MEATLOAF:

2 eggs
3 lb. ground beef
1 onion
3 tsp. salt
1/2 tsp. pepper
2 (8 oz.) cans tomato sauce
2 c. bread crumbs
3 tsp. cornstarch
4 tsp. brown sugar
1 1/2 c. sherry
2 tbsp. vinegar
2 tsp. mustard
1 1/2 c. hot water
2 bouillon cubes

Heat oven to 350 degrees. Add meat, eggs, onion, salt, pepper, 1/2 can tomato sauce, crumbs. Combine lightly but well; shape into little loaves. Makes 8-10 individual loaves. Place in oven to bake off juices.

Meanwhile, stir cornstarch with brown sugar; add rest of tomato sauce, sherry vinegar, mustard, bouillon cubes and hot water. Cook, stirring until thickened. Pour over meat loaves. Bake 30 minutes.

DUMPLINGS:

1/2 c. Farina
1/2 tsp. salt
1/4 c. warm water
2 eggs
1/2 c. or more flour

Add warm water to Farina and salt. Let stand 5 minutes. Add eggs. Beat well and mix in flour to make fairly stiff dough. Drop into boiling salt water and cook for approximately 10 minutes; stirring occasionally. Drain and serve. Dumplings can be made ahead and refrigerated. Just heat in boiling water to serve. Dumplings serve 4. Total recipe serves 8-10.