a)

Combine beans with cheaper cuts or smaller quantities of meat,
yet still serve your family a robust, nutrition-packed main dish.

A pork chop apiece is sufficient when you bake your meat atop a
casserole of nutty-flavored Oven-Baked Beans in Tomato Sauce.

BAKED BEAN AND PORK CHOP CASSEROLE

1 15-ounce can Oven-Baked Beans in
Tomato Sauce or with Pork and Tomato
Sauce

cup chopped onion

teospoon salt
toblespoons Tomato Ketchup
medium size pork chops

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Heat oven to 350°F. Combine first 4 ingredients. Pour into 1 quart
casserole or 10’x6’”x2” baking dish. Brown pork chops in frying pan.
Place on top of beans. Bake in moderate oven (350°F.) uncovered, 14
hours or until meat is tender.

Brunswick Stew—made the quick and easy way with oven-baked
beans in tomato sauce is another pennywise main dish.

QUICK BRUNSWICK STEW

1 pound veal steak, cut into l-inch pieces 1 15-ounce can  Oven-Baked Beans in
4 cup chopped onion Tomato Sauce or with Pork and Tomato
% cup fat, shortening, or salad oil Souce

1 can tomatoes (2% cups) 1 teospoon salt
1 can whole kernel corn, drained (1°4 cups ve teaspoon pepper
drained) 2 tablespoons flour
3 tablespoons water

In a Dutch oven or frying’ pan brown veal and onion in fat. Add
next 5 ingredients and simmer, covered for 30 minutes, uncovered for
15 minutes. Combine flour and water. Add to veal mixture and mix
well. Cook until thickened. Serves 6.

(Compliments of Women’s Editor, Powell River News)
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