A Second Helping

 The June 10, 1997 issue featured recipes from various readers.

French Meat Roll – Ida Vander Vorst

¾ lb. Ground beef

½ cup celery

¼ cup chopped onions

¼ cup ketchup

¼ cup rolled oats

1 egg

1 Tbsp. Worcestershire sauce

½ tsp. Salt

Dough

1 Tbsp. Parsley

1 Tbsp. Dry mustard

3 cups flour

6 tsps. Baking powder

1 cup milk

½ cup shortening

salt

sugar

When making the dough, use recipe as stated, but double the meat recipe, Combine meat ingredients. Set aside. Prepare dough. Turn dough onto floured surface. Spread gently and roll to 10” x 12” roll. Spread with meat filling. Roll up starting with long side. Place on greased cookie sheet. Bake at about 300 degrees for about 2 hours or till golden brown.

The July 17, 1997 issue featured recipes from various readers.

Zesty Pork Chops – Marie Feist

¾ cup soy sauce

¼ cup lemon juice

1 Tblsp. Chili sauce

1 garlic clove, minced

6 pork chops

Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over the chops. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade, and grill or broil 4 inches from heat. Brush with marinade occasionally.

The July 3, 1997 issue featured recipes from various readers.

Thrifty Meatballs – Gladys Dornbush

¼ cup onion

¼ cup uncooked rice

¼ cup bread crumbs or seasoned croutons, crushed

2/3 cup milk

Salt and pepper

¼ tsp poultry seasoning

Shape into meatballs, brown lightly. Mix a can of soup and a can of water. Use a soup whatever you like, like mushroom or tomato, add to meatballs. Simmer on low for about an hour.

The July 3, 1997 issue featured recipes from various readers.

Mississippi Mud Bars – Gladys Dornbush

1 cup margarine, melted

2 cups sugar

4 eggs, beaten

2 tsp vanilla

1 ½ cups flour

¼ cup cocoa

½ tsp salt

½ cup nuts

Icing:

1 ½ cups powdered sugar

2 Tbsps. cocoa

1 Tbsp. melted butter

2 Tbsp. hot milk

Mix together and bake at 350 degrees about 25 minutes in a 9X13 pan. Take from oven and place 2 cups of miniature marshmallows and ½ cup nut pieces over brownies and return to overn and brown lightly (4 or 5 minutes). Drizzle with icing.