Butter a 2 qt. casserole and put 3 of the chops in it ina
single layer. Sprinkle with half of flour-parsley mixture and
top with half of potato and onion slices. Repeat layers.

Mix milk, 14 tsp. salt and mustard, Pour over all. Cover
tightly and bake 15 hours. Remove cover last 30 mins.
to brown, Serves 6,

Phoebe Murray

BREADED VEAL CUTLETS

2 large eggs, beaten lc, fine dry bread crumbs
5 tsp. salt 1/4 c, butter

1/4 tsp. pepper 1 - 10 oz. can mushroom

2 lbs. veal cutlets, 1/4" soup

thick

Heat oven to 300 degrees. Beat eggs, salt and pepper to-
gether with a fork in a flat dish, Dip cutlets into crumbs,
then eggs and crumbs again,

Heat butter in heavy skillet and cook cutlets over moderate
heat until both sides are golden brown. Put them into a
shallow baking dish in a single layer as they brown.

Combine soup and milk and pour over cutlets. Cover and

bake about 1 hour or until meat is tender, Serves 6
Phoebe Murray

PORK CHOP CURRY

4 pork chops salt and pepper
Onion, thickly sliced l tsp. curry powder
1 can mushroom soup 5 can milk

2c, lima beans, cooked

Season the chops, brown in fat, Remove, add onion and

sauté until soft. Sprinkle curry over the onion, cover and

heat for a few minutes. Stir in the soup and milk and

add beans. (continued)
16-Vancouver, B.C.