CHICKEN A LA LONGWOOD

2 roasting chickens (about 4 Ibs. each)

2 cups white vinegar

Y% teaspoon salt

Y teaspoon pepper

cloves garlic, minced or pressed

cup olive or salad oil

cans cream of mushroom soup

can chicken and rice soup

Flour

Paprika

tablespoons shortening or salad oil

cups chopped almond meats

cup finely chopped green onions

Parsley

Cut chickens into serving size pieces. Pre-

pare a marinating liquid by combining

vinegar, salt, pepper, garlic and oil. Place

chicken in deep pan or bowl, cover with

marinating liquid, and let stand for at

least two hours.

Put the mushroom soup and chicken and

rice soup in a small pan and blend over

low heat to make gravy.

Remove chickens from marinating liquid

and sprinkle lightly with flour. Melt

shortening in heavy skillet, add chicken

pieces, and sprinkle generously with pap-

rika. Brown quickly but lightly on all

sides. Place browned pieces in roaster or

Jarge baking dish, with chopped almonds

and onions sprinkled between each layer.

Cover with heated gravy. Place in cold

oven, turn on heat to 250°F., and bake

for three hours.

Serve in a baking dish or roaster. Gar-

nish with sprigs of parsley and top with

some toasted almonds. Serves 10 to 12.
—PEARL LONG

2
]
2
]

4
2
Y2

SWEET-SOUR PORK

Ib. lean pork

Fat, salt and pepper

cup bouillon

medium green peppers
tablespoons chopped onion

slices canned pineapple
tablespoons cornstarch

cup sugar

cup vinegar

tablespoons soy sauce

cup pineapple syrup

cups boiled rice

Heat fat in skillet and brown the pork,
cut into Y inch cubes. Sprinkle well with
salt and pepper. Add bouillon and cook,
covered, over low heat for 20 minutes.
Cut green peppers into | inch strips and
add; add onions and pineapple slices cut
into eighths. Cook another 10 minutes.
Blend cornstarch, sugar, soy, syrup and
add to mixture. Stir constantly until
thickened. Cook 5 minutes longer and
add salt and pepper if necessary. Serve
with rice.

omen!

nad
, > eer

2
Y)
4

—MAaArY DELF

( 28)

LAMB AND RED BEAN
GOULASH

Ib. lamb (neck or shank)
Seasoning

Flour

tablespoons lard

cups cooked tomatoes
cups red beans

green pepper

Chopped pickle or relish

eet KS KS NO

Soak beans covered in water for one hour.
Cut lamb in small pieces (remember to
remove the skin). Roll in flour and sea-
soning. Brown in hot fat. Add tomatoes,
beans, diced green pepper, and _ relish.
Cover and cook slowly for 2 hours.
—NELL LANIGER

MEAT LOAF

3 Ibs. finely ground round steak or
lean bee
ess
teaspoon salt
teaspoon pepper
onion. grated
cups bread crumbs
teaspoons savoury meat sauce
cup milk or water
cup finely chopped celery
cup grated raw carrot
2 tablespoons grated green pepper
(optional)
] teaspoon poultry dressing
Mix well and pack firmly in well greased
loaf pan. Bake uncovered at 350°F. for
11% hours. Serve either hot or cold.

—JESSIE SKINNER

Vp
]

2
2
I

Vy
]

SPARE RIBS

5 Ibs. of spare ribs to serve four, 214
to 3 Ihs. to serve two
Have spare ribs cut to serving size.

Place a thin slice of onion and one of
Jemon on each piece of spare ribs, and
anchor with a tooth pick. Place in shal-
Jow roasting pan, meaty side up. with
onion and lemon on top. Roust at 450°R,
for 30 minutes, while making the sauce.
Sauce:

cup ketchup

cup Worcestershire sauce

teaspoon chili powder

teaspoon salt

dashes Tabasco sauce

cups water

RS BS te ee ee

Heat to boiling point, pour over ribs.
Turn heat to 350°F. and bake | hour
more or until ribs are thoroughly cooked,
in uncovered pan. Baste with sauce every
15 minutes.

—MARGARET LONG