6 servings
2 beef bouillon cubes
1⅓ cups hot water
1½ cups sliced celery
2 tablespoons chopped onion
3 tablespoons fat or oil
1 tablespoon cornstarch
1 teaspoon curry powder
½ teaspoon salt
3 cups chopped, cooked lamb, pork, or veal
Dissolve bouillon cubes in hot water.
Lightly brown celery and onion in hot fat in a large frypan. Blend in cornstarch and seasonings. Slowly stir in bouillon. Add meat. Cook mixture over moderate heat 15 to 20 minutes, stirring as needed to prevent sticking. Serve on rice.
Menu suggestion
Serve with italian green beans, citrus fruit salad, and spiced prune cake.
Sausage and potatoes au gratin
6 servings
1 can (10½ ounces) condensed cream of mushroom soup
½ cup milk
½ cup finely chopped onion
¼ cup chopped green pepper
1 tablespoon chopped pimiento
½ teaspoon salt
¼ teaspoon pepper
4 cups thinly sliced potatoes
1 package (8 ounces) precooked small smoked sausages, cut in bite-size pieces
1 tablespoon butter or margarine
½ cup shredded Cheddar cheese
Combine soup, milk, onion, green pepper, pimiento, salt, and pepper; blend well.