“IT REMEMBER” PORK
CHOPS

6 double loin pork chops
2 medium cooking apples
2 medium onions
2 stalks celery
114 teaspoon salt
4 teaspoon pepper
Ym teaspoon sage
Start your oven at 350° or moderate.
Hase your butcher cut a deep, generous
Slash or pocket in the meaty side of each
thick chop.
Now chop up apples with peel on, onions
and celery in fairly fine pieces and mix
with salt, pepper and sage.
Fill each pocket in each chop with as
much stuffing as you can force in. Don't
bother to tie or skewer them up—some of
the stuffing will bulge out, but it still
looks pretty somehow.
Place the chops in a baking dish that has
a good cover, sprinkle with salt, pepper
and sage. Cover tightly and bake 14%
hours or until chops are tender when
pierced with a fork. Here you take off the
cover and allow the chops to bake another
20 minutes to arrive at a lovely golden
brown all over.
Serve with cooked red cabbage and a big
jug of cider to 6 people who appreciate
guod pork chops when they meet them!
—VIOLET JONES

SPAGHETTI “ITALIENNE”
pkg. spaghetti
tins tomato soup
soup tins water
medium onion chopped
teaspoons salt
teaspoons chili powder
teaspoon garlic powder (optional)
Ib. ground round steak
can (6 02.) tomato paste

2” x 1” green pepper chopped

] teaspoon pepper

2 teaspoons paprika
Use large pot, brown meat balls. Mix
all ingredients except spaghetti; add to
meat balls and simmer covered, 3 to 4
hours. Cook spaghetti 20-30 minutes in
rapidly boiling water. Pour sauce and
meat balls over spaghetti.

—JOAN NIXON

feat
wet tS ND ND tm DOD

STEWED KIDNEY

4 lb. of Beef Kidney

A good slice of butter
Salt and pepper and a little flour
Cut kidney into small pieces, sprinkle
with seasonings and flour. Put into sauce-
an with butter and stir until cooked.
erve on toast.
3 —KiTTy VICKERS

( 29 )

TERYAKI STEAK (or Chicken)
Have small steaks sliced Y inch thick.
Place in enamel pan and cover with
sauce, made of 4 cup vinegar, Y% cup
soya sauce, crushed clove of garlic, 2
tablespoons of sugar. Let stand tn ictrig-
erator for 2 hours. Remove from sauce
and broil or fry to the doneness preferred.
For Tervaki Chicken, cover with sauce
and proceed the same as for steak.
—ALLYSEN SKILLING RESTON
Honolulu.

STEAK AND KIDNEY PIE
Crust:
344 cups flour
I cup shortening
YZ teaspoon baking powdcr
Pinch salt
Less than I cup ice cold water
Sift flour, baking powder and salt. and
cut in shortening cll crumbly, add water
gradually, Roll pastry to Y%" thickness.
Filling:
4% Ib. veal or beef kidney
1% ibs. round steak, siewing beef or
shoulder steak
Salt and pepper
I can mushrooms (optional)

Remove all skin and fat from beef and
cube. Cover beef with water and cook on
stove until tender. Cut out) gristle and
membranes from kidney and cut into
pieces. Pour botling water over kidney
and bring to boil—3 minutes. Drain kid-
ney and throw water away. Sprinkle kicd-
ney with flour lightly and add to beef.
Cook until beef and kidney are tender.
(lotal cooking time on top of stove ts
about PF hour.) Add salt and pepper near
end of cooking. Remove meat trom gravy,
place in deep pie dish or casserole plic-
Ing egg cup of china steamer in centre
(can of mushrooms may be added if) de-
sired.) Pour gravy over meat and iff too
much save and serve with meal, cut a
stip of pastry and place this on damp-
encd edge of pie dish. Cover dish with
pastry leaving a hole in centre and crin-
kle edges with fork. Bake in hot) oven
until pastry is done. Scives 4.

—NMARION HICKS

LAMBURGERS
(Serves 6)

1 Ib. ground lamb (shoulder)
4 slices bacon
Scasoniliyg
Dice bacon and mix with seasoned lamh.
Shape in patties Y" thick. Pan broil
till well browned on both sides. Serve as
hamburgers or meat course.
—NELL LANIGER