Part 4 (1/2)

2 lbs. hamburg 2 cups bread crumbs 1 cup cheese (cubed small) salt and pepper green pepper, chopped 1 small onion, chopped 2 eggs 1 cup catsup

Mix all ingredients, form into two loaves. Pour some catsup over top of loaves. Bake at 350 until done.

LIVER NOODLES (Leberknoedel)

1 lb. calf's liver 1 onion 1 tablespoon b.u.t.ter salt and pepper 2 eggs cup flour teaspoon cloves teaspoon marjoram

Simmer the liver in boiling water for 30 minutes. Then trim off any skin or ligaments and grind the liver fine. Season. Mince the onion, add the b.u.t.ter, beat the eggs and add them. Work into this paste the flour, using enough to make the paste quite stiff. Form into small b.a.l.l.s and poach them in any meat soup for 15 minutes. Serve them swimming in the soup.

STUFFED PEPPERS

1 lbs. ground beef and pork 6 green peppers 1 can tomato soup 3 tblsp. rice, uncooked 2 eggs, beaten tsp. salt

Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake in slow oven (300-f) for 1 hour.

MEAT PIE

1 cups leftover meat 3 tblsp. flour cup drippings 1 cup milk 1 tblsp. grated onion ? cup chopped pepper salt pepper

Add flour to drippings and blend, add milk gradually and cook, stirring constantly until it thickens. Stir in the salt, onion and green pepper.

Mix cut-up meat into the gravy and pour it into pastry lined baking dish. Top with crust and bake in hot oven (425-f) for 25 minutes.

STUFFED ACORN SQUASH

3 acorn squash ? cup mola.s.ses 1 tsp. salt 1 lb. pork sausage 1 tsp. sage bread crumbs

Wash squash and cut in halves, remove seeds. Put a tablespoon of mola.s.ses in each half, sprinkle with salt and a pinch of powdered sage (if the sausage does not contain sage). Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove cover and brown.

BAKED SPARERIBS _and_ SAUERKRAUT with Dumplings

Spareribs sauerkraut 2 cups flour 1 egg, beaten 1 tsp. baking powder 1 cup milk

Cut spareribs into serving portions and place in the bottom of roasting pan. Add the sauerkraut and a little liquid. Cover and bake in moderate oven (350-f) 1 hours. Make dumplings by combining flour, baking powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and bake for 20 minutes.

SOUSE

Use 3 pigs feet or about 2 lbs. Sc.r.a.pe, wash and clean thoroughly. Place in stew pan with 1 chopped onion, cup chopped celery and cover with cold water. Let it come to a boil, then reduce heat and simmer until meat is tender and comes easily from the bone. Pick meat from the bones, strain liquid, which should measure a scant 3 cups. (If less add water).

Put meat and liquid into a bowl. Add 3 tblsp. strong cider vinegar, tsp. salt, black pepper and several thin slices of lemon. Chill overnight, remove surplus fat from the top. Turn out on a platter and serve with lemon slices and parsley.

PORK AND KRAUT (Speck Un Kraut)

2 or 3 lbs. fresh pork 1 qt. sauerkraut water salt and pepper

Put pork in large stew pan and cover with cold water, cook slowly for 1 hour. Add the sauerkraut making sure there is enough liquid in the pan to cover. Cook slowly for another hour. Season to taste. Serve with mashed or boiled potatoes.