MEATS, POULTRY

BARBECUED SPARERIBS

3 lb. spareribs, or more 2 Tbsp. brown sugar
1 Tbsp. margarine l tsp. salt

3 onions, chopped 1 tsp. dry mustard
1/2 bottle catsup 1 bay leaf

1 Tbsp. vinegar 1/4 c. water

2 cloves garlic

Have butcher crack ribs. Cut into eating pieces. Place
in shallow pan. Sprinkle with salt and pepper. Roast in hot oven,
450 degrees, for 25 minutes, While the ribs are roasting, com-
bine remaining ingredients in saucepan. Bring to boil. After
ribs have cooked 25 minutes, spoon sauce over ribs. Reduce
temperature to 350 degrees and roast 1 hour. Baste occasionally.

Marion Miller

CHICKEN CASSEROLE

1 large frying chicken, pinch of poultry dressing
cut up quarter carrots and onions
1 tin cream of chicken 1 pkg. frozen peas
soup salt and pepper to taste

1/2 soup can milk

Melt 2 tablespoons shortening and brown chicken. Remove

from heat to casserole and pour drippings out of skillet. Blend

1] can cream of chicken soup, 1/2 soup can milk, salt and pepper
and poultry dressing to taste. Quarter carrots and onions, Add
one package frozen peas. Cover and cook 20 minutes. Remove
to refrigerator. When ready to bake, remove to oven and bake

1 hour and 15 minutes with cover removed,

Mrs, Evelyn Lawson

SAVORY MEAT LOAF

1 lb. minced beef 1/2 tsp. dry mustard
9 Slices cooked bacon, 1/8 tsp. pepper

crumbled 1/4 tsp, thyme
2 eggs, beaten 1/4 tsp. sage
2c. fine bread crumbs 1/8 c. skim milk powder
1/4 c, chopped onion 1 (10 oz.) can tomato soup
1 tsp. salt

Butter 5 x 9 inch loaf pan, Preheat oven to 350 degrees.
Turn meat into bowl, break up with fork; mix in bacon and beaten
eggs, Add remaining ingredients; combine thoroughly. Press

436 -15- Agassiz, B. C.