PORK CHOPS AND RICE

Joyce Ostergard

Brown 4 pork chops in 2 Tbsp. oil.   Remove chops and add 1/4 cup sliced celery and one sliced onion. Cook lightly and add:

 

1 can tomato sauce

1/2 can water

2 Tbsp. brown sugar

1 tsp. salt

1/2 tsp. basil

1 cup uncooked rice­

 

Add chops. Simmer covered for 30 minutes. Four servings.

 

PORK CHOPS AND RICE

Sheila Shaw

2 cups long grain cooking rice or 3 cups Minute Rice 1 can beef consomme

onions

 

Put rice in 9x13 pan. Pour soup over rice, and one can of water. Layer pork chops on top of rice. Slice onions and put on top of pork chops. Salt and pepper to taste. Cover with foil and bake at 325 degrees for 1 1/2 hours. Uncover the last 15 mins.

 

CRAB IMPERIAL

Joyce Ostergard

1 lb. deluxe crabmeat

1/2 tsp. salt

1/8 tsp. pepper

1/2 cup mayonnaise

1 Tbsp. capers

1/2 cup bread crumbs

a little lemon juice

 

Mix together and place in shells. Dot with butter and sprinkle paprika on each. Bake at 350 degrees till bubbly.

 

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