PORK CHOPS WITH RICE AND TOMATOES

4 pork chops 6 Tbsp. rice
4 slices onion | 1 tin tomatoes

Place pork chops in a casserole. On top of each, place a
slice of onion and 1 1/2 Tbsp. of rice. Pour the tin of tomatoes
over all. Cover. Bake at 325 degrees for 1 1/4 hours.

Mrs. A. Dulder

ROUNDSLAY MEAT LOAF

1 lb. ground beef salt and pepper

1/2 c. rolled oats 1 tsp. chili powder
3/4 c. tomato juice 2 Tbsp. minced onion
1 egg

Put meat mixture into bottom and sides of casserole,
leaving 1 cup for topping. Cook sauce for 3 minutes and pour
into centre of meat mixture. Cover with the rest of the meat.
Bake. , |

Vegetable Sauce:
3/4 c. tomato juice 1/2 tsp. salt
2 Tbsp. flour 1 Tbsp. Worcestershire sauce
1 can mixed vegetables

Mrs. EdG. Friesen

ROAST WILD DUCK - BREAD STUFFING

wild duck, 2 1/2 lb. 1/2 tsp. salt

1/4 tsp. baking soda 1/4 c. water

1/2 c. diced celery 3 slices breakfast bacon
1/2 c. diced onion 1 c. orange juice

1/2 c. chopped raisins 1/4 c. white sugar

2c. soft bread crumbs

Draw duck, rub inside and out with baking soda, rinse,
wipe dry. Combine celery, onion, raisins, bread crumbs, salt

and water. Stuff cavity of bird with mixture, fasten with skewers.

Place on rack in roasting pan, cover breast with strip of |
bacon or drippings. Bake uncovered in hot oven (500 degrees) for
15 minutes. Reduce heat; continue baking till tender, basting
from time to time with mixture of orange juice and sugar. Or
brown in Dutch oven and roast on top of stove.

Mrs. Jack Brandt

-18- Steinbach, Man.