« £308
CHINESE STYLE PORK CHOPS
6 pork chops 3/4" thick 2/3 cup vinegar

2 tbsp. flour 1/3 cup sugar
1 tbsp. bacon drippings 1/2 tsp. ginger
or shortening 2/3 cup water

2/3 cup soya sauce
Dredge chops in flour. Heat drippings or shortening in
a heavy fry pan. Brown chops well on both sides and pour
off excess fat. Combine soya sauce, vinegar, sugar,
ginger and water. Add to chops in pan. Bring to a boil.
Cover and simmer for one hour. Serves 6,

- Mrs. C. Lowe, Pathlow, Sask.

CHINESE STYLE SWEET AND SOUR FRANKS
1 lb. franks or weiners L cup thinly sliced onions

| 1 20 oz. can pineapple lL cup thinly sliced celery
iq chunks 2 tbsp. shortening
| % cup water 1 medium green pepper, cut
| % cup vinegar into strips (optional)
_ 3 tbsp. brown sugar cooked rice
_ 2 tbsp. cornstarch
| 1 tbsp. soya sauce

_ Cut franks or weiners into 1 inch diagonal pieces.
| Drain pineapple chunks, reserve syrup. Combine syrup,
| water, vinegar, brown sugar, cornstarch and soya sauce.
' Saute onions and celery in hot shortening until heated
| but crisp. Add franks, pineapple chunks, until sauce
i thickens and clears. Add green pepper and heat. Serve
}) over hot buttered rice. 4 = 5 servings.
| - Mrs. Maxine Pomedli, Pilger, Sask.
|
|

CURRIED CHICKEN

lb. chicken, cut up

cup finely chopped onion
; cup butter, heated

tsp. salt

| cup catsup

| Singe, wash, dry and cut up the chicken. Brown same in
_ heated butter, Mix in onion, salt, catsup and boiling
|

cups boiling water

tbsp. cornstarch

cup cold water

tbsp. curry powder, or less

Pr NM Perr L-
rR pt DO PO

| water. Cover and simmer 25 minutes. Lift out chicken.

Combine cornstarch, curry powder and cold water. Stir
| into gravy. Cook, stirring constantly until smoothly

| thickened. Return chicken pieces into gravy, cover pan
and simmer 15 minutes longer.

| - Mrs. Sophie Vigue, Revelstoke, B.C.