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BAKED PORK CHOPS

pork chops 1/3 tsp. cloves
1/2 c. brown sugar 1/2 tsp. allspice
2c. tomato juice salt and pepper

1/4 c. vinegar

Dip pork chops in egg and bread crumbs. Brown well on
both sides. Place in casserole and add the rest of the ingredi-
ents which have been boiled together for 3 minutes. Bake for 1
hour in 325 to 350 degree oven.

Esther Mueller

CABBAGE ROLLS

3/4 lb. ground beef or 1 1/2 tsp. salt
hamburger 1/8 tsp. pepper
1 Tbsp. bacon drippings 10 oz. canned tomatoes
or oil 1/2 c. boiling water
1/4 c. chopped onion 10-12 large cabbage leaves

partially cooked rice (1 c. uncooked)

Heat oven to 350 degrees. Brown meat in oil. Add onion
and cook stirring constantly, until onion is cooked. Pour off
excess fat. Add about 5 ounces of the canned tomatoes and cook
for a further 5 minutes. Mix in partially cooked rice and sea-
sonings. Cover cabbage leaves with boiling water and let stand
5-10 minutes. Drain. Cut off part of the thick rib on cabbage
leaves, to make rolling easier. Lay leaves flat and divide the
meat and rice mixture, among them. Wrap the cabbage leaf
tightly around the filling, secure with toothpick. Place in buttered
baking dish. Pour remainder of tomatoes over, cover and bake
1 1/2 hours.

Joyce Stunder

BARBECUED CHICKEN

1 small roasting chicken 2 Tbsp. brown sugar
2 tsp. salt l/2Z c. flour
1 onion, sliced L/2c. fat
1/4 c. chopped green 1/2 c. chopped celery
pepper lc. catsup
1 c. water 1 Tbsp. Worcestershire sauce

1/8 tsp. pepper

Cut up as for frying 3-4 pound roasting chicken. Dip
pieces in flour which has been seasoned with salt. Fry in hot
fat until golden brown on all sides. Remove all except 2 table-
spoons fat from frying pan. Cook onion in fat until transparent,

321 -21- Prince George, B. C.