Show 7 W c w 1 1 a II r x JUrS E BIt jV 1 6 u j J r rt f ry j t m l w ric v. v d t n x r T 44 Pork Chops Take to Creole Sauce Sauco Set Sea Rec Recipes el Below Hearty Meat leat Dishes FALLS FALL'S TilE THE SEASON with the crisp cool mornings splashes of red and yellow on the tree tops the back to school parade football games and of course bigger and better appetites appe appe- Its It's s 's tI time m e to start thinking of those bigger and heartier meals ri those which are b built u t around the ribs the ribs quality like Uke meats Our recipes in hi the column today borrow seasoning tricks fro from m abroad as well as from regional cooks No matter what kinds of foods please the family these are bound to be a success because they're so extra good e HERES HERE'S AN American version of ofa a famous Italian dish that's very popular among folks in this Ws country because its it's nicely seasoned The list of ingredients is rather long but the dish is not difficult to prepare Serve with crisp French bread and anda a tossed green salad and you'll have a meal to repeat often because if Its It's s truly special Veal Serves 6 l pounds veal steak cut ant H 14 Inch thick 1 teaspoon salt 1 teaspoon paprika cup salad oil 14 cup cap lemon Juice 1 clove garlic 1 teaspoon prepared mustard fi teaspoon nutmeg H teaspoon sugar V cup flour noar Vt cup cap shortening 1 medium onion sliced thin 1 green creen pepper cut In strips 1 can caD 10 ounce chicken bouillon bouillon bout bout- lon Ion pound mushrooms 1 tablespoon butter 6 pimiento olives sliced Cut vel veal into lInto serving pieces Make sauce by combining salt paprika oil all lemon Juice garlic garUe mustard nutmeg and sugar Beat thoroughly Lay veal flat nat In baking pan and pour sauce over It Turn meat to coat with sauce Let stand for 15 minutes Remove garlic Lift veal from sauce and dip Into flour Clour Brown BrownIn In heated shortening In skillet Add onion and green pepper Combine bouillon and remainder of sauce lauce and pour over veaL Cover and cook slowly until veal is tender about 40 minutes Clean and slice mush mush- rooms Brown lightly in butter Add mushrooms and olives olive's to veal basting bastIng bastIng bast- bast Ing meat as you add them Cook for five minutes longer Serve veal with sauce o eFROM e FROM FROl NEW ENGLAND comes a of full pot roast Tr Try it t for a hearty meal with fluffy Cluffy mashed p potatoes po po- p. p cole tole slaw salad with soured cream eam dressing and fruit cobbler Yankee Pot Roast Serves 8 4 3 pound pot poi roast of beelS beef beel 3 S tablespoons lard Urd or meat drippings drip drip- pint pings 2 Z teaspoons salt laU 5 M teaspoon pepper H 14 cup sliced onions 2 Z tablespoons water 1 minced garlic garbo clove cloveS clovea 8 S peppercorns i U cup vinegar In a heavy covered kettle melt LYNN l CHAMBERS CHAMBERS' ERS ERS' MENU 1 Ragout de Veau Potatoes Buttered Green Beans Grapefruit Orange Lettuce Orange Lettuce Salad Rolls Butter Beverage Sugar Cookies Recipe Given lard Add roast and brown slowly and thoroughly on all sides allowing allowing allowing al al- al- al lowing about 30 minutes for the process When en browned add salt pep pepper per onions and water Simmer three to io o four hours slowly on low heat until meat is tender About 45 minutes before meat Is tender add garlic peppercorns and vine vine- gar When meat is tender remove it to hot platter and make gravy from drippings S FROM FROl DOWN SOUTH comes the recipe for these pork chops which are served with rice and Creole sauce The menu can be rounded out with mixed green salad with French dressing to which a little curry is added crusty rolls and an au apricot whip with custard sauce Pork Chops a la Dixie Serves 6 6 loin or rib chops cut cat Inch 1 thick Salt and pepper In hot frying pan brown chops slowly and thoroughly Se Season son chops with salt and pepper Add Creole sauce and cover cook slowly until un un- tit til tender about 9 one hour Serve 11 y with fluffy rice and sauce Creole Sauce He Heat a t together 2 cups tomato Juice 1 IV Yo tablespoons tablespoons table table- spoons Worcestershire sauce i 1 teaspoon salt Yo teaspoon pepper dash of tabasco sauce 1 I teaspoon lemon Juice and V I cup chopped green pepper S e e RAGOUT is the French word for stew and here Is I. the glorified version inspired by that country Ragout de Veau Serves Servel 6 2 slices bacon 1 large Urge onion sliced 3 green greeD onions chopped 3 S tablespoons butter or substitute substitute sub sub- 2 pounds boneless veal cut In I IK Inch cubes 2 tablespoons flour floW I teaspoons salt saU M Si teaspoon pepper teaspoon oregano H Sr cup water 1 cup sour cream Parsley and chives chopped Cut bacon into one-inch one pieces Cook and stir In heavy skillet until lightly cooked but not brown Add onions and butter Cook and stir until onions onion are cooked but no not brown Dip veal in jn flour Clour mixed with salt lal I PePPer and oregano Add t to 0 skillet and brown Add water cov coy er and simmer for tor an hour being 8 careful not to burn When veal l Is a fork tork tender push to one side Stir SU sour cream Into drippings Stir SUr aU all ingredients to together ether cover an and a heat for l 18 15 minutes to blend flavors |