ll. Sweet and Sour Spare Ribs Joyce Smuland B
Grade 11

ae Ingredients ‘7
‘2 ¢. tomato juice 1 tbsp. corn starch
1/3 c. brown sugar 1/4 c. vinegar
1/2 tsp. cinnamon 1 1/2 1b. country style or
1/2 tsp. ginger 2 1b. regular spare ribs
1/2 tsp. salt (approx. )

b. Method

12. Meat

Ge

b.

13. Hamburger Vegetable Casserole | Carol Materi
Grade 10
ae Ingredients
2 lbs. ground hamburger + tsp. pure oregano
1 large onion 2 tbsp. fat
1 19 fl. oz. tomatoes ! tsp. allspice
2 cans tomato paste lb. macaroni
1 can corn c. cheddar cheese
1 can peas
b. Method

1. Mix all dry ingredients together. Add liquids and set aside.

2. Shake spare ribs in seasoned flour.

3. Brown in 2 tbsp. fat. Pour off excess fat and reduce to low
heat. Add sauce and simmer for 1 to 14 hours.

Loaf Vivian Harris
Grade 11
ingredients
1 1b. ground beef tsp. salt
1 large grated carrot tsp. pepper
1c. canned tomatoes t c. finely chopped onion
1 egg tc. oatmeal
Method

1. Mix ground beef with salt, pepper, onion, oatmeal and carrot.
2. Mix in slightly beaten egg.

3. Press half of the above mixture into a medium size casserole.
4. Add half of the tomatoes.

5. Add remainder of meat and then the remainder of tomatoes.

6. Bake uncovered at 350° for 1$ hours.

1. Heat fat, brown meat and onions.

2e Boil macaroni until tender.

3. Combine the ingredients and mix half of the cheddar cheese
mixture into a casserole dish. Sprinkle remaining cheese on
top.

4. Bake in a 300° oven for 40 mimtes. Serve hot.