FISH, FOWL & MEAT

BARBECUED SPARE RIBS

2 pounds ribs Y% cup water
salt and pepper 2 cloves garlic

Season ribs with salt and pepper. Place in pressure cooker. Add water and garlic.
Cook 20 minutes at 15 Ibs. pressure. Remove and drain well. (OR cook on top of
stove, simmering till tender — 45 minutes to 1 hour).

Sauce:
1- 15 oz bottle ketchup Y, garlic clove, chopped
1 teaspoon salt 4 drops tabasco sauce
Pinch of pepper 2 tablespoons brown sugar
1 tablespoon dry mustard Y teaspoon sage (optional)

2 tablespoons vinegar

Mix well and apply to top side of ribs with a brush. Bake at 375° until sauce sets.
Turn ribs and repeat process. Baste twice on serving side. Serve hot.

Margaret Brown

VEAL AND MUSHROOMS IN WINE

3 pounds veal cut in 1”’ cubes 1 cup sour cream

1 cup white wine 2 cans mushroom caps
¥% cup chopped onions Y% cup cooking oil

1 teaspoon orégano 2 cans mushroom soup
Cooked rice

Drain mushroom liquid into measuring cup and add water to fill it. Sauté mush-
rooms in oil until browned. Stir in % cup wine, mushroom liquid, soup, onions and
oregano. Bring to boil. Cover over low heat until veal is tender — about 1% hours,
stirring occasionally. Before serving add remaining 2 cup wine, mushrooms and
sour cream. Serve over hot rice. Serves 8 to 10.

Barbara Widdifield

SHORT CUT SPARERIBS

Cut ribs in serving size. Roll in ‘SHAKE & BAKE’

Brown in corn oil and place in casserole. Sprinkle with minced onion. Add 2 to %4
cup apple or pineapple juice with 1 teaspoon worcestershire sauce and 2 teaspoon
soya sauce added. Bake at 325° for 1% to 2 hours.

May MacLean

QUICK ’N EASY STEW

2 pounds beef, cut in cubes 1 tin onion soup
1 tin cream of mushroom soup

Mix together in greased casserole, cover and bake in slow oven until meat is tender

— 2 hours or more. Hazel Boyd

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