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FISH, FOWL & MEAT

BARBECUED SAUSAGES

1 pound sausages Y4 teaspoon garlic powder 1/3 cup chopped celery (optional)

1/3 cup chopped onion 1 teaspoon dry mustard Y% cup catsup 1/3 cup water

Y%4 cup vinegar or lemon juice 1 tablespoon sugar

Brown sausages and pour off excess fat. Blend sauce ingredients together — add and simmer for 10 minutes. Remove lid and cook slowly for another 5 minutes.

Joan Cave STEAK AND ONIONS % cup flour % cup oil 2 teaspoons seasoned salt 6 medium onions Y%4 teaspoon pepper Y% cup chopped celery 2 pounds round steak 1 bay leaf % cup chili sauce 1 teaspoon worcestershire sauce

1 (10 oz.) can consomme

Combine flour, salt and pepper and pound into both sides of steak with edge of a plate, then cut into cubes. Slice onions thin, and saute in oil. Remove and set aside — brown the meat, add celery, bay leaf, chili sauce — cover and simmer 1 hour. Add onions and simmer 1 hour longer. Serves 4 to 6.

Blanche Manning

PORK CHOPS WITH CORN

4 shoulder pork chops 2 medium onions, chopped (1:4 Ibs.) 1 can whole kernel corn (12 oz.) 1 tablespoon shortening % cup chili sauce 1% teaspoons salt Y2 teaspoon salt Y% teaspoon pepper Dash of pepper

Flour the chops and brown in shortening. Season with salt and pepper. Place in casserole. Saute the onion in the drippings. Sprinkle over the chops. Combine balance of ingredients and pour over the chops and onion. Cover and bake 45 minutes at 350°. Uncover and bake an additional 10 minutes. Serves 4.

Margaret Brown

PEPPER STEAK

1 flank steak 3 tablespoons water 3 tablespoons cornstarch 1 green pepper, chopped 3 tablespoons soya sauce 1 tin beef consommeée

Freeze the steak, then slice paper thin diagonally. Marinate in mixture of corn- starch, soya sauce and water — overnight or just one hour. Saute the green pepper in oil for 2 minutes. Remove and fry the steak 5 or 10 minutes — no more. Return pepper to pan and add consommé. Simmer 15 to 20 minutes. Serve over hot rice.

Vi Jones 42