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4

PORCUPINE MEAT BALLS (Continued)

Combine meat, rice, seasoning and onion. Shape into
small balls. Heat tomato soup and water in pot. Drop in meat
balls. Cook slowly in pot for about 45 minutes.

Hilda A. West

BARBECUED SPARERIBS
Cook in pressure cooker 20 minutes at 15 tb. of pressure

2 or 3 tb. of spareribs. Brown on grill by brushing occasionally
with barbecue sauce, every 15 minutes, for about 1 hour.

1 medium onion (minced) 2 Tbsp. honey or sugar
1 sliced lemon 1 Tbsp. prepared mustard
1/4 c. butter or mar- 1/2 tsp. pepper
garine 1/4 tsp. salt
1/4 c. vinegar , 1 Tbsp. Worcestershire sauce
1/2 c. water 1/2 c. tomato catsup or sauce

Simmer the first 9 ingredients in a saucepan for 20
minutes uncovered. Add tomato catsup or sauce and bring to a
boil.
Mrs. J. Van Ziffle

PORK CHOP CASSEROLE

Brown required number of pork chops (season with salt,
pepper and paprika) in frying pan. Place in casserole and pour 1
tin creamed mushroom soup diluted with milk over chops. Sim-
mer in oven 1 1/2 hours.
| Mrs. Anne Petersen

YORKSHIRE PIGS

1c. sifted flour lc. milk
1/2 tsp. salt 1 tb. pork sausages
2 eggs

Brown sausages and drain off all but 2 Tbsp. fat. Com-
bine eggs and milk. Add ali at once to sifted dry ingredients.
Beat with egg beater until smooth and light. Pour over sausages.
Place in a casserole. Bake in hot oven (400 degrees) for 30
minutes.

Mrs. M. D. Stewart

PATRONIZE MERCHANTS ADVERTISED IN THIS BOOK

532 -13- Port Alberni, B.C.