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Pour gravy over roulades, serve with buttered cooked noodles and red cabbage. Mrs. Estelle Steiner, 367 Kerrybrook Drive. Richmond Hill. Pour drippings from skillet into a two cup measure. Re- turn to skillet. In a small bowl combine one and one-half tablespoons of flour with three table- spoons water. stirring to form a smooth paste. Stir into drippings in skil- let. bring to boiling, reduce heat and simmer, stirring constantly until thickened and smooth. Add beef broth, bring to a boil. reduce heat and simmer with the cover on for about one and one-half hours or until tender. Remove roulades with slot- ted spoon to a heated serving plate. Keep warm. In heavy skillet or Dutch oven with a tight fitting lid, slowly heat salad oil. In hot oil brown roulades on all sides until nicely browned. It takes about 15 to 20 minutes. Place a slice of bacon, then pickle, across narrow end of each piece of steak. Roll up. starting from narrow end, and tie with twine. Sprinkle lightly with two tablespoons of flour. Sprinkle lightly .with salt and pepper. Spread each with 1/4 teaspoon of dry mustard. then sprinkle each with 1 tablespoon of chopped onions. onions 6 slices bacon 6 dill pickles flour Mt cup salad oil 1 can (10% ounces) ‘ condensed beef broth Cut each steak crosswise into three equal pieces. Pound each with wooden mallet or edge of saucer to flatten to one-eighth inch thickness. BEEF ROULADES 2 (1% pounds) round steaks 1/4 inch thick salt and pepper to taste 1% teaspoons dry mustard 6 tablespoons chopped 4â€"Cookbook ’73 POT ROAST 4 pound blade roast 1 or 2 large onions 4 tablespoons butter or margarine 1 cup water salt and parsley to taste flour carrots potatoes Roll roast in flour. Melt but- ter in Dutch oven and brown meat on all sides in the melted butter. Remove meat. Saute sliced onions in ter until golden brown and remove. Return meat to Dutch oven, placing it on a small rack in the pot. Add onions. Sprinkle salt on meat. Add water and sprinkle parsley over meat very generously. Cover and place in “.350 degree oven for two to three hours. During last hour pare enough carrots and potatoes for your family and add them to the meat. When meat and vegetables are done remove them to ap- propriate bowls and platter. Make gravy from the stock remaining in the pot, Mrs. Mary Barnes, 27 Beaverton Road, Richmond Hill. More Meat Treats Bake in 325 degree oven until firmâ€"â€"about seven min- tes. Mrs. T. K. Dawson, RR 3. Dundalk‘ YUMMY HOT HAM ’N CHEESE ROLLS Cut lé pound cooked ham and 1/2 pound sharp cheddar cheese into 1/4 inch cubes. Combine with 1A; cup sliced green onions, 2 hard-cooked eggs, sliced and 1/2 cup thinly sliced celery. T055 together with 3 tablespoons salad dressing blended with 1/2 cup chilli sauce or catsup. Mix well and spread mixture in split buttered rolls (ham- burger, hot dog or dinner). Wrap individually in foil, and bake 15 minutes at 400 degrees. These can be made ahead, kept in the refriger- ator, then heated at serving time. Beat four eggs, stir in salt, pepper, onion, half the cheese, ketchup and ham. Mix well and pour into pie plate. Sprinkle with remain- ing cheese. Place tomato slices over top. H ngiguhHgigr-nb-‘g Drai and ounce can baked beans teaspoon dryrmustard egg lightly beaten cup chopped onion teaspoon salt tomato sliced eggs beaten cups diced ham cup grated cheese tablespoons ketchup pepper to taste n beans, add mustard one egg and mash. Line sides and bottom of nine- inch pie plate. Makes a great late-night company snack. Mrs. Glenna Taylor. 309 Cells Road. Richmond Hill. BEAN CRUST PIE Meanwhile blanche salt pork and cut in little pieces. Put it into a small frying pan at low heat until golden brown. In the fat of the pork add small onions and brown them putting them in a bowl set aside. Then fry miish- rooms in butter, add to meat casserole 45 minutes before serving. Serve with parsleyed potatoes. Mrs. Estelle Steiner, 367 Kerrybrook Drive, Richmond Hill. 2 round steaks one inch thick butter and oil 16 cup flour salt. pepper, parsley 1 garlic clove 1 can consomme (beef) 1/2 bottle of Burgundy red wine 1/4 pound salt pork 20 small white onions lxé pound fresh mushrooms Cut meat in one-inch cubes in a frying pan. Melt butter and a few drops of oil. Roast well in a dutch oven. Add wine and consomme diluted. plus add salt, pepper and parsley. Cover and cook at 375 degrees about two and oneâ€"half hours. BEEF BOURGUIGNON Bake in 350 degree oven until meat and potatoes are baked â€" about one hour. Serves six. Mrs. Deanne Clarke, 227 Rosemar Gardens. Richmond Hill. MEAT LOAF 1 pound lean ground chuck 1,44 cup bread crumbs 1 large egg -1 medium onion 14 cup Minute Spanish rice salt and pepper to taste Combine meat. bread crumbs, well-beaten egg, diced onion and remaining ingredients. Turn into light- ly greased casserole. Dot top of meat loaf with ketchup and bake one hour at 350 degrees. Good hot or cold. Mrs. Paul Steeves. 63 Elmgrové Avenue, Oak Ridges. Place in casserole dish and add can of undiluted soup and raw potato. Add salt and pepper to taste and a pinch of sage. marjoram and thyme. MINCED BEEF CASSEROLE 1 pound ground chuck steak lé cup chopped celery 1/2 cup chopped green DeDPer 1 medium size onion chopped 1 can (10% ounces) tomato soup 2 cups thinly sliced raw potato salt DePPer sage marjoram thyme Mix ground steak celery. peppers and onions and fry in small amount of fat un- til meat has slightly brow- ned. Remove from heat and drain off fat. Ideal for a quick lunch or Saturday supper on the patio, says Mrs. Straumann. Serves a family of six when accom- panied with salad or celery and carrot sticks.’ V2 to 3/4 pounds hamburger meat 1/4 teaspoon Worcestershire sauce sprinkling of garlic salt V2 teaspoon salt pepper to taste 2 packages refrigerator biscuits (10 biscuits in each package) 1/4 cup plain or hot ketchup 5 slices tomato oregano or marjoram to taste 5 slices onion 21/? teaspoons salad oil 5 slices of cheese or grated cheese Combine meat, Worcester- shire sauce. garlic salt, salt and pepper. Flatten biscuits with a rolling pin to make them round. Spread each round with some ketchup, top with beef mixture, then with a slice of tomato. Sprinkle each with one-half teaspoon of salad oil and place on a baking sheet. Bake 15 minutes at 425 de- grees. then top each with cheese and bake another five minutes. Mrs, Daphne Straumann. 376 Bent Crescent, Richmond Hill. MINI-PIZZAS HAMBURG CAN BE BEAUTIFUL Yield: Six to eight servings Mrs. R. Anthony, 218 Lawrence Avenue, Richmond Hill. To make stuffing: Combine three cups crumbs, celery, minced onion and beaten egg. Stir in salt and parsley. Mix well. Spread over surface of meat. Roll up like jelly roll. Preheat oven to 350 deg. Sprinkle outside of roll with one-half cup dry crumbs. Place on rack in shallow pan. Bake one and one-half hours. 3 cups soft bread crumbs (1 use the blender) lyé cup chopped celery 1% tablespoons minced onion 1 egg 1 teaspoon salt 2 tablespoons chopped parsley 1/2 cup fine dry bread crumbs Combine ground beef with salt. pepper. mustard, Wor- cestershire and catsup. Add onion and green pepper. Place on wax paper; roll into rectangle one-half inch thick. Stuffing STUFFED BEEF ROLL Make meatballs by mixing together ground meat, eggs, wheat germ, parsley, parme- san cheese, onion. green pep- per. salt, pepper and garlic. Form the mixture into balls. roll in flour and fry in oil till browned. ITALIAN STYLE SPAGHETTI SAUCE WITH MEAT BALLS Spices: teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon 1/4 teaspoon 1A1 teaspoon 1 teaspoon salt paprika cinnamon oregano crushed chilies cayenne thyme Pepper fennel allspice garlic powder Saute ten chopped onions, two peppers. garlic cloves in olive oil until transparent. Add cans of tomato. tomato paste and water. Simmer over low heat for two or two and one-half hours. This, says its contributor. is a delicious sauce that freezes well and can be dou- bled. It is her own original recipe, not copied from any other cookbook or recipe articles. For a milder sauce. reduce quantity of chilies and cay- enne. During the last half hour or hour of cooking add spices to sauce. The spices may be added to sauce at the beginning, but Mrs. Mark has found that the blend then needs to be adjusted during cooking. Mrs. Sandra Mark, 85 Pemberton Road, Richmond Hill. H NNO 1 2 olive oil chopped onions green peppers, chopped large cloves of garlic, minced cans (28 ounce size) tomatoes large and 1 small can tomato paste can (28 ounce size) of water Meat Balls: 2 2 2 pounds ground beef (or meat of your choice) eggs tablespoons wheat germ (or bread crumbs) teaspoon parsley, chopped fine teaspoons grated parmesan cheese onion, chopped fine green pepper, chpped fine salt. pepper and garlic (fresh or powdered) teaspoon teaspoon teaspoon teaspoon teaspoon 1 teaspoon lé teaspoon 9% teaspoon 1/4 teaspoon M: teaspoon h‘Hyâ€"‘tâ€"‘HH pounds ground beef teaspoon salt teaspoon pepper teaspoon dry mustard teaspoon Worcestershire sauce tablespoons catsup tablespoons minced onion tablespoons finely chopped green pepper Drain the sauerkraut and scatter or line the bottom of a.large heavy pot. Roll the meat mixture into each cab- bage leaf tightly from the core up then stuff the sides in with your finger. Place the cabbage rolls firmly and neatly into the pot. To prepare the cabbage cut out the core so it will cook quickly. Cook in boiling water with 2 tablespoons of vinegar (the vinegar will keep the leaves from falling apart). Boil until soft. Cool and separate the leaves and pare the thick core on the leaf, thus making a neater roll. Cover with left over leaves and pour in the tomato juice and stewed tomatoes. Bring slowly to a simmer on top of the stove and cook for about 11/2 hours. Mrs. Elsie Roman for: Mayor Anthony Roman. Town of Markham. 1 can tomato soup 1 can water Combine and pour over cab- bage rolls. Bake in 375 de- gree oven for one and one- half hours, At half time turn the cabbage rolls so all cook evenly in tomato sauce. Mrs. G, McKay, 122 Brooke Street, Thornhill. 3 large heads of cabbage 2 pounds minced beef lé pound minCed veal 1/2 pound minced pork 1 pound cooked Uncle Ben‘s rice 6- 8 onions fine minced 1â€" 2 cloves of garlic left whole 4 tablespoons Crisco 1/2 teaspoon red paprika 1/4 teaspoon marjoram Accent, salt and pepper to taste 1 48-ounvce can stewed tomatoes (salted) 1 48-ounce can salted tomato juice 1 small can sauerkraut Cook the rice and let cool. Saute the onions and garlic in crisco until transparent. Remove the garlic and add red paprika. Combine meat. rice, onion mixture, salt, pep- per. Accent and marjoram. Mix well by hand but do not squeeze. CABBAGE ROLLS Any remaining cabbage may be chopped up and placed around rolls in the pan. Sauce: Spoon meat mixture onto a cabbage leaf and roll up. Place in Pyrex pan nine by 12 inches. Repeat until all filling has been’used. Peel cabbage leaves that have been softened in hot water. 1 medium cabbage Filling: 1 pound minced beef 1 teaspoon salt onion chopped L cup catsup 1/2 cup water 1 teaspoon chili powder '4; cup minute rice Mix thoroughly. If not moist enough add water. A\>â€"‘ BEEF CABBAGE ROLLS 1 pound ground beef 1 cup minced onion 1 egg M; cup milk I M; cup bread crumbs 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons cooking oil 2 (8 02.! cans tomato sauce a cup molasses or brown sugar tablespoons vinegar 1 teaspoon seasoned salt Combine first 7 ingredients and shape into 12 meatballs. Brown in oil in skillet; re- move excess fat. combine to- mato sauce. molasses, vine- gar and seasoned salt; pour ove r meatballs. Simmer over low heat 10-15 minutes, turning frequently until meatballs are well glazed. Serve over rice or noodles if desired. Makes 4 servings. Mrs. Glenna Taylor. 309 Gells Road, Richmond Hill. N TASTY CELERY MEAT LOAF Preheat oven to 350 degrees. can cream of celery soup pounds ground beef egg cups chopped onion cup bread crumbs tablespoon Worcester- shire sauce tablespoon chopped parsley salt and pepper to taste Combine ingredients and shape into loaf. Bake in oven 1% hours. Mrs. Elizabeth Harris, 84 Apricot Street, Thornhill. p... Now mix cooked rice, on- ion. hamburger, salt. pepper and just one-half teaspoon of the garlic powder together. Put a heaping spoonful of the meat mixture onto a leaf. roll carefully and place the larger. tougher leaves to the outside of your pot. Continue in this manner until all the meat mixture is finished. Add the tin of tomatoes, tomato juice, one-half tea- spoon garlic powder. bay leaves, oregano and ta‘basco sauce. Simmer at least two hours on top of the stove in covered pot. 1 HHN "‘ LI vâ€"nQy-nr-‘fib 2 1 1 large cabbage pounds hamburger tin (28 ounces) tomatoes tin (19 ounces) tomato juice cup uncooked rice large cooking onion teaspoon salt teaspoon pepper teaspoon pure garlic powder dashes Tabasco sauce or 2 bay leaves teaspoon oregano First boil the rice. While it is boiling core your cabbage and place it inxa large pot of boiling water. ‘When the leaves are tender and very green looking. remove from pot. Enough for two meals. Keeps well refrigerated or frozen. Mrs. Norman Hunt, 14 Poplar Drive. Oak Ridges. BARBECUE MEATBALLS CABBAGE ROLLS Next separate each from the whole cabbage leaf