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a f 4 1 pd

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Soak gelatin. Heat soup to boiling point. Add gelatin,
lemon juice, salt and pepper and mustard. Let partially
set. Blend fish, celery, pepper and cucumber. Add to
gelatin. Put into mold. Refrigerate till firm. Garnish

with eggs, parsley.

Ruby Grohnert

CHICKEN PAPRIKA

4 1b. chicken
ito. c. Tirour
geo. O41

2c. tomato soup

~ C. water

Dust chicken with flour.

Brown in oil.

1 c. mushrooms

1 tbsp. paprika

1 bay leaf

i-¢, sour cream or
milk

1c. onion

Stir inh

remaining ingredients except milk. Simmer for 45
minutes. Remove bay leaf. Blend in sour cream or

milk. Serve with noodles.

Serves 8 to 10.

Ruby Grohnert

BARBECUE SPARERIBS

2 lb. spareribs

1 tsp. onion

4 c. brown sugar

1 tsp. barbecue or
Worcestershire
sauce

Brown spareribs and onions.

4 c. water
Salt §& pepper
1 c. tomato soup
1 tsp. chili sauce
2 tsp. vinegar

Blend other ingredients.

Pour over and simmer until tender, about 1% hours.

Ruby Grohnert

13-Abbotsford, B. C.