PORK CHOP SOMETHING

ADOLF SATTMANN
h PORK CHOPS (ORAS MANY AS FIT IN FRYING PAN USED)
} LARGE ON\ON. |
SALT AND PLENTY OF PEPPER
NW MEDIUM POTATOES, PEELED.
FRY ONIONS CRISP, BROWN CHOPS, SLICE POTATOES
OVER THE CHOPS, SPRINKLE WITH SALT AND PEPPER.
ADD TWO CUPS HOT WATER AND COVER WITHA TIGHT
LID. SIMMER ABouT AHR. OR UNTIL POTATOES ARE
DONE.

DUNC MACINTOSHS FRIED RICE

DICE AND LIMP-FRY \SMALL ONION IN 2TBSP, FAT.
WASH | LB RICE,ADD TO ONION AND STIR UNTIL
RICE 1S BROWN. ADD 1 TSP SALT.

PLACE IN SAUCEPAN | TIN CONSOMME, EQUAL AMT
WATER AND BRING TO BOIL. ADD RICE AND ONION,

COVER TIGHTLY AND SIMMER UNTIL MOIST URE IS USED.

TEDS BARBEQUE SAUCE

1 C. CIDER VINEGAR a~% C. CANNED TOMATOES

\ C. TOMATO CATSUP \-2C. CHOPPED CELERY
U4 TBSP, WORCHESTERSHIRE | LEMON THINLY SLICED
YoRS BAY LEAVES 43 C. WATER

2 CLOVES GARLIC MINCED.

SIMMER ONE HOUR THEN ADD | C. BUTTER
USE TO BASTE MEAT EVERY TEN MINUTES,

BILL STREETS SALAD DRESSING

3h, CUP MAYONNAISE =| TSP EACH, WHITE WINE,

Vo CUP HEAVY CREAM RED WINE, TARRAGON VINEGAR,

XTSP ANCHOVY PASTE SALT AND PEPPER.

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