Ag-F™

AMERICAN CHOP SUEY Donna Muir
3 Tbsp. fat 3/4 ce. coarsely chopped celery
1/2 lb. veal (cut in 1/2-inch cubes) 2 Tbsp.chopped green peppers
1/4 c. coarsely cut onions 1 1/2 Tbsp. cornstarch
3/4 c. hot water 1 1/2 tsp. molasses
1/2 tsp. salt 1 Tbsp. water
1/8 tsp. freshly ground peppercorns 1 pkg. (5 oz.) quick cooking
_ rice

Heat fat in large fry pan. Add veal and onions. Cook until onion
is golden, stirring two or three times. Add water, seasoning and
vegetables to veal mixture. Cook, covered for 25 to 30 minutes
or until veal is tender. Mix cornstarch, molasses and water. Add
to veal mixture, stirring. Cook 5 minutes more. Cook rice,
following the package directions. Serve veal mixture with rice.

BARBECUED SHORT RIBS Berna Pearce

3 lbs. short ribs 1c. ketchup

2 Tbsp. fat 1/2 c. water

1 medium onion, minced 2 Tbsp. Worcestershire sauce
1/4 c. vinegar 1 tsp. prepared mustard

2 Tbsp. brown sugar 1/2 c. diced celery

2 tsp. salt

Have ribs cut into pieces two to three inches long. Brown meat
in hot fat. Add onions and brown. Add remaining ingredients
to short ribs. Cover and cook slowly on top of the stove or bake
in a moderate oven, 350 degrees (11/2 to2 hours.) Yield:

6 servings.

-5- North Vancouver, B. C.