SWEET & SOUR SPARERIBS Berna Pearce
1 side spareribs 2 Tbsp. brown sugar

2 Tbsp. flour 1 bay leaf

2 c. meat stock or 1/8 tsp. thyme

1 tin consomme' and water 2 cloves

4 Tbsp. vinegar Salt & pepper to taste

Cut spareribs into serving pieces and brown slowly in frying
pan. Remove spareribs and pour off all but 2 Tbsp. drippings.
Stir flour into drippings, and meat stock and cook, stirring
constantly until thickened. Add spareribs and remaining ingre-
dients. Cover and simmer 45 minutes. Yield: 4-6 servings.

ANCHOVY BUTTER Gerry Larsen

2c. butter 1 small can anchovy fillets
2 Tbsp. chopped parsley

With electric mixer beat together ingredients. On waxed paper
form mixture into 2 long rolls, 1 inch in diameter. Chill.

CHICKEN 'N CHIPS BAKE Mrs. Susan North
2 ce. cubed cooked chicken 1/2 tsp. msg
2c, Sliced celery 2 tsp. grated onion
1/2 c. slivered blanched 2 Tbsp. lemon juice
almonds 1c. mayonnaise

1/2 tsp. salt

Combine all ingredients and pile lightly in 8-inch round baking
dish. Sprinkle with 1/2 c. shredded process American
cheese, then 1c. crushed potato chips. Bake in hot oven,

425 degrees F., for 15 minutes or until heated through.
serves 5-6.

CHICKEN CRUNCH Mrs. Marg. Kroeker

1 can (10 oz.) cream of 1 Tbsp. chopped parsley
mushroom soup 2 lbs. chicken parts

3/4 c. milk 1c. finely crushed

1 Tbsp. finely chopped onion bread crumbs

2 Tbsp. melted butter or margarine

Mix 1/3 c. soup, 1/4 c. milk, onion, and parsley. Dip chicken
in soup mixture; then roll in bread crumbs. Place in shallow

baking dish (12x8x2-inches). Drizzle butter on chicken. Bake

at 400 degrees F. for 1 hour. Meanwhile, combine remaining

aoe ae milk. Heat; stir occasionally. Serve over chicken.
erves 4.

-9- North Vancouver, B. C.