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& tsp. Salt. Dast! Pepper. 1 pkg. Frozen Green Beans, 2 tsp. Cornstarch. Brown pork lightly in a large frypan. Add onion and cook until soft. Add tomato sauce, . vinegar, â€" sugar, bouillon cube and seasonings. Cover pan and simmer 45 minutes. Remove ham to serving platter and keep warm. Add port and brown gravy to baking pan. Heat, when at boiling point strain through cheesecloth. Add drained cherries and brandy. Season to taste with salt and pepper. Use as sauce to serve with sliced ham. Sprinkle with browned almon slivers if desired. Sweetâ€"Sour Pork And Vegetables 1 medium Onion, chopped. 1 can (14 oz.) Tomato Sauce. Va cup vinegar. 2 thsp. Brown Sugar. 1 Chicken Bouillon Cube. Remove ham again and sprinkle top with pumâ€" pernickel. Press to make sure it sticks well. Return to oven and bake a further 45 minutes, basting towards end of baking time. The top will become crusty. If top becomes too dark, cover with a piece of silver foil. 1% lbs. Pork Shoulder, Mix ‘brown sugar with ginger. Remove ham from oven and place brown sugar mixture on top of ham and on all sides, spreading evenly. Return to oven and continue baking 20 minutes, basting a couple of times during last 10 minutes. Remove net from ham and rub with mustard. Insert cloves evenly and pour cider into a dutch oven with ham and bake at 375 deg. for 20 minutes, basting ocâ€" 2 tsp. Dijon mustard 12 whole cloves Â¥ cup cider % cup brown sugar 1 knife tip ground ginger 1 package (about 12 oz. European pumpernickel, grated) 2 thsp, white port wine 3 cup brown gravy 1 can pitted bing sweet cherries, drained 2 thsp. cherry brandy METHOD (Serve with â€" broccoli spears, asparagus tips and fluffy mashed potatoes.) Black Forest Easter Ham 1 whole boneless ham, about More meat dishes ... from Easter ham to Greek stew Add beans and simmer 10 621â€"3911 THE ORIGINAL SIGHT & SOUND CENTRE LTD YOUR LOCAL SPECIALISTS IN COLOR TV & STEREO 666 BURNHAMTHORPE RD. i MILE WEST OF HwY. 27 ©e ELECTROHOME e MGEZ/I Heat the butter in a frying pan and fry the cutlets over medium heat for about 8 minutes on each side until a golden brown. The cheese will melt and the flavour of the cordon bleu is delicious. Serve immediately with two lemon wedges for each person. This squeezed over the cutlets enhances the flavour even more. Serve with small green peas or a mixture of green and wax beans (cooked together â€" try it, it is delicious) and cooked, quartered fried potatoes, both sprinkled with fresh, finely chopped parsley. a little to get same, right shape.) Arrange 1 cutlet, 1 ham slice, 1 cheese slice, topping it with the second cutlet (sandwich style). Press edges together and dip both sides of your "veal sandwich" into the beaten egg and them coat both sides by turning them on a plate in the fine bread crumbs. **+ Breaded Veal Cutlets With Ham and Cheese Cordon Bleu 8 veal cutlets, not too big, oval shaped, same size each if possible salt & pepper 4 slices cooked ham 4 slices (squares) brick cheese or Swiss cheese %â€"% cup fine bread crumbs 1 whole beaten egg butter for frying 8 lemon wedges Serves 4 persons Put cutlets between wax paper and pound lightly with mallet or rolling pin. Match cutlets so you have 4 pairs (you might have to cut them A d d re m a in ing ingredients. Simmer over low heat for about 1 hour or until pepper rings are tenâ€" der." Pork Chop and Rice Dinner 4 large pork chops 1 cup minute rice, uncooked 4 slices onion 4 rings green pepper 1 19 oz. can tomato juice or canned tomatoes % tsp. salt va tsp. pepper Brown pork chops on both sides. Place 1 onion slice and 1 ring of green pepper on each chop. Serves 4. Mrs. Linda Emoff 168 Sheldon Avenue Toronto 14, Ontario starch in a little water and add to pan. Mix thoroughly and simmer until thick. Serve over hot cooked rice. Serves 4. Mrs. W. Stubbington, 164 Beta Street, more minutes. Stir cornm _ *** I very often prepare Toronto 14, Ontario. ETOBICOKE I usually serve it over hot cooked Rice. Miss Lorraine Parker 67 Westbury Cres., Toronto 15, Ontario lesty Beef Brisket 2 pounds beef brisket point (not rolled) 2 teaspoons salt » teaspoon pepper 1 medium onion, chopped 1 teaspoon instant coffee Reduce oven temperature _ to 350 degrees. Continue roasting ribs for 30 minutes. Combine water, sherry, catsup, Worcestershire suace, chili powder, salt and hot pepper sauce. Bring to boiling and pour over ribs. Continue roasting for 1 hour, basting ribs occasionally. If sauce gets too thick, add more water. Serves 4 to 6 quite generously. This dish freezes very well; 4 pounds pork spareribs, cut in twoâ€"rib pieces 1 lemon, thinly sliced 1 large onion, thinly sliced 1 cup water % cup sherry 1 cup catsup Oneâ€"third cup Worâ€" cestershire sauce 1 teaspoon chili powder 1 teaspoon salt dash of bottled hot pepper sauce Place ribs, meaty side down, in shallow roasting pan. Season with salt. Roast in very hot oven (450 degrees) for thirty minutes. Drain off excess fat. Turn ribs meaty side up. Top ribs with slices of unpeeled lemon and onion. "Cordon Bleu" is a special dish for that special supper and ideal by preparing it ahead to avoid the last minute rush in the kitchen. Start meal off with French onion soup or Cogquille St. Jacques and finish with a special dessert or fresh fruit served in sherbet or wine glasses, with a little bit of wine poured over the fruit just before serving. Do not add the wine to the fruit too much ahead of time, it tends to make the fruit mushy. A chilled rose is perfect served with this meal. Mrs. Rosemarie Wolff, 50 Genthorn Avenue, Rexdale, Ontario. Barbecued Spareribs refrigerator, removing them the veal cutlets this far **+ in the morning, placing them FIREWOOD Between Royal York Rd and Scarlett Road PLANT WORLD mr.g * CANNEL COAL * KINDLING * PRESTO LOGS 4000 ELGINTON AVE. WEST FORMERLY RICHVIEW SIDE ROAD REEVES Phone 241â€"9175 Add veg. to the large kettle & replace meat cubes. Add thyme, bay leaf, water (or consomme or madeira wine) to barely cover meat. Cover pot & simmer slowly for 3 to 4 hours until the meat is deliciously tender. Half an hour before serving add brandy to the meat mixture. For Garnish: % lb. mushrooms sliced 2 tbhsp. oil 1 thsp. lemon joice 2 thsp. chopped parsley Just before serving heat 2 tbsp. oil in small skillet, add sliced mushrooms & cook for In small skillet cook chopped onions in 2 thsp. oil until transparent. Add chopped carrot & minced garlic & sliced shallots & cook 3â€"5 minutes longer stirring constantly until all the vegetables are browned. Heat 4 thsp. oil in a heavy stewing kettle. Add beef & brown. Remove beef with slotted spoon & set aside. Add flour to pot & brown it over high heat, stirring to keep smooth. Reduce heat & slowly add 1% cups of dry red wine stirring all the while to make a well blended sauce. Add sugar, salt, pepper. 2% pounds lean beef cut in 1% inch cubes 6 tablespoons oil 2 tablespoons flour 1% cups dry red wine 1 teaspoon salt freshly ground pepper Y teaspoon sugar 3 mediumâ€"sized onions 1 carrot chopped 1 clove garlic minced 4 or 5 shallots sliced % teaspoon thyme 1 cup water (or consomme, or madeira wine) 1% oz. brandy 1 bay leaf simmer 34 hours covered, until tender. Remove meat from liquid. Skim off any fat & place in a shallow baking dish. (Save liquid & use as beef stock). In bowl, combine coffee, sugar, worcestershire sauce, ketchup and tomato juice. Spread on meat. Bake for 15 minutes in a 350 degree oven. Serve over rice. Mrs. E. Walkiewicz 4 Kylemore Cr., Weston 2 tablespoons brown sugar Ya cup ketchup Ya cup tomato juice. Place meat in dutch oven. Add salt, pepper, onion and enough cold water to cover Beef Bourguignon 1 tablespoon worcestershire Woolfab 1% lbs. Stewing Beef. oneâ€"third cup Flour. 1 teaspoon salt Va teaspoon Pepper. 5 tablespoons Shortening, heated. 1 large Cooking Onion. 1 can (10 oz.) condensed Tomato Soup. 1% cups Water. % cup Sliced Celery. 2 tablespoons finely chopped Fresh Parsley or 2 teaspoons Dried Parsley. 4 mediumâ€"sized Potatoes. 6 mediumâ€"sized Carrots 1 cup drained Canned Peas. Wipe beef with a damp cloth and cut into 1" cubes. Combine the flour, salt and pepper; dredge meat with this seasoned flour and brown richly on all sides in 3 tablespoons of the heated shortening. Add remaining 2 tablespoons shortening to the fat in the pan; add onion and cook gently until golden; add the tomato soup and water and heat throughly. Add the celery and parsley. Pour sauce over meat in casserole. Transfer meat to a very large casserole that has a closeâ€"fitting cover. Oven Beef Stew To serve, turn meat & sauce into heated bowl. Garnish with chopped parsley & a border of sauteed mushrooms. Serves 8. Mrs. Olive Gardner, 9 The Wishbone, Toronto 15, Ont. Turn them a few times. Sprinkle with lemon juice & heat through. L 5 minutes or until brown. Cover closely and bake in a 5 Humbertown Shopping Centre Royal York Rd. at Dundas St. W. «> > > & > 44z TAPESTRY o WOOLs Phone 231â€"1363 oolfabF. ashionsi 5 Humbertown Shanuing Cantes Cover pot and simmer 3 hours. (Do not stir). When serving, stir gently to blend: Serves 6. Serve this stew with sesame bread, red wine and a green salad. M Mrs. Lynda Viebrock, 23 Robin Hood Rd., Islington, Ontario. > 3 lbs. lean beef stew meat, cut into 1% " cubes salt and pepper to season % cup butter 2% lbs. small onions, peeled 1 can (6 oz.) tomato paste & cup red table wine 2 thsp. red wine vinegar 1 thsp. brown sugar 1 clove garlic, mashed 1 bay leaf 1 tsp. pure cinnamon powder 6 whole cloves 1â€"3 cup raisins. Season meat with salt and pepper. Melt butter in heavy pot with lid. Add meat and cover with butter, but do not brown. Arrange onions over meat. Mix tomato paste, wine, vinegar, sugar and garlic; pour over meat and onions. Add bay leaf, cinâ€" namon, cloves, and raisins. Greek Stew Add the peas and heat for 10 minutes. Mrs. W. Stubbington, 164 Beta Street, Toronto 14, Ontario. Cover closely and continue to bake until vegetables are tender. (about 1% hours longer.) sprinkle lightly with salt and pepper and add a little water if it seems necessary. Combine well. moderate oven, 350 degrees, for about 1% hours. Peel potatoes and cut into quarters; peel carrots and cut into quarters length wise. Add potatoes and