followed by.a specific..

ae the nite to ) the “darkness
under. ‘the sideboard. This

odtgerm which also act as
€: daders. Wheatgerm I add

; powdgr. >
‘for. each ‘pound (:45kg)
a t you can safely ai
cup (125mL) of some kind
+ of liquid -
‘WY cup 60mL) of a “filler”
The sauce,or gravy that
the meatballs will cook in
‘will give. flavour, but the
meat mixture should have
some of its own, so you add
‘salt:‘and pepper, onion,
often; and garlic powder.
: Worcestershire sauce helps,
‘soy, too and of course your
“own favourite herbs and
Spices to suit the eventual
mal” of this meatball. |
’ If it’s Hungarian, you can
bet your gulyas there'll be

S

o-

et Kh

‘and called up to say, rather wistfully, that he
‘wished he had some meatball recipes. For what is
practically.-a.staple, here a general. blueprint,

oe

‘both “paprika (and. sour.

cream; garlic and tomato for
Italian;

‘ean be quickly achieved by
chopping some water-
chestnuts into the meat, plus
maybe some curry, powder,
and ‘chunks of” _you-know-
‘what in the sauce. For those
“you'll make an Oriental-style’

‘gravy,’ with. gornstarch, not .

. flour.
i favour and food value,
which can become’a party
‘dish with a different sauce,
thus:
Mixwell |
1 Ib. of ground beef or
lamb

— (.45kg)
% cup of soft bread-
crumbs : — (125mL)
‘ cup of grated
(125mL)

*

Cheddar
‘A cup of chopped
onion .
‘A cup of light
cream |
leggbeaten
2 Tbzpns. wheat
germ

(125mL)
(125mL)

(mL)
é 5

‘allspice..and ‘cloves ~
for Swedish; ‘and Polynesian.

*

Here's one with masses of.

1 Tbspn. of brandy (for
parties). ~ (15mL)

1 Tbspn. soy sauce (15mL)
1 tspn. each of salt, curry

powder and
paprika (SmL)

i

-guests ‘can convey them. vi
: tooth-pick). . Roll. the:

flour and brown in:a trifle of
hot oil. Don’t crowd: ‘the: :
they'll sweat, and ruin:
gravy: plans. As the
remove'them ‘to a: ¢
(If it’s party fare; just lay
them out on paper towel.)

When they’re all done,
the fat in the pan, awith flour
added, as your gtavy: base,

‘Home calculation and Inatruction manuats.

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ages

* COQUITLAM
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Man Po 908 8 Of

ed mushrooms and-drain the

ome tax and perform countless other
pherals as needed (sold separately).
a program recorder stores and recalla both pre-
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* LANGLEY
{RODE Witt whrods 1
Lopporne Wone Bput

tan be

nice “brown bits - )
porated. Open a can of slic-
juices: ‘into‘the pan, stirring
: paste, to. which

- You'll: add: nough milk:t ‘get
the consistenty-you want.

Now - - thes: mushrooms
themselves, ‘pour it all over
the meatballs and with’ the
cover on give it an-hour.and
a half at 300 F (150C). Two’s
better. Heat a can of corn

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21 Gin Ave
101 CanRorne near MCBrae
Man fuse A har 64 30

the oven, and toss up .asalad
or some fried: potatoes or
3 both, oS 5
For ‘the party dish, heat i in

‘an electric:;pan or chafing

dish over medium low:
_1 cup of red-currant jelly
“1 tspn. of Dijon-type -
mustard
Gently add the meatballs
and spoon this sauce over
them, allowing them to heat

during the last half hour,. in

until you're ready for the .

~ 4 °

tooth-pick routine. They
won't last long, so make lots.

or iar (MEA TE

173 496 7AaQ Oo
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