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

SUPPER DISHES

BAKED BEANS (Mrs. Ruth Stilwell)
Place 3 cups washed, uncooked beans in a crock.

Add: 2 heaping tablespoons 1/h tsp. salt
brown sugar 1/2 cup molasses
Ll tsp. dry mustard 1/2 lb. side pork diced

1/h tsp. pepper
Cne half hour before beans are done, add 3/h cup ketchup.
Bake in 200°-275° oven about six hours.

BAKED DEVILLED CHICKEN (Mrs. Madge Griffin)

ibs ¢hicken, boiled “or l tsp. Worcestershire sauce
roasted 1/ cup heevy cream

Prepared mustard (mild) salt

2 tbsp. chopped parsley paprika

1 cup medium white séuce
Slice chicken meat from bones. Arrange in buttered shallow
baking dish. Spread chicken generously with mustard. Sprinkle
with parsley. Combine white sauce, Worcestershire and cream.
Add salt if needed. Pour over chicken. Sprinkle lightly with
paprika. Bake in moderate oven (350°) 25 minutes until bubbly
and browning. Yield: 6 servings.
(Make Baked Devilled Beef, Veal or lamb by the same recipe).

BARBECUED PORK (CHAR SHU) (Mrs. G. Obara)
4 lb. pork butt, cut into slabs at. least 1" thick
Soy sauce mixture:

2 tbsp. sugar L tbsp. catsup
1/kh cup soy sauce 1 clove garlic, mashed
1/2 tsp. molasses dash of cinnamon

Soak pork slabs in soy sauce nmizture at least 2 hours.

Place pork on broiler 4" from flame. Turn and baste every

10 minutes. Broil 30 minutes.

Hints: If more color is desired, add a little red vegetable
coloring.
To give greeter gloss finish, substitute 1 tbsp. su-
gar and 1 tbsp. honey for the two tbsp. sugar.