Show Menus That Mean Health Key St St. starches S S. S sugars C eel F fats P proteins M mineral min rain eral span Spanish Menu Pork krc for Clops Chops Dinner n P P M At Baked Potato Potatoes s. s stuffed Stuffed St P F M 31 Bread Plum Jam St SI S I P Peach Puch Salad S Salad DreSsing if ir S B F Caramel Cram l Pecan pie PIc fi St 61 8 M P Coffee Cottee Recipes Serve Four Pour Spanish Pork Fork Chops Pour our loin Join chops chopi 3 1 cup flour 1 I teaspoon tea tu- spoon salt uit i teaspoon paprika 2 S tablespoons tablespoons table table- spoons chopped onions onion 13 3 cup chop d celery I I 1 tablespoon s chopped parsley e i H Hi cups to tomatoes 4 1 teaspoon sugar sigar i Have chops cut 3 2 of an inch thick roll roIl them in lour flour and fit into shallow baking pan Mix rest of ingredients in In- and pour over chops Bake 1 hour in moderate oven and turn frequently to allow even cooking I Caramel Pecan Pie Flo One baked bake pie shell 1 l cup dark brown sugar 5 tablespoons flour 3 eli egg yolks 01 U teaspoon salt 2 CUPS mil milk l 1 teaspoon vanilla nI 1 I tablespoon li ug butter tt A 4 cup 3 tee ere whites white 5 S tablespoons sugar Blend brown sugar with flour add yolks salt and milk Cook in double boiler until filling becomes thick and creamy Stir SUr frequently Melt butter and brown the pecans add to creamy mixture and add vanilla Pour into pie shell and cover with meringue made by beating the egg whites until stiff adding the 5 tablespoons of sugar and beating until creamy Bake 12 minutes in slow oven Cool and serve |