HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 45e
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Main Course Dishes
Southern Baked Pork Chops
6 pork chops
salt and pepper
1 tbsp. oil
3/4 c. water
1/2 c, celery
2 tbsp. brown sugar
1 tsp. dry mustard
1 can 18 oz. tomato sauce
Sprinkle pork chops with salt and pepper. Brown in oil
in skillett. Place in shallow baking dish. Combine
remaining ingredients and pour over pork chops. Cover
and bake at 350 deg. for 1 hour or until chops are
tender. Baste.
Sheila Tiedeman
Grand Bend, Ont.
Tuna Puffs
4 eggs slightly beaten
1 tsp. salt
2 c. milk
1 can tuna fish
2 c. bread crumbs
1 tbsp. prepared mustard
1 tbsp.minced onion
You can fix this part early in the A,M. and let chill for
a few hours. Combine eggs, and other ingredients and
pour 'into a casserole or individual molds. Place
casserole in a pan of hot water and bake 35 to 40 min.
at 400 deg. Make a sauce of 1 can of mushroom soup
undiluted and 2 tbsp. butter to pour over at the table,
Mrs. Pauline Ingram
R.R. 2 Hensall
HOLM PEWTER
HANDMADE IN ST. MARYS
Sour Creani.Chicken
Take as many chicken breasts. as needed, Dip chicken
in sour cream, roll them in crushed potato chops. Put.
in an uncovered roasting pan, which as 2 or 3
tablespoons of butter in it. Bake for one and a half
hours to two. hours at 350 deg. Serve with bake
potatoes:.
Calgary Casse-rolls
1 tsp, salt
1/2 tsp.. dry mustard
1 egg
c. milk
Combine and form into small balls. Place in a greased
casserole and bake at 375 deg. until brown. Stir oc-
casionally (about 1 hr). Drain off fat.
Blend c. catsup and 19 oz. pineapple chunks
(unsweetened). Pour over meatballs. (If you wish you
could prepare and freeze or refrigerate if used the next
day and then heat up later.)
Bake until bubbly (about 1/2 hr.) Serve with rice.
Maxine Miller
RR 1 Dashwood
HOLM PEWTER is available at our shop,
THE TOUCHMARK, and at the new
LONDON ART GALLERY.
Holloware, Jewellery and Scale Miniatures.
THE TOUCHMARK
31 WATER ST. SOUTH,
ST. MARYS NOM 2V0
284-1113
Mrs. Robert Desjardine
Exeter, Ont.
6-8 servings
11/2 lb. ground beef
c. oatmeal
1/4 c. minced onion
TOMORROW'S HEIRLOOMS
Choose a gift designed to last for
generations and handmade in our family
workshop.
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