The Gertrude Bobbitt Circle cook book

2 cups bread crumbs 1 green pepper chopped ¼ lb. pork ground Black pepper to taste 1 tsp salt 2 slices breakfast bacon 1 small onion (chopped) 1 No. 2 can tomatoes Mix ingredients into loaf. Cover loaf with bacon strips. Pour tomatoes over this and bake 1 hour in buttered pan, constantly basting loaf with tomatoes. Slice and serve. Mrs. R. B. Snider MEAT LOAF FOR 6 PEOPLE 1 lb. of good ground beef 5 slices of bread soaked in part ½ lb. of ground pork of tomato juice 1 medium can of tomatoes Salt and pepper and pinch of sage 1 small onion chopped fine Mash tomatoes before using, mix meat, onion, bread and seasoning together then make into a loaf and put in a small oblong pan and cover with the rest of tomatoes and a little water. Bake about 1 hour in a moderate oven. When done, thicken the sauce and eat. over the slices of meat. Add water if needed while baking. Mrs. Viola Kestler VEGETABLE MEAT PIE 2½ lbs. of boneless stew beef. Cook well done, having about 2 cups of broth. When meat is done, mix with following vegetables : 1 can of diced carrots 1 can of tomatoes 1 can of green peas Cook these vegetables together: 6 medium size Irish potatoes diced 1 green pepper 6 onions 4 stalks of celery Add with other vegetables and meat, season with salt, pepper and chilli powder. Pour in baking dish or pan and cover with pastry and bake until pastry is golden brown. Mrs. Hal A. Holt CHILLI MEAT BALLS 1½ lb. chopped beef 1 tsp salt ½ lb. chopped pork Vz tsp chilli powder 1 egg chopped 1½ cups bread crumbs Onion Green pepper Mix ingredients thoroughly. Soak bread crumbs in small amount of water. Squeeze out and add to meat. Shape into balls. Place in baking dish with ½ can of condensed tomato soup, ¾ cup of water, 1½ teaspoon salt, 1 chopped onion, ¾ cup chopped green pepper. Bake for 50 minutes in oven heated to 350 degrees. Mrs. Ervin Lampert CHICKEN PIE 1 large hen (cook very tender), having about 4 cups of broth when done. Remove from fire and cool and take meat from the bones. Line a 2V2-inch deep baking dish with your favorite pie crust. Place a layer of chicken, 1 teaspoon of flour, 1 tablespoon of butter, then a layer of pastry, add remainder of chicken, season as other layer, now pour over the broth until dish is filled, then top with pastry and cook for an hour, temperature 450 degrees. Mrs. Hal A. Holt MEAT BALLS A LA PINEAPPLE 1 pound round steak (have it ground) Salt and pepper to taste Make into patties and wrap strip bacon around each patty and put in oven and broil. Just before done put pineapple ring on each patty and broil until brown and serve on hot toast. Mrs. T. Fred Henry BROWN VEAL CUTLET To prepare a veal cutlet that fairly melts in your mouth is an art worth your attention. First cut the veal into small pieces and dip it as usual in bread crumbs, beaten egg and again in bread crumbs; brown the cutlet in 1 tablespoon of butter, pour over it the brown cutlet sauce and allow it to simmer for about an hour and a half or until tender. The sauce is made as follows: — Brown Cutlet Sauce — *4 tablespoon butter V2 CUP stock or water y% tablespoon flour *4 teaspoon of table sauce l|8 teaspoon of salt ^4 tbsp chopped parsley