Meat's

Country Dumpling Dinner

• 4 lbs. spareribs
• salt and pepper
• 2 tablespoons shortening
• 1 1 lb 11 oz can sauerkraut
• 1 teaspoon caraway seed
• 1 1/4 cups evaporated milk
• 1/4 cup instant potatoes
• 1 egg -- slightly beaten
• 1 1/2 cups flour -- well sifted
• 1 tablespoon baking powder

Cut ribs into serving portions; season with salt
and pepper to taste.
Melt shortening in large kettle. Add ribs; cook
until lightly browned
on all sides. Add 1 quart water, 1 teaspoon salt
and 1/4 teaspoon
pepper. Bring to boil; cover. Reduce heat; simmer
for 1 hour. Add
sauerkraut and caraway seed. Simmer for 30 minutes
longer. Mix 1/2
cup water and 1/2 cup evaporated milk in mediumb
saucepan. Bring to a
boil; stir in instant potatoes. Remove from heat;
beat in egg and
remaining milk. Sift flour, 1 teaspoon salt and
baking powder
together. Add to potato mixture, stirring to
blend well. Drop
dumplings by tablespoons onto boiling sauerkraut.
Cook over moderate
heat for 5 minutes. Cover; cook for 10 minutes
longer. Serve immediately.

Yield: 6 servings.

Country-Fried Round Steak

• 1 pound round steak, boneless
• 1 egg, beaten
• grated rind & juice of 1 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fine dry bread crumbs
• 1/4 cup fine cracker crumbs
• vegetable oil

Trim excess fat from steak; pound to 1/4-inch
thickness. Cut steak into serving size pieces.
Combine egg,lemon rind, and juice, salt and
pepper; beat well. Combine bread crumbs and
cracker crumbs. Dip steak into egg mixture;
dredge in crumb mixture. Cook steak cutlets
in hot oil until done, turning once.

Yield: 2 servings.