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Show % teaspoon pepper 2 2 Y, Y, 16 Coat pork chops evenly with a mixture teaspoons curry powder cuys soft bread crumbs cup minced parsley cup minced onion slices bacon of the flour and seasonings; then dip in a blend of egg and water, and finally coat with cracker crumbs. 2. Heat the butter or margarine in a 1. Lightly mix the lamb, catsup, and prunes in a bowl. Blend in a mixture of the seasonings. Add bread crumbs, parsley, and onion;toss lightly to blend. 2. Shape into 16 patties. Using a small skewer, fasten a slice of bacon around each, and place on broiler rack. Set under broiler with top of meat about 5 in. from heat. Broil patties about 5 min.; turn and broil about 5 min. 16 patties The Master’s Pork Chops Sauce 6 loin or rib pork chops, cut Y% teaspoon pepper of beef stew arriving at the table for a casual meal. spoon flour aud 1 ae cocigeepeal der. Heat until bubbly. Stir in can (8 0z.) tomato sauce and 14 cup water. Continue to stir and bring to boiling; cook 1 to 2 min. GEE, IWiSH Curried Lamb-Prune Burgers \. d lamb ge sec oe oat 14% cups snipped dried prunes 14, teaspoons salt 1 egg,slightly beaten 2 tablespoons water 1% cups finely crushed crumbs from buttery crackers 1 tablespocn butter or margarine 2 onions, finely chopped 1 clove garlic, minced 1. Prepare the Sauce and setit aside. DINTYMOORE TO THE RESCUE. sides. Remove chops and keep warm. 3. Add onion and garlic to fat remaining in skillet. Stir in the Sauce. 4. Return pork chops to skillet; spoon sauce over all. Cover and cook over low heat about 50 min., or until meat is tender; baste occasionally. 5. Remove chops to a heated serving platter. Pour sauce into a gravy boat and pass at the table accompanied by a bowl of fiuffy instant-style mashed potatoes. 6 servings Sauce cbout 1 in. thick Y, eup flour 1 teaspoon salt Y, teaspoon Accent Beef and Mushrooms Papillote is an interesting service large, heavy skillet; brown chops on both ¥, 2 1 2 1 1 3 1 1 cup firmly packed brown sugar teaspoons dry mustard cup water tablespoons cider vinegar cup catsup pkg. (3 oz.) cream cheese lemon slices tablespoon butter or margarire tablespoon bottled brown bouquet sauce 1, Mix the brown sugar and dry mustard in a saucepan. Stir in the water, (Continued on page 18) I BELIEVE THOSE FOLKS NEEDALITTLE HELP/ IKNEWOF SOMETHING ICOULD MAKE UP Quick THAT THE KIDS HAVENT ISEENYou =< SOMEWHERE BEFORE? WELL...(BLUSH) YOU MIGHT HAVE SEEN A ME ON TELEVISION. } BETTER THAN THAT, MAAN, LOOK FOR MY THUMS PRINT ON —_— SSS Dinty Moore PTYaTa a ae |