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 butter
- salt and pepper
- 2 eggs
- ½ cup flour
- ¼ teaspoon cloves
- ¼ 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 butter, beat the eggs and add them. Work into this paste the flour, using enough to make the paste quite stiff. Form into small balls and poach them in any meat soup for 15 minutes. Serve them swimming in the soup.
STUFFED PEPPERS
- 1½ lbs. ground beef and pork
- 6 green peppers
- 1 can tomato soup
- 3 tblsp. rice, uncooked
- 2 eggs, beaten
- ½ 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
- 1½ cups leftover meat
- 3 tblsp. flour
- ¼ cup drippings
- 1 cup milk
- 1 tblsp. grated onion
- ⅓ 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.