Add seasoning and add mixture to melted fat. Cook over low heat, stirring constantly until thick. Return meatballs to gravy and reheat.

CREOLE CHICKEN

• 2 poulets (spring chickens)
• 2 large onions sliced
• 2 cloves garlic
• 6 large tomatoes
• 6 sweet green peppers
• 2 or 3 sprigs thyme
• 2 sprigs parsley
• 1 bay leaf
• 2 T butter
• 2 T flour
• 2 C stock or water
• salt
• pepper

Disjoint chicken, season well with salt and pepper. Cook chicken in melted butter until brown all over. Add onion and brown lightly. Sprinkle with flour, mix and cook until flour browns. Add sliced tomatoes, chopped garlic and herbs and peppers. Cover and simmer for 20 minutes. Add hot stock or water, season highly with salt and pepper and simmer for 45 minutes more. Serve pieces of chicken with sauce poured over them. Serve with rice.

CHEESE BAKE

• stale bread cut in pieces
• onion chopped
• cheese grated or sliced (any process cheese although Swiss cheese is best)
• 1-2 eggs
• milk (about 1 C)
• salt
• pepper

Grease a deep baking dish. Cover bottom with a layer of bread, then cheese and onion. Alternate layers ending with bread. Beat egg, milk and seasoning. Pour slowly over layers. Milk mixture should fill half the dish. Bake in moderate-hot oven about 45 minutes or until brown.

SWISS CHEESE PIE

• 1-9" pie shell
• ½-¼ lb. Swiss cheese grated
• 1-2 eggs separated
• 1 t cornstarch
• 1 C milk

Mix egg yolks, cheese, milk, cornstarch and seasoning. Add stiffly beaten egg whites. Pour into unbaked pie shell and bake until brown. About ½ hour.

Variations:

a) An onion sauteed in fat may be added to the cheese mixture.

b) Pie shell may be lined with sliced tomatoes.

BACON AND BEEF BURGERS

• 5 slices bacon
• 1 lb. ground beef
• 2 T chopped onion
• 1 egg, beaten
• ½ C sharp cheese grated
• 1½ T catsup
• 1½ T Worcestershire sauce
• ½ t salt
• ¼ t pepper

Combine all the ingredients except the bacon, mixing well. Pat the meat into a roll and slice one inch thick. Wrap each slice with a strip of bacon fastening with a toothpick. Broil or pan broil 5 minutes on each side.

SUKI YAKI (Japanese beef & vegetables)

• 1 lb. beef cut in thin strips and pounded flat (sirloin is excellent)
• green onions
• celery
• watercress
• leeks
• any of the above vegetables plus any other vegetables may be used except starchy ones like potatoes
• 1 T sugar
• 1 T soy sauce
• fat for frying
• ½-1 C beef stock or bouillon

Fry meat and vegetables sliced very thin in fat in saucepan until brown. Moisten with stock, add sugar and soy sauce and let simmer for 15-20 minutes or until beef is tender. Serve over dry rice.

note: Pork or chicken may be substituted for beef