MEATS, POULTRY

HAM WITH CITRUS CURRANT SAUCE

1 can orange and grape- 2 Tbsp. lemon juice
fruit sections 1/2 c. red currant jelly
1 Tbsp. cornstarch 1 1/2 lb. canned ham

Drain the juice from the canned fruit into a saucepan.
Stir in the cornstarch mixed with the lemon juice. Cook until
thick and clear. Stir in the jelly. Add the fruit and keep hot.
Slice the ham into 6 or 8 thick slices and saute slowly on both
sides until heated through. Pour over the fruit sauce and cook
for 5 minutes. Serve each ham slice with fruit sauce and fluffy
rice and asparagus tips. Makes 6 to 8 servings.

Mary Towes

POOR MAN'S MEAT LOAF

1 lb. ground hamburg 1 medium onion, diced fine
(lean) 1/4 c. ketchup

1] very small garlic clove 1/2 c. uncooked brown or
(or powder will do) white rice

"Clerks' Class": Add 1 tablespoon finely diced green
pepper.

"Store Managers’ Class": Add 1 small tin finely chopped
mushrooms.

Blend all ingredients, place in a greased pan, pressing
down firmly, cover with tomato juice or canned tomatoes. Bake
in moderate oven, 350 degrees, about 1 hour depending on size
of pan. Remove from pan with a cake turner. Slice, not dis-
turbing loaf, garnish with tomatoes and cukes.

Mr. Elton Alton

MOLASSES GLAZED SPARERIBS

4 lb. back spareribs 1/4 tsp. mixed spice

1 tsp. flavored salt 1/4 c. molasses

1/4 c. garlic French 2 tsp. soya sauce
dressing 2 tsp. dry mustard

1/4 c. ketchup or barbecue 1 tsp. onion flakes
sauce

Wipe the spareribs and place in a baking pan. Sprinkle
generously with the salt and bake at 350 degrees for 30 minutes.
Meanwhile combine the remaining ingredients. Drain off fat
and brush the spareribs with the mixture. Continue baking,
turning and basting with the sauce every 10 minutes. Total

321 -i7- Prince George, B. C.