SWEET AND SOUR SPARE RIBS

4 lbs. chopped spare ribs; brown spare ribs.

sauce:
2 cups brown sugar 2 cups vinegar
4 level tsp. flour 2 cups water

4 tbsp. soya sauce

Mix and boil sauce for 5-10 minutes. Pour sauce over ribs, simmer
30-45 minutes.
—Mrs. June Dowson.

CANTONESE PORK RIBS a

Have your butcher cut 2 lbs. spareribs into single ribs and place
ribs in large bowl. Pour Cantonese sauce over the ribs and refri-
gerate overnight. To make sauce combine 1/3 cup granulated
sugar, 2 tbsp. brown sugar, 3 tbsp. tomato catsup, 3 tbsp. soy
sauce, 1 tsp. salt, %4 tsp. powdered ginger and a dash of black if

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pepper. Add 1/3 cup canned chicken consomme. While ribs are rh
standing in the sauce turn them several times so that they are @
moist with the sauce. About 2 hours before serving time remove ae
ribs to a shallow roaster or oven pan and add a little water to ay
prevent burning. Bake in moderate oven (350° F.) until ribs are ‘a
tender, turning ribs over frequently. Keep them well brushed ae
with the sauce. The sheets of ribs may be cooked all in one ve
piece and then cut into single ribs when done. ‘th

—Mrs. Elsie Porter.

BARBECUED SPARERIBS
Brown ribs, cover with sauce and simmer.

1 large onion Salt and pepper A

2 tbsp. chili powder 1 cup catsup ae

2 tbsp. sugar 1 cup water te
—-Mrs. Lona Grose, Drumheller. in

KRAUT AND PORK CHOPS i
Season 6% inch pork chops. Brown lightly on both sides in hot i
shortening. Stir in 1 28-0z. can sauerkraut into 1 cup tomato it
juice. Arrange.a mound on top of each chop. Spinkle kraut with ie
1 tbsp. brown sugar. Cover and cook slowly on top of stove for (a
40-50 minutes or until chops are tender. Baste with tomato juice a
several times during cooking. Lift kraut carefully onto hot platter. ay
—Mrs. Florence Stephens. i

DINOSAUR SWEET AND SOUR SPARERIBS a
3 lbs. of pork ribs roasted until done. a
SAUCE: a
1 clove of garlic or % tsp. 1% tbsp. sugar or sweeten ae
garlic salt to taste Ne

% tsp. ginger % cup vinegar ee

1 tsp. salt 2 tbsp. soy sauce a

% tsp. pepper

Mix together, add ribs and simmer for about 30 minutes.
—Mrs, Merle Hopper, Beynon.

PORK CHOPS IN CASSEROLE

You can cut bone away or not as you like. I never do. Dip chops
in thin mixture of flour and milk and fry until brown. Season.
Place in casserole and pour over them 1 can of peas (optional)
from which liquid has been poured and 1 can tomato soup. Place
in moderate oven 350° F. for about 45 minutes (uncovered).
—Mrs. Edith Jones, Calgary.

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