— — { | —— Sma ae C—O Atta ron mms The Cooking Corner Recipes in today's cooking cor- ner comes from "Sharing Recipes," a cookbook published by members of the American Legion Auxiliary in Kentucky. NOUNA'S STUFFED CAB- BAGE ROLLS 1/4 c. butter 2 med. onion, chopped 2 Ib. ground beef salt and pepper to taste 1/2 c. dried mint leaves, crushed 6 oz. can tomato paste 1 c. long grain rice 1 large cabbage 3 eggs, separated juice of 3 lemons Melt butter in skillet. Brown onions, add meat, salt, pepper and mint. Saute until meat loses its col- or. Mix in tomato paste and 1 cup water. Simmer, uncovered, 15 min- utes. Add rice, Simmer 5 minutes. Cut core from cabbage. Carefully remove leaves. Parboil 10 leaves at a time until limp. Drain carefully. Line bottom of large Dutch oven with the outer leaves. Stuff the re- maining leaves by placing a tea- spoon of filling in the center of each. Fold stem in the middle, cov- ering filling. Fold left side to the middle. Then fold right side. Tightly roll leaf. Place rolls in con- centric layers in Dutch oven. Add water to just cover rolls. Weigh down with a large plate. Simmer, covered, 30 minutes. Remove plate. Simmer, uncovered, 30 min- utes. To make Avoglemono sauce, beat egg whites until peaks form. Add yolks. Beat in lemon juice. Pass with cabbage rolls. CAULIFLOWER WITH CHEESE SAUCE 1 large cauliflower head 4 Tbsp. margarine 4 Tbsp. flour, plain 1 c. grated cheese 1 tsp. salt 1 tsp. pepper 2 ¢. milk dash paprika Wash and trim cauliflower. Put in saucepan, stem side down, with salt and about 1/4 cup of milk. The milk keeps the cauliflower white. Let this come to boil and cook about 25 minutes or until tender. Do not overcook. Remove and drain. _ Combine margarine and flour in : saucepan, Stir until well blended. = | Remove from