| OCR Text |
Show h o rvi o pardonor , . - -- - - w - - Pork Chops Offer I Change In Menu By LUCILLE STRINGHAM The past week or so the price of pork has come down and is a good buy at the mar- ket. Why not try barbecued pork chops for a nice change in your menu. Using your home canned tomato juice to make the barbecue sauce, it should be an economical meal. BARBECUED PORK CHOPS 8 pork chops l'A cups tomato juice Vi cup ketchup 'A cup vinegar 1 tsp. salt 1 tsp. celery seed V tsp. cloves Vi tsp. tobasco sauce 1 tablespoon prepared mustard mus-tard 1 medium onion, sliced thin 'A tsp. garlic salt .. BROWN MEAT in a little hot fat in a heavy skillet. Place browned meat in a 13x9x2 inch baking dish, one layer deep. Pour fat from skillet and combine com-bine remaining ingredients, and heat in skillet. Pour over the chops and bake uncovered at 350 deg. for one hour and 15 minutes, or until tender. Adjust time for thicker or thinner chops. Turn once during baking. If someone some-one is late for dinner, these chops are great warmed up. NOTE: If you like your barbecue bar-becue sauce a little hotter, add some red pepper before baking. bak-ing. Serves 8. i VEGETABLE PLATTER 3 zucchini, 6 inches long, cut in half lengthwise 'A cup salad oil Vi tsp. Italian Seasoning Salt and pepper to taste Vi cup salad dressing 2 Tbsp. Parmesan cheese 4 tomatoes cut in half 6 medium carrots, peeled and cooked head cauliflower, cooked 1-pound broccoli, cooked Parsley for garnish Cheese sauce BROWN THE zucchini in the oil, sprinkle with Italian Seasoning. Cover and cook over low heat 10-15 minutes, until tender. Season vegetables veget-ables with salt and pepper to your taste. Combine salad dressing and parmesan cheese, mix well. Spoon lightly light-ly on tomato halves, broil 10 minutes, until lightly browned. Arrange vegetables on platter, garnish with parsley and serve with cheese sauce. Serves 6-8. CHEESE SAUCE 'A cup margarine Vt cup flour 2 cups milk 13 tsp. salt dash of pepper dash of paprika Vi pound pasteurized processed pro-cessed cheese, shredded MAKE A cream sauce with margarine, flour, milk and seasonings. sea-sonings. Add cheese, and stir until melted. Serve in a bowl and let each one spoon the sauce over their vegetables. t VARIETY COOKIES (Makes 18 dozen cookies) Makes six flavors from one batch of dough. Dough can be j stored in freezer up to six months. To bake, slice frozen s dough Vt. inch thick and bake at 375 for ten minutes. 2 cups butter or margarine : 1 cup white sugar 1 cup brown sugar ; 2 eggs beaten : 1 tsp. vanilla 4 cups flour I 1 tsp. baking soda j. Vi tsp. salt I CREAM BUTTER or mar- 1 garine, add sugars, and cream i until light and fluffy. Add eggs j and vanilla, mix well. Sift ! together flour, soda and salt, ; gradually add to creamed mix- ' ture, beating well after each addition. Divide dough in six parts. I Add Vi cup shredded coconut to one; Vi cup finely chopped nuts to the second; 'A. tsp. nutmeg nut-meg and 1 tsp. cinnamon to the third; 2 Tbsp. cocoa, mixed with a little hot water to form a stiff paste, to the fourth; 'A cup chopped candied cherries to the fifth; and leave the last portion por-tion plain. CHILL 30 minutes and then shape dough into six rolls, about ab-out IV2 inch in diameter. Wrap and freeze until ready to bake. Bake on lightly greased baking sheet. |
