BARBECUED SPARERIBS

2 lb. spareribs

2 T. fat

2 T. vinegar

2 T. brown sugar

1 ce chili sauce or ketchup

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Ada VandeGraaf

1 med. onion

1/4 ce lemon juice

1 T. Worcestershire sauce
1/2 ce water

Salt and pepper

Cut spareribs in serving portions. Place in baking pan,

bake at 350° F. for 30 minutes.

Chop onion, brown in fat, add

lemon juice, vinegar, Worcestershire sauce, brown sugar, water,

chili sauce, salt and pepper.

Cook slowly for 20 minutes. Pour

over spareribs, continue baking for 1 hour. Serves 4.

SWEET AND SOUR SPARERIBS

2 lb. spareribs

Salt, pepper and paprika
1 onion, finely chopped
1/2 ce brown sugar

1 ce vinegar

Johanna VanVeen

l ce pineapple juice

2 T. soy sauce

1 T. Worcestershire sauce
1/4 c. chopped celery
Pineapple chunks

Brown cut up spareribs, sprinkled with salt, pepper and
paprika. In a pot, brown the onione Add brown sugar, vinegar,
pineapple juice, soy sauce and celery. Mix in a bit of corn-
starch to thicken the sauce and then pour over ribs. Add
pineapple chunks and cook, uncovered, at 350° for 2 hours.

MUSHROOM STEAK SAUCE

1 lb. fresh mushrooms, sliced

3 big onions, sliced
1 sme. can tomato paste

Pete Gemser

2 SMe cans hot water
2 T. butter

Fry mushrooms and onions in butter until lightly browned.
Add tomato paste and water; let simmer for 20 minutes. Serve

over steak. Very good.

JUICY MEAT LOAF

1 1/2 1b. ground beef
3/4 ce uncooked oatmeal
2 beaten eggs

1/4 c. chopped onion

Jane DeVries

2 tspe salt
1/2 tsp. pepper
1 c. tomato juice or milk

Combine all ingredients thoroughly and pack firmly into a
loaf pan. Bake at 350° for 1 hour. Serves 8.