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ORANGE MEAT LOAF

• 1 egg
• ⅓ C milk
• 1 onion chopped
• 2 t salt
• ¼ t pepper
• 1 T Worcestershire Sauce
• 1½ C bread crumbs
• ½ lb. ground beef
• ½ lb. ground pork
• ½ lb. ground veal
• 10-12 orange sections
• 2 T sugar
• 2 T light corn syrup
• 2 T orange juice

Combine egg, milk, salt, pepper, Worcestershire sauce, bread crumbs and meat. Mix well; shape into loaf about 7 inches long and 2 inches high in greased baking pan. Cut slits across top of loaf and tuck in orange sections. Combine orange juice, sugar and corn syrup. Pour over top of loaf, reserving ⅓ to use for basting. Bake in moderate oven about 1 hour, basting often.

SPAGHETTI WITH GARLIC & OIL

• ½-1 lb. spaghetti
• 4-5 T olive oil
• 3-4 cloves garlic
• salt
• pepper
• parsley
• boiling water

Boil spaghetti in plenty of water so that strands are well separated from each other. Cook until tender but still firm. Do not break the strands of spaghetti and do not overcook. Drain cooked spaghetti in a colander. Put spaghetti in a frying pan with oil in which the garlic has been browned. Sprinkle with salt, pepper and parsley. Mix well & let simmer a few minutes over low heat. Serve on hot platter.

SPICED CHICKEN STEW

• 1 stewing hen cut in pieces
• 1 large onion chopped
• 4 bay leaves
• 4 whole cloves
• 1 can tomato soup
• salt & pepper

Make a layer of the onion in the bottom of a large saucepan. Put the spices on the onion and then the pieces of chicken. Pour a can of tomato soup over the top. Bring to a boil and reduce flame so that chicken cooks slowly. When chicken is tender and browned remove spices and use gravy over rice or potatoes. Gravy should be salted before serving.

VEAL TONGUE

• 4 small veal tongues
• 2 bay leaves
• 1 onion
• 3 cloves

Boil tongue until tender. Take out of juice and remove outer skin. Put back in juice, add salt and pepper, bay leaves, onions and cloves. Cook ½ hour.

CHINESE CHICKEN

• 1 small chicken, cut into serving pieces

• Sauce

• 1 T chopped Dow Soo
• 1½ t chopped garlic
• 1½ t salt
• 2 T soy sauce
• ½ C water

Brown chicken in hot pan quickly. Let chicken simmer in pan with sauce for ¾ hour or until tender. Saute green peppers and tomatoes in another until tender. Season to taste. Add cooked chicken. Thicken gravy if desired.

Note: beef or pork may be substituted for chicken.

Dow Soo, a Chinese spice may be purchased in Chinese importing shops or in some restaurants.

POT ROAST IN PRESSURE COOKER

• Chuck roast, round bone or blade
• 1 onion sliced
• 2 T water
• salt
• pepper
• 1 bay leaf (op)