Hawaiian Spareribs

Mrs. Lois Spencer
Farmerville, La. #207 OES

Make sauce of:

  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can tomato paste
  • 1 1/2 cups water
  • 1 Tbsp Worcestershire
  • 1/3 cup vinegar
  • 1/4 cup brown sugar
  • 1 tsp dry mustard
  • salt and pepper to taste
  • 1 can pineapple tidbits and juice

Place 3 – 4 lbs ribs, cut in small pieces, in baking dish. Pour above sauce over meat, cover; bake 1 hour. Remove cover and continue cooking till ribs are tender and well browned, about 1 hour in moderate oven, 350°.

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Barbecued Spareribs

Mrs. Nina M. Evans, PM
Monroe, La. OES

3-4 lbs ribs, cut in pieces; placed meat side up, in shallow pan.

Top with:

  • 1 lemon, thinly sliced
  • 1 large onion, sliced

Roast at 450° for 30 minutes

Combine:

  • 2 cups water
  • 1 cup catsup
  • 1/3 cup Worcestershire sauce

Bring to a boil and pour over ribs. Continue roasting at 350° for 1 hour or till tender. Baste every 15 minutes, adding more water to sauce if needed.

Yield – 4 servings

Barbecued Spareribs

Mrs. Grace D. Kyle

Preheat oven to 450°

Place spareribs, meat side up, in a shallow pan. Bake in oven 30 minutes. While baking, prepare:

  • 1 cup catsup or tomato sauce
  • 1/4 cup lemon juice
  • 1 1/2 cups water
  • 2 Tbsp Worcestershire
  • 1 Tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 large onion, thinly sliced

Simmer together 20 minutes. Pour sauce over baked ribs and reduce heat to 350°. Continue cooking 45 minutes or till ribs are tender. Baste the ribs with sauce every 15 minutes.

Pork Goulash

Mrs. Lois Spence
Farmerville, La. #207 OES

In 3 Tbsp oil, brown:

  • 7-8 onions, thinly sliced
  • 1 clove crushed garlic

Add:

  • 3 lbs cooked pork, cubed
  • 1 tsp salt
  • 1/8 tsp pepper

Add:

  • 1 cup meat stock
  • 1 (8 oz) can tomato sauce
  • 1/2 tsp thyme
  • 1/2 tsp ginger

Cover and cook slowly 20 – 30 minutes. Thicken with flour if needed.

Add 1/2 cup sour cream.

Serve with cooked noddles or rice.

Danish Pork Chops

Mrs. Iska N. Waller, PM
Farmerville, La. #207 OES

6 pork chops, salted & peppered; and browned in small amount of shortening; place browned chops in casserole dish.

Melt 2 Tbsp butter in sauce pan; and add 1/3 cup flour to make a paste.

Add 2/3 cups milk and stir till it thickens.

Add:

  • 1 slightly beaten egg
  • 1 small grated onion
  • 1/3 cup grated cheese
  • Salt and Pepper to taste

Cook another 2 minutes. Put 1 large spoonful of the sauce on each chop.

Bake 30 minutes in moderate oven, 350°.

Baked Pork Chops & Vegetables

Mrs. O. L. McVicker
Marion, La.

4 pork chops, browned in 2 Tbsp fat. Place in 1 1/2 quart greased casserole.

Add to fat:

  • 1 Tbsp chopped onion
  • 1 Tbsp chopped green pepper

Cook 5 minutes and add:

  • 2 cups tomatoes
  • 1 tsp salt
  • dash of pepper

Simmer till thick. Stir in 1/2 cup rice; pour over chops.

Bake at 350° for 40 minutes or till meat is thoroughly cooked.

Pork Chops Creole

Mrs. Nina M. Evans, PM
Monroe, La.  OES

8 pork chops, about 3/4″ thick; trim off excess fat. Place in large baking dish.

Over chops, arrange 2 medium onions, sliced.

Mix following & pour over:

  • 1/2 tsp Tabasco sauce
  • 1/2 tsp salt
  • 1/4 tsp powdered oregano
  • 1 can tomato soup

Bake at 350° for 1 hour or till tender.

Pork Chop Casserole

Mrs. Theodore V. DeAgano
New Orleans, La.

4 – 5  pork chops, cut 1/2″ thick; sprinkle with salt; brown in pan.

Season with pepper and additional salt if needed. Place in a 2 quart casserole;

Cover with 1 can Cream of Mushroom soup.

Bake covered, at 375° for 45 minutes.

Yield: 4 servings

Fiesta Casserole

Serves 6

Heat oven to 325°.

In small saucepan, saute in 2 Tbsp butter or oleo for 3 minutes:

  • 1/2 cup (1 medium) chopped onion
  • 1/2 cup chopped green pepper

Add  2 cups milk; heat just till bubbles appear around the edges.

Beat 3 eggs in large bowl. Stir in scalded milk mixture slowly.

Add 1/2 cup shredded sharp Cheddar cheese; stir till partially melted.

Add:

  • 1 (12 oz) can whole kernel corn, drained
  • 1 cup chopped, cooked ham
  • 1/2 cup sliced ripe olives
  • 3 Tbsp diced pimento
  • 1 tsp salt
  • dash pepper

Pour mixture into greased 8 x 8 x 2″ pan. Place in pan of hot water and bake 20 minutes. Sprinkle with 1/2 cup crumbled corn chips or potato chips.

Bake 25 – 30 minutes longer or till knife inserted in center comes out clean.

Ham and Asparagus Casserole

Mrs. Corrie Armstrong, WM
Farmerville, La. #207 OES

In greased dish, spread 1 cup chopped ham or more. Over this, lay 1 #2 can all green asparagus (drain and reserve liquid).

In small pan, melt 3 Tbsp oleo. Stir in 1/4 cup flour and salt and pepper to taste.

Add 1/2 cup or more milk; stir constantly. If too thick, thin with liquid from asparagus.

Add:

  • 2 hard boiled chopped eggs
  • 2 Tbsp pimentos, chopped

Bring to a boil. Pour over Ham & Asparagus; Bake 15 minutes in 300° oven.

Sprinkle 1/2 cup grated cheese for topping. Bake 15 minutes more.

Serves 4 – 6.