Economical And Elegant — Perfect For Father’s Day

How about an economical meal that’s still elegant enough for a special occasion like Father’s Day. These recipes will fit the bill.


2 tbsp. butter OR oil

1/2 c. finely chopped onion

1 c. grated carrot

1 10-oz. (300-g) pkg. frozen chopped spinach, thawed and squeezed dry

2 c. fresh whole-wheat bread crumbs Salt and pepper

2 eggs, lightly beaten

1 c. quick-cooking rolled oats 1 1-1/2-oz. (42-g) envelope dry onion soup mix (OR 1/2 c. minced onion and 2 tsp. salt)

1/2 tsp. pepper

1 tbsp. prepared horseradish 2 lbs. lean ground beef Topping:

2 tbsp. ketchup

1 tsp. onion soup mix

2 tbsp. apricot preserves

1/2 tsp. prepared mustard

In a skillet, heat butter or oil, add onion and carrot and sauté till tender. Add spinach, cook 1 minute. Stir in bread crumbs. Season to taste with salt and pepper; set aside. In a large mixing bowl combine eggs, oats, onion soup mix (reserve 1 tsp. for topping, if desired), pepper and horseradish. Add ground beef; mix well. On a large sheet of foil (about 18×15 inches), pat oat-meat mixture to a 10×12-inch rectangle. Spread spinach mixture on top of beef rectangle, leaving 1-inch edge on 1 long side. Roll up from other long side, jelly-roll style, using foil as a guide. Press seam against roll to seal. Place seam-side down in greased 9×13-inch baking pan. Bake, uncovered, in 350F oven for 3/4 hour. Combine all topping ingredients and spread on top of meat roll. Bake for another 15 to 20 minutes or until fully cooked and internal temperature of beef reaches 160F (71C). Let stand 10 minutes.

Serves 8 to 10.


1 tbsp. butter

1 tbsp. oil

1-1/2 c. thinly sliced onion 1-1/2 c. shredded OR very finely diced carrots (OR sliced mushrooms)

1 clove garlic, minced

1 c. pot barley

Salt and pepper, to taste

3 c. chicken OR vegetable stock

2 tbsp. chopped fresh parsley (OR 2 tsp. dried parsley flakes)

Heat butter and oil in medium skillet. Add vegetables and sauté for 5 minutes or until onions are translucent. Stir in barley and cook, stirring frequently, for 3 minutes more. Season to taste with salt and pepper. Transfer mixture to greased 2-quart casserole. Pour over stock. Bake, covered, for 1 hour or until barley is tender and liquid absorbed. Remove from oven; stir in parsley.

Serves 6 to 8.


1/2 c. unbleached all-purpose flour

1/2 c. whole-wheat flour

2 tsp. baking powder

1/4 tsp. salt

2/3 c. brown sugar

1/4 c. cocoa powder (sift if lumpy)

1 tsp. instant coffee granules

1 egg

1/2 c. milk

3 tbsp. oil

1 tsp. vanilla

1/3 c. brown sugar

2 tbsp. cocoa powder

1 c. boiling water

Combine in a large bowl the flours, baking powder, salt, 2/3 cup brown sugar, 1/4 cup cocoa powder and coffee granules. Whisk together in another bowl the egg, milk, oil and vanilla. Add to dry ingredients, stirring well. Spoon batter into a greased 9-inch square baking pan. Combine remaining 1/3 c. brown sugar, 2 tbsp. cocoa powder and sprinkle over batter. Pour over boiling water. Do not stir. Bake at 350F for 30 minutes or until cake springs back when lightly touched in centre. Serve warm, topped with ice cream, if desired.

Makes nine 3×3-inch pieces.

Betty Keeler writes from Vanscoy, Saskatchewan

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