The Goderich Signal-Star, 1978-11-30, Page 60Page 20
Entrees...,
Vary the main meats
ND
6 Loin or centre COPScut pork ch ps HELLS
1 (15 oz.)can tomato sauce
1 (6 oz.) can tomato paste
1/2 cup beer
1/2 medium onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 small can mushrooms, drained
Salt and pepper to taste
8 ozs. Mozzarella, sliced
Y2 pound shell macaroni, cooked.
Brown pork chops on both sides in skillet. Combine
tomato sauce, tomato paste, beer, chopped onion,
green pepper, garlic, mushrooms, salt and pepper to
taste. Place three browned chops in 2 or 3 quart-
casserole or Dutch oven. Pour one-half tomato sauce
over chops and one-half of Mozzarella over sauce.
Layer again with remaining chops, sauce and cheese.
Bake covered in 350 degree oven for approximately
11/2 hours. Serve over shells. Serves 4-6.
Make this Year a very Special
Christmas with Appliances from
r
MUFFITT
APPLIANCES & TELEVISION
308 HURON ROAD
GODERICH
524-4301
MAY TAG ADMIRAL
KELVINATOR WOODS
WHITE - WESTINGHOUSE
HOOVER EUREKA
RCA SANYO
We have:
• Price
• Selection
• Service
LAMB CABBAGE ROLLS
1 medium cabbage (about 3 pounds)
1 cup finely chopped onion '
2 tablespoons fat
1 pound minced Iamb
2 teaspoons salt
1/4 teaspoon pepper
3 cups cooked rice
3 cups tomato juice _
2 tablespoons butter
Core cabbage. Remove and save coarse outer
leaves. Almost cover cabbage with boiling water.
Cover and simmer until leaves are soft and almost
'transparent (about 20 min.). Remove whole leaves
and if necessary continue simmering until all leaves
can easily be removed. Split large leaves in half
removing center rib. Saute onion in, fat until tran-
sparent. Add meat and seasonings and brown.
Combine with rice. P1ce 1/4 cup filling on each cab-
bage leaf. Fold rib side of leaf over filling, fold ends
. over and roll up to enclose filling. Place some coarse
leaves on bottom of baking dish followed by layer of
cabbage rolls. Sprinkle with salt and pepper. Repeat
to make two or three layers of cabbage rolls. To make
sauce, heat tomato juice with butter. Pour over,
cabbage rolls and cover with remaining coarse°leaves.
Cover and bake at 350 degrees F until cabbage is
tender (11/2 to 2 hours). Makes about 32 cabbage rolls.
8 servings.
COUNTRY STYLE SPARERIB
ROAST WITH PLUM SAUCE
4 pounds co ntry style ,ork spare rib roast or pork rib
roast
1 14 -ounce can whole purple plums
3/ cup syrup from plums OR syrup plus water
1/2 cup chopped onion
2 tablespoons fat '
one-third cup sugar
1 teaspoon salt
1 teaspoon cornstarch
1/4 cup vinegar
Roast pork uncovered on rack in shallow pan at 325
degrees F to well done (about 50 minutes per pound or
185 degrees F on meat thermometer.) To make glaze,
drain plums, save syrup. Pit plums and puree with
syrup in blender. Saute onion in fat until transparent.
Combine sugar, salt and cornstarch and blend in
vinegar. Add with plum puree to onions. Stir and cook
until thick and clear. Pour off excess pan drippings.
Brush meat with plum glaze frequently • during last 15
minutes of roasting. Serve remaining plum glaze with
roast.
SUNSHINE VEAL CHOPS
Six 1 -inch veal loin chops (about 2 pounds)
1 tablespoon fat
1/2 cup chopped onion
1/2 cup syrup from mandarin oranges
11/2 cup chicken bouillon
2 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablsepoons cornstarch
2 tablespoons water
1 10 ounce can mandarin orange sections
Brown chb`ps in fat 2 to 3 minutes per side. Remove
chops, add onion and saute until transparent. Add
chops and next five ingredients. Cover and braise until
tender (about 20 minutes per side). Remove chops.
Mix cornstarch with water and blend with liquid in
pan. Stir and cook until sauce is thick and clear. Add
orange sections and chops and heat. 6 servings.