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Show This Week's RECIPE . . . For a quick and economical luncheon dish try the following Corned Beef Loaf, which is also very nourishing. Recide submitted by Mrs.' Chris Jouflas, Helper. CORNED BEEF LOAF (Serve's 4 to 6) 34 cup cut macaroni 3 cups boiling water Y2 tsp. alt 2 eggs 2 cups (or 1 can) corned' beef 4Y2 tbs. chopped onion cup canned milk 3 tbs. melted butter Creamed peas Boil macaroni in the' boiling salted water for 15 minutes. Drain and rinse. Add well beaten eggs and minced corned beef. Add 1 tsp, salt, chopped onion and melted melt-ed butter. Pour into greased baking dish and bake in moderate oven for 15 minutes. Individual molds may be used. Unmold and serve topped with creamed peas. |