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PORK CHOPS BAKED IN TOMATO SOUP —
Zenneth Chwartacki

6 pork chops 1/2” or more thick 1 green pepper seeded and chopped

1/4 cup flour 3/4 cup chopped onions
1 tin condensed tomato soup 3/4 tsp salt
1 cup water 1/2 tsp paprika

1/2 cup chopped celery

Yield: 6 servings Temperature: 350° — 1 hour.

Dredge chops with flour, brown them in hot fat.

Place chops in baking dish.

Combine other ingredients and pour around chops and cover the dish.
Bake in a moderate oven. Remove the cover for the last 15 minutes.

SPARERIBS IN SWEET AND SOUR SAUCE —
Mrs. A. Kasupski

Two pounds pork spareribs — wipe with damp cloth and cut in pieces. Cover with
boiling water and simmer covered for 10 minutes. Drain and brown ribs in a small
amount of heated salad oil — drain off excess fat.
Crush up a clove of garlic — mix in the following:

1/4 tsp ground ginger 4 tbsps flour

1/2 tsp dry mustard 4 tbsps Soya Sauce
1/2 cup sugar 1/3 cup vinegar

1 tsp salt 2 cups water

Pour over browned ribs. Cover and simmer, stirring occasionally (approximately 20
minutes). Serve with rice.

HAWAIIAN PORK — _ M. Zohell, Sandy Hook

2 lbs pork shoulder 2 chicken bouillon cubes

2 eags (dissolve in 1 cup boiling water)
1/4 cup flour 1/2 cup pineapple juice

1 tsp salt 1/2 cup pineapple chunks

1/4 tsp pepper 3 tbsps corn starch

1/2 cup salad oil 1/2 cup sugar

2 green peppers 3 tbsps Soya Sauce

4 stalks celery 1/2 cup white vinegar

Cut pork in one inch cubes. Beat eggs, flour, salt and pepper together. Heat oil in pan.
Dip cubes in batter and fry in oil.

Cut green pepper and celery in cubes. Add vegetables to meat. Add 1/4 cup bouillon
mixture, pineapple and pineapple juice, cover and simmer 10 to 15 minutes until
vegetables are tender. Combine corn starch and sugar in saucepan, blend in soya
sauce, vinegar and remaining chicken bouillon. Cook over medium heat, stir
constantly until thick and clear. Pour over meat mixture and simmer until done.

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