Sweet 'n' sour braten

1 can condensed beef boullion (undiluted)

4 gingersnap cookies (each about 2 inches in diameter), crumbled

1/4 cup seedless raisins

2 tbsp. brown sugar

2 tbsp. vinegar

2 cans (12 onz. each) chopped beef or luncheon meat

Combine all ingredients, except meat, in large frying pan. Simmer 2 minutes, or until thickened, stirring often. Cut each meat loaf into 4 slices. Place slices in sauce, turning once. Simmer, covered, 5 minutes, or until meat is thoroughly heated. 

Love-apple juice

Blend 1 can ( 1pt. 2 fl. oz. or 2 1/4 cups) tomato juice, chilled; 1 to 1 1/2 tsp. horse-radish; 1/2 tsp. Worchestershire sauce and dash of salt.

Shaker corn

Spread 2 cans (12 oz. each) whole kernel corn, drained, in single layer in shallow baking pan. Heat in hot oven (450°F) 8 to 10 minutes, or until corn is dry, stirring often. Add 1/4 cup cream, 1 tbsp. butter, 1/4 tsp. sage, salt and pepper, toss lightly.

Dutch green beans

Heat 1 can (1 lb.) green beans with butter, salt pepper. Add 2 tbsp. pickle relish and 1 small onion, sliced into rings, toss lightly.

Sauerkraut slaw

Combine 1 can (1 lb.) sauerkraut, well chilled and drained; 1 container (8 oz.) sour cream, 2 tsp. caraway seeds and 1 tsp. sugar; toss lightly.

Hot Lancaster pudding

1 can (1 lb. 13 oz.) sliced peaches, drained

1 can (1 lb.) apple sauce

1 cup packaged biscuti mix

1/4 cup sugar

1/4 cup milk

butter

1 tbsp. sugar

1/2 tsp. cinnamon

Combine peaches and apple sauce in 8-inch square baking pan. Heat thoroughly in hot oven (450°F). Meanwhile, combine biscuit mix and 1/4 cup sugar; stir in milk. Pat or roll into 8-inch square on lightly floured board or pastry cloth. Brush with melted butter; sprinkle with mixture of remaining sugar and cinnamon. Roll, jelly-roll fashion; seal edges. Cut into 8 slices; place, cut side up, on top of bubbling fruit. Return to oven; bake 12 min., or until biscuits are brown. Serve hot.