BARBECUED SPARERIBS (Continued)

slices of onion on each layer. Bake 30 minutes. Boil other in-

gredients and pour over ribs. Baste occasionally and cook until

tender, about 1 1/2 hours. :
Mrs. Ron Kreutzer

HAWAIIAN CHICKEN

Cut chicken in serving pieces. Brownin pan. Put in
roaster or Dutch oven and add 1 can of cream of chicken soup
thinned with 1 can of water.

Roast, basting occasionally. Put on platter, garnish with
pineapple cubes browned in butter.

Mrs. Ron Kreutzer

SWEET AND SOUR RIBS
Chinese Dinner

2 lb. pork spareribs 1/2 tsp. salt

1 Tbsp. shortening 1/4 c. vinegar

2 Tbsp. brown sugar 1 c. pineapple juice
3 tsp. cornstarch 1 Tbsp. soy sauce

Have the butcher cut spareribs in about 1 inch pieces.
Wipe with a damp cloth. Place ribs in a covered saucepan with
enough water to cover.

Cook for about 1 hour, or until tender. Drain ribs and
brown in hot fat. Or ribs may be first browned in hot fat in pres-
sure cooker. Then add 2 cups of hot water, cook at 15 pounds
pressure for 15 minutes.

Mix sugar, cornstarch, and salt. Add vinegar, fruit juice
and soy sauce. Mix well. Cook, stirring constantly, until thick-
ened. One bouillon cube dissolved in 1/4 cup boiling water may
be added, if desired. }

Pour sauce over cooked spareribs. Cook for about 5 min-
utes. Serves about 6 people. Serve with pork chow mein and
breaded shrimp (or breaded oysters).

Mrs. Walt Barkman

CHILI CASSEROLE

1 lb. ground beef 1 2/3 c. canned kidney beans
1 1/2 c. coarsely chopped salt and pepper to taste
onions 3/4 tsp. chili powder

1 1/4 c. uncooked macaroni 1 c. grated cheddar cheese
2 8-oz. Cans tomato sauce
(or soup)

-14- Steinbach, Man.