BRAISED PORK CHOPS (1" thick)

Temp: 360° to brown, 220° to finish
Time: 10-15 min. to brown, 40 min. to finish

Trim off excess fat and preheat Frypan to 360°. Mean-
while sprinkle chops with salt, pepper and sage or
poultry seasoning (optional) and rub with a peeled cut
clove of garlic (optional). Dip in flour. Add 2 tbsp. of
fat to Frypan, melt, brown chops, turning to brown
both sides. Add % cup boiling water, canned tomatoes.
tomato sauce, barbecue sauce, pineapple juice or
orange juice. Sprinkle with chopped onion, if desired,
Cover, set dial at about 220°, simmer 40 min. or until
chops are very tender and no trace of pink remains on
inside (cut a slit near bone to test). Remove to heated
platter. Make gravy with drippings, by boiling down at
380° to desired consistency. Serve chops with applesauce
or sautéed pineapple rings and candied sweet potatoes.

BRAISED LAMB SHOULDER CHOPS

After browning chops at 340°, season with salt, pepper
and paprika. Spainkle with diced onion. Combine:
Y, cup water and 1 tbsp. vinegar. Pour over chops.
Cover, turn dial to about 220°. Simmer about 20-30
minutes or until tender, turning once.

Note: Barbecue sauce may be added instead of water
and vinegar.

BARBECUED HAMBURGER So good on
toasted buns—easy for a crowd

Temp.: 400° to brown, 220° to finish
Time: about 20 min. to brown, % hour to finish
Serves 8 to 10

3 thsp. fat or drippings

2 ibs. ground beef

1 cup chopped onion

] cup finely diced celery Y% cup vinegar

Ys large green pepper, chopped 1 thsp. brown sugar
fine 2 tsp. dry mustard

1 clove garlic, minced (optional) 1 tsp. ‘paprika

Y cup chili sauce 1 tsp. chili powder

Y) cup catsup 2 thsp. chopped parsley

1% cups water

2 tsp. salt
Y tsp. pepper
2 thsp. worcestershire sauce

Preheat Frypan. When light goes out, add fat, melt,
when hot, add meat, onions and celery. Brown, stir-
ring frequently. Spoon off excess fat. Combine remain-
ing ingredients, except parsley, mix well, pour over
meat. Cover Frypan, turn dial to about 220°, simmer 30
minutes, stirring occasionally, add parsley. Serve be-
tween hot hamburger buns or over mashed potatoes,
rice or noodles.

MEAT LOAF

Temp.: 420°
Time: about 1% hours
Serves 8

6 sprigs parsley, cut fine

6 celery leaves, cut fine

Ys green pepper, cut fine
(optional)

2 tsp. salt

Y% tsp. pepper

Y tsp. sage or poultry seasoning

% cup catsup or chili sauce

2 Ibs. ground beef

¥%, cup quick cooking oatmeal,
uncooked

1 cup milk or tomato juice

2 eggs, slightly beaten

1 large or 2 small carrots,
grated

] large onion grated

Combine all ingredients except chili sauce, in a large
mixing bowl. Mix with fork until well blended. Pack
lightly into large loaf pan or 2 smaller ones (do not
fill over % full). Place rack in Frypan, put loaf pan on
it. Cover, set dial, bake.

with a fork until

THRIFTY MEAT BALLS

Temp.: 360° to brown, 220° to finish
Time: about 1% hrs.
Serves 8

2 'bs. ground beef chuck
Ye cup chopped onion,
Y cup uncooked rice

Y, cup cracker crumbs
% cup milk

2, tsp. salt

Y tsp. pepper

Y tsp. poultry seasoning

4 tbsp. fat or bacon drippings

2 10% oz. cans condensed
tomato, cream of celery or
mushroom soup

1% cups hot water

2 4 oz. cans mushrooms pieces

Combine beef, onion, rice, cracker crumbs (crushed
fine), milk, salt, pepper and poultry seasoning. Mix
blended’ Shape into small balls. Pre-
heat Frypan to 360°, add the fat. Melt. Add meat balls,
brown on all sides, turning as necessary. Add soup
which has been diluted with the water. Cover, reduce
temperature to about 220°, simmer about 1% hours,
stirring occasionally. Remove meat to heated platter.
Add mushrooms and liquid. Bring to boil and serve
over meat balls. Sprinkle with chopped parsley...

CHILI

Temp.: 400° to brown, 220° to finish
Time: about 1% hours
Serves 8

2 tbsp. fat or salad oil 2 thsp. chili powder (to suit

2 Ibs. ground beef taste)
2 cups thinly sliced onion 2 thsp. cold water
1% cups finely diced celery 2 tsp. salt

1 clove garlic, peeled, cut fine
Yq green pepper, diced
1 #24 can tomatoes

] tsp. sugar

1 tsp. worcestershire sauce

4-6 cups cooked or canned red
kidney beans

Preheat ied to 400°, add fat. Melt. Add beef. Stir
and fry until lightly browned, add onions, celery, garlic
and green pepper. Continue stirring and frying until
onions are wilted. Add tomatoes, chili powder which
has been mixed with the cold water, salt, sugar and
worcestershire sauce. When boiling, cover, set dial at
about 220°, simmer about 1 hr. Add beans drained of
excess liquid. Cook uncovered at 260°, until well heated
and chili is desired thickness. (For thinner chili, add
more tomatoes.) Serve with rolls or crackers.

Note: For very hot chili, season with a speck of cayenne.

CHOP SUEY

Temp.: 360° to brown, 220° to finish
Time: about 1 hr.
Serves 8

Ys cup fat

2-3 Ibs. lean pork, in 2” cubes
(or veal and pork)

1 Ib. fresh mushrooms, sliced

1 cup thinly sliced onions

4 cups thinly sliced celery

2 tsp. salt

Y tsp. pepper

Preheat Frypan to 360°, add fat. When melted, add
meat. Brown, stirring frequently. Add mushrooms and
sauté, then onions, celery, salt, pepper, ginger and hot
water or stock. Bring to boil, cover, turn dial to about
220° and simmer about 40 minutes or until meat is
tender. Add soy sauce, well drained bean sprouts. Bring
to boil at 320° and thicken with cornstarch and cold
water stirred into smooth mixture. Cook until thick-
ened, turn dial to 220° and cook 10 min. longer. Serve
with rice or fried noodles.

2 tsp. ginger

4% cups hot water, bouillon,
meat or chicken stock

6 thsp. soy sauce

2 #2 cans bean sprouts

6 thsp. cornstarch

%; cup cold water

Hot, cooked rice

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