OVEN BARBECUED RIBS (Continued)

to a boil. Pour over ribs. Lower temperature to 350 degrees;

bake until well done, about 1 1/2 hours. Baste ribs with sauce

every 15 minutes. If sauce gets too thick, add more water.
Rose Halvorson

CORN FLAKE CHICKEN

1 cut up frying chicken 3 to 4c. crushed corn flakes
1/3 c. cooking oil (Rice Krispies)
salt and pepper

Dip chicken in oil and roll in corn flakes. Place in roaster
and sprinkle with salt and pepper. Bake in a 350 degree oven for
l hour. Remove cover and cook for 15 minutes longer.

Darlene Gudeit

FRIED CHICKEN TORI

2 cut up fryers 2tsp. dry mustard
3 Tbsp. margarine ltsp. paprika
1/4 c. flour 1/2 tsp. black pepper

Mix the dry ingredients in a paper bag and shake chicken
until coated. Use a large pan (bottom of roaster) to take all the
chicken without pieces overlapping. Melt the margarine in the pan
and roll the meat once in the margarine after it has been coated
with the flour mixture. Dot with margarine and turn meat once
while cooking. Bake 1 hour at 400 degrees.

Mrs. Carol Anderson

ONE POT PORK CHOP SUPPER

4 pork chops, about 1 Ib. 1/2 tsp. salt

1 (10 oz.) can tomato soup 1/2 tsp. caraway seed or oregano
1/2 c. water 6 to 8 small whole potatoes

l tsp. Worcestershire sauce 4 small carrots, split lengthwise

and cut in 2 inch pieces

Cook all together the pork chops, potatoes and carrots.
Makes 4 servings.
In skillet, brown chops; pour off fat. Add rest of ingre-

dients. Cover, simmer 45 minutes or until tender at 250 degrees.

Betty Cox

-Z2- Lumby, B.C.