The Goderich Signal-Star, 1983-11-16, Page 394
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Pork or cken
Cordon bleu
Dinner For Four: ( oven method)
4 pieces of chicken breasts or pork chops, butterfly cut
4 pieces of cheese (your preference)
4 thin slices of ham or your favorite . uncheon meat. (Op-
tional)
Salt and pepper
(For deep frying - flour, eggs, and bread cruaadbs)
Slice meat through center ( for pork chops, do not
remove bone) book style. Salt and pepper meat. Place
cheese and' ham in center of meat. Close meat by putting
the top slice back on.
Place in the oven at approximately 350 degrees F.
Leave in oven till chops are tender, and cheese will be
melted; about '/z hour.
For Deep Frying:
Proceed to prepare meat as for the oven method, only
instead of placing meat in oven, coat meat in scrambled
egg, dip in flour, coat in bread crumbs and deep fry till
medium brown.
- Susan Saunders,
R.R. 6, Goderich
Chicken In Barbecue Sauce
'/a cup shortening
Chicken pieces
Sauce:
2 tbsp. butter
'/a cup chopped onion
'/z cup chopped celery
1 cup water
1 cup ketchup
Pinch of pepper
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
Melt shortening in frying pan and dip cut up chicken
parts in flour. Put in pan to brown. After browned, put
chicken pieces in casserole dish.
In a saucepan, fry onion in butter for a few minutes. Add
remaining ingredients. Boil.
Pour over chicken and cover. Bake at 300 - 350 degrees F
for 1 hour or until tender.
Remove lid and brown.
Karen Moore,
Goderich
Bologna Roll
1-10 oz. can condensed tomato soup
1 cup water
'/z tsp. chili powder
1 tsp. dry mustard
1 tsp. sugar
'/4 tsp. salt
'/m tsp. pepper
11b. unsliced large bologna
1 large onion, sliced very thin
Combine all ingredients, except bologna and onion, in a
medium saucepan. Bring to boil. Reduce heat to simmer
stirring occasionally, 10 to 15 minutes to blend flavors.
Make evenly spaced crosswise cuts about' inch apart,
almost through bologna. Place a thin slice of onion in each
cut. Place in baking dish. Pour sauce over roll. Bake at 350
degrees F about 50 minutes or until meat is thoroughly
heated, basting often with sauce.
Place roll on plate and slice so that each serving con-
tains a piece of onion. Makes 4 -6 servings or more.
Sheron Stadelmann,
Blyth
Sweet `n' Sour Pork Chops
6 pork loin chops ( cut 3,4" to 1" thick )
2 tbsp. shortening
1 tsp. salt
�a tsp. pepper
'/i cup lemon juice
1/4 cup honey
1 cup chopped onion
1 tbsp. soy sauce
1 tsp. beef flavour instant bouillon
1 (19 oz.) can pineapple chunks; well drained (reserving
syrup)
3 tbsp. cornstarch
6 green pepper rings
Brown chops in shortening. Remove chops to a well -
greased baking pan, season with salt and pepper.
In saucepan combine lemon juice, honey, chopped
onion, soy sauce, bouillon and half the pineapple syrup.
In small howl, mix the remaining pineapple juice and
cornstarch until smooth, stir into the lemon mixture.
Cook, stirring, until thickened, pour over chops. Cover,
bake in 350 degrees F oven, 50 to 60 mins. Add pineapple
chunks, top each with green pepper ring. Bake covered
10 mins. longer.
Jeannetta DiCarlo,
Guelph
Company Chicken Wings
21bs. chicken wings
2 - 3 tsp. sugar
' - 3/4 cup soya sauce
2 tsp. minced ginger
1 clove garlic, minced
1/4 tsp. pepper
'/Z tsp. paprika
'/z tsp. chili powder
Sprinkle wings with sugar and allow to sit at room
temperature, for 15 - 20 minutes. Place wings on baking
sheet.
In small bowl add soya sauce, ginger, garlic, pepper,
paprika and chili powder. Stir. Pour over chicken wings
and allow to sit 30 minutes turning occasionally to com-
pletely coat chicken with soya mixture.
Place in 350!degree F. oven for 45 minutes or until done.
Delicious served bot or cold.
Joan Caldwell,
Brumfield