Favorite recipes of Alexandria Ward

Have a butcher crack rib bones across middle. Wipe spareribs clean with a damp cloth, Cut in serving pieces. Season with salt and pepper. Sprinkle brown sugar over spareribs and bake in a moderate oven 350° F. for 15 minutes in a baking pan. Add pineapple juice and bake 45 minutes longer, basting frequently. Then cover with the prunes and bake for 1 hour or until meat is tender and well browned, basting frequently with pineapple juice. Add raisins and apricots for last 15 minutes of baking time. Daphne Roderick LEFT OVER PIECES OF ROAST BEEF Cut lean pieces off bone, add about 1 quart water, and any left over gravy. Simmer an hour or so. Add small diced carrots, potatoes, onion, cabbage and season with catsup, salt and pepper. Cool well. Especially good next day. Edith Dunn CHOW MEIN 1 lb. diced lean pork, veal or chicken 2 cups meat stock or water 2 cups diced celery 1/2 cup diced onion 1 teaspoon salt 2 cups canned bean sprouts 2 tablespoons cornstarch 2 tablespoons soy sauce 2 cups Chow Mein noodles 1/2 cup cooking fat Fry meat 5 minutes in cooking fat. Add stock or water. Cover. Simmer till meat is tender. Add celery and onions. Simmer 10 minutes. Moisten cornstarch in a little water. Add to first mixture. Add bean sprouts and soy sauce. Season to taste. Heat thoroughly. Serve over noodles. Serves 6. Edith Dunn - 35 - TAGLIERINI Cook 2 lb. ground round steak in olive oil. Cook 1 package medium sized noodles, add to meat, add one can corn niblets, salt and pepper. Fry in another dish 1 good sized onion, 1 bell pepper, 1 can tomato puree, 1 can tomato sauce, salt and pepper. Combine in dish alternately. Mix 10¢ can olives, add cheese grated on top. Bake 45 minutes in moderate oven. Jean Carlisle SATURDAY SPECIAL 6 frankfurters sliced 1/4 teaspoon pepper 1 1/2 cup diced potatoes 1 can tomato sauce 1 teaspoon salt 1 cup water Mix all ingredients in sauce pan in order given and cook over low heat until potatoes are tender. This is a wonderful main course dish, and easily prepared. Dorothy Burton SKILLET CHOPS Veal or Pork 6 chops 4 tablespoons flour 1 teaspoon salt 1 cup sliced onions 1 teaspoon pepper 1 can tomatoes or tamato 2 teaspoons garlic salt Sauce, or tomato paste or garlic paste 1/2 cup hot water 5, tablespoons fat 1/2 cup cold water Dredge chops in flour, salt, 1/4 teaspoon pepper and garlic salt. Fry in 3 tablespoons of hot fat in a skillet until golden on both sides then remove from skillet. Place remaining fat in pan and fry onions until tender, but not brown. Place chops on top of onion, then add remaining ingredients. Cover and simmer about an hour, or until tender, about the last 15 minutes of cooking time add enough flour to thicken gravy in pan. Serves 4. NOTE: Garlic paste is made by mincing garlic thoroughly, and then adding a generous amount of salt. Have the garlic and salt mixture on a hard surface and rub the mixture until it forms a paste. Then rub it on the chops before dredging them in the flour. The paste may be used on any fresh meat. Daphne Roderick - 36 - ARABIAN STEW 6 pork chops 2 cups tomato juice 3 cups cooked rice 1 small onion 1 tablespoon green pepper 1 teaspoon salt Sear pork chops quickly in frying pan. Remove and place in greased baking dish. Cover with cooked rice. Chop onion and brown in frying pan. Add pepper and tomato juice. Pour over rice and chops, cover and bake 1 hour at 300°. Vivian Olsen BEEF STEW 1 1/2 to 2 lbs. meat for 6 people. Brown meat, add 4 cups boiling water and seasonings. 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice Clove of garlic 1/2 teaspoon pepper Medium sized onion Dash of all spice 2 bay leaves 1 teaspoon sugar 1 tablespoon salt