SWEET & SOUR SPARERIBS (continued)

Sweet & Sour Sauce:

2/3 c. sugar 1 Tbsp. cornstarch
11 0z. bottle ketchup 1/4 c. water
1/4 c. vinegar (juice from mixed pickles is nice)

Combine first 3 ingredients in a small saucepan to simmer to
blend flavour.

Combine cornstarch and cold water. Stir into sauce to thicken
it slightly. Serve very hot.

YORKSHIRE SAUSAGES Irene Newson
1lb. sausages 1c. milk
2 eggs 1c. flour

1/2 tsp. salt

Put sausages in shallow casserole, brown in hot oven for 10
minutes. Beat eggs until thick, add milk, flour and salt.
Continue beating for 2 minutes. Remove casserole from oven
and pour off half of the fat. Arrange sausages evenly in pan.
Pour batter over sausages and return to oven. Bake 10

minutes at 450 degrees, then reduce heat to 350 degrees, for 20
minutes, or until pudding is puffed and nicely browned. Serve
with scalloped potatoes and scalloped tomatoes - a whole oven
dinner.

HALIBUT BEAUFORT Sonia Jones
6 small halibut steaks 2 Tbsp. water

1/2 c. butter 1 green pepper

1c. fine bread crumbs 1 medium onion

1 tsp. curry powder 1 Tbsp. salad oil

1 egg 1 tsp. sugar

Salt and pepper to taste

Melt the butter in a shallow baking dish suitable for serving.
Mix the curry powder with the bread crumbs, and beat the egg
with the water.

Dip each steak into the egg mixture, then roll lightly in the
curried bread crumbs. Dip quickly in the melted butter on both
sides, then place steaks side by side in baking dish. Bake at
400 degrees for 15 minutes.

(Continued on next page)

-13- Port Coguitiam:, B.C.