SAUCE

Grind meat together. Add eggs, milk, bread cubes and onion to meat. Mix well and put in greased loaf pan. Pour tomato soup over loaf and bake 2 hrs 350. Con serve with 1 can eagle brand and 2 Tbsp horseradish or the following sauce. Beat 2 eggs well, add 3/4 C vinegar, 2 Tbsp mustard, beat again. Add eagle brand milk and 1/2 C oleo. Store in refrigerator. Good used in potato salad or deviled eggs.

Melt butter and milk and add dressing mix. Sprinkle on gravy mix over chops. Place dressing mix on next. Bake 12 mins. high.

Mix corn flakes crumbs, bread crumbs, seasoned bread crumbs. Dip chop in beaten eggs and milk mixture then in bread crumb mixture. Put crisco in fry pan and get hot, brown chops then place on absorbent paper. Dice mushrooms, celery, onion and add to drippings in pan and brown. Add beef bullion cube. Add to this mixture rice that has been prepared. Grease lightly Pyrex dish and pat rice mixture on bottom. Place chops on top. Cover with aluminum foil and bake 350 around 1 hr.

Season chops well with salt. Place in Pyrex pan. Top each chop with onion and lemon slices. Place 1 Tbsp brown sugar and 1 Tbsp catsup on top. Cover and bake 1 hour. Uncover, bake 30 more mins.

Marinate roast overnight. Broil 20 mins. Put in slow cooker, cover with marinate. Cook 5-10 hrs on low.

In a medium size bowl, combine all ingredients except the pork; toss to blend. Add pork and toss to coat. Place in refrigerator and allow to marinate overnight. Remove pork from marinade and either:

1. place in broiler pan, broil 8 to 10 minutes, turning over once. 
2. place on skewers and cook on a grill. 

Serve with rice. Serves 4 to 6.

Add oil first, then all other ingredients. Marinate in refrigerator for 3 days mixing well each day. Cover tightly. String 5-10 cubes on spiedi iron and barbeque over charcoal until well browned, aprox. 8 to 16 mins. Serves about 12 people. Small leg of lamb 30 speedis with 5 chunks to a skewer.

Mix stuffing according to directions adding salt, pepper, onion, sage and beef bouillon cube to taste. Stuff inside pocket of chops and seal with toothpicks. Brown on stove in small amount of grease. Add about 1/2 - 1 inch of water, cover and bake in oven 350 for 1 1/2 hrs.

Sprinkle pork with sherry, salt, and pepper.  Set aside while preparing rest of ingredients - try to cut everything to near the same size.  Beat egg and mix with the flour and 2 Tbs corn flour.   Coat pork with the mixture.  Heat peanut oil in a saucepan. Drop coated pork squares one by one into the pan and deep fry them until well done and crisp outside.  Remove from oil and drain.  Add carrots, onion, and green pepper to the same oil and fry for 1 minute.  Remove from pan and drain.

Mix ketchup, soy sauce, vinegar, sugar, 1 Tbs corn flour, and water well together.  Optionally add the sesame oil and a little Maraschino cherry juice.  Heat 4 Tbs oil in a wok or large skillet and cook the mixture until boiling and thick.  Place the pork, vegetables, and pineapple into the mixture and mix well.  Optionally top with Maraschino cherries and a pinch of grated coconut.

Combine flour, salt and pepper. Dust veal lightly with flour mixture. In medium skillet brown meat slowly in hot oil. Brown onions and garlic. Remove meat from skillet. Add meat, tomatoes, mushrooms undrained parsley, garlic salt and oregano. Cover, simmer for 20-25 minutes.