ORANGE PORK CHOPS

5 pork chops

1 tablespoon shortening
1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup orange juice

2 tablespoons water

Melt fat in pan. Add chops. Brown well on both sides.
Sprinkle with salt and pepper. Add orange juice and water.
Cover. Cook on top of stove or in covered casserole in oven,
350 deg. F., for 30 minutes or until tender. Garnish with
sliced orange.

PORK CHOPS SUPREME

1/2 cup raw rice

4 thick pork chops

1 large tomato sliced

1 medium onion, sliced

4 can condensed consomme, undiluted

1/8 teaspoon EACH marjoram and thyme

Place raw rice in bottom of buttered casserole. Place
chops over rice. Top each chop with thick slice of tomato and
onion. Sprinkle with marjoram and thyme, Pour consomme
over all, Cover. Bake in moderate oven, 350 deg. F., for 60
to 70 minutes, or until tender. Makes 4 servings.

BARBECUED PORK CHOP CASSEROLE
BARBECUE SAUCE
1/4 cup ketchup
11/2 tablespoons fat

2 teaspoons Worcestershire sauce
3 tablespoons vinegar

2 tablespoons water

1/4 teaspoon salt

Combine all ingredients in a saucepan. Stir until mixture
boils and boil for 3 minutes. Dredge 4 pork chops in seasoned
flour and brown in fat in frying pan. Into a greased baking dish
put:

2 cups canned or cooked lima beans
3/4 teaspoon salt

2 cups canned kernel corn

1/8 teaspoon salt

Place chops over vegetables and cover with sauce. Bake
at 350 deg. F., for 45 minutes.

BARBECUED SHORT RIBS
3 pounds short ribs, cut into serving pieces
2 tablespoons shortening
1to2 onions, chopped
1/2 cup vinegar

2 tablespoons brown sugar

1 cup catsup

1/2 cup water

3 tablespoons Worcestershire sauce
1 teaspoon prepared mustard

1/2 cup Sliced celery

2 teaspoons salt

Melt shortening in frying pan. Brown ribs with onion in
hot fat. Add rest of ingredients. Cover. Simmer 1 1/2 to 2
hours or until tender.

DINNER-IN-A-BASKET
1 large sheet heavy duty foil
Butter
1 envelope dehydrated onion soup
2 pounds lamb, chicken, stewing beef or veal
3 tablespoons apple juice OR wine (optional)

Butter a large piece of foil lightly. Spread half of soup
on foil, Arrange meat, (cut in serving pieces) and sprinkle
remaining soup over meat. Add liquid if desired. Fold foil
over meat, turning in ends to seal it completely. Do not add
salt and pepper. Bake at 375deg.F., 1 hour for beef, lamb, or
chicken, 1 1/2 hours for veal. Makes 4 servings.

BEEF POT ROAST

4 pounds chuck, round, or rump beef
1/4 cup flour

1/2 cup water

3 tablespoons fat

Dredge meat with flour and brown on all sides in hot
fat. Season with salt and pepper. Add water, cover and cook
slowly until tender, 3 to 4 hours. As the liquid cooks away
add more if needed. Serve with gravy and vegetables.
VARIATIONS:

1. Add uncooked pared potatoes, carrots, green beans, or
onions, just long enough before serving to cook them. (They
may be whole, quartered, or sliced.)

2. Use tomatoes, or tomato juice in place of water.

3. After browning, put 1/4 cup horseradish over meat.
4. Before cooking cut slits in the meat and insert garlic
slivers in the meat.

5. Marinate meat for 1 hour by soaking in a mixture of equal
parts of vinegar and cooking or olive oil. Rub roasting pan
with a cut clove of garlic.

POT ROAST IN FOIL
3 1/2 to 4 pound pot roast
Small clove of garlic
6 medium potatoes, peeled
6 small scraped carrots
1/2 cup chopped celery
1/2 cup chopped green pepper
Salt and pepper
Meat spices to taste
Heavy duty aluninium foil (18 inches wide)

Brown roast in 4 tablespoons hot fat. Place meat in
centre of foil and put the vegetables around the roast. Add
spices to taste. Seal edges of foil. Place on baking pan. Bake
in slow oven, 300 deg. F., for 3 1/2 hours.

At the end of the cooking time, transfer the meat to a
platter and arrange the vegetables around the roast. Pour juice
into a saucepan and skim off fat. Thicken if desired.

FLANK STEAK WITH CARROT STUFFING
21/2 pound flank steak

1 tablespoon butter

3 tablespoons chopped onion
1/2 cup dry bread crumbs

1 cup cooked mashed carrots
1 egg

1/4 cup chopped parsley
11/2 téaspoons salt

Melt butter, add onion, and cook until soft. Combine with
bread crumbs, mashed carrots, slightly beaten eggs, parsley
and salt. Mix well. Wipe steak. Trim. Spread with carrot
mixture taking care not to come to edges. At narrow end roll
up like jelly roll and tie firmly. Brown roll on all sides.
Season with salt and pepper. Bakeincovered pan, in moderate
oven, 325 deg. F., for 1 1/4 hours, or until done.

TO MAKE GRAVY: Remove steak from pan, blend in 2
tablespoons of flour. Add 1 1/2 cups boiling water, stirring
constantly until thick and smooth. Bring to boil and simmer 2
minutes. Makes 8 to 10 servings.