The Rural Voice, 1980-04, Page 32from the Ripley Junior Farmers' Cookbook
BARBECUED MEAT LOAVES
2 lbs. ground beef, chuck
1/2 c. milk 1 tsp. chili powder
2 tsp. salt 2 tbsp. chopped onion
' tsp. pepper
2 tbsp. chopped onion
Sauce - Heat together:
1/2 c. catsup
' c. vinegar
1 tbsp. Worcestershire sauce
Mix and shape into 8 loaves. Place in
shallow pan. Cover with sauce and bake 45
minutes at 350 degrees.
from the Northside United Church
Cookbook
SWISS BARBECUED BLADE STEAKS
2 (11/2 Ib.) blade or chuck steaks
1 large onion, sliced
(preferably Spanish)
3/4 tsp. salt
'/: tsp. barbecue seasoning
1' c. tomato juice
'h lemon, sliced thin
2 T. brown sugar
'/ tsp. black pepper
1 T. parsley flakes
2 T. Worcestershire sauce
Flour
Sprinkle the blade steaks on both sides
with flour. Transfer steaks to roasting pan
large enough for one layer. Arrange lemon
slices then onion slices over steaks.
Sprinkle with sugar, then the salt, pepper,
barbecue seasoning and parsley flakes.
Carefully pour tomato juice and Worcester-
shire sauce evenly over all. Cover and bake
at 325°F for 2 hrs. Serves 4 persons.
Jessie Hillen Margaret Sallows
from the Canadian Gallaway Association
Cookbook
PARTY STEAK CASSEROLE
1-8 oz. pkg. of spaghetti
1 c. uncooked rice
4 cups boiling salt water
1 Ib. round steak (cubed)
1 Ib. sausage (cubed)
2 tbsp. flour
2 tbsp. fat
1 can sliced mushrooms
1 onion sliced
1 green pepper diced
1 c. celer y diced
2 tsp. curry powder
'/: tsp. chili powder
1 tin (21/2 oz.) pimentoc 2 cans tomato soup
Look spaghetti and rice in water until
tender. Roll steak in flour and brown in fat,
along with sausage. Simmer mashrooms,
onions, green pepper, celery until tender.
In another pot simmer curry, chili and
soup. Put in layers in casserole and bake
one hour.
Joan Horvev
HAMBURGER BACON ROLL -UPS
Preheat broiler 10 mins. 10 strips of bacon
may be cooked slightly or used directly.
Combine in a large bowl:
2 lbs. hamburger
' cup minced onion
1 beaten egg
1 cup grated natural cheddar cheese
3 tbsp. Ketchup
2 tbsp. Worchester sauce
'/ tsp. pepper
1 tsp. seasoned salt
Shape meat mixture into 121/2" roll.
Slice in 10rounds.Wrap bacon strip around
each meat round. Fasten with tooth picks.
Arrange on broiler pan and broil 5 mins.
on each side. Serve with a tossed salad.
Barbara Richard
from the Belmore W.I. Cookbook
TURNIP OR SQUASH PUFF
2 cups hot or cold mashed turnips or
mashed squash 2 eggs, beaten
2 tbsp butter 1 tsp. baking powder
3 tbsp brown sugar
salt and pepper '/s cup cracker crumbs
'/: cup grated cheese
Mix all well. Bake at 375 degrees for 35
mins.
Mrs. Lucille Fischer
GRANDMA DUNN'S HOMEMADE SOUP
2 Ib. hamburger
3 ribs celery chopped
3 or 4 carrots, peeled and diced
1 c. peas or beans, canned,
frozen or fresh
1 large tin tomato soup
1 tsp. parsley
Salt and pepper to taste
water (2 c. or so)
2 medium onions chopped
3 or 4 potatoes, peeled and diced
1 c. corn
c. barley
This recipe's ingredients vary with
whatever you have on hand. My grand-
mother raised 11 children during the
depression and this was one of her
favorites. It is both delicious and
economical and a great way to get children
to eat their vegetables.
In large soup kettle or pan, brown onions
and hamburger together. Add water and
remaining ingredients and mix well. Cook
for one hour or as long as you like. If it is
too thick add more water or tomato juice.
This recipe is very good doubled, as it
freezes extremely well and is also good for
lunch.
Claudia Carver
i
FAMILY PARADISE
Our dance hall is
now available for:
• Weddings
• Anniversaries
• Banquets
• Private Parties
Except Saturday nights
Catering is also available
Our campgrounds feature
year-round outdoor
activity
SUMMER:
WINTER:
• Swimming
• Camping
• Picnics
• Snowmobiling
R.R. 4 Walton 527-0629
THE RURAL VOICE/APRIL 1980 PG• 33