eats avid J of

In this day of calorie counting,

When you see the poundage mounting,
Just relax and eat more meat,

Cut out starches and anything sweet.
Meat will give you protein vigor,

And that slim admired figure.

Just eat... more meat.

—NELL LANIGER

MEAT LOAF

(Using Leftover Roast)

Y% to | Ib. left over roast beef
1 egg (unbeaten)
Garlic salt (if and as desired)
Accent—pinch
8 soda crackers
Y to | tin cream celery soup
Grind leftover roast, add 8 crackers to
meat grinder (clears grinder). Place
ground meat and crackers in bowl. Add
egg and seasonings (no salt as soup is
well scasoned), add soup—usually Y% can
but if it appears dry add a little more.
Use remainder soup as sauce to pour over
cooked meat loaf if desired. Mix well and
place in greased casserole. Place casserole
or loaf pan in shallow pan of water.
Bake one hour at 350°F.

—JFssIF CLELAND
—Courtesy of B. Lovack.

BARBECUED SPARERIBS

4 Ibs. spare ribs
2 tablespoons lemon juice
4 cup Chili sauce
1 teaspoon salt
Dash of Tabasco sauce
1 teaspoon Worcestershire
Juice of 2 oranges
] teaspeon mustard (dry)
Y teaspoon paprika
Y% cup brown sugar
Y clove garlic, cut fine
2 lemons, sliced

Cut ribs in serving size. Bake for 50 min-
utes at 350°F. Combine above ingredients,
except lemon slices. Mix well—use small
brush and brush over ribs. Place lemon
slices on rib sections. Return to oven and
bake at 350°F. for 45 minutes. Baste often.

—BupA BROWN

( 25 )

TIPS ABOUT MEAT

Roasts should always be cooked at low
temperature, viz., 325°F. This cuts down
shrinkage, gives a more tender texture,
and juicier servings.

All meat is perishable, and should be
stored as soon as possible in refrigerator.
Fresh and smoked meat should be al-
Jowed to breathe, and should not be
Jeft in wrappings as it comes from the
store, (especially cellophane).

The smaller the cut of meat the sooner
it should be used, steaks and chops
within two days, roasts five to six days.
Smoked hams, bacon, weincrs, etc., within
a weck,

A ineat thermometer is the modern and
sure way to cook roasts.

—NELL LANIGER

PORK CHOPS AND RICE

6 pork chops

3 cups cooked tomatoes

14 cup uncooked rice

4 cup green pepper or celery
(optional)

] teaspoon salt

] teaspoon sugar

Thin onion rings

Brown pork chops well, remove to a plate,

and brown rice in remaining fat. Arrange

chops on bottom of casserole, lay onion

slices on top, then rice. Sprinkle with

salt and green pepper. Pour over strained

tomatoes. Cover and bake in moderate

oven for about | hour, :

—ALICE MACDONALD

PORK CHOPS
(Baked in Sour Cream)

Brown 4 loin pork chops % inch thick,
which have been dredged with scasoned
flour. Place in casserole.
Combine and heat the following:

14 cup water

Y bay leaf

2 tablespoons vinegar

] tablespoon sugar

¥Y2 cup sour cream
14 teaspoon savoury

Pour over the chops, cover and bake at
325°F. for about 1 hour.

—BEVERLEY LECKY