Recipes from our hearth

Combine and mix stuffing ingredients. Arrange six chops in baking pan and place 1/6 of stuffing on each chop. Add second chop over stuffing and secure with toothpicks. Cover and roast in 400 degree oven 40 minutes. Remove cover and reduce temperature to 350 degrees and continue roasting until fork tender about 20 additional minutes. Serve hot with additional apple sauce, Ree Byerly (Mrs. 0. V.) SPARERIBS - CABBAGE 'N KRAUT 3-4 lbs. lean pork spareribs, cut in serving pieces Salt and pepper 1 small can sauerkraut 1/2 small head cabbage, thinly sliced 1 large onion, thinly sliced l apple, quartered, cored and sliced 1 tsp. caraway seeds or dill weed 1 cup water 1 tsp. salt Sprinkle spareribs with salt and pepper. Brown spareribs for 30 minutes in heavy Skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, Onion and apple in Crock-pot. Add caraway seeds or dill weed to water and pour over all, Cover and set to Low for 6 to 8 hours, (High: 4 to 5 hours, Stir several times during cooking, when using High only). Note: May be prepared using all sauerkraut or all cabbage, if desired, Ree Byerly (Mrs. 0. V.) KRAUT & DUMPI-INGS 2 lb. pork ribs (broth) Salt Butter 1 #2 can kraut Dumplings: 3 cups plain flour 1 tsp. salt 1 tsp. baking powder 2 Tbsp. shortening 3/4 cup milk Salt ribs to taste and cook in sufficient amount of water over medium heat until tender. You will need to retain about 1 1/e qts. of broth. Remove ribs and strain broth. Ribs can then be used for barbecue. Add to broth a piece of butter about the size of a walnut. Add kraut to broth and cook about 11/2 hours, Roll dumpling dough very thin on well-floured board and cut into strips. Drop dumplings into the boiling broth. Simmer 8 to a0 minutes. Turn dumplings gently with wooden spoon. Dumplings will settle to the bottom when done. Mrs. Aaron C, Hartle (Edith) STEAK DIANNE 1 sirloin (or two small ribeyes) Remove bone from meat and pound thin (1/4"). Brown both sides of meat quickly in margarine. Lift out meat and sauté chopped shallots or onions in the margarine. (Note: You may also add garlic and other seasonings you like.) Put steak back in pan, squeeze lemon over this. Sprinkle with parsley and serve. Peggy Everhart Sumner Peggy Everhart Sumner PEPPER STEAK 1 lb. round steak 2 Tosp. shortening 1 Tbsp. flour 1/2 cup water 1/2 cup catsup 3 Tbsp. soy sauce 1/8 tsp. pepper 1 beef bouillon cube 1/2 cup chopped onion l can mushrooms, sliced 1 can water chestnuts, sliced (optional) 2 large bell peppers, sliced in rings 2 large onions, sliced in rings Partially freeze steak to make slicing easier, Cut into thin bite-size pieces, brown in melted shortening, Remove from Skillet. Brown flour in drippings. Add meat, water, catsup, soy sauce, pepper, bouillon cube and chopped onion, Simmer until meat is tender, (This part may be made ahead). Place mushrooms, water chestnuts, onion and pepper rings on top. Do not stir, Simmer until onion and pepper rings are tender crisp (10-15 minutes), Serve on hot fluffy rice. Makes 4 generous servings. Mrs. Fred E. Long PEPPER STEAK 1 2-lb, flank steak or round steak 3 Tosp. bacon drippings 1 1/4 cups water 3 tomatoes, peeled and quartered 1/4 cup soy sauce 1/4 tsp. sugar Dash pepper l Tosp. cornstarch l cup green pepper, cut into strips 1 tsp. salt Rice