minutes.

DUTCH NOODLE CHEESE RING

1 cup egg noodles
3 tblsp. butter
3 tblsp. flour
1/2 tsp. salt
1/2 tsp. paprika
1-1/2 cups milk
2 eggs, well beaten
Swiss cheese (1/4 to 1/2 lb.)

Boil noodles in salted water until tender. Drain and place in
well-greased ring mold. Melt the butter, add flour and blend smooth.
Stir in milk and cook, stirring constantly until it thickens. Add
seasoning and cheese cut in small pieces. Cook until cheese melts. To
1/2 of the sauce add the well-beaten eggs and mix well. Pour this over
the noodles. Set mold in pan of hot water and bake in moderate (350-f)
oven 45 minutes. Unmold on large platter, pour over the remaining hot
cheese sauce. Fill center with peas, and carrots or spinach.

POTATO FILLING

2 cups mashed potatoes
1 egg, beaten
1 qt. stale bread, cubed
2 tblsp. butter
1 onion, minced
1/2 cup celery, diced
1 tblsp. minced parsley
1 tsp. salt
pinch of pepper

Put the beaten egg into the mashed potatoes and mix well. Melt the
butter in a large skillet and saute the onion and celery. Stir in the
bread crumbs to toast for a few minutes, stirring constantly. Add all
the other ingredients, combine with the potatoes and mix thoroughly.

DUTCH CABBAGE ROLLS

1 lb. ground beef
1/3 cup rice, uncooked
1 egg
1 onion, chopped fine
2 tblsp. shortening
Juice of 1 lemon
1 can tomato soup
1/2 cup celery, chopped
1 tsp. sugar
1 tsp. parsley, minced
6 cabbage leaves
salt and pepper

Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute
onion in the butter until soft. Add tomato soup and equal amount of
water to onion, also celery, parsley, lemon juice, sugar, salt and
pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until
tender. Put equal amounts of the meat mixture into cabbage leaves, roll
tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce
over them, cover pan and cook very slowly for 3 hours.

DUCK UN KRAUT

Prepare a young duck for roasting. Place in a roasting pan and add 2
quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar.
Cover and bake until duck is tender and golden brown. Serve with creamy
mashed potatoes.

PORK POT PIE _with_ DUMPLINGS

8 loin pork chops
2 qts. water
1 dumpling recipe
4 medium potatoes
1 lb. sausage in casing

Boil the pork chops in water for 1/2 hour. Then add the potatoes cut in