CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

JAPANESE CHICKEN (Mrs. Mary Jacobs)
2 frying or roasting chickene cut up into serving pieces.
Spread in bottom of roasting pan.
Sauce: 1 cup sugar 1/2 cup soya sauce

1 tsp. Accent 1 cup water
Mix sauce, pour over chicken. Marinete chicken in sauce for
one hour. Bake in oven at 350° until tender.

JIFFY MEAT PIE (Mrs. Olga Tompson)

3 medium potatoes 6 medium carrots

1 large onion

(any left-over cooked vegetables can be added after raw

vegetables are cooked)
Combine above in frying pan and cook till tender. Add 1 tin
Prem shredded or diced or any left-over meat. Thicken the
sauce with flour and season to taste. Cover with vie pastry
and bake in hot oven till crust is brown. Serve with green
salad.

MEXICAN PORK CHOPS (Mrs. Treva Besecker)
Brown chops and place in casserole. On each chop place:

2 tbsp. raw rice 1 slice tomato

1 slice onion 1 slice green pepper
Season with salt and pepper, also thyme or marjoram if you
wish. Over all pour consomme, boullion or cream of mush-
room soup and bake covered for 1-1/2 hours at 325°,

PORCUPINE BALLS (Mrs. Mary Johnson)

1 1b. ground shoulder 1 small onion, grated
steak (hamburger) 1/2 tsp. salt

1 cup rolled, dried bread few grains pepper
crumbs 1 tbsp..chopped parsley

1 egg, lightly beaten (or dried)

1/h tsp. baking powder
lightly combine above ingredients in mixing bowl and form
into balls (makes about 1 dozen). Roll these meat balls in
1/4 cup rice washed (but not cooked). In large kettle or
frying pan, put one can condensed tomato soup and 2 cups hot
water. Bring to a boil. Drop meat balls into soup mixture
and boil gently, covered, for about 1 hour. Rolled oats can
be substituted for the bread crumbs.

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