. ou o aa bak 9 c

au baco u c a mum ia a a ow cumb a a ou o mau absous a u o a

M oud b w a o ha a a ap o smaba ow a u o o

o c a ac o a au juu oo omao c ama aoo a mov om a

5 mv cid coma mu om ui u ow o a cu cu oabouc bock.

6 as abu o o ac a o maii bom o a ad 8cu ba To w a ac o ma baa auc a cumb baco a o makao a o ac moui ma ba c aa av coma bock aou cov

7. ak moa v 5°) mu u

cov ak 4 mu o u bubbo

ave tpShrd abba ickly this hway: Quartr r an lyah wdg a n a tting barUsing a nc ni t h a lnsha blad slic abbag

crssis in hrs

1



Lars o pepper mea sauce, ooes, ad ceese sack up oOur Favor e asaga (recipe on page 104). Recpe ls a

g s so if ou'r nning par, s a goo as·srve choc. Soe lef? It reeas perfecy s baker

0



EVERYBOD S FUN

, K- NPs of smoke are curng up fro bak-yadills whre sizzling-go brger ae ega

fe. Ktens ake apy etigs, t, wevely teen-ages ge ogether fr fll ' e- da's t an easy

Hee ou'l n lts of ays t shape, seasnr, n sere aurgers outdos a rece ace to bs n res a tey n pers o cow yur gefe

e . . soonales t i fo a boesle . . . cook-in an carr out asseoles , zzasaheti, hi xe f a sall al e a el as a co A y een s othe hef n ilng the fe.

Wetr ou cok u r co in, sere ha

urer lai or ncyou can ee n saore to me a it.10



Pcnic spas

ck•

In,cary out

PAGETT FR A CR

Mak I2 rvng

la nn d u)2 v gal nd

u olv l r alad 2 und gund f2 an (abu 2 und a) ala

ao2 an ( 6 un a) a aI u wa

u hd y* u hd arly2 bay lav an al4 ean a2 an ugar

a r2 aka I und a) ag

Gad Pan

. Sae nin an ga n iv i sala is ni nin s s n a kele Dch vn ;psh t n sd.

Shape gnd eef int a lge pay in samekel n 5 mnes n eah side hen eak n hnks. S n emanng ingediens,xcep saghetti and hese.

3 Smme, sing sveal mes, hs, nsace s thick. Le san 5 mnes nti a

ises t p, hen skim ; mve a leavs.4 Ck spaghe in ks, ing edetns; ain.

5. Sn cked spaght and mea sac nsaae lage wls eveyn dish p hsn; seve wth gated Pamesan hes snkle n t.

R FAVRE LASAGNAPre pg

ak a 350° for 30 us.Mak 8 vng

� und w ali aags

und und fI diuiz nin d � u)I lv ali ndI an (abu 2 und aan aoI nvl a-au xI ud laagna ndlsI ln aad 2 2 und) ay oag

2 aka ( 8 un ) ced

zzarlla zza u gad Parean hese

. Seze sasages m cangs m mat gih gn eef. She n a lag pty n aying pan; n 5 mines n ah sd, hnek p n chnks psh t n sd

2 Sti n nin an gaic sa st ntl st.Si n maes an spaghtsae m; smme, sing sveal time, 3 mns, ntlslghly hicknd

3. Whil sa ks, sde asagna nes n ata tim s as nt t a, nt a ktt linsaled a. dd salad k, flnal dietns (l keps nes m stkng Ck, sing fen, 5 mins, stnil end. Dain v ih d wae.

4. Bea egg sghy; nd in ctag chees.5. Line m a l htly ed akin s,

3x9x, wih a sing laye dand ndles.(L ach sp sepae fm wate and hldve kette dan Cv ih a td ah g-chees mie, meat sa a zaela izza and amesa hess. a tmak t me layes ach. ssthe tp aye f mzzalla hees aanged n

ssss and angl esn.. Bake n mdeate ven (35° 0 mnes, nil ht Gash a l" and pasey, if y ih. T mave e, c a pd p lve nsint sths aange tal ashn, and al e lv.

ooksaver tpor a chage om md Parmea chee

y graed zety Romao orherbeaoed Sap Sag che



PAAMA J

Maes 6 vigs

1 d e1 ag io, choppd

1 i-size gee pr, aveee, a hpped

cp chopped ceeryI cove galic, cd

cp sice sted gee ivsI ca ( o 4 ouces) choppe ushroos velope spaghetti-sauce ix1 6 unces) toato pas1 can cdese ee otI sop c o wate

* po spaheti, r 2i pc

I. e roud ee to a lar patt n a etlor utch oe; row mnuts on ach dethe rak u o chu�k

2 tr n ono ree eer celer arc osmushrooms d qud heuc mxomato aste ee roth ad wter

k rrn oe hour or unt thck ook s olow lel rton; dra

r to meat mxture heat just to boln

BARBECUED BEEF B

Bae at 50° 1 .Maes 6 gs

1 sal eda i, ee d c«I ei-size gee ppp, av,

seee, ad sic2 tablespoos e r agari

1 � pods goud eI cp tle aecue sac2 cups ater1 a 8 ouce) oa sauI tabespoo bo ga

teaspo salt

cp ucooed ric

ue oo een er bter r mararne jus utl o a lare ry p; rmoe ad et ase

2 hpe roud ee to a arge patt n samea; row mues o ech se then ku to chuks

Sr n remg reent eat strrn seera tmes jus to oln

oon h o he oogreeneppr mxtuto a uease 12cu ak sh ; to wtha o e me mxure the remann onongrenpeper mxtre; coer

Bk n or oen hour or untrce ner

LLET ENSPd pg 10)

8 v

3 1 s

as i dr2 sos v r saad 2 a ( ah oaes2 as 8 s h 2 eapos gar1 spo rga

asp d red-pp seasg1 ov gari

Ttilas d Fg1 d gr

ea h d v garic, c1 a c h r

s, id1 up h re nios

* aa i8 rs r a 11 c ca

1 � ps gra Chr chs 6 ucesT

S gr veS rg

I ae auc: aut onon and ch powder n

ole ol or alad ol unl onons r ot n alare r pan; r n rm sauc nrdent tckn arlc ono a wooden pc o twl b e o reoe

2 mmr adn a lttl watr rom tm o tme mxture eem d 5 mnute o lend or remoe c

Prre ortllas x roud b y wthchl powder and arlc; shae n lare patt meumze rn a Brow mnuteso each s thn rea u nto chunk; remoero hea tr n oes and reen onons

at sald ol n a mall ryn a; d each

ortlla o h ho ol just ul otened mo an dran on aper toel

. read ach wth a scat Y cup mea mxturth prnle wth taleoon o the graedcheese Roll u ; plac spoke shon a semsde down n uc n pan

on some o sauc or rolls ; srnke wthreman cheese

7 Arrae opn: Plac lced reen ols ndonon rns on op o enchlaas; ea slowl jututl echlaa are hot and ches elts lghl

0



CC S

Bae at 400° fo 20 inues.Mae 8 pies

od oud eef

s oio aedl e% cup soft bread rumbs ( l slice)

I tablespoon catsup% spoon Woceseshire sauce

I tespoo sa teaspoo peppe

I pakage pecust mix

Mx ground bee igly wit onon ; shape nto a large patty · n a fyng pan; brown 5 mineson eac sid, n break up nto smll chunks.

. B gg slghtly ; str n read rmbs, casup,

orcesershr sac at and eer ; drzzeover mea. Cook, irrng consantly, about 1 mn-ue ; ool wl making pastr.

3 Preare erus mx foowing abe drctonso ou haf o a in sar; cut nto sxn uare

oon aou u me mixur ono nter ofeah; fo over o ma a trange ress egery w a for t sea then trm ven fneee Pac es on an ungrease coo sheeteea wth remaning asr an mea mixture

5 Bake n ot ovn 0 20 mnes o r uniasr s gon rv arm

DSH BF S

Maes 6 seis

I % pouds o eefI me-size potato cooke ee a

choppe eI memsze oio ate3 tabespoos choppe picke beetsI eI taespoo hopped pas

I teaspoo sat2 tabespoos saad oi eeope owa ix

% teaspoo pepae hoseaish cup wate

Mx groun eef ghy wih oao onon eesegg arsey an sa uni weene ; shaento 6 atties aou in c

Panfr over meum h n aa oi 8 mnueson each e or un mea i one a u

3 Bn grv mx horsraish an waer; orover aie Het rrn onsanty o oiing

over immer minu to en vor

Cooksaver tip:

If you ake the Picnic Pes ahead andwant to tote them farther away tayou bac k yad, reheat them, then keep under wraps this way : Bundle eac pein foil and reea in modeae oven

( 350 ° ) · 10 minutes. Pack all - sil in their foil jac kets - n a box.

They'l l say war for abou an hour

COF CLO

Bake at 35° o I ho IO mtesMakes ses

I cp aot a oe pakemaoi twss

po o beeI teaspoo sat

I teaspoo owe* teaspoo majomI ae oio chope I c4 cps choppe w abbe bot

I poI ca bo o omoesI c oes tomto e c 3 o 4 oes o mshomsI cp ate shp hea heese

(4 oces* cp seeess ass4 ses oae o eese om a

8oce pake ti

Coo maaroni foowing ae rections; ranthen return to ete

x gon ef ihty with st cry owermaroram an onon ; sh ino a rge aty na frng an own 5 ines on ec hn re u no chns

3 r into cooe macaron wit cage totos tomao auc mshroos and qd hear cheese an rasins oon nto a grease 1c ing ish; oer

Bak n moeate en 350 ° ) 1 hour ; arrngemozzarea or izz ceese on Bke 0

es onger or unti cheese met sghy

1



8



Help yorse, eveyb, o s gBrgrs K Koki (rei ge 117)

to pop ito a big rll. Slumglion·o-abu (repe ge 113) adSkilt Enchiladas (recipe e 105)are choics o coo oors, hewisk o: to yor ooor eg spo

09



C(Pitured pe }

Bake 325 o 30 mintes.Maes 6 svgs

Fg2 ps gr 1 veop p p, 2 ocs) o c cp ctsp

cp rmy pck o 2 ble c 2 bls W 2 tsps st

nkes3 eggs

� s m p sift reglar

teasoo a� u whte o yllow o meal tblespoons meted btter r magarine

Toin2 s ( 6-oe ao) daiy sour rea1 paage (4 ones) shede sharp

hedda heese msi gr pepper, see n

ct i i ingse tomatoes

Mak : a rou b no a arat n a ar r a ; b row mts o

ac s t brak u to sma cnks Str ma ns co.. mm stn o our o unt tck. Mak acaks : a s t mk st ou

a sat str corn ma a mt buttro aran; bat jus ut soot

. Hat a nc a rn an o ow at as butt o maan ou na a scan c at a m n n ocor boto comt. ak unt ancak oaar a urs on bown ot s. a t butt anbo ac bak o mak ancaks

oon abot % c o n ono ac ancak as t s bak o an a sa own n a oub row n a buttr saowbak x9x.

6 K ancak ro warm r sow on°) ut a ar acaks ma aa n c un ra o bak)

Mak to: Son sou cram a rbbobtw ancak rows ; sk wt cs ;soo an ran n bs our cram.

8 ak n sow on ° ) mnuts o uto s ubb a acaks a a rou acaks a b c ncras

bak tm to uts) Garns wt r ns an c omats

WETEN EOLE

Bke at 350 o horsMakes 4 sevis

p gro ee� cu gre press erc ce

� easpoos s blespo s o

cu cooke ic meim-sie oio, copp � cp) an oes tomto sop soup o ter

� tespoo rego teasp dry s

(bot po) r ri

a ( 2 or 16 ces) oekeelco, r

Mx oun b t w cs an soon o t sa u wbn sa no bas.

. o saa o a ar an mot sott soo an ac n a ua bak s s wt uncook c o

3. St sou a ono sta an an Y tasoon sa no ns n a asow strn sa ts o bon ouo a mxtu; co.

ak n oa o °) mnuts; stw a ok to mx w oon ran nba a con n a oub on o tncor aa.

. ak nuts on o unt c nan ab ar at tou.

oosav en akg paake ake ue youyng pan i eaed o e pope

epeatue eoe pouing in bae.ee ow o e pinkle a ewdop o wae ino he an wen eyoue aou tepeaue i igt.ng a gddle e t e ame ay



Spoonburgesto pleasevy tase

CHUCKWAGN NS

Makes 12 to 16 servngs

3 pons gron bee1 pod sasage meat2 arge onons, chopped (2 cps )1 cove garc, mced2 cps chopp ceery1 small green pper, halv, sded, ad

choppe2 teaspoons ch powder2 an (abot 1 pond each) red kdney

beans1 botte ( 14 unce) catsp2 espoons bro sgar1 abespoon dry mstard

3 teaspoons sat2 apoons paprka teaspoon pepper

3 cps water cp cder vnega

2 abespoons Worcestershe sauce12 sp hamburger bns, toaste an

bttereGaed Chedda cheeseSweet onon rngs

Mix ground beef ligy wi sausage mea; sapeinto two large paies. Brown, on a a tme, n

ket or Dutc ovn 5 minues on ec sderemove and set asie. Pour o a drppngs hen measure alespoon

fus and reurn o kel Ad onons and arc ;saute jus unt so Str n ceery, green epper,an ci ower; ook js unti celery is sof.

3 Ru rowned me to ketle and rek up nocunks Str n kiey beans an qui, casup,brwn sugar mustrd, sal, paprika, pperwater, vnegar, an Woresersre sauc.

4 Smmer, stirring ofen, our, or unt ick.5. onto ambrger buns ; o w grate

cee and onn rngs

PESYLANA BARBECUE

Makes 6 servngs

poun susge me1 pounds goun beef

1 re oon, chopped up

cup dc celey1 bot 12 ounces ) ch saue1 cn 8 onces) tomato sace

1 cps waer2 tlespoons prepared mustard teaspoon ceery sat1 teaspoon slt

* teaspoon pepper6 spt hmburger buns oasted an

bttered

. Sae sausge mea 3 to 5 minues in a kettle orDc oven; remove an e ase. Pour o a

dripngs; urn tabesoonul o ketle Se roun beef nto a lare paty n same

kette; brown 5 mnutes on each se hen reau into unks ; remov w a sloe soo aa o sausage ma 3 Sr onon and celery into drippns n pan sauejus unti onon is sof.

4 Reurn bwned meats o kettle; sr in cisauce tomto sauce, water, mustard, and sonngs. mmer, srrn often, 45 mnutes, or unlick.

5 Spoon ono ambrger buns

TAMALE HOT POT

Makes 6 servngs

1 arge onon, choppe ( cp)2 tespoons bacon drpngs1 pon ond bee1 2 teaspoons ch powder1 teaspoon sa2 cns (bot 1 pound each r e

beans1 cn conensed tomato op

2 cs abot 1 pond ech) tamaes

. Saue onion n bacon ripns js uil sof na kette or Dut oven; pus o one sde

Sape ground bef nto a ae pay n saepa; brown 5 minue o eac sie, en breaku no cunks. Sr in ci power, st, kineben and iu, tomto so, n auce froma; ea to oing

3 Remove wrappers from tamaes ; ut amaes into-nc ie; sr into met mitur Het sowyus unt amales are ot

4 Spon over o corn brea, if you wis.



REE E

a 8 ving

4 on, did a onion, ed and idI ov garic, mincdI taoo cii d

I � oun grou f2 ca (about 1 ound ah bad ban1 can cod tomato op1 taoon alt

taoon 1 an (abou 7 oun ittd oiv,

dand and d ard rol, it

. au baco us u cis i a mova dai o a oi.

2 t o aic a cii o o s t sau us u oo s so us

to o s3 a oud b i a a a i t

bo 5 miuts o ac sid t ba u ocus

. t bakd bas a sauc omao sou saad . Coo si o 5 mus. ti ovs

5 oas os ad but ou s. o t otamb mxtu si i ba.

SLUM GUOOUPu 8a 8 rvig

2 oun ground bfI arg onion, chod I u clov garlc, mincd1 nveo gttiau mix1 can 1 int, 2 ounc tomato ju cu chod cr1 can 12 or 16 oune ho

corn

� cu

co ill ic8 lit amburgr bun

. a oud b io a a att i a tto uc ov. o 5 miut o ac sd ba u o cus us t o s

2 dd oo d i; ut ut uti t Sti satsauc mix omao uc c adco ad qu cov.

3 imm 30 miu o ut c s ti coc.

. oo ov ambu bus. o t cos ois o a cs ou is

TEE U

a 6 vin

� ound t taia auag1 ov garic, micdI mal oion, and id

� mdiuiz gren r, dd and cut in tri

2 taboon aad oi1 cn 1 int, 2 ounc omato juiI can (about 1 pound omato1 taoon uga

taoon at taoon � taon gano

1 ound groud bf1 gg2 taboo at

u n dr bead crub cu gratd Parm ch6 o rol, t, toatd, and buttrd

1. Cu sausas -ic cs. aut w ac,oio ad i saa o i a to uc ov miuts. t omato uictomatos sua sa a oao utib

2 imm ucov sti sva tms 30miuts o b avos.

3. ou b it a baumbs a cs u b sa io

3 as.. a o sauc simm si sva ims25 mius ut ma als a cookd oua sauc s ic

5 o ma as a som o sauc sai s o ac but o

oksaver Teenager love o a poonbugerou of and o wrap em pcncyle in bi pper napin or egrownup w refer pae maeodoor eang careree e papervaiey i o many colofulpaen availabe oday you can goplan or ncy o you moo

3



114

C.HESE OAST

Maks 6 sevngs

1 pound ground beef1 medium-sz onion, chop ( * cup)

% teaspoon garlic salt

1 tblepon our1* teaspoons chil powder % s s1 c abut 1 ound) tomtoes 1 c (2 or 16 ouncs) whole-keel

cor

1 ca (about 2 ouncs) chopped ripeovs, draed .

1 package ( 4 ounces) rdded Chdr chese

6 slics white bread, oast nd butter

l .

Mix ground beef lighly wih onin and garlic

sal Shape no a large paty in a kel r Duchoven ; brown minutes on each sd, ten break

up no cunks2. Sr n fur chl powder and salt thn ma-

, corn and liqud and lives ; covr. Smmer,stirring sveral imes, 15 minues. Stir in cesejus unil meled.

3. Spn ver as; p wh hpped bread-andbur picks, f u wsh

ONIONGRAV BURGERS

Mak 4 seving

1 poud ground b f* cup coake crumbs ( rom an o

10unce ackae)1 envelo onion- mix

� cu mil1 g1 c (3 o 4 ounces) slic ss

1* cups w2 tablespons ou

� easpn Itl soin4 pl hbge ns, to

1 ix grund lihl wh crn-ak crushal he sp x, ilk and egg uni wllblndd shape in 8 pati abu nc hck.

2 Panfr jus unl brwn n boh sdes3 Mx remaining soup x mushros and lqud,

war, our, and Ialan seasning pur vras Hea, sirring cnsal, o bilingcor mer, sing nce r wic, 20 mines blend vrs

4. Spn a ea pa and m suce vreach un b

HUM-DUMPES

s 2

2 blsps sld i1 cloe garlic, mnd2 eneopes pahi-sumx

1 c (u 1 pund) o1 c ( 12 o ix j

1 * cups w2 tspos sug

� cup chop psy2 ounds gu f1 mium-sz nio, t2 egs1 cup ft bd crs (2 s)2 easpoons st1 spoo y must

* cup il12 oin lls o Enlsh s, s

oastG Pesan chesOR: Gtd Roano ch

l . Hat alad l and garlc n a acepn; r n spagh-uce x, omas mxed vgeljice war sugar, and parsle Sr 20 ues blnd avrs

2. Mix round bf lghtly wih onon, gs, rdcrubs, al, and msard nil welblndshape no 36 as. Pace in hot sauc; imer15 inue, or uni mat al a ookedhrough. Rmv fr heat Slwy sir n kunl welllended

3. Spn 3 ea all and me he neach rll or n, sandwch sle ; sprink wihParmesan chese r Rman chee Srv whpa chips, f yu wsh

Cooksaver tip:If yu lie te av f gaic u

efe nt to eat i, ty tis easyick: Sting e peele wle clve

on a wen pic an op i int cing pt, ten scp i ut befe

serving. O substitue a as of

galic salt powder; both come m

handy sae-tp easy-measue Js



ooe p:I you're sng Burg Scakes f

a big rod, save rsel tm y

ig te ase potatoes t yor

vor st packaged V3et-

eter lan or seaoned. La ell

yo larl at qaty ll eed

BURGR SHORK

Maks 4 srvings

1 � ps gun f1 mall nin, gtd1 pn slt

� tspn ppp2 alsps W

tsn ppik1 r 4 ncs) slic mshms

� cp wr

nlp inst chikn thOR: 1 c-uln

� c SO cram2 tlspns chili suc

H md ptt

Mx ground bf lighty wih onion, sa andpppr uni llblended; shap nto 8 paisabou nch hik.

Br o oh ds n a rge fyn an e-move th a sloed _spn and se ade whieakng auce.

3 nd our and arika ino rppings n n cook, tirrng constny, jus unil bubby Strin mushrooms and iqud, war, and instanhicken broh or boillo cue ontnue cookngan strrng, cushing oullon cub, if usg,wih a soon, uni saue hickns and bol mnue.

4 u a ai o an cvr Simmr 5mnu

5 Mi sur cram and hil sauce sr in aou u of he o sauce, tn str back no re-mainn ue in an. Ha slowly ju unl ho

6 Pu each o paes ogehr, sand�ich s,wih mad poaoes; spon sauc ovr op.

TDO ·

s 8 sev

1 � uns grn f� pun gru vl

� u quickoking rll at2 gs1 lspn instant incd no2 tans sasn slt

� tsp ry sr tn nutmg asoo � cup l

2 tablespoons shorening 2 tablespoons fW 1 nvle instant b rth

O: 1 avr uilln cu1 cups wtr

1 cup ( 8unc cn i SO c8 hro rlls pli n tasd

. M ground be and val ighly wh roled oats,gg, intan mced onon season al, mu-tard, numg peppr and mlk unl wellbenShae nto alls.

Brown par at a im in shorenng n a largefryng pan; remove h a sloe pon an ead

3 Sir our ino rpins; ook stirrng constany, jus uni bubbly t n inan befbroh or bouilon ub, and atr; contnu cok-

ng and trn, crushng cub, f usng, w aspon, unt sauc hikn an boi minue.

Place a bas n sauce; coer. Simmer minue.

5 Sr a gnerou cup of h sauce ino sourcram; sr back ino rmaning mixtur n an.Ha slowly jus unil ho

6 poon, sand styl, nto hro ros.

ooae pWhe servng a big crod, you can xTorpedoes aha through simeg

eat lls sace, the hill. Jus

bere prty etig te, rehet to

ili; ish i s, tp 5 pecal or e coos:

Stirrg prt o t t sae ito

the old sr cea rst, the

it ooig , d hetg very

sloly just t hot, p1·vents crdlig

11



Sandwich bests

t g rill to ur rder

EEFBRGER ROL

akes 6 servgs

� pounds ground beef2 cups soft bread crumbs 4 slces)

� cup evaporad mlkI mium-sie onon, coped � cu)

� cup chopped sued green olives clove garlic, inced2 egs teaspoon salt

� teaspoon aprika* tespn epper� cup bottled barbecue sauce

6 spit amburer buns toasted

Mix grond bef lighly read crmbsevaporat l non hopped oies garlcegg sal papria and pepper unt webendd

2 Shape meat into a 12inch-long rol a se ofheay foi ; rap tgly and seal lenghwi wiha drsor l. Fold o d or an or tosal sand rol on nd ; tap genty to t mat al otr end (Ti much can be done arly ih day and roll cld unl cookig tme.)

3. Take rll from refrieraor hn you art thgrl re. When coas are hteho place rol nis foil over n grl. Grill turnng ro a quarter

. every 10 miut minuts

. Slide rol far nough from heat t unrap ; opeo and crush it arou roll to form a cookinan rush oll geerouly all over ih barbeuesce. Continue grilng urning and brushinoftn wt sauce nl ma is rcly roweand on as you k .

5 Cut ino thic scs; ma into jum sandche ih atd hamurgr b

BRGER FOLOVERS

Mak 8 servings

2 pounds ground bfI� teaspoons salt

� teaspoon pepper

package 4 ounces sredded Ceddarcheese

* cup bottled steak suce8 split amburger buns2 medium-size tomtoes, sliced large onion eeled slced, and spart

in rngs

Mix grond bf ighly wh sal and epper ; dvide no 8 portons

2 Pat eac o a 6-nc rund n a pe ofaxed papr or fol ; spoon abou 2 talepoo cs in ceter Fold round in a un paror oi to l mea ; prs d toter o aBruh patti wth steak sauc.

3. Grl ovr hot coals tuni ad brus it mor teak sauc ui meat s dn as you ke it

Toa buns on grll th buer f you . Putogter sandwch sye h ma patie omato slics and onion rngs.

� , . - �

/

\

oov p:Big thin hamburger patties or squaresare esy to fol in alf moons ortriangles if patte out rst on foi

or waxe paper to use as a "fter



BGES K KOKPured pg 8a 8 evng

cup aa ol cup oy auc

2 tabloon co yupI tabloon lon juc

� taoo grou gingr taoon garlic po2 grn onion lc thn2 ou groun b8 lit haburgr bun butt

x sld l s sc con sup, lmon jcgg gc pwd nd gn onons n lg sw pn

2 p gon f nto 8 pats ao nch

tc p sc mxt to cat oth sdsth plc n sngl la n sam pn hl 3t hs to sson

3 Whn ady to cook, mov pts fom scnd gll ov ht cls shng sv msw t mg sc ntl m s don as t

Ts s on gl f yo wsh pt gth,sandwch sl wth m ptts

RGS S

a 8 ving2 poun groun b

� cup o aan ala rngI pacag (8 ounc lic mzrlla o

p ch cut n tngl16 lic talan brad toat

hp gond f nto 8 pts out nchthc plc n shlw dsh Po sald dssng v; un pts to co wl w dssngchll, nng svl ms o mnts osso

2 Wn ady to cok, mo pas fm dsng Gl v hot cols, shng sal imswth nng dssng n dsh, nl mt smos s dn s yo lk

3 Top !c pat wth 2 o 3 chs angls contn gng to 2 nts ong o s unc m lgtl

Pt ch ptt tgth, sandwc styl, wthstd d slcs

SMOKY BF BURGRS

a 8 ng

2 poun gound mdumz non gat2

apon a� tapon ogano tapoon ppp� cu bottle mokavor babcu auc

3 ablpn a8 nglh mun plt and toa

Mx gond f lghtl wt onon sal, ogao,ppp nd 2 alspons of h c scshp nto 8 pats t % nch thck x manng c c n wt

2 Gll pats ov ot cols shng sval tmsh acsuc mxt nl m s don

as o lk 3 P togth, sandwch styl, wh toastd muns

YORKV SP

a 6 vng

2 pun goun b2 tapoon al

� tapon caaay 2 cup colla om a po

contan6 lc y ba buttd

Papa

I . x gnd f lghtly wh l and cawysd shap nto 6 ptt I nch thck

2 Gl ps v h cls ntl mat s don aso k t

3 Dn colsaw spo ono c s ofd to fom a ns op w mt paspnkl w ppk

ka p:Pefe to yo own coesaw? eeo o 4 s Fe se enocabae to measue 4 cps toss 1 taespoon sua, en cWen ead to seve toss a amtue o 1 taesoon eacQ maonnaeo saa essn, emon uce an

ceam; season t a an pepe



hs tier Pacia Patio urer ec at ) wth crsptato chips a relishes akes a satisfn m cours

he su blend f buterilk ad mix vetable juces frosty olda double s the appetizer ad bevrage

8



BRER-BACON R

es 6 sevins

8 ces tmat sauc1 envee gri saddressng

1 pus grn f eggI2 sies bacn6 si abrger uns, butt

Mx tomato sauc an sala ssn mix2. Mx goun bf lghl wh gg an cu o

th tomatosauc ixu ; sha ino 6 aisabou 1 nc thck.

3. Gl ov ht coas bushn ofn wth manng sc ni mt s on as ou lk t.

. Whi ps cook a bcon accoion syono ng skws; gl unt cis

5 att togth sanwch stl with u buns; op ach wh 2 sc bacon.

PAO CEESEBRER

Mas 12 rvings

2 pds gund bef2 s grated ress Amerc chse

( un medius nin chpp cup) tesn sat

% asn pprI2 spit aburger buns, u

Mx goun f gl with chs onon salan uni wllbln ; sha no 12ats abou inch hck

2. Stack wh wax pa o fo twn; covgt an cl unt ay o cook

3. Gi ov o coals un mat on as oulk i.

. Put togh sanwch sty with bu buns

ksaer p:Lots o oods ta o kbabooking nd' o g a o sv wihyour burgrs Ty: ushroom aps chrrytomatos and small onions r hunso grn ppp hadd ono longswr bshd ith mltd butr ormargain d gilld just unti hot

TERAK STCKS

Mes 8 svng

2 unds und beef smal nin, grated

cup sy sauc cup cii sauceI tabespn masses

Few drs redee sening8 spit frnfuer rls, tasted

x oun ligh with onon ; shap nto16 stcks about 1 nc hck. Pac n a shalow baking sh 10xx2.

2. mbn mnng sasngs p v ma tn to coa wl. hl at 30 mns.

3 Gi ov o cs busng it nnsauc n sh un m is on s yo lk .

Pt ach o togth anwch stl wtoast ols

PACFCA PAO BRERS Makes 4 seng

I unds und eef sm nin, grated2 tespns Wresteire suc teaspn st

spn pepp slices pces Swiss heese, cut int thnstrps

4 pit hmuge bns, tasted ndbutrd

ttuc4 thc slces mat

Maynnais r lad dresingOn ingsRdpep is

M oun f lh with onon Wocssh sauc salt an shap nto as

abou 1 inch hc.2 Gl ov ho coals unil ma is amos as onas you lk sscoss chs ss on ovin vnl; g 1 mnut long o unchs mts

3 ov bttom havs o bns wit tuc. Spato sc w ayonnas o sa ssng;pc on to · c n t with a bmat ty anish wit a w non ngs ana gnous spnu o pp sh. Sv mning bun havs u pic plashows a svng o to chps i ckls olvs n sing coo of u s

ch mx vgtbl ucs an butmk.

119



0

UR CH:TESE BBEE TIPSA O YO

Stng n: T Gtting e re going is he same whether

yor gri is a fancy stoeboght moe o asimpe rack proppe p on wo stones. Unessyo ive where sowbing woo is abndant it's best to by charcoa briqettes, sob te ag in varying weighs in mos spermakets. Tey stat fast, b sowly withotspiting ot sparks an give an intense heat.Knowing how mch charcoa o se is asoimportant, an wie yo ea throghpractice, here's a good gie: Hambrgerscook qicky, so a singe aye of briqettesusally wil be enogh.

ighting the feFor easy staring by one of te any package sarter fes on te make Choices aemanyliqi jelly a cobinain box ofchacoa an ighte even n eectic igheto pg ino an otoo te. Be sre ora label irections, an fo compete safetyfoow them o he ette. the is Keeyongsters away from the gri whie yoe

stating he re an cooking an beforestating any e knw how p i

fast San is yor st hee s is smato kee a sma paif hay.

e tientA single aye of bqees wi ae amiimm of 30 mintes to ea thogh.Briqetes are eay when they t ashgray. At night yo can a ee a gow bt te ashgray ook is yo bes

gie. They ho hei eat f a og imeso yo neent be in a rsh t sta ooin.

Bget note: If yo re is si aciewhen yo nish cooking pick he biqettes with tongs nk te n wae ry, eay o se ante ie.

"ir id r reguling freIf yor foo choices seem to be cooking oosowy, i may be that yo nee a bigge rebe, or sho simpy wait awhie befoeoaing te gril. Anohe possibiiy s ta the ash o he biqetes fo a

inslato For a e ta apears to tht, knowhow is simpe Lwe e ebox aise te gri if heye ajsabe.r move the fo o te ege f te giaway frm intense heat

Wa a ?Yo can o nicey ith a few aefychosen ones or go al oven o a heshat. Whateve yor choice o by goo

qaity tesis fo they wi ewar yo inlong serice. A few msts fo the new chef

A onganle pancake e f ipngambges s a achin n f sing soonabe

A ippe to se f se

A wire broier baske sch as te one sonat rigt or griling an trning seal brgers at a ime.



tonch qualty panb n heaysaucepan

with a a boto an eapo

hanle for auce peae an conane

Sharp nve an cutng boar.

Lage esygrap a n pepe hae.

Aeo po hoe t

Roll of heav fol fo all n o ob, rolnng the rebox (fo reecs hea faeto mang sosabe pans o coong tle e re esh on you grl we.

Seig tips f he hef' hepeeep a suppy of pape pae, cup, bo,latters, an napns on han, for they maeetng ot fn and cleanu easy

Save up fe emty -ounce can (the nd· rt and eetble uces coe n) andsmall ones, too, for they ae perect contaners for heatng arbecue aces an buttery sreads They cost nothn and, what'sbes, are dsosable

se washcoths for napkn hen you enteran, they tay pu breee wash

easly wth no onng, an, apene, aredeal for ngerstyle eatng. An your gueswll aprecate you thoughfuness

urn oen rac nto tray f you need extralarge ones They're pefect for tong al heparaphernala tha' neee outocoong.

A few imp iks with bgesGrll bugers good an brown eore ng nd, as hen coong ndoor, p nlyonce.

Prevent stcng by brushng grl or paesth a lttle salad ol; or for meat, use saaol mxe wth a eaoner o your choce.

Shape hamburge pattes roun a ece of crace ce he mea gr, ece ll melt an gve he burger a pecanes Or mosten both sdes of the attyth a fe rops of co waer.

Mae one gan nchthc paty nea several ndvdual burger and, as t grll,brush th barbecue r W rcesteshre auce

for a dee rh coor Smy cu nto wedgesfor servng



GOLDN GAT SAUC BURER

(P ictured on pges 126-127}

Makes I2 serings

3 pounds grodb f

I larg onon, graed

ggI tUp tannd applsaute 2 taspons sal

aspoon peppI2 spli hamburgr buns, oasd and

buttrdChii Topping (recpe follows)Saly-nut Topping (r cipe follows)Rarebit Topping (ecpe folows) Spaghet Toppng rcipe folow)

1 Mix groun bf ghty wih onon, egg, appe-

sauce, and seasonngs untl w-bended; shap

into 12 pates abou 1 inch hick.2 Gri 8 mnus on each side for mdium, or over

ho os or unti mt s done s you lik t.3. Plc ah paty on hlf a rol; spoon oppng

o our cho over; pu ogher with rining

hae o ro

Cili opping

Ms abot 4 ups

I mium-sze onion, oppd cup )2 tsoons il powder2 tablsoons olive oil o salad olI an I poun) r idny ns n aot I ound) stwd omaos

aspoon sal aspoon ppp

I cup slid pitt p ov

1 Sue onion wh chi owder in ove oil oraa o u un onon i o in a rg fryingan; ir n rmaining ngrdien x ov;coer

2. Simmer, rring evera me, 30 minu oben avor; r in oie

Saly-nu oppg

Mas aou I ps

pon ( I st ttr or mrgrnI n os) wnts, opdI tsoon sson slt

1 Me buer or margan in a mall uan;r in wanu and eone a

2. Su, ring on, 5 mnu, or unl wanure uryho

Rai oppin

Mas ou up

2 alspoons utr or ag2 lspoons ouI spon sal

* aspn ry msa ablspn W ocsers auc

2 up lI und poss Aercan cs cu

ps

1 Me buer or margarine n a aucean; ein our, a, muard, and orceerhre auc;cook ju uni bubby Sr n

mk couecookig, irrg conany, uni auce hickenn boi 1 mnue

2. Sir n ce; cook, rring conany u unichee me

Sgi opping

Mas out 7 ups

2 nvelops spagttsaue I n (6 ons) tomto stI n ( ons) toto sau4 soons salad oil3 s waI paa (8 ouns tn spg

p ad aes s

1 . Ben agheiauce mx omao ae anomao auce n a arge aucean; ir n aao an waer

2 Ha o boiing; smmer, srrng once or wice,5 to 30 minues o bend avors

3 hi auc immer, cook aghi, foowingab drecon; ra Sn auce oer; rnke wh chee o o mix e

KONA COAS GR

Mas 6 sgs

I � pods grond fI tasoon nstan o

I aspoon sal2 tablspoons crea

I2 sls ra-what rad, oasd dttr

1 . Mx groun bee ghy wih coee, s, an cram unti w-bnd; shp no 6 paiesbou nch hck

Gill pts ov r ho os unil m s one asu like

3 Pu ogher, snwich sye, with oasted easlices. Srve w swepick resh an poaoaa, i you w



/

GRL OURSQUARES

akes 8 serngs

2 pouns ground beef2 eggsI meumsze onon, choppe cup)I cup nely chopp raw spch cup gae hear cheese 4 ouce)2 teaspoons sal

easpoo celery sat

easpoon pepper16 slces brea

Mx gn beef ligly with egg, oion, pnc, ceee, n nng ntl wellblene ;ve int 8 pton

es ec int e he me ize belice n e ppe r l

3 Gill qre ver t cl ntl met i n y lke i

. Tt be on gill, ten btt, o w tge, n tyle, wit et eSeve pli t ctp, pepe oei

t, nne Fenc e ni ng

ooav tHamburgers tae o so any

stlings an i's un to mae ronssqares logs retangles or triangles

to t erent saes o ba unsan rolls Dougnt aty en as

a usommae ener to ol atsu ormstar Tiny balls mole aron an

olive an strung on a sewer arebest sille-grilled, for mea s sof

ULHOLLA RR

Makes 8 servgs

2 pos grn f enveope san mea marne

cup war8 rge pppse rols, sp os

. pe grn bf nt 8 pa abt inchtik ple in llw i ill

Jt bfore cokng, m me minae nwe, fllowg o r ver tie tn c all ve

3 Gll over h col, bhng everl me thremining mna i , ntl met ne lk t

t geher, nwic tyle, wh o oll.Seve it wet pickle n pott cn cp,

i y .

123



Quick and esytrs o varyhambugrs

"USS ' D UGS

Mes 8 sengs

2 punds gund f

2 teaspns salt teaspn fresly grund peppe

Mx gron beef lghty wth slt n pepper Srn mem-sze onon, gte, f yo s ny of these wys, skng h two ptes txe er o fo beeen:

Sxeen hn ound o hambuge bun, ounbead e, o lag bakin owde bui.

Sxeen ecang o ankue oll, cuboll, o 3inh ee o Fench ed

Sixen qu o lie andwh bead

t eh wo ttes togehr wh ny of thesengs

Thinly lied omaoe nkld lighly wih eaond al and gaed Pamean heee.

ann akd ban eaoned wh umbled cbaon and a dah o au.

hl con an ooned igh om he an.

annd Fenh ied onon, oaly uhed.

Dained canne choe o ed muhoom

Dill, wee, o ci uumbe kl li.

ed d heee: ecan, Swi, mieno, ha hedda.

umbed o mahd bu hee mixed wih anequal amun o eam hee.

aed amean cheee o ha hee eadan o me a lle hl ac

ny lcd anu od wh mua

Pckle elh blndd h choed ey, gad

cao, and lil mayonna o aa n.

Grl hs y: ress ges f ll e gto sel Gl ove o os nl s yolk ogeer snw syle h or of b o b

OD

Maes 4 segs

I pund grund eefI teaspn salt

taspn pepp

Mx gron beef lghly w s n pep x n one o hese spel sesoners befo shngtes:

" cu bod bacu ac.

1 o 2 gn oon, iced n1 can 2" o 3 oune ) dviled hm, aoonad mud, and bleoon c e

up gaed Chedda cheese and 1, up casup.

up choppd walnuts, peants, or toasedalmon.

" cu daiy sou ceam, 1 lesn choeparsley, and a generous dsh of thym andogano

l cu coe fsh mushooms o and

cannd on" cu hod ued een olve o 2 aeoon eah hod imieno and e ole.

cup gaed paed cot, 2 ablspons gatd adshes, and 1 easoon gad onion.

" cu gaed Paan cheee, " cu annedomao auce, nd " eaoon oegano

u ookd ie, 2 apoon oy au, an1 led gen onon.

3 le cmbld ci bacon and cu nnd

alau.

u uhed cheee ak o ohe avocake, o lain o eaoned oao chi ocon chi.

n s Grl over o os n one s yo le t o n ste,t or oe of bns o be.



Tn-agers d so many excuses fo a party ad here's fare to please a :Golden Gate Sacy Brgers wt Saghetti and Rarbit Toigs (recipes on

ag 122), assorted relishes, and a big ubful of icy bottld bevrages

26



8

Zippy saces tobrsh on gsa the gll

ALPPOS ABC SAC

Mak 3 cup

p ight molase

1 cp reared mutar1 cup cider ine

oin all ngrdiens in a 4cup jar ih ghtig ld shk wll o ix Sore n rrigraor

Varons :GIRRI SAUCMix cup LUROE AR-ECU AUC h % cup ginger aralad and aspoon ground gngr. aks % cupZIN SAUE Mx 1 cu AL URO RECUEAUCE h cup casu cu saad o ad ablspoons Worcsershir sauce Mak

%cups

AIN ER SAUEMx cup LLROE -EC AUE h % cup chii uce and % easpoon organo Mks % cups.PE TOAO SAUCE Mix cup ALROEARCUE AUE wh % cup oao juic and /aspoon cracd or rsly ground pper Make% cups

DAB SAC

Mks abo 2 cups

u repared mstard� c oasse up cider vinegar

asoo Wocthi sa taspoon btled redepper eaning

on al ngrdns i a sal o eaunil wellblndd

Sprad sparngly on haburgrs or hi uc ho

3 Stor any l ovr in a gly coverd jar in hrrgraor

RD SO ACE

Mae cu

2 cans 8 unce each omao auce mediuize onon, chpp

(

cup1 clove garlic, mince

cup oy auce2 tablepn sugar1 easpon dr mua

tapoon cayne

obe ngredn n eduz sr unl elblended

Sor any l ovr n aghly ord jar n ererigror.

Goumt sausto o yocookd gs

AANS PANT SAC

Maks 1 cup

mall onion, nly chped * cu)2 ablesoons eanu oi or alad oil

* eaoon ground cardaom� up creamtyle eanu buer* cup ry paced brn u cup o sauce cup lemon juice* eapon bottled redpepr eaning

Sau onon in panu oil or saad o jus unso i a al ring an s n cardao esand o coo sligh

2 Bled panut ut wih brown sugar n a sbol si n ranng grdens en cdonion xur

3 sand a r praure un seng e



HORADHALMO AUC

a aut I * cups

* cup toast svered almonds (from a

2 teasons butter or margarine2 teaspoons orI teaspoon sugar

teasn saltI sall evaraed mlk cup)

cup l2 tablespoons prpar orseradis

aue amond in r margarine untigonbwn in a mal aucpan ; emove fmhea.

ti n ur, ugar, and al ; cook, tirring conay, ju until uly. Stir in vaporad milk

an mlk continue cookng and irring untlauc hicen an il minute3 Stir in horaih rv warm

OCK EARN A

aes abut I cup

� cup apple juiceI tbln arran vnearI tablespoon nely copped onion

or sallots

espon rsly round pepperI p parsley� tspon dred tarragon leaves

2 ol� cup ( I sc) buter or argarne meled

Das of cayenneI teaspoon copped parsley

Comine apple juice, vinega, onon o halo,ppr, parley prig, and aragn n a mallaucpan. Hea t bilng, hen simmr, uncv-ered, 8 o minue, unil liquid meaureaut Y cup ; rain ino a cup

2. Beat egg yolks slightly n th op of a doubebiler; si i abou Y · of he mltd buter r margari. Plac top over simmering, nt boiling,waer

3. Bat in strained liquid, alernately wih remain-ng meltd butt o margarn; contnue be-g, kpng t v smmeng wat, unilmixur is uy-hick. Remove frm ha at once

4. Sir in canne and chopped parsle. Srv warm

Fancy relishsto sev withplai us

RPOVE CHPCHP

aes about 5 ups

3 cans 2 * ounces eac) coppedripe olvesI � ups nely copped cel

I cup nely copped dll pckleabout 4 mums)

� up nely copp ononI clove garlc, mceI can (2 ounces) ancovy llets

� cup salad o* cup ne vnegar or cder negar taspoon pepper

Comn oive, clery, dill pickle, onon, and

garlic; to lghtly o mix. Drain oi from anchovi nto olive mxtu cut

anchovie nto tiny piece and in wh aladil, vinega, and peppe; t wll o mix coveCh evera ho vernigh

CORN PQAT

aes about 4 cups

I teaspon sugar� teapoon salt

teaspoon papria cup salad ol* cup cider negar

I blespoon prepared oeradsI � teaspoons Wrcestersre sauce

2 drops redpepper seasoning2 cans 2 r ounces eac) wol

keel co, draned

Con a ngden, xcep co, in a jawh ghing id ; ake wel to mx

2 Po er ; tss lighy t x ; cver. Chillevea ho igh

29



1

Sanwi ''twiststo fix inth hen

OPENFACE HEROES

aks 8 srings

larg nin, chppd ( cup)3 aspons saad i2 pounds ground f2 ans (8 uncs ah) oma sauc wih

musrms aspn rgan1 aspon sal4 ro rlls, sp and urd packag ( 8 uncs ) sicd mzzarla o

pia hs c in riangs8 sud grn olis sicd

Sau onon n salad o jus unl sof n a large

fyng an ush o on sd2 Shape ground bf no a la pay n same

an brown 5 mnues on ah sd hn eaku no hunks Sr n omao sau organoand sal smmer 10 mnus

3 Pla spl rolls n a snl lar n a larg shallowakng an soon ma mu on op ovrwh se rangl en olve sls

Brol o 6 nhs rom ea 3 nues or juunl es sars o ml and ubbe u

oosaver ti:Whn ng cl Chsugrs,s sc cut o c rounds romrd slcs O smpl cu susom cns h sp n.S ounds o ss sd o os

or s or urn no cspcr u

ns o noh d

MEXA CHESEBRGE

Ma 4 sgs

pund grund ee cup ny choppd cey

mdiumsiz onin, ny chpp cup)1 aspn chili pwdr

aspn suga aspn sa aspoon ppper% aspn garic pwd cp ma pas ( rm a cup wa2 slics wh sanwich a

4 alspns sck s e margai

packag 8 ouncs) scd prc

Amican chs

Mx ground b ghly wh e onon owder suga sal er and ga oweunl wllblndd shae no a larg a n an an

2. Brown 5 mnus on ea sd hn brak upno smal hunks sr n omao ase andwar ; smr 15 mnus

3 u a 3nh ound from he n o ea f h rad sles srad boh sdes of ran-ng 8 sl wh bu o argarn

Pu ah sandwh ogher hs way Burd

sl of rad h s ba s wh en-r emovd abou u ma ur soonedno nr hoe h sle and burd bad

5 Sau n a arge fg pan addng or buror margan f ndd 3 o mnus on eahsd or unl goldn and hse lng mlssgh u ah n half diago ally; v ho

QUCK BURGERS

Mas 4

pund gund eef1 can cndnsed chi-ef sup can au uns) cramsy c8 spli hamurg uns, asd

Shape ground b no a lage pa n a yngpan bown 5 mnus on ah sd hn braku no hunks Sr n soup and on; smerrrng ofn 5 nues o bnd avors

2 Spoon sandwh syle no oasd uns Svewh small w pkles f you wsh



JUBO JOES

Maks 8 rvg

ps g ggs

sps taspon pppr taspns hii pwr iusi i, p ic tbspos saa i cas a ah) rc

asI6 i wi r, t tr

I pakag c) si p cs

Mix grun be£ lightly with eggs lt eer

an % eason f the chili wr until ellblen hae into 8 lrg ati aout inchthick

ut nin in sald oil jut until sft in miumsiz frying pan stir in beans nd remining tasoons chili powr ok slowlyuntl thick

3 Panfry eat attie minute on each sie frmedium or until meat s one s yu like it

T half of th tst read slice wih a mtatty a pnful f ban mixture and a cheeselic Bril just unti cheese mlts n ublesu To anwich style with remainin toat

C ETBLL HEROES

ks 8 sigs

pound grou bee � teaspons hii pwr

� teaspo st% teaspo pppr

iumsiz onin, pp � cp ) oe gari, i tabespoos butter or margari

s bo cs a) f gravy up casup8 split fankfrter ros, tast a

butter

Mix ground f lightly with teasoon of thechili wdr slt d r sh ino 3alls

Brwn l at one time wih nin nd rlic inutter r margarine in large frying an tirin ef grvy catsu and remaining teasoonchili wer Cok stirng oftn minuts

3 on met alls and rvy into each utterd

frankfurter l

CON BURGERS

Maks 6 srvig

I � pounds ground beef I blepoon bttled steak uce

asp t asp ppp6 ies wit a6 sis mi i2 blespoon melted utter or argarie2 tablepns brown sugar

* cup crumbled blue che 6 slces omato

l. M und beef lihtly with steak uce, slt,nd pee; hae nto 6 aties aut l inchthck

. Broil, 4 inchs from heat, 6 minutes turn

3 Place rea in single layr on brilr an withpatties; oast one ie; turn To each slice with n onion slice ; ruh ll with utter r mrgarine srinkle with rwn sur

4 To ach meat paty with blue chese and atomto slice Broil o 3 minuts lnger r untilonion s glzed nd mea i done a yu like t

. erve mat atie on to of onin ast

NG CHEESEBURGER

Maks 6 srvigs

� ps g cp ci sac

I cv garic, c� tasp st

taspo pepp af g ti rc ra

rpar msryois saa rssig

eimi st ni, p, si,a para in rig

I pkag 8 s) si presmria cs, t strips

Mix ground eef lihtly with chili auc gricsalt nd eer

lit French read lenghw spre ach hlflghty wit mutard nd maynnaise or saladdring then me mixure

3 Bri 6 inche from eat t mnutes oruntil mea i done you lik it t with nionring and chese tris Broil t minutlnger or just until chese mels lice into thirdfor serving

3



d Sub r a ri) ad Texa Tac r 110 w w iviig way grud bee g eaig-ung. Bh picure ere with picnic-avrirare can xe a hm ad reeaed he ri



HO SUBS }Mak g

hpp I p ap ala l

p g a ah a a wh

h ap al po ab p ang a g h Fh a l

lhw 4 h h l a m a c akag pc

w h ach pI6 g m

t onon n ld ol ju untl of n ettleor Dc ovn remov nd ade

. pe grond ef no two lrg pte Brownn a me, n drppng n a ktle 5mne on ec de, then rek up no chn

3. urn ll met nd onon o etl tr nom uce l nd brbecu pce onngimmr 15 mnue or untl ck

4 pn mtur ono bred lv op wth pcleand omato lc, n cee trp

5 Brol 4 o 6 nce frm he, 3 mnute or juun cee bbbl up

6. c 4 gren onon, l fon, n top of chhf ct c long lof n hlf for ervng

CHUBBS

k g

I * pd g I ja I p l88 pagh ac

� p argrI ap ga n apo hym ll pl

* p gra Ra h

I. a grnd be nto lrg p frngpn brown 5 mnu on ac de, en brup nto chun

. tr n pgett ce het iln mmr5 mnu to lend vor

3. Ml butter or margarin wih nion and thyme;brush over ct srfa o rlls ; sprnk wilf of te e To n rler to 3 mnuo u goldn

4. Spon h me mtur over boto lv f

rl pr wth ng c top whrmnn r

MEAT-LOAF DMDED

Bake at 4° for 20 mnutes. Mkes 8 servings

* cup ( I stck ) butte o margare2 tblesoons hoeah-ustdI loaf ng Fench bead, plt egthwi

I6 thin slices bak meat lof

2 medu-ize oatoes, slc I akage (8 oues) slie aawy chee

I Mx bue r argrn wih orserds-ustar ; sp ead on bread.

2. Lyer hf of te m lof on btom hf fbred (Y'll nd mn mt-lof coc nCpr ) Top w lyer of omt rma-ng m oaf, a cee ce cvr w re-

manng brd; wrp f n fol3. B n o ove

° mnue, or un

cee mltd nd lo hd throug u n rv ndwch

MEXCAN ROLLP

ak

2 p aa mx g pk al

I lg , hpp pI lp hl po lp o

I a p a

ap al p g po cmnI I I o il lpon k r

agaCrp hr lcD pppGa Ch

ape moa£ ure nto a lrge pt n fng pn brown 5 mnut on ech d, hnbreak up cu r n onon and cpowder cok 5 nu ongr

. pnkl u ovr m mtr hn t nw tomao, tr, l gr, nd me to ong mer, rring v t5 nue, or utl vry c

3 u otll, a tme and ddng buror rgrn neded, I mnut, r ju unf rve nd drn kp war

Whn rdy to eve pon o cup e ur on ac orll prl wt

hrdded lttuce grn peppr, or grtd hrll u to t like ndwch



POO PZZS

Bk t 4 for 8 miutMakes bout 8 servings, 2 ros ec

3 ponds gron beef2 lrge coves grlc teaspoon salt2 cans 3 or 4 oces ec coppe

musooms2 teaspoons oregano3 cans connse tomao sop

pound salami, dice2 loaves slice ite brea2 cps grte heddar cheese 8 ounces 2 up grated mozrella ceese 8 ouces )

Shape gru f lightly i lage paiesB a a e i a el Duh e us eah se the bea up salchus.

Mash galic h salt sti t tl th ushrs a lui ega a a sup cvr.

3 Sie sirig fte 0 uts r uihic sti i salai.

4 Tas rea lghl aage slices a sglelay o lage coy shes i lage shallaig pas

x har a zzarella chses. Sp htat ixtue ach slic f tas splewith ches

6 Bae ht e 400) 8 iutes r jus uicheess mlt.

RPY BURER

akes 8 serving

2 pounds ground beef medumsie onon grated

� up mixed vegtable juces � teaspoons salt

teaspoon bottled steak suce4 sles alf an 8-ounce package process

America ceese halve8 split hambrge buns toaste a

buttered

Mix gu eef lghl ih x vegable uices sal a sea saue ul ellbl shape it 16 y hi pates

Paf uicl just util th siesEges ll ge isp a lacle. Tp 8 pasih hale ses ches l l i slightlhe p each h a plai pa

3 Putt g th r

sawch sle h bute bus.Sere pla r th catsup hl slice see

i igs if yu ish

FET EESEBURERS

Makes 8 segs

2 pounds ground beef cup oft bred crumbs 2 sices)

� cup evaporated milk

2 teaspoons sat teaspoon peppe

8 split hambrger buns4 tblespoons � stck) utter or

margarine tablespoon prepared s jar 5 ounes relisheese sprea

1 Mix gru eef lightly ih rea cruvaprae l sal a peppr shape it 8paes aut 1 ich hic.

Bl 4 iches f hea 6 ius each sief eiu ul ea is e as u le t

3 Whle meat s spa t hals f uith utte r argarie a usard spreadp hals ih ches

4 il alg ith mea pates t 3 ues rjus util ppgs ul up Pu geher sach style ih a pates.

BON ROUP

Make 2 servig

2 ie baon pound

2 pouds ground beef small onion, grte cup rushed potato ps egg

cup catsup2 tabespoon oresteshire sauce

ash of thyme� teaspoon sa teaspoon pepper

can about ounces mushroom grvy2 spt hamburger buns, toasted an

buttered

Bril ac just uil fat sars t u rve a ai pape lig

M gru beef lghly h i, pa hpsgg asp a sasoning l ellbleedshape it 1 paies au ichs thk.Wap a ac slice au each fase ihistee e pcs. apeg pics reeps he f chag.

3 Brl 4 ihs fr hea 7 ues ach sifr eum r utl ea is e as yu le t.

4 Whe ats ha ush gav bilg. v pics f paes pace each patt a bu half a sig plae sp ush

'

o gavy ver tp ih reaiig u havs.



PR PZZ

Bake at 4 for 20 mnue.ake 2 forteeninc pizza

2 weet taia aage

po gro beef ca (abot pon) oaoeI can ( 6 oce) toato pate cove garic ice2 teapoo oregaoI teaoo garI teapoon alt

teapoon pepper c (3 or 4 oce) ice uhroo acae otro x2 tabepoo alad oi package ( 8 oce ce morela or

pizza ceee cut up

Squeez sausag me from casings; mix lghtyit ground beef Shap no a patt n a largfryng pan ; brn minues n each se , thenbrak ino smal cunks.

2 Str n maoes, omao pase, garc, organo,sugar, sa, epper, and mushrooms and lquidHea to boing, then simmer 4 mints, oruntl as ck as cii sac.

3. Prear hroll mx, folowin lal directonsfor pizza douh. (No nd l ogh rse.)Divd n half roll ach an abu-Inchund; ino a ngrased 14nc pizza an;

u dge, if yo ish Brsh w salad oil. (Orll ac half o a 14inch round on an ungreasedco see or heavy fol ; n up dog to maka narro g so ling won' bubbe ou, thnbrush th salad l.)

4 Spon mea sauce nto shls, didng andspreadng evnly; top chees.

Bake in hot ven ( 4° ) 2 mins, or unlsauc bbbls and crust is glden. Cu each pizzain 6 or edgs.

oosave i:To sp zzm o o oh vs d ss Bsdso s sh o h mshooms m o m s. hoos sphsm o vo A ood o hm s o o 1 pss o 14h pz

ONT CARO BURERS

Make 8 eng

16 ice Frenc breatte or magarne

arlic al2 poun groun bf� cup catup

eiu-ize onion gra2 eapoon

teapoon epr teapoon ba

� teapoo oregano package (8 ounce) ice oarella o

pia ceee halved

1 as bread on n side n bole sread unoasted ses it butr r mararne; sprikl

lghly with garlic salt move and se asi2 Mx ground ee lghtly i catsup, no, a,ppper, bas, and organo unil ellbend;shape no 6 patis abou nch thck, hsam sze as oas slics

3. Boil, 3 inches fom at, 4 minut on each sd.4. Plac on untoased sids f brea scs; op ach

a havd slice f ches. Brol 1 mnuts lnge, r jus unl eese mls.

BURER ME-HS

ake 8 eing

2 poun groun beef2 teapoon al

teapoon pepper2 package ( 8 ounce eac) iced proce

erican ceee8 pit frnkfurter ro btere

Prepare anwic preadFiney rede iceberg ettuc

4 tomatoe ce tineabuter pkle

. Mx gron e lghly wit sal an eppr;shap no 24 ates abu % nch thck.2. Panfry or edium het, using o or he

larg ryng pans, 4 mnues on ac sde frmdium, or untl meat is done as you k i.

3. Cu cheese slices into 3 strips each; crisscross2 er ea pay; coer. n o a a etstand 1 mnut ml hes.

4 Sprad ac roll wh sanch spread; op w3 ma paes, shrde letc, omao sicesan pickles.



BEE-MUSHROOM WAFLES SUPREME

akes 6 servigs

l mei-size oio, chopped cup)l tablesoo tter or argarin

l os gro beefl ca 3 or 4 oces sliced or choppedsroos

I eveloe sroom-ravy mixI teasoo W ocestershire sauce

c crea6 froze e oasted

. Sue onon lhly n butter or marrn us o one se of pan

2 She gron beef ghty into a rge pay insae pan ; bron 5 mnues on ea sde, henrea up no cuns

3 Drn liqud from mushrooms no a 1cup meas-ure ; a waer o make 1 cup. Sr into groun-eef ixture w musrooms, musroomgravymx, and Wor esershire saue Hea o olng,hen smmer, strrng ofen, 5 mnues. Str n crem sier, stirring several ties, 3 inutes

ner o bend avors4. Sn ver tasted wafes ; sprinkle i choped

prsey f ou sh

oosv ip:Hee are to eay ay to heat rozene: Sply pop the nto a

tate, r you'e ng ot atonce, place n a ngle layer n eyrol pan o on a cooky eet and

heat n hot oven ( 40° ) or mnte.And o ty th undercve tp okeepg hoebaked ae hot theyut tan ahle: Stack them on a

pate, cover th colander turnedupide dn, and et n a warm placeClande let tea out, keep heat n

PERSAN SPOONBURERS

Makes 6 servigs

l poud ground beefl easpoon crry poder

cp eat iaf fro a I2oucepackage2 ablespoos or2 teaspoons sugarI easoon sal

easpoo cardao seeds crshI ca about l pod steed toatoes

cp ater2 teaspoos leo jice

� c coe parsley6 slt abrger bs toasted ad

buttered

. Sape roun eef lly no a pay n a arfying pa ron 5 mnutes n ea e erea u no uks

Stir in urry poder an ea pilaf oo 1minute; len n our en stir n suar salcaramom sees omatoes ar an emonjuc cover

3 Hea o boln; smmer srrn ofen 5 mues or un laf s ener an mixure s ic sir n parsey

4 oo ovr om aes f ns ; op rmain s

DOUBE BEEFBURERS

Mak 4 servig

I pou grod beef c siced gree oios

l cove garlic micedI teaspoon paprika2 tabesoos ol ca conded beef brot

� c ary sour cream4 split abrger bs toase ad

buttred . Shape round beef lhly into a paty n a arg

fryng pan ; brown 5 minues o each side, te reak up no cns

2. Stir gren onios, arl, and papia ; o 2 nutes. Blend n ur, hen sr n ee br th

.

Simmer, srrng oen, 10 mnes bend

avors3 Sr abou cup of he ho mxtur ino sur

cream, ten sr ak no remainn mixtur n· pan Hea slowy, stirring consantly, unti hot

4 Son on to of spli hamburger buns o sve

oefac s

3



otch Egs (ecie ge 142) give goud f a new look,d tey're a wonderul way to mae a little mat go far.Go o-wts : Creamy potatoes i a spiach ring, and c t slad



KW AL

OF TH UVersatile g roud bf g s gh-fashin hr, starting wth cnvr

satio-pce min diss for coany, thn on to drss-u ways prt appetizs, and simp specialtis when you want to

uss b for the family .

k or a good- to-t-budgt cany classic P CotinenP Laf, Sctch Eggs, ast-Wst Sukiyak, Maamre Rland

oar h hoic .

laning a bftP il a chafng ish or p-hot rr with ni-e a als or ss t of hot tsrs tn dzen ds ar ous unr "aory Atizrs.

Td of fx bg th sae old ay P Srpis he failyth a good butte-ur, bginning on Is t any wondr

ks vee e tift, rsti, ht g �



When copnycoes, seve

ese dess-upCOAL A LA(Pictured pge -

Bak at 350° or 1 our and 45 minuteMake 6 to 8 er

pound ound bee pound ground vel eggs mall onion rated1 ablepoo Hour teaspoo salt

� teoon marjoram* tepoon pepe

ca condend beef boMeat·pi Patr rcipe folow•)

IO mall weet pickle quartered lenhwieI envelope unHavored glati

Fl Mustrd Sauce (ree ollo•

I Cbn rund b nd n r bwet ht cup; aur 2 b-

pon nto cond cup d id or bruh oa tr rn t at xtur wthnin our t rjor peppr nd cup th broth; x w.

2 ak MEAT-PIE PASTRY. Ro out t rectage 5x on iht oured patr coth rbord; t nto pn 9x5x3 t in

3 po hrd o th at itur a vayr i botto o pan; pac hf of the pckic nthwi n v vny paced row on Reat wth other ar f each the topwth reai t Fod de of patry ver

. Rol out ran patr to rctage; cut ou piec 9x hn cut r t t t tea

cp. c r o; pnc e; bruh ith d batn

ake n odr on (35° hur nd nut r unt dn (Durn bkn ucro t y bubb up rund d ndhrouh pnn n tp but c no t co c pn n r rc c wh prprn tn xtur

6 tn tn n cup th nn brth;h o trrn ctnt ut un tnd tr n rnn rt

7 u kwr throuh ach th pnn nop puhn t carul t bott tthen pon n ut nouh th wr tnxur t ho Lt nd untl gen tur ok nt et Rpt ra or twt rn tn xtur unt no rw n t ( I hr n tn tur t dd to up h o hur r n rnht

8. Whn rad to r o round d h

n urn out nt ng pat Cut n hcc th r n wth FUFFYMUSTA SAU

Meaie Ps

cu sifted reguar HourI teapon sa

% cup horeni4 to 5 leoon cold wtr

Cbn u nd n d bw ; cun hrtnn wth ptr ndr unt u

crub prn cd wtr r I tbpon t xn t wt n trhd tthr n d bw cn

Flu Mustrd Sauce

Make aout I cu

3 tblepoons dr mutard tableon ugaI leoon cotarcI teaoo sltI e ok

� cup wter

I tlepoon butter or marn* cup wite vinear* cu cream or whii

I ix utrd ur corntarch d a na a ucpa eat g ok iht wthwtr; tr to utard xtur

2. ook trr cntt r w a un xur thickn nd 3 nue Reov rheat; tir n buttr or arar nd nStran nt bow; coo

3 at cra ut ti; fod ito coed utrdxtur Chl ut ri t



PAGA BRGERPu pg Mak 4 rvig

� o grod bf

ca 5

oc atr cht,rai a chod ne gg a4 aoo oy auc (for mat I ca (abot oc licd ial,

aiI large tomato ct i 4 lic ableoon bttr or margarn

Salt a r beoo cotarch tabloo ola2 tabloo oy ace (for auce c aer

I aloo lmon jice� c licd gr oio c cookd hot ric ( c uncookd4 lic ccmbe

x grund bf lighly wih chd warchstnts gg and h 4 ason y saucuntl ll-blndd dvid mixur i half.

2 Shap half nt 4 pas abu nch thckSap t thrds f rmainng, hn othr hrd,nt 4 mdum-sz and 4 small patts. (K all2 pais vnly hck s hy will ck in am im. ac, co gr, n rac

brolr an.3 Brl 4 nchs frm ha, 4 minut urn. Placpnp and ma slcs bsd ma ; do wth3 ablsoons f th butr or margan spnl tomatos ith sal and r. Brl 4 mnuslongr or mdum, r unil ma dn as yulik t.

4 Blnd crnsarch, mlasss, and h ablsnssoy sauc stir n at k, stirrng cnstantly,untl auc hcn and bls 3 mnus Str inng 2 ablsoon bur r margarn,lmon uic, and grn onon.

5 Son ric no 4 sring las ac a

al slic n ach ach wh a larg maatty, oma slc, mdum-siz ay, cucumbrslic, and small ma ay. Soon sm f hauc vr ach, hn sr rmanng saralyGarns ach ih a kumqua owr," a curd, yu wish

To x kumqua wr," mak 4 lngthwscus n a rsrvd kumqua frm ti als to smnd; lac a ny s ickl in cntr hrad nta oodn pic and stick nt a mat atty

STUFFED CREPES AU G

Bak at 0 or 0 min.Mak 6 rving

Filling

ack (0 unce frozn cod

inac mdiumiz ni, eled and lcd

thinI tablon alad oi

� od gund beef tan a

mdiumize tomato, eed and chod� cu ated hedda c

re2 gg

I * cu mil cu ifted ea ou

ablon eltd butt o margainSac

I abln buttr or margarine tabloon ou

* teao aI c ilk

cu gratd Parmean ce

ak llng : ok snach olwing lab dirctons; dran wl Sau nn lghly n salad oilin a rying an ush on sid. Sha groundbf in a arg ay in sam an ; brn 5minus n ach d, hn brak u n smallchunks. Sr in sal, mao, chs, and draindspinach smm 5 mnuts mov from ha

2 ak crs: Ba ggs lghtly wth mlk ban ur and mld butr r margarin us unilsmoot (Batr will b hin)

3 Ha a -inch frying an slly s mraurb srinklng n a fw drs f war Wdrops bunc abu, mraur is right graslightly ur bar a scan cu fr chcr n pan an cvr bom cmltly. Bak 2 3 mnu, or until o aarsdry and undrsd gldn. (N nd u� pa ith rmanng battr, lghly grasgan bfor ac baing, mak 2 cr

4 As ach cr is bakd, soon abu cu alling dwn mddl rll u and lac, sam sddwn, in a grasd shallw baking dish, 3x9x warm in vry slw on 250° unl all rbakd and lld

5 ak sauc: l buttr r margarin in a ssaucpan · r n ur, sal, and mlk. k, sirrng conanly, untl sauc thckns a?d bil minu. ur ovr ancak rls srkl wtchs.

6 Bak n modra ov 350° 30 inu, r

until gldnbrown



OH (Ptd on 3

Makes 6 servings

� pound ground bf smll onion, chopped ( cup)

2 tablespoons botted stek sauce� tespoons salt spoon pper� cup milk

6 harook eggs, shell raw egg, slghty beaten

cup co-ake crumbs (from about 0ounce package)

hortening or saad oil for frying

Mix ground bf lgtl wih onion teak aucealt pepr and mlk unil wellblendd

2. Divide mat mxtue evenl into 6 mound;

hape each around a hardcooked egg to coeromlet and ak a ova hape3. Brush ach mat rol wih aten egg en roll

n cornake crumb t coa well.4 t eou shorteg o ou n alad oi o

mae a inh ept i a dep ucepan ; eato 3°

Fr mat rols 2 or 3 at a ime turning on otwice mnues or untl crirown Lit outwth a loted oon ; dan on pape owelingK

6 Whn a ae ookd cut ea n alf lenghwie;place on a heated rving plat. o erve a

pictued poon camed poatoe and pas ntocter of platter and butred nah n a ingnext to poa rrange haved meat rollsaroud dg

Cooav ti:Vs o s s o s ss, d SoEs js o xm d s o s o. m, o s o mm o ) sdd-ood fh d mo m od

ATABR ROLL(Pcud on }

ake at 30 for hourMkes 8 servings

2 pouns ground bef

1 teaspoon sasoned salt� teaspoon eaoned pepper� cup bottl smoke-avor ba bcu suc cup catsup

2 cups shdded pared raw ca ro 1 cup soft bread rumbs (2 slices )� cup chopp parsley1 teapoon salt 2 egg, beaten1 cup water

cup ou1 cup ilk

l. Mix grond f ghtly with eaoned al an peer ; a into a thin rcangl, 1x12, onwaxed papr o ol. (For eas handling, paperhould be a few inches longer an mat ayr. )

2 Mx barbecue auce and caup; bruh abou halover mat la

3. Combin carrots, ad cums, parley, al, andegg to make a stung mixtur ; read eenlyover meat. Rll up, jel-roll aon, using waxdppe o oi a guide ; lift into a greased lag shallow aking pan; move wa par o

f i .

Brsh roll all over wi pat o remainng auemxture.

4 Bake in moderae ovn (350 ° ) , bushing severaltime wit sauce mxture, 1 hour, or unil iclglazed Rmove from pan and kep ot whlemaking gav

Sti wate nto drpping n an, crapng anyrwn i from ottom o pan. Blend our an

'

milk; nto drippng mixtur. Cook, irringcontanly untl grav thickens and ol 1 minute. Saon wi al and pepper, f ndd

6. lice o l and rve wh ga To ere a pued, poon German-yle ptato salad in te ene o a larg erving platter ; sand ma slcesaround ede ; anish aad wih re-onion ng.



TOR R

Bae at 4° for 30 mnuts.Maes 6 egs

Fil1 lage onon, chopped ( 1 up)

clove alc, mned2 teapoon ch pwder2 tablesoons olv oi or sald pound ground f2 cans (about 1 pound eac) tomato2 cs (about pound ac) red dy

2 teapoo sugar2 easpoon sat

Pcke eggI sfte regular :our

� yellow co me

teaspoo salI cu waterToing

I sall onon, peele, sled, andaaed o ngs

� c ted e oles, slicedI u grated Cheddar heese (4 oes

I Mk llg: ute oo d rlc wth chlowder olv ol or ld ol jut ut ot lrge yg ; uh to oe d. She groud to lrg tty ; brow 5ute o ch d the k up to lchuk

. tr otoe kdey be ugr d lt;cov er 5 ute to bled vor

3 Me cke : et gg well ; t our corl t d wt ut ooth tter wll th)

H 9ch hevy ryg lowy ; tet t-etu y rklg w dro o wtrWh do bouc bout tetur rght;gre lghtly Pour ttr ct cu or chcke o k 3 ut or utl toper dry d udrd god ; tur ; k

2 ut logr Rt wth rg tterghtly gr p bore ch bkn to k8 ck

5 ch ck bkd tck wth cup ucw 2cu roud dep bkg dh dg wth ck Pck tk up uc dur- kg)

6 rg tog: Plc oo rg d lcdolv rty tter o to o ck;kl wth ch

ho ov (° ) 30 u or utluly hot Cu to wdg

A POT

e t 8

� pon dr wte y 3 cus l water3 medum-sz carrot, pa a slc

meum-s potatoes, pared d s mdu-z appls pard uartr

cord, ad ld2 medum-sz peas, par quartred

ored, ad sled� ound gr beans, ut 1 -ch

pee1 pound groud f2 blspo alad ol

ups warI tespo sl

teaspoon pprDash of ground cloves

4 mok ausge link (haf a 12-ocpackag) , cut i � -inch peces

c d n kdy Pc g ucp pour th 3 cu bog wtror covr td hour t e to o-; low h d r our dr wd t d

hl kdy b cook cob crrot potto p per d r b row

3 h groud b o ptt r r; brow d o 5 ut o ch dth brek up nt chuk tr th cuwr t pppr d cov h to bolro o ht

Cob drd kdy b t xturug d egtblru xture rktt; cor

5 Ser ut or ut gtbl r tdr pr wt chod pry you wh

Coosave ips sy mp Gv y pd d y s shs sss m sd o dpp.Ths s �m s k d y dd d s s h hss d gv

ds -smmd ms

1



I

.

:·



Hera thr hambur tas, aluscious and initingly dierent. Lftto right: Stckedthrhih PoaBurgers (r�ci on g 141 ) voryMaambre Roll wih carro-parlystun (reci on ge 42) nd Con·tienal t Lo e i a jceof goden pay (rcipe on ge 1)

145



ROYAL EGGPLAN FONDU

Bak at 30° or 4 minuteak 6 erving

I arge eggplant (abot I � pounds )

� pound ground f all onion gratd cp oft brad crumb (3 lic)

� tasoo at� tasn bai asoo utmg� cup toato sauce (rom an ounce

can)4 gg sparatd

. Halve eggplan; pare, hen dce ul. (There should be abo 8 cus} Cook, coeed, in asmall amon of boilig salted wat 10 o 15

mnutes, o untl sof dra well (Pulp shouldnow masue cus}2 Shape ground bef into a lage patty n a m

dium-siz frying an; brown 5 mnutes on eahsde, then break up ino small chunks

3 St in draned eggplant, onon, cu of hebad crumbs, salt, basl, neg, and omosace ; remoe o ha le cool whle beatingegs

4 Beat egg whies jus until th fo so eaksBat egg yolks nl ceamythck blend ncooled eggplan mxtue fold in an ggwhtes unil no sreaks o whie remain Por

into an ungrased 6cup sou o saghsdebakin dish pnkle remaing cup breadcumbs on o

5 Bake n moderae oen ( 35° ) 45 minutes, ountil puy-rm and golden on o Sre a once

oosave :hethe yoe plang o

company or yo jut wat o make adelcou an dh o the ayou' d t' had to ata aed andwchcutad dh ote called Stata O SwSadch Pu veo e mpleohad ood ad t e peadthe nght eoe d chledTen when you ake t - wth hardlyay achng needed - pu p

to a handomely golden tat

BEFORN F PUFS

Mak 24 pu

4 egg para� poud ground b

I can ( 7 ouc) hoe co,draed

cup oI apoo at

apoon bing pode apoon ppr apon thyme

Saad oi

Ba egg whes nil he sand in m easBeat gg yolks unil ceayhick sti n goundbeef, con, ou, sal, bakng powd, pr, adhyme ; fold n baten gg whies

2 Drop by ablesonfus into abou 2 ablesoonsho slad oil n a frying an cook ntil edand bown aound edges bow o sidRepa wh remainng ae, addng mo saadol as needed

3 Se ho wih aplesauc o sced apl ngs,if yo wish

SSS SWH PUFF

Bak at 32 ° or 0 minutaks 6 sigs

� poud ground b teaspoo al

tapoon paprika cup chili auce

2 cup grad Si ch (8 ounc1 teapoon prpar utard

I2 lic hit brad, a6 gg

2 cup mil

. Mix grond beef lighly wi % aspoon o thesal and paprika shae n a ag ay n afyng pan Bown mnu on ach side, hen

brak u no small chunks Remoe o heasir n chil sauce, cheese, and ustad

2 Sra hickly on 6 of he os slies u ogethe wth emaining toast o mak 6 sndwches Cu each dagonally no quar sand,cus edge down, in a buered baking dsh,3x9x2

3 Bat ggs sght wih m and emanng teaspoon sal; pou oer sandwches coe Chillat leas 4 hous (Oengh is een bete)

4 Bak in slow oen (325°) 4 minuts uncoeBake 1 mnu longe, o untl custad is se

5 t sand abou minutes, then cu btween san

wiches, allowng 4 tangles fo ach sing



STUFD CABBGE CROW

(Piturd on pge 15}

Makes sens

1 ound ground beef

cp our (for meat) eass sa� teas n eper

e1 cp 1 sma onion, gra1 large bead caage (aou 3 ounds) taespons o mrgarne esons ur (r gray)

Combine ground bf, the cup our, sal, er, and egg n la bowl of ectic xer;bea unil blnded, hn auay n k

1 boon a a i, uni ot an aik r n onon.2. T o oude av of cabbae. ut o a

lic abou an inc ic fro co en; aiefor nx . ut c f cabba wth a saknife, n lw out cabbae o ak a abou " nc hick (o cu-out cs coareland cook paraely to rve alog w dcabbage, as curd, or ave to cook as a vgabl for anoer da.)

3 Son a ixur into e; t cu ice bacino lace e gly wit rng.

Pac ud cabba, cor nd down, n a ke;

our n boilin watr to cover abou of teway; cov ier 1 hu, or unl cabage s nder

Lf fro wr wi two ar oon; ke owe kn gav. ou 1" cus o quidino a 2cu eaue; dicad an raninglud.

6. Ht bur or arrin ju un i foa uand un oldn n a l aucan; bnd ne 2 talon u; cook, irrng conanl,ju unil bubbly.

7 ir n e 1% cu av liqu; conue con n irrng uni gavy icken and bo 1

nu. aon o ae wi a and edakn wt a fw dop bld gav coring,f ou wh.

8 P u cabb n d n a; oe in our y in a rtbw n ec wit aey, i you wi. ucaba io wedg; oon rvy or.

N: Any lf ovr can be read ly. Ue an an, la weg on ir ide in ray, covr,n t wly.

We llwn bbe SCabbage own, remmber to start f ro

e oe end. pped e e e e en e eey

MEAT ROIS CORONDO

Bk 375° 5 inus.k 4 rving

poud ground eef1 g

* cup co-ake crums (rom out10unce packae)

� cup evpr mik1 spon ed one rd1 spoon sa

poon pepper8 hn sice ld m (ou und)

� cp ne juic* cp gh cn syrup* cu ry pck rown sar

poon o juic pn dy musrd

Mix ground beef lly wh egg, cornakecrub, evaportd ik, orang rnd, sal, and w-en ino 8 uagelik ro, t wid of a ha lice.

2. ay ach rl cro on nd of a a lce androl u; lac, ea ide don n a grasedalow baking dih, 10x6x2

Bnd oran juice wi c yu, bown ugar,len juce, and uard; ou ovr rolls

Bake in dea ovn ( 7° bastng everalts, inue, or un cy azed. ew ho buted rice r oin ris.



TO BA

ae at 350° for 1 hour.Mak 8 sgs

1 mediu-i eplnt d slic

* nc ic� up sa oil4 iu-i onions, l d sc cve ic, i pun round 1 (8 oun) to u

1 teasons slt1 tapoon orno2 tbsoons bu or rgre2 tespo ou

% tapon ue1 � cp ik

cup ba cub ( 1 lice)

2 e epaaed

I Brown eggplant scs, fw a a tim, n saladol in a medum-siz frying pan, ddng o asnded Drain we on paper twlng; set ase

2 Saue nion$ and garic jus un onions ar softin sam pan aing mor o need; push toone sie ha groun be no a arge pat nsame pan; brn 5 minutes on ach side, henbreak up nto sma chunks

3 Str in tomto sauc, 1 aspoon of th st, anregano; cover

Smmr 30 mnue; remov from ha ; l col

whe making sauctopping Me butr or argarine n a smal saucanStr n or, mning % teaspoon sa, and numeg; cook, strring cosanty, just unti bubbySir in milk; contnue cooking and stirrg untsauc thckes an bois minut

6 Str bread crumbs and unbeatn egg whes nto mea xur Ba egg yoks sighy in asa w ; str n a generus cup the hotsace sti ck in remaining sauc in panCook srrng constaty over medum hat 3inus, or unt thick

7 Mak 2 ayers each of ggpan sces nd mea

mxture n a grad 8cup baking dh; poursau over

8 ae n moderate ovn ( 3° ) hour, or nioppng s rich godenbrown

DOUBL-GOOD CO

ake at 350° fo intkes 8 servngs

1 are onion, cpp 1 cup)

1 clv alic, minc tablpoons bute aane1 tabpn Iaian 0nin

2 � teapons sal1 teapoon sur4 cans ( 8 onc c) to sue1 ( 1 pound taian taoe1 ckae ( 12 ounc ) aici noodles1 ond roun beef

� cup coped wanu2 es1 packa nc fozn cppe

spinac, tawe an ain

1 � cps cra-sye coa cee1 ackae (3 o 4 ounc) cea ,sofned

1 ackae (8 ce) slc aellao pia ce, cut n al

I Sau onion and garlic in butter r margarinejust unl nion i s f n a medum-sze saucepan; stir n Italian asong, 1 teson of hsalt, sugr, tomo sauc, and omts. Simer,stirring severa imes, 15 minutes; keep ho

2 Cook mancoti noes, ew t a e, in aage amount boing sate ater, oong

abe drcons; ft ut caru with stdspoon s no to brek thm ; plac n pan fcod war unt rady l

3 Shape grond bef nt rge patt in a largfryng pan Bron 5 mnutes on each si, henbra up int smal chunks remove rom ha;co Stir in aspon f the remanng sat,walnts, of th ggs, an ha£ of he spnach

Bnd cottg chees wih cream cheese, remainng e�spoon st, gg, nd spnach in mediumsz owl

5 Li mancoti nodes, at a ie, from water;drain w Fi ha£ wih meat mixtur and half

with chese ixue, uing a longhande easpn Spoon 2 cups h t omao sauce nt a b

ted baking pn, 3x9x2 ; arrng d noodeson op ; poon rmaining sauce over ; cove

Bak in mdrate vn (3° 30 mnues; ncoer Arrng6 mzarea che trng, overappng, on p B 0 minut longr or unc mlt



ORENTA PEPPER POT

Bae 350° or hour.Maes 6 srvs

pond rond beef

� cp hiy sliced gren nio clove arl minced � teaspoons sugar

cup y ue pounds res addc les,

inch pieI rge onon chopped cup6 rge mushrooms, rimmed and sced4 medm-si carrots, pared and c in

-inch-lon sic cp sliced celer

teapoons s easoo pepper

easpoon round iner cp r gI ablespoon ber or margarie

1 Mx oun be ih een onion, galc, ua,an 2 ablpoon o he oy sauce unil ellblended in a medium-ze ol.

2 Spad ha o he mea mixu enly in a 12-cup baking dh; op h al each o he hadock, choppe onon, uoom, cao, anceley.

3 Mix a, pepp, and ginge ; ple al o

laye i ih. epea i emaning goundbeef mixue, adock, geable, and aonng mixue o make anohe laye o each

4 Combe emang 2 ablepoon oy auce andae; pou oe laye; co ihy.

Bak i modae oen (30) 1 hou, o unilhaock aks asy h a ok an all geables ae en

6 Jus beo sen, ea egg ll n a malol; cook i bue o magaine, uing onc,jus unl m n a mall yi pan. emoeand plac on a cung oad. Slic in n psmoun in a peal den in cen o bak dih.

Seve n soup plaes o shalo bol o eaihaspoo oo.

ooksae :e sso ded ebs bemsl o e e sold noe ovee o o e ds Ad

using h h s gves oe een o

TAAN HRB PE

Bae a 4° fr 35 min.Makes 8 servins

� pounds grond ef

abspoo bter or mararine sll onion chopped cp)4 abpoons orI can abo pond) omaI an 8 ounces) toma saue3 abepoons grad Parmsan eeI bspoon sar easpoon basil

� teaspoon st� easpoon garlic sa easpon oregano% easpoon pepper

Her Pasry (rci follo-

4 slies hlf 8-on paceCeddr hee

Shap goun be ino a a n a la ypan; bon i bu o magain mnues oeach ide, hen beak p no chunk; mo and ai.

2 Saue onion ju unil sof n same pa; blen ou, omaoe omao auce, ame cheese,a aonngs ea ing conanly unilmxu hcks ihly, hn im 0 no blen ao. Si n boe goun ee.

3. Whil llng smme, make ARY oll

ou o oh o a 12-ch ou o a ghyoued pay cloh o oad ; ino a 9-icpie pae. im oehang o inch; un un,uh ih m; ue o make a an-up ed.Spoon mea mixu ino ppa shell; aancheee lce on op oll ou emag pa inc hckne; c o ouds ih ainc cue place o op o cheee.

4. Bak n ho oen ( ° ) 3 minue, o lpasy s golen an llin i bubly o.

. Cool minues on a ie ack; c no g-shap sevn.

HR PARYMx 1¥ cups sfe egla o,

¥ cup gae amea chee, 1 easoo gacal an 1 eapoon oegano n a mu-ie bow.Cu in cup ( sck bue o maga imixu i cumbly Spinkl 4 o ablpoon coe oe, 1 bespoo a a im mixng ywi a ok nil pas hos oe a esi o ol clean.



This newlk wy wth und bf s Dishspir St Cbe Cn (recipe on

ge 14). Bef s sn and s inoa hoow-o juo cbb, n seam.

Ct n wg f rvg d top ga



Win famefr r ary

apetZer

BEEF RS

Bke t 42 ° or I minutes.

kes 6 trts� kge ierust mix� ound grond bee

I sll onion, grated u our

I easpoon W oretese sauc� eaoon lt

a o epe gg

� u milk2 small dl ikles, slied thn

1 . Prepare pecrust mix, folowng label directions,r a astry r yur w arte crustrce R ut, a a a te, ch thckcut t 18 wch rds t i shaow 1%-ich ar as r tiy ua cus.

2. be grud be, i, ur, Wrcestrshir sauce, sat, r, ad gg i h argbw crc ixr ba u dd, thegrauay bat , 1 tab at a t,u ture s st ad asteke ac 1asu ach ar s

3. Ba ht oe ( 42 ° 1 us, r uastry is gdebrw T ac w a th sc

i ic Sere t

aritions:PS PUFFS - reare B TARLES, -wig rce ab, ad ba 10 ut Wetarts bak, b cu ayas r saad drssg h cu gratd arsa cese ad a r rr sasg s a t ach ar rtur t Bae us gr, ru uygod

HIS rare BF ARL, o r- a ad add cu ey cod wausor asted ads t a xure; oo otart ses To eac wi a wa or ao abee

OLIV AR reare BF AR o-wg rce a t, ad ad cu c sace or

catsu o the eat xtur so tart hsBa, te gas it thy sce stud gree

HS AVIS }reare BF ARL o-wg rc at e, ad add cu ched dce or ice ris t e a xure; pooito ta ss rss a ty cube Chdda cheset eat ach ore ak

Nr a g arty, bae oe a a t e cg ig d orarty, w dret gariss ew ugge-

tis Thi sc td re , cerry o-toes, r watr chestus (r a 5uc ca uds _ardcoked gg yk u trug a ese srgs o arsy or rsh di wd

RES MAT BS

akes 4 dozen

I ound ground beef� u ho lnut

I tablesoon lemon juie

I teasoon slt teasoon eerI egg

� u soft bred rumbs ( slce2 tablsoons sald olI n ( I ound jllied rnberry saue

u ottd stek sue2 tblsoons bron sugr

1 ix grud b gty wth wauts ouc, sat, r, gg, a brad crubs shaet 4 sa bas

2 Brw, par at a t, i saad i, he reu

a at t a · Bat crabrry auc wt steasauce ad brw sugar our or a bas cer

3 Smr, srrig ft, 10 us, r uti meatbas ar ckd throug

N-Mat balls may be browned ahead, if yuwsh, he ch d Just bfor srg, t wt cra-brry-sauce mxtur ad smr. Fr r artyaother time, us haf each goun beef ad veal .



BRR BT

Be 37 ° o 2 o I minues.akes do

pcge 3 o 4 ounce) ceam cheese

wh chve tbep boe hambuge esh tespoo Woceseshe sace

spo s easpoo gc slt p g b2 pcages egeaed plain o butemlk

bscs

Be wt hamurg resh Woretershr auce sal a garlc sal str in grouef to mae a ft mxture. Sap ito iyal.

2. o a scu to a ic ou u eacto strps. Pae a eat all o ech str p fo es overlappg over meat ost wthwatr ad press to al. Pace sea i own a larg shalow ag pa.

. Bae moerate oe (75° 2 o 5 mutesor utl golrow Srve ot

of you wsh prpare le olls veral houraha a cl i ther akg pa the ake jusefor v.

PQU '-BSBake at 4 ° o mnut.kes 4 zen

pod livewst o go

cp so be cmbs ( I ce)I egg

cp milk teaspn salt

% esoon eppe24 sa sue oves hal

3 bespoos be or magae

Mash liverwurst mix ou ee£ rearums egg mk sat a peppr gy uwllee shape aroun olve halvs o mak balls.

2. lt uter or magare a arg halow ag pa a mat as toss lgt to gvhem a utey oag.

. Bak hot ove ( 25 ° ) tu once 5 mues or ut crspy row. Sve ot.

o-f ou wsh mx a ape ea alls vralhous hea a chl the ake just fr servg.

H PSRS

ake 4 dozen

1 pound mat-loaf mixure (gudb f

d pok)

1 mal oon gr* cup ne dry bead cumb 2 eg

cup mk1 tespoon alt

spoon pepper% teaoon utmg% teaspoo majoam3 lpn shortingI n con cnsomme2 lpns ou

cp cold w2 tablpoons pckle relish

M eatloa£ tur light wt oon becru gg k a asongs utl wllend shape to als.

2. Brow half at a ie n hortg i a lagfryng pa rai o al rippig. etu almea to pa s in omme cover.

. Smr trig ofe 5 ius or utl meatall are cooe through. Remov wth a slottespoo kep hot whl akg u

4 Pou all lud to a cup masur a watef eee to make up. etur to pa eat toolg. St our to ol waer h io ho

lu. oo strrg ostatly utl saucethcks an oils mute tr pkl el

5. Pi eat all ito a chag is or heat erig owl pour o auc ovr

- appeize eat alls may maeahea f you wsh a chille. servg terhea slowly i hir sauce.

oosavr ti:

o o h rs hs zro o r o s-os sd I yo ollik t add you ow dip hie, so s os o o ccks or sory s, o mk yorown Horsadish-almond Sauc, Javas P S, or, or xr-s or-y Mok s -

3



4

Easy-tomake, goodtoea vegtabl trims

Radish pomponSle ed d ne w

en oie lo o o em. Cill n e

d wter utl opened nto a puy fowerlike bll

Pickle fanSle ll pkle o o p p en n tn lot o e.Spe le o o open n

Cuuber ccorionC 3-n len l ed

e; le n lo o ePoke n e n

Fancy capers with carrots

In n o o eebee is you andest ele Just save pae-

� hin stris from a pared carr, roll em u, fasen� ooen n ll n bol o e e

o z e e p oon le n pk. e po o e ene anw

ray? Trm stip o an abou-5inch leg, rouding ends ligtly, n te 7 o 8 ou te mile ono pick. Se

end, we-peal fashio, and, as before cill l curle



L crtwhHow sy s o x s pry! Jsu sm ohs roud h rm o mo ss or sssors

Cry fut 2 hs o r o rro

ss om s ord mdd.Ch d · ss r

Oio ruffTrm roo ad from a r oo, hshr o do o r hsP o o d o r

Oiv u uno sm! Js d ov o d o

o s o hd sv ss ho ov

har-cook ggs

F o "ro ddg:�:r To x s ovr ss rod

ov r s or s d rr�

rs For "p •

•

J

l

:.

m soo s od dd or

sr Sv o mx

�

_ . mos d r s

1



avor ts ts deliciou Eas-

W Suiy ( 147) e

lgh hndln, sor cook, n agrou as of o uce. Orintl se

chptick to t08 the mat and vegetblesjut unti vegetables e crisply tend



PE GE

Mas aou 6 doze

ound grud eef small nion graed eason sal

easoon eer cu or c mi cu cream or whiig

aad ioed cockil sace

ix run f wih nin alt eer anu in h lare l f an lri mixr aunt n a n mlk an ram aal a a im unil mixue i mh analie r an hill well w trr i t

mat mxtur a tanful at a im in ala il in a la fyin an ain mrala il a n k quikly u unil rain ar tel

Sar i w ik r h wih kailaue

n u u f in imla i a la all akin an llyt fl an k n lw n 35

-UGE PP

ae a 425 or 5 iuesMaes 4 doze

/

ounds groud ef esn graed lemon ind

aleson lemo juice1 easn sa

eason numegDash o cayenn

2 arge aaa24 slices aco haed poud

ix un ef lih wih lmn rin an

uie salt nutm an aenne ntl wllln. Pl anana hale lenhw th ut eah

al n lis Sa ma mixur arun ah aana sli

make 8 all ra a haf li f aau ah fan wh a mitn wnpik Pla all n a rak n a lar hallakin an

a i t n 5 minut r utla i ri Sr

f yu i a ma all ral uraa an hill n ak i akin a hn ak

f rin

CAPE MEAT ALL

Makes 6 doze

ound goud eef od groud ork2 egs cu s rd crums (2 slices ediumsiz oio graed

easoos s easoon eer

oe cers dried cup cu our

2 aesoos slad oi ca codesd ee roh

cu waer aesoo em juic

l . x un ef an k lhtl with bra rumb nin al r and half f heaer until wllln hae int 2 allll eah in ur t a wll

2 rn a hir at a tm in ala il in a larfryin an ur all rin Ru matall t an ir in f r war an lmnui er

3 . Smmr irrin ftn 5 minut r utl meatall ar k ru in rmainiapr

h aptir ma all ma maaa if yu ih an hill t rn timeat lwl n thr saue

oosaver it's fu o make coloful, good-o-eakbabs o decoate pat foods Jussea smal o cut a egeablese, es o pa o faccks. Hee e cose a pcked pee

ce tmato, ad cucumbe slce



MEAT-BA MAES

Mae 25 evin

2 ond rond bee2 ond rod veal

u ou eaoon oun ine o ae ea

u o aue4 ablespoons ( � sick) butr or

margarine

Ginger Soy Sauce (rec ipe follows)2 medium-size gren peppers a 5 ne water etnu

Mix nd be and eal th or and inein he lare bol of an electric mxer. Beat nilbldd, thn beat n cream and soy sauc, tablspon at a me nl mxe is smoh andpaselke.

2. Dide ma mixr into qars shape eachno abou marblesize balls. ecpe ill makeas man as 180 balls.

3. Sate, a snle layr a a time, in par o th butte marane ntil brond and cookedoh in a lare ryn pan. Keep ho hilecookn rmann mea balls and makn GNGEOY AUE.

4 Qarer n peppers emo seds ct peppers in small cbs Dain ar chenus cn hin slices.

5 Pour GINGE OY AE no a chan dish orkeephot sere. Spoon mat balls on top ck nren peppers and atr cesnts Sere ihwooden picks o sain meat balls.

INGER S SAUEfer all ma balls ae cookedip pan so fat wll ise to o; pour o all fat, av-ng brown dippngs n an. Measur 1 cup fat andreurn to pan; len in cup ou and ) easpoonground gnger ; cook, sti ring constantly, just untilbubbly. Stir n 2 cs waer and 3 tablespoons soysace ; contin cooking and sring, scapngbaked-on bis from ottom and sd of pan, untlsauce thickns and boils l mnue. Makes about 2

cpsNMea ball can be shaped ahad and chiled

nl about an hor bfore parytm, hen se wo

or tr frying pans o sped cooking. To kep them ho for seing, spoon nto a larg shallo bakng

pan ; cver l ightly wth foil and place n a vey slo oen (25° .

AZE PA AF

Bae a 350 ° for o.Mae 2 evin

ond round bee

u our taoo eaond alt* teaoon eaoned ee

enveloe unavoed elatin an ondene bee bo an 4 oe devied a

� u oed wanu u opd rie olive

2 ableoon aed onio2 taloon eaed utad

* u wate2 taleoon leon jui iiento

wole ied ie olive

Combn rond eef, or, seasoned sa ndpepper in he la bol o an eec mxeba ntil y smooh.

2. Soten elatn n ee broth in a 2cp measrMease t cp and beat, ablespn at aime, nto meat mxr until smooth and paslike S remann bro-elain mxre asid.

3 . Blnd dvled ham, walnuts, cpped ripe oles,onion, and mustard no beef mixte. Pack inoa loa pan, 8x4x2. Cover pan oe ck-ness o o.

4 Set in a hallo akn pan place on oen shelf por blin ater into pan to a deph o abou nc

Bae in modate oen (35° hs, ountl no red jces bbble p. moe a oncerom pan o aer.

6 ncoe let mea cool in pan abu 2 hors, nil all jices a asoe no and cill

7 Sir atr and lemon jice nt remainin btelatin mxte n a smal sacpan ea, srin consantly, jst nti elatin dissoles. emoe from ea Chill nt as tck as nbeaene hie.

. Ct pmiento nt thn stips; ct hole peolies ino in edes aran ah, altrnaly,in ros acros tp o loa. Soo broth-elanmixtre or carully coer complely brshremainin arond sides. Cil seeral hos, onl laze s rm (n s s.

9 Place loa on a sin pla c nto hn slcs.Sre th yor aorite crsp cracrs.

Pt can be sered arm ho lz, yo wish F a arns, op h ed mroom caps.



Dg efm wtthse spcials

S E F

e eig

od ok age lnI od gond beef

eaoon ened al* ao eod pepe� eoon oegano eoo bi

eeo onioop 6 c boiing ae can (8 oce) oao c iced celeyI c 1 o 6 onc) oleknel conI c (bo I ond) ed kdey ben

c (abo half 8once ackema acoi ell

Bw asages a ttle Dch ct ach a se ase al gs

2 Shpe grond bf nto a larg pty n kt;bw ts ach s h e cns Sir in ssoning, onon-soup mix, wr a sce; c

Se sg sea s, s S ssags cl c a bas a ls,

a c ac; ce4 Se stg sl ts, 20 s lg tl ac s

ae t e s bwls

ookave :eect gth th heaty macue up ae a geen aad adthck ce cuty Itaa bea buee tae p ha

DEER PNCES

ke ncake

pond gond eef mall onon mnced

bleoon nced geen pee bleoon be o mgane can ( 8 unce ceam-yle con

� eapoon al cup pancke iI eg cp

l. M g be ghl wh a g sha t a lg at a g Bw bt m 5 ms c , b t cs Re st c a s

. ca , gg l wg bcs l a te

b bles t gas g ba, tg c s, wbwe

4 Se wh cas ch sac ws

MBURER STRFF

e 4 en

lge onon opped ( I c)

I ableoon be o mine pon gond beef bleoon oI c 6 onc) lced moom ablepoon cil ace epoon alI c (once caon) diy o ce

. St bt e t clbw a lg w slt s a st as

S g be lg t s w es ec s bk

t ch 3. Spke f v a b , s bw ss , clsc s C sg cstt scag bw bts bt t thcs bls t R e

4 St a ¥ c t ts cea, h s bac t eg te a Ht v ow t st tl ( t let t b, s c cl) S a ew s btt g clg , wsh

S e c ses b s j£ ws



TUEE TEAT

Makes servings

pound ground beef2 meium-size nions, peeled and slicd3 tablespoons saad oi4 small zucchii, tr and slced

� nch thickl tson salt

easpoon garlc sal espoon pepper

can codensed beef brohl s f wr slices French bread, oasted

cup graed Parmsan ches

Sha gond bf nto a pay n a large sac; rwn wih onions saad nte nah si, thn brak p n sa chnks Pshto ne sd

2 Add zcchin and sa siring lightly 2 to 3ns Sr n sasoings, beef broth, andwar; coe

3 Sim 1 ns, o js nt cchn snder.

4 Plac a oastd bad sc n each of 4 haedsop plas ; to wh sop ; sprink wih chee

EATCEE ALLE EEF LL

Mes 8 erngs2 unds grou e2 tspons sa

aspoon pepper large onio, copped l cp) clove garlic, mced2 teasons urry powder

taspoon grud allspiceI jr (abou 8 ounces) jnir prunes jar (out 8 ounces) jnior apples-and

apricsl cup water

cup mon uice

Mix gond bf lighy wh taspons ofth sat and ppper shap ino smal bals

2 Bown, haf a a ti, in a arg ing pa o an se as

Sir onon, garic, cry pwd, alspce, aning V easpon a nto dppings n pan sa, srrng oftn nt onion s sf

4 Stir in ris, wa and lon ic ; ha oboilng ; e a bas t pan; cve

immr, sng on o wc, ns nti sac thckens sgh.

KE EEF AKE

Bake t 375 ° f our.Makes 6 servngs

I ponds round bef

cup unsalted crackr cubs

l tall can vartd mik2 taspoons salt

teaspon peppr2 tabspoos ber or arne3 egsI cp sifed egular ourI teaspoon ixed sad erl cup mi

Crea Gravy ri f

. Mx ground bef lighly wth cacker crums, hcp of the eaporad lk taspons f th

sal, and pppr n wllbnded ; shap no 3small balls ( Se raining vaad ik asdfor gay and sat or popver aer)

2 Brow ea als n btr or argain n alarg fryng pan; p h.

3 Plae a salow 8-cp bakng dish in oen t hatwhle makng bat at ggs sighly in amds wl; add r, saa rs, remann · taspoon salt, and mlk. eat sky in ; scrape dwn sde f bw ; bat mintes longr

4 Plae brown a balls n heaed bag s ;pr batr over op

. Bak in odra ovn (37°) hor unlbatte is d an golenrow ev wthREA GRAVY

CREA RAYPr all fat fo frying pan, lang rown drppngs n pan ; mase 4 abespoonfs fa and rn to pan. Bn n 4 ablsnso an tasoon sa; cook, trring consany,js nil bbbly Stir n reaining aporatd milkand cp war; cnn cokng an srrng,srapg cookon jics fr tt an s pan, n gay hickens and bs nte t ina lt gravy colring darkn, yo wish Makao 2 cps

Coksav r t bst rss ad prtsps b srt s t at-s bag dssgst r rcp. Yrsr a a cas r a saws s t ppr battr

p u ard at bas



MEATLOAF ROLLUPS

Bake at 45 ° or 50 mnue.Make ervng

2 poud groud beef

ca conned cream of celery oup cp grae pared ra carro (abot 3medumze)

mal oo graed egg eapoon al

epoon alan eaong eaoo epper

ackage pecru mxMik Pa Gravy rc oo)

M groun bef lghly wh sou crrots, onongg salt talian sasoning, an er unl wl

ble2. Prear irus mx followng label rectonsor mak sry rom your own fvor wo-crusri oll ou, half tim, to 12nchsqur u ah nto qurs.

Divie meat mtur no eghh n son ontoml of ach square, ten she a nto asmall of Fol asry u ovr mat; nh egso sl, bu lav ns on Plac on a rack in shallow baking an

4. Bak i ho ovn ( 42 ) mnes, or until asry s gol emove lovs o a hea srvinglatter ke hot whil making MILK AN GRAVY

MLK PN GRAV-mov rack from baking pan.Masu n a n a buttr or margrne if

ne o mak 4 ablesoons; return to n Benn 4 blesoons ou r ; cook srrn otanly jusul bubbly Sir in u watr an u milk;onnu ooking an stirrng, srang bkeonjus from boom of an, unil grvy thkens nboils mnu Sason o tast with sal a r.Maks 2 cus

Coksav I water chestnus ae ne to yo, do

ty thi s Orienal teat. Packed in

5-oune as ea mabe-sze chestut

is snoy and risp h a ceeylike

avo . Si e or hop them o add o mea

balls, as aled for n he epe a

ght, o str nto habugers or their

sauce o gavy oppes Ate the

ca has bee opened, ove ay etove

nt ith cod ae and keep cilled

HAMBURGER JUMBLE

Bake a 350° for 40 mnuMae ervin

poud round bee cup ucood regular noole ca (abou pou) omatoe cp reddd cabbage cp lce pred ra carro ca coeed cream o celry ou cp ater teapoon nant ced nn

eapon t

Sh groun bf ino arg y n lrgefryng an ; b row mnues on h s hnbreak u ino small chunks.

2 Sr in rmang ngreins; soon ino n

8u bakg sh; ovr3. Bak in moeat ov 30° ) 40 minuts oruntil nooles n vgeables are

GZD POLYNESAN MAT BLLS

Mae ervg

poun groud beef cup f bread crm 2 ce ) egg

cup copped er chenu ro 5ounc ca )

c aer ( for ea ball)2 tabepon prepared horeradh

teapoon al* cu or

2 ableoon peanu o or alad ol% c orange marmalade cup creamyle peat buer

clove garlc ice3 tabepoon oy auc2 tabepoo lemon juc3 tablepoo aer (for auce)

l . Mix groun d beef l ighty with brad crumbs, gg,water hstnus th cu waer, horsersha sal until wllblne; shae into 24 ballsroll in our o o wll

. Brow n eaut oil o saa o in a lrg fyingan ; ou o all rngs.

3 hle mt ball bown, ombi orang mrmal au b ut garlc soy sauce lmo ju a tabloons wr; bea until wlbl;sr io f ryng an.

4. eat sring onsnly ovr low h 2 to 3minus or unil sauce is bubbly an ma llsr rhly laz



COCO

Be at 3 for 4 mnuteses 8 servings

4 or lrge ooes pre and qurtered

meu-sze o turp pred nube besoos ( sk) buer or

margrneSalt and eer

tabesoo ron sugrash o nutmeg

2 ses baon ut n -nh pees pou groud beef

poun ground or m-sze oon hoped ( u) veoe bro gr m s e bbge shrede

Cook potatoes and trnp in n aed watn seprte mediumsiz saepns 15 minues orus nt teder; drn we

2. sh potoes wth 2 bpoon of the tter omarrin; seson wh sa and ppper. Theshoud e o 5 cups) ash urip wh 2tspoons of the utter or mararne rownsur nd nute (here hould be bot cups St both sde.

3 Saute on untl crsp in are frin pan rmove wth a soted spoon nd t asd.

4 M roud be d pork shpe io lre

p in me pan ; rown 5 mnues on ech sden break up no chnks push to oe ide.

5 Str onon into pn ad saute ju untl soft trno mat mtr

6 Prepare brown rav m foowin la drectons sr nto me mixur

rd mhd pooes vnl over botom ndsdes o utered shlow 8cup b dsh toke a shell ; spread mashed tuips ne t to pttoe to make do shel; poon meat mureino ener

8 Bke n moderat oven 350° ) 45 minus oruntl bubl hot

We meat bakes cook cae smmoun of blin saled wter 1 0 minute o r jusuntl tendr drin wel. Toss wth remanin tblpon buter or mararine. Spread over hotm ad veebles i bi dish sprinklwih ris bo

BEEF PATES ASSEE

Bake at 4 for 3 minuteskes 8 servngs

mem-size onon hopped ( u)

4 tblesoons ( stk) butter ormararne2 pouns ground beef egg

up choppe parsl u soft bread rumbs ( I se

teasoon sat akge ( 1 oues) frozen eas

prt hed n ondesed ream of eler soup n bout 8 ounes) ream-style or

u ml u ( 8-ounce arto) dar sour ram

Herb Bsuts rc oo S onon i tblespoons o he bter or

marrne jus ti sot in a re rn panmx lih wh rod eef e prs redcrmbs and st untl welended Shpe into2 ls thn aten

2 Sau in remaini 2 lespoons butter or marare 2 mi ntes o ech side or j us until brownPace n a nle laer n a shlow akn dsh1x9x; prinkl wh pe

Str sop or, nd mk into drppns in frinp he srr onstl nd scrp

browned bts from bottom of pan u to bolin.Sr bou up hot sauce to sour ram thensr back ino remn suc in pn our overmea and eas n bn dih

4 Ba in ho ovn 425 ) 15 mines .5 Whil mea miur coos mak HER JUI ;

arran on op o ho met mxture6 Bake 15 mnute loner or ni isuts r

oldn-brownER BICombn 2 cup bsci mx nd teapoon mxd saad hers n a mdmsz owdd % cup milk al a once sti r with a fork untvnl most Drop tablepoonuls into b

spoons metd buter or mrarine in a pe plae roto coat all over he roll in 1 cu so read crums2 slices) . akes 8 iscuts.

Cooksav Mo roze hole vegeable beak p

ealy f yo ap he package mly

o he coe op o hee' o

ed o ha hem beoe add o

a opoheage o caeole dh



IEX OFECPS

AD HW-T'A

l-mercan Cheseburgrs, 5-purpose Barbue Sauc, 8petizers

Banana-burgr Wapups, 57Beef artlts, 2Burger Bites, Caper Meat Bas, hes avories, Chippies, 52Dansh ppeteasers, 5Mat-bal inaures, 8Olive atlets, 5Paresan Pus, Pt Burgers, Pt af, azd, 8Piquant Patty-bals, 5ish Meat Bas, 5

ppletie eef Square, 5priot-beef oup, 40

B

aco-cese Suss, 1Bacon olups, 4Bake rench at Loaf, Bae Saucy at Bals, 8ali Beef Dnnr, 47Banana-burgr Wrapus, 5angkok urgers, Barbcue Beane , Barbued Bef Ba k, 05Barbcud Beef Caks, 9Barbud Silt Burgs, 17

Baey-beef tw, Bavarian nner, 7Bef and Beans au Gratn, 98Beef-and-gavy Burgers, 7Bef and entis noese, 0Beef and Poato Boats, 8Beef and Potato Scallop, 95

Beef and ce mandn, 98Bef and Snac Cobbler Pie, 75Bef Bavarian, 8Befurger ollup,

Bf-co Frittr Pus, eef-croned nin Pie, 0eefham Pu in uhroo Sauce, 7Beef in a Blankt, 5Beef-macaroni oaf, Bf-mushoo Was Suprm, 7Bf-onon of, 47Bef Pties ricase, Beef Porkers, 4Bef acos, Beef artlts, 5Beefvgtab Loaf, 5Bef-vgetab Pes, Blmont Paty-seas, 2Bonus Burgers, 24Brad rumbs, hw o ma,

Bradshs Bsus, lb otes, 87 uncs, 8an-tan Loaes, 8arli-brad huns, Herb Bisuits, Hrb ing-a-rond, 87Itaian Heb Stiks, 8Olive-hees onds, 8

Bronco, Brunswi Beef, But eat Bas, urgr-bacon i, 9urge its, 5

ugr udus, 2Burgr ie-ghs, 5Burger Shocakes, 5Burger eas Dab, 5urgers Kun Kok, 7Burgers lnes, 1Bugrs, outdoor gl

Beefbrgr olu, 1Burger-bacon ri, 9Burgers Kun Kok, 7Burgrs Milans,

olden ate Saucy Burgrs, Gled Four-square, "Guess What Grilled Bugers, 4Hambuger Fodovers, Kon Coast i, 2Mor-an-mor B, 14

Mulhoand urges, 2Pacca Pato Burgers, 9Pato Chseburgrs, 9Smoky Beef Burges, 7eryaki tics, 9orkvil Speca, 17

Burgrs oma, 5urgr-omao owe, 9usy-da f ound utr srads, 25

c

Cabbage-burger k, 0Cabbag Cown, ud, abbag, how o shrd, 0Cabbag olup, 89Calico ef Sw, 8Cmper's tw, Canadan Mat Bas

n r , 70



Canyon Burgers, 131Caper Mea Balls, 15Caraay oaf, 30Casseroe Mea Bals, 3Casseroes

Barbece eef Bae, 15Beef and Beans a Grain, 9

Beef and oao Scalop, 95Beef and Rice Aandine, 9Cabbage-brger Bae, 101Colcannon, 163Confei Scallop, 107eviled Noodles and Beef, 94ixie, 06obe-good Manico, 49esa, 95rench ee Bae, Hamburger Juble, 12How o grease, 1J assoule, 9aredo Beef, 95Lile Lasagna, 9Macaonibeef Royae, 100

Macaroni-and-chese Surprise, 94Macaoni apriash, 93Mea Balls, 63Mey Mx-p, 95Mexican Jac, 00Orienal Pepper o, 15Or Favorie asagna, 4oena-chili Bae, 61ouc Burger Bae, 94Quic Spanish Bae, 4ancho Beef inner, 1 Rio hili Beans, Royal Egplan Fonde, 46Scalloped Mea Balls, 5Sill nchladas, 05Speedy ary Lasagna, 0

Sued Crepes au Grai, 41Siss Sandwich u, 16Taormna Bae, 9exas Tacos, 10Toppers for, 9697Torila Toer, 143Wesern, orshire Beef Bae, 1

Cheddar illing, 22Cheese-and-cracer Mea oaf, Cheesebisci e, 61Cheese Biscuis, 6Cheeseburger ie, heese Fiing, 44Cheese Savories, 15Chili rger Bas, 6Chili-cheese rgers, 9Chilicheese Toas, 114Chili Glaze, 4Chili Mea-ball eroes, 131Chili Rice Mea Balls, 57Chil Topping, 2Chinese Mea Bals, 59Chippies, 15Choder (see Sops)Chow Mein Bowl, 0Chbbies, 33Chcwagon Ch ili Bns, 112Ciy Brgers, Cobble eef ie, Colcannon, 163Conei olls, 45

Confe Scallop, 1Coninenal Mea-ball Pie, 4Coninenal oaf, 0Cooo Brgers

ee Brgers, odoor grilledCorn iquan, 29Conr Brgers, 4

Creamed Beef-onion Balls, 70Crea Gray, 160Creole ggbrger ie, Creole Sile oaves, Crispy rgers, 34Crnchbger Balls, 70Crnchy Cheesebrgers, 19urried Mea Balls, 65

D

Danish peeasers, 53

anish Beef Loavs, ansh Beef aies, anish Brgers, 25eepdish Beef ie, 77enver ancaes, 159Deiled Mea Loaf, 30evied Nooles and Beef, 94iab Sace, 2ill olls ih Mushroom Sauce, 1Dil-saced ea oaf, 3Dinner Beef aies, 4inner Loaf, 3Dixie Casserole, 6ixie abrgers, xie Mea Loaf, 53obe Beefburgers, 37

ouble Cheese oaf, 3Doble-corn ie, 7Doublegood Mancoi, 149oble Onion Burgers, 4Double-rich Mea oaf, 3chess Ma Balls, 4Dchess Mea Loaf, 0xbry Loaf, 35

E

Eary arves Mea Loaf, 32as ndian Brgers, 27as-Ws Siyai, 14asy Mea Loaf, 33gglan Spree, 93nglish b Beef

ih Msard Saue, 22

F

Faily-bes eef oaf, 31Fiesa Casserole, 95Fesa Cheeseburgrs, 134

illings or bu g s

heddar, 22Oher choices see "Gues Wha

Grilled BurgersScoch, 2

Fire, ips on builng a, 20luy sard Sace, 140

French Beef Bae, Frijole ie, 75Fryingpan Moussaa,

G

GarnshesCarro Faces, 4Celey lue, 155Ccumber Accordion, 15gg Flowers, 155Lemon Carwheel, 55

Olive ubbell, 155Onion ue, 155icle Fan, 154Radish ompon, 54

Georgia Burgers, 24Geman Casseroe 5Ginger-rich Sauce, 12Ginger Soy Sace, 15Glazed Beef ay, 53Glazed Broiled Loaves, 39Glazed inner ing, 34Glazed oa, 5Glazed olynesian Mea Balls, 16Golden Gae Saucy Burgers, 122Goober Burers, 23Gre Burgers,

Green ice, 33Grilled For-squares, 123Ground Bef

Brong, Bying, Coong, 1Freezing, 1Soig, 9

Guess ha Grlled Burgers, 24

H

amburger Chop-chop, 3aburger ubs, 0Hamburger Foldovers, Hamburger Jbe, 162Haburger Srogono, 159Haaiian urgers, 26Herb Biscs, 3Herbed Burgers, 19Herb asry, 150Herb Suare, 3Herb-sued Mea e, 75Hong Kog Burgers, 26opping ohn, 2orseradish-alond Sace, 129o-ho Chili con Carne, py-umpies, 14



I

taa eb P 50taa eb Suce 8

Itaa Meat-ball aot 59Italan Meat aes Sqash ows 89

J

Jaaee Pea Sauc 8Jy ef umgs 79Jy Casouet 98Jy e Ste Jumbo Joes Jumbos 8

Js-good Bugs 9

Kg uges Kg heeebuges Koa oast Gl

L

d-ho Sbs Laedo eef 95Lelan Meat Loaf 5Lttle Lasaga 98Lttl Seks Oenta Lcho Cheee ems 0

M

Macaon-ad-beef anca 8Macao-ad-cheee Supse 94Macao-beef oy 00Macao ine 5acon apkash 9Matbe o 4Meat-and-potat ks Meatball Chwde 58Meat-ba Goush 7Met-a tues 8

· Meat al

ked Sauc 8ava ne 7eef-hm Pus Mushoo

S ee Poks 4

e 7assoe h uge Ch c 57hes 59Chowde 58eamed eef-ono 0

Cuch-brge 0uchess 4oug 5ema asseoe Gad Polyesa 2oash; 7awaa e Cea Gay aada 70Maco e 5Mocow 7Pacc Potluck Pennsyvna utch eef als Poachd ue 7Pocunes 8Ragout Itala 59

Saucy l Scaloed 58Scadia agot Shag 57Sklet e 8Sahet owl 5Sng eef agot 57Stew with umlngs 5Stoono 70Supe Sou 57Swedh eef 58 oniu 4Weatchee ley ef 0

Meat all awaa Meat al eam Meat alls Sogono 70

Mea-bal Stew wth umng 5Meat alls eoue 4Meat aye Loaves 9Met Loaf

Apem eef Squa 5Apcot-beef ol u 4au Gan aked Fench 0abecued eef akes 9ef aket 45ef-macao 8eef-no 4eef-vegetabe 5uy-day eef oud Caaway 0Cheese-nd-cacke 2

Cofet ols 5Coninena Pt 0Cole Skillet 0ash eef 0eled -sauced nn 8ixie 5ouble eese 8ouble-ich uchess 0uxbuy Ealy Havest Ey aml-bes aed eef Paty 5

ae Bo ae e g eb qa taao 5e 9La 5Matambe o 4

Meat ols Coonado 4Mxcal eef Whe Mdget 4Mock Pot oas

wth egtabes Od-fshoed Sag Pttycak whe Piqunt g

wth Gee ce Quck eef Shoca �Quck Goume ound ibbon ce Scambe 5olls Saucy Chesebuge 4

Scotch Eggs 4Sha 0-5Sklet Saueba 5Snowca 4Southe eef oll 45Saghett-cheese Sash Stued ef 48exs 9omao 8w Paty egetablesued eef ol Wgh-waches Meat ols

Meat af a Gat Meat-of ubs eat-loaf vidend

Meat Loaf Italiao 5Mea-loaf eubs eat-oaf ollus Meat-e Past 0Meat Ps

eef and Sach oble 7eefcowed Onion 80ef Pattes caee Chese-bcut Cheesebuge 74obb eef 7otneta Mat-ba Ceole ggbug 7ee-dih 77oble-co 77Fijole 5

Heb-stued 5alan Heb 50Jiy eef umligs 79Picnc 0uove Pases 9

Meat ol Coodo 8Mey x-u 95exical eef Whee Mexcal Cheeebuers 0Mexcan Jack asseol 00Mexica ollus Mdget Mea oaves 4Midnght Su uges lk Gavy 9Mlk Pa Gvy Mock Beanase Sace 9



Mock Pot Rast with Vegetables 32 Befandgvy Burgrs 17 Rancho Bee Dier 101Moe Carlo Burers 15 Be Bavaia 18 Raret Topping 12Moradmo Burgs 124 Bevegeale 16 Red Soy Sauce Moscws 71 Blmo Patysteas 23 Relish eat Balls 152ulholland Burgs 23 Bonus Bugers 4 Relises

Burger Buildups 2 Co Piqnt 129Burger tas Diabe 25 Ripeoliv hopchop

N ountry Burrs 14 Rhne Brge tacs 2anish B Paties 107 Ribbon Meat a Dill Rolls Rice Green 3

with Mushoom Sac 14 Ric hw t.o coo 9Diner Bf Patti 14 Ric Scamle Lo 2

Nools ad Beef Diled 94 xie Hamus 17 Rio Chili as 10oodles api Doule Onion Burrs 24 Ripe-olive Chop-chop 129

English Pu Bee wih stard Rivias 13ace 2 Royal Eggplant Fnd 1

0Gergi Bgr Gober Brge, 3Js 18King Burger 22

sLitl "tea Ot 2

Oldfashined Sag La 31 atandptat aes 23

Olive Tatlts 152 Ppper eettes 1

Onish mals ( Cassroes Poct Beefurers 22and Silet Dishs) Sourcam Burrs 18 Styut Tpping 122

Onion-gav Burs 14 tud Burgers 1 andwches•

Oi Pasry 52 Teasue Burgrs 24 AUAmerca Cheseburers Opnface Heoes 10 Yanee Hamurgers 23 Bacon Roups 14

Oinal Peppe Pot 0 Paca af 3 Bango Burers Ou avrie asagna 104 Pnsylvaia Barecu 112 Brbce Beanies 113

Pslvaia Dch ea t Bals 7 Bf-mushoom WePepperbean Cups Supreme 17

pPeppercos how t crsh 1 ee Tacos 2Ppp Sekttes 1 roncs 20Peppes Suppr ued 93 Burgr ilhghs 13Pppy omato Suce 18 Burgr hortcas, 1Persian Spoonures 137 Brgers Roma 25

Pacic Potluc 3 Piccl Piza Rouds 134 Bugertomato Towers 19

Pacica Pato Bugrs 119 Pcic Pis 107 Canyon Burrs 11

Paoda Burers 141 Picnic Sqares 3 Chili-chs Buers 19Pa how t lie f mt oa 4 Piwhel Meat Loa Chilihs Toat 14

Paama Johny 10 Piquant Pttyalls 13 Chil Meatall Heroes 131

Parsian Burs Piquat Rig wih een Rice 33 Chuies 1

Parmesa Pus 152 Platter ir 83 Chcwg Chili Bns 11 2

Paley how t chop 0 Poached Brgr Blls 7 City Burgers 18

Pasle Sauc Pockt Bfus 22 risp Bs 134

Paty za 15 Polna-chli Bae 1 Cuchy Csger 19

Pasta dishs Prcupis 58 Dash Burgrs 25

Diled odles ad B 9 Potats owcap Doul Bfuers 1

Doulood Maioti 19 Ptluc Burr Bae 9 as India Burgrs 27

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Macaroniadef ancan 83 Gre Bures 27

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paghetti Bowl Quic Bordelais Sauce 31 Jstplanood Bures 19

pahetti for rowd 104 ic Chiliurrs 10 King Chesebrger 131

Spedy Prty asana 100 Quic oumt Rods 40 ndho Sus 13Pasta e Fgili 19 Quic Spanish Bake 17 Lunch Cheese ems 20Pasty at Cls

Herb 1 atoaf Dividnd 133etpi 1

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MT BA AND O CS

VR ,00,000 IN RIN!

Family Circle Great Ground-Beef Recipes

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