| Pork chops, loin | 6 |
| Flour | ¼ cup |
| Oil or fat, melted | 1 tablespoon |
| Mushrooms, sliced, drained | 8-ounce can |
| Onion, finely chopped | ⅓ cup |
| Butter or margarine | 2 tablespoons |
| Flour | 2 tablespoons |
| Salt | 1½ teaspoons |
| Curry powder | 1 teaspoon |
| Milk | 1½ cups |
Preheat oven to 350°F. (moderate).
Coat chops with ¼ cup flour. Brown chops on both sides in fat.
Place chops in baking pan. Cover chops with mushrooms.
Cook onion in butter or margarine until tender. Stir in 2 tablespoons flour, salt, and curry powder. Gradually stir in milk. Cook, stirring constantly, until thickened.
Pour milk mixture over chops. Cover pan. Bake 1 hour or until chops are tender.
Lasagna
9 servings, 1 cup each
| Ground beef | ¾ pound |
| Garlic cloves, finely chopped | 2 |
| Onion, chopped | ½ cup |
| Salt | 1½ teaspoons |
| Red pepper, crushed, dried | ⅛ teaspoon |
| Oregano | 1 teaspoon |
| Parsley, dried | 1 tablespoon |
| Tomato paste | 6-ounce can |
| Tomato sauce | 8-ounce can |
| Hot water | ¾ cup |
| Lasagna noodles | 6 |
| Egg, beaten | 1 |
| Ricotta cheese | 12 ounces |
| Mozzarella cheese, thinly sliced | 4 ounces |
| Parmesan cheese, grated | ¼ cup |
Crumble ground beef into large frypan. Cook over moderate heat, stirring as needed, until beef is lightly browned. Add garlic and onion; cook until onion becomes tender. Stir in seasonings, tomato paste, tomato sauce, and water.