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2 lb. sirloin beef flour

1/2 cup butter

2 med. onions, chopped

BEEF STROGANOFF salt and pepper

2/3 cup tc:nato juice

1/2 cup cooking sherry

1 1/2 �up water

1/2 lb. mushrooms sliced (fresh) 2/3 cup sour cream

Cut meat into thin strips; dredge with flcur, Brown quickly ir. skillet in 1/2 of butter. Remove meat and add remaining butter. Add onione and :nushrooms, cook 5 min. Add meat, sprinkle with salt & pep;-,er, add tomato juice, sherry and water. Bring to boil, cove� and simmer until meat is tender (2 hrs). Season to taste. Stir in sour cream (do not boil) Serve over cooked noodles.

CHICKEN TERl•YAKl

Sauce: 2/3 cup soy sauce

1/4 cup white wine

2 tbsp. sugar

1/2 tsp. ginger l clove minced garlic dash onion powder

Marinate chicken 1-2 hrs. turning frequently. Bake 325 to 350 degrees for l 1/2·2 hrs. basting frequently.

Barbara �stellic

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HELPFUL HINT 57

•reriyaki sauce may be put:cha.sed ready made.

1 lb. ground beef

1 egg

1 tsp. salt

2 tbsp. chopped onion

1 tbsp. cornstarch

1 tbsp. oil

1 cup pineapple juice

3 tbsp. cornstarch

1 tbsp. soy sauce

SWEET & SOUR BEEF BALLS

3 tbsp. vinegar

6 tbsp. water

1/2 cup sugar

3 lg. green peppers, sliced

4 slices pineapple, cut up

Mix first 5 ingred; fonn into balls. Brown in oil, drain and set aside. Cook oil & pineapple juice over low heat a few minutes. Add mixture of next 5 ingred.; cook untiljuice thickens constantly. Recipe may be made in advance to this point. Add meat balls, pineapple and peppers. Heat thoroughly. Serve over hot rice. Serves 3-4 sparingly.

Sandie Walters

Enchiladas

Sauce: 1/3 cup shortening

3 buds garlic

4 tsp. chili powder (more or less)

2 cups tomato sauce

1 tsp. flour

1 tsp. salt

Melt shortening; brown garlic and remove. Combine flour, chili powder and salt, blend into shortening; add tomato sauce and cook at least 30 min. Soften tortilla in hot grease; dip into tomato sauce. Place grated cheese, onion and cooked ground beef in center of tortilla; roll up and secure with tooth pick. Place in casserole. Repeat with each tortille. When casserole is filled, cover with remaining sauce and sprinkle with remaining cheese and onion. Bake 15 min. in 350 degree oven.

Barbara Kastellic

Chicken Poprikosh

1 cut up fryer chicken salt, pepper and paprika sprinkled all over Melt 1/4 cup margarine in dutch oven or large frying pan. Add 1 Med. chopped onion; cook till soft. Add one chicken buillon cube and 1 1/2 cup water. Simmer chicken 2Q min. or so until done. Then add sliced potatoes or other vegetables. Cook till tender. Stir in sour cream.

Serves 4.

Helpful Hint

Cheese is a great camoflage for vegetables kids sometimes don't like.

Haney Maple

12 large cabbage leaves

2 tsp. salt

1/2 tsp. pepper

1 1/4 lb. ground beef

1 cup cooked rice

1 small onion chopped

1 egg

Stuffed Cabbage Rolls

1/2 tsp. poultry seasoning or thyme

2 tbsp. wesson oil

2 8oz. cans tomato sauce

1 tbsp. brown sugar

1/4 cup water

1 tbsp. lemon juice or vinegar

Cover cabbage leaves with boiling water and let stand for five minutes or until limp - drain. Combine next seven ingredients. Place equal portions of meat mixture in center of each leaf. Fold sides, roll and fasten with toothpicks. Brown in hot wesson oil in large skillet. Pour tomato sauce in. Combine sugar, water and lemon juice. Stir into tomato sauce. Simmer covered, one hour, basting occasionally. Makes 6 servings.

Shirley DeMunbrun

Chicken Enchilida Casserole

1 chicken or 4 chicken breasts

2 10 oz. can cream/chicken soup

1 4oz. can whole green chilies

1/4 tsp. ground sage

1/4 tsp. chili powder

1/2 tsp. oregano

2 cloves garlic pressed

1 lb. longhorn cheese grated

1/4 lb. Jack cheese grated

2 large onions

1 lb. tortillas

Salt & pepper chicken, enclose tightly in foil. Bake at 350 degrees till chicken falls away from bone; about 2 hrs. Cool and debone. Thin soup with stock and little water, add seasonings, stir until hot. set aside.

Arrange in layers in 2 1/2 qt. casserole tortillas in broken pieces, then add 1/4 chicken, cut fine, cover with 1/4 cheese and sprinkle with onion, 1/4 soup. Repeat process. Bake 375 degrees for 35-45 min. Best to make day before or early in morning, bake before meal. Tortillas can be slightly cooked in hot oil before tearing into pieces.

Russian Fluff

1/2 cup rice (uncooked)

1/2 cup carrots

1/2 cup celery l lb. ground beef

1/2 cup sliced onions salt & pepper to taste

1 can tomato soup

1 tbsp. sugar

Cook rice, carrots, and celery with enough water until tender. Brown meat and onions, add salt and pepper

Combine all ingredients toge�her and add 1 can tomato soup, 1 tbsp. sugar. Mix all together and bake in 350 degree oven for 45 min. Good, fast and easy.

Judith A. Roy

(7 x 11 x 1 1/2" baking dish - 400 degrees 20-25 minutes)

4 large chicken breasts

1/2-3/4 cup water

2 tsp. salt

2 pkgs. frozen brocoli

*Hollandaise sauce

*Rich cream sauce

3/4 cup blanched, slivered almonds

1/4 cup butter

1 cup heavy cream,whipped or sour cream

1/2 cup Parmesan cheese, grated

Cook chicken and 1 tsp. salt in water. When tender, remove from liquid, cool. Slice each breast in several pieces. Cook broccoli with 1 tsp. salt. Drain. Place broccoli in bottom of greased baking dish. Arrange chicken slices over broccoli and cover with hollandaise sauce. Spread the cream sauce over the hollandaise. Brown the almonds and sprinkle over the cream sauce. Place in oven until thoroughly heated. Remove from oven, top with cream and sprinkle with cheese. Place under broiler about 5 minutes until top is brown. Serves 8.

*Hollandaise Sauce: 1/4 lb. butter

3 egg yolks

2 tbsp. lemon juice dash pepper

1/2 tsp. salt

In a sauce pan heat butter until very hot, but not brown. Put the egg yolks, juice and seasonings into blender and cover Blend. As blades reach full speed, remove cover & slowly pour hot butter into blades. Sauce will thicken.

*Rich Cream Sauce: 2 tbsp. butter

2 tbsp. flour

1/2 tsp. salt

1 cup light cream

1/2 cup sherry

Kelt butter in saucepan over low heat. Add flour, blend well, add salt and cream, stirring constantly while adding. Cook until thick, stirring occasionally. Remove from heat, add sherry.

JoAnn Enp,quist

TAMALE PIE

1 1/2 lb. ground beef

1 1/2 lb. ground pork

1-2 tbsp. chili powder

1 tsp. cumin seed

2 cloves or garlic, chopped

3 tbsp. flour

3 tbsp. crisco salt

4 cups cornmeal

1 cup crisco

1 tbsp. salt hot water degrees for 45 min.-1 hr. until crust is slightly browned.

Brown meat - set aside. Dissolve chili powder, cumin seed and garlic in hot water. Combine flour, crisco and salt in skillet, cook 2-3 min. Remove from heat momentarily to add dissolved spices, add cooked meat mix and simmer while making crust. Make Crust: mix cornmeal, crisco, salt & enough hot water to make a soft paste - line casserole with part of crust, fill with meat mixture - top with rest of crust, bake at 35of ✓.

Martha McHenry

chicken breasts

1 sm. chopped onion

1 clove garlic

1 sm. jar sm. mushrooms

1/4 cup all purpose flour

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. dried thyme

1 can chicken broth

2 bouillon cubes (chicken)

1 cup sauterne

Remove skin from chicken breasts and brown in butter. Remove chicken & in pan you browned chicken sautee rooms. Stir and take from heat. pepper, and thyme. Add broth and add sauterne. Add the chicken to degrees. Double the recipe if 16

5 min. the onion, garlic and mushStir into the mixture - flour, salt, bouillon cubes. Bring to a boil and the mixture and bake 30 min. at 400 pieces of chicken are used.

Judy Cooley

SICILIAN SPAGHETTI cook 2 days saute 1 lg. onion and fresh sliced mushers add 2 lg. cans tomatoes, 2 cans tomato sauce, 1 can tomato paste, sm. can chef-B-R-D spag. sauce with mushers. Add oregano, basil, onion powder, garlic powder, 1/4 tsp. inst. coffee, parsley. Add chopped celery and bell pepper and 1/4 cup parmesan. Brown & add sm. pork roast. (1st day) 2nd. day - cut up cooked beef roast & add (left-over) 2 pkg. hot Italian sausage browned, 4 raw boned chicken breasts.

Meatballs: meatloaf mix; oregano, 2 eggs, bread crumbs, onions, garlic, parsley, parmesan. Make large meatballs, brown & cook in sauce Use: As lasagne sauce, meatball sandwiches.

Debbie Davis

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SWEDISH SOUR CREAM MEAT BALLS

1 1/2 lb. ground beef

1 egg

1 tsp. salt

1 tsp. dry mustard

1 tsp. paprika

1/4 cup butter

1/2 cup fine dry bread crumbs

1 med. onion, finely chopped

1 tsp. pepper

1/2 tsp. chopped herbs (thyme, oregano, sage,rosemary,marjoram, and basil)

Combine all the ingred. & mix. well. Form into meat balls & brown in butter. This will make about 10 meat balls about 2'' in diameter. Meanwhile prepare sauce.

Sauce: 1 1/2 cup water

1 6oz can tomato paste

2 cup sour cream

2 beef bouillon cubes

2 tsp. worcestershire sauce

Heat the water, add the bouillon cubes & stir until dissolved. Add tomato paste & worcestershire sauce & bring to a boil. Stir in the sour cream, pour over meat balls and simmer about 10 min. or until the sour cream /,,ol is heated through. Serve a lone or with -.10cidles, or rice.

Shirley DeMunbrun

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4 cups (1 qt) mashed fruit (mash before measuring)

7 cups sugar pinch of salt

Boil: 1 scant cup water

1 box sure-jell for one minute

Mix strawberries, sugar an<l salt iu large bowl. Pour the boiled water and sure-jell mixture into the berry mixture and continue sti£ring for five minutes. Pour into freezer contain�rs and let set for 24 hours before freezing.

Shirley DeMunbrun

SURINAM CHERRY JAM

2 cups water

3 3/4 cup sugar

3 3/4 cup seeded surinam cherries

Combine sugar and water. Bring to a boil and add cherries. Simmer 20 to 25 min. or until juice thickens slightly. Pour into hoc sterilized jars and seal.

Dolly Powers

Let fruit ripen gradually and then cut fruit in chunks; remove segments from core with fork. Put into colander and rinse with boiling water. Measure 2 cups prepared fruit and 1/2 cup water and let siimner in covered kettle 10 min. Add one cup sugar and l tbsp. lime juice and cook 2:') mill. longer. Pour into ste,::f1.i2:-,;,,.-l jars and seal.

Dolly rowers

Guava Conserves

Wash and half guavas. Gently remove seeds with tsp. being careful not to get any of the meat out. Make a heavy simple syrup out of sugar and water and drop guava shells in and heat thoroughly, but don't over cook. Cool and serve with cream cheese slices on top.

Dolly Powers

GUAVA DUMPLINGS & SAUCE

Cream:

1 tbsp. sugar (or more to taste)

1/3 cup shortening

1 egg

1/4 tsp. baking soda

1/3 tsp. baking powder small amount of water enough flour to make amount desired

Roll out in about 811 rounds. Put 2 tbsp. guava marmalade in center. Bring sides together - twist ends to form dumplings. Bake 325 degrees till brown.

Sauce: 2 eggs

3/4 cup sugar

1/2 can evaporated milk - dilute very slightly

1 tbsp. butter

1 tsp. vanilla

Stir constantly till it comes to boil.

Hot Mustard

Ellie Sites

4 oz. dry mustard - soak overnight in 1 cup vinegar (tarragon or wine v.)

1 cup sugar; 2 eggs beaten (Add) Cook in double boiler until thick. Keep in refrigerator.

Mary Ann Ogden

Helpful Hint

Instant potatoes are cheaper per portion than fresh (except during sea,wn) Now if I could convince "pater" that they taste as good as the fresh --

Nancy Maple

Do you have an emergency shelf?