BARBECUED SPARE RIRS

Combine:
1 tbsp. celery seed
1 tbsp. chili powder
1/4 cup brown sugar
2 tsp. salt
1 tsp. paprika

Cut 2 1/2 lbs. spare ribs in serving
Pieces and rub wel] with above mix-
ture. Put two pieces together and
tie with string. Put in greased
baking pan and cover with:

1 cup tomato soup

1/1 cup mild vinegar

1/2 cup mshrooms (cut in

small pieces) |

Bake at 350° for 2 hours and baste
frequently. Can be done without
mushrooms if preferred.

- Mrse May Johnson.
BARBECUED SPARE RIBS ANGOSTUSA

3 lbs. spare ribs
Put half in heavy roaster and cover
with thinly sliced onions.
Sauce:
1] cup of water
11/2 tsp. salt
1/2 cup of catsup :
1/4 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tbsp. angostusa bitters

Pour 1/2 mixture over first layer
of spare ribs. Add another layer of
spare ribs and onions and cover with
remaining sauce. Cover and bake in
oven 350° for 2 hrs. Very delicious.

- Mary Ellstrom. |

CHICKEN SUPREME

1 whole fryer (cut in small
pieces.. Wash and drain.)
Sift and combine:
1/2 cup flour
1/2 tsp. salt & pepper
1/4. tsp. paprika

Roll chicken in this. Then fry in
shortening until the chicken is well
browned. Cover the saucepan with a
tieht lid. Cook the chicken over low
heat for 1 hour. Cook 1 nke. noodles.
Drain. Add salt, 1 tbsp. butter and
put on to a large platter. Arrange
your chicken around the noodles. Add
1/2 cur of fried mushrooms over the
top. Serve.

- Mrs. R. Day.

CHICKEN HAWAIIAN >

Shortening for frying

2 frying chicken breasts
1 egg, slightly beaten
finely sieved bread crumbs
1 tsp. salt

1 cup pineapple juice

2 tbsp. lemon juice

1 tbsp. cornstarch

1/4 tsp. curry powder (optional)
1 tbsp. sugar

4 slices toast

slivered almonds

Split chicken breasts in half. Re-
move bones, keeping meat in one
piece. Dip in egg, then roll in
bread crumbs and season with salt.
Pan fry in 1/4" hot shortening in
a heavy skillet until brown. Now
pour off the fat from the chicken
breasts. Combine juices, cornstarch,
curry and sugar. Pour mixture over
the chicken. Cover and cook slowly
for 20 - 25 minutes. Serve on hot
buttered toast, topped off with a
sprinkling of slivered almonds and

‘garnish of delicious golden pine-

apple slices.
- D. Crawford.

SPANISH CASSEROLE

1 large tin pink salmon
1 tin Spanish Rice dinner

Sprinkle with bread crumbs, pepper
and salt and dot with butter. Bake
in 400° oven for 20 minutes.

- F. A. Cartwright.