Stuffed Pork Chops Gravy Pan-fried Bananas (page 10) Whipped Potatoes Buttered Green Beans Raw Vegetable Relishes Apple Pie FRIED CHICKEN [Illustration: uncaptioned] 1 frying chicken, disjointed ½ cup vegetable fat 2 tablespoons butter or margarine ½ cup flour 1½ teaspoons onion salt 2 tablespoons water 1. Have chicken cut into serving pieces. Wash thoroughly in cold water but do not soak. 2. Melt vegetable fat and butter over low heat in chicken fryer. 3. Combine flour and onion salt in sturdy paper bag. Place three or four pieces of chicken in the bag. Shake the bag to coat the chicken with flour. Put chicken pieces into hot fat. Repeat until all pieces of chicken are floured. 4. Cook over low heat until browned on one side; turn to brown on all sides evenly. Avoid turning more than necessary. 5. Add water. Cover pan. Cook over low heat for 30 minutes. Uncover; cook 15 minutes longer. Makes 4 servings. CHILI CON CARNE [Illustration: uncaptioned] 3 tablespoons fat 1 large onion, chopped 1 green pepper, chopped 1 pound ground beef 1 No. 2 can (2½ cups) tomatoes 1 can condensed tomato soup ½ teaspoon paprika ⅛ teaspoon cayenne 1 bay leaf 1 tablespoon chili powder 1 clove garlic 1 teaspoon salt 1 No. 2 can (2½ cups) kidney beans Raw onion rings (optional) 1. Melt fat in 2-quart saucepan. Brown onion, green pepper and meat in hot fat. Add tomatoes, soup, paprika, cayenne, bay leaf and chili powder. Simmer about 1 hour, adding water if mixture gets too thick. 2. Mash garlic and salt together and stir into mixture. Stir in beans. Heat thoroughly. Garnish with onion rings. Makes 6 servings. FRIED FISH FILLETS [Illustration: uncaptioned] 2 pounds fish fillets, steaks or pan-dressed fish 1 teaspoon salt 1 egg 1 tablespoon milk or water 1 cup bread crumbs, cracker crumbs, cornmeal or flour 1. Cut fish into serving-size portions. Sprinkle with salt. 2. Beat egg slightly; blend in milk. 3. Dip fish in egg; roll in crumbs. 4. Melt fat in skillet or chicken fryer. The fat should be about ⅛-inch deep. When fat is hot but not smoking, fry fish at moderate heat. When brown on one side, turn carefully; brown other side. Cook about 5 minutes on each side. Drain on absorbent paper. Makes 6 servings. TARTAR SAUCE Combine ½ cup mayonnaise, 1 teaspoon finely chopped onion, 1 tablespoon chopped dill pickle, 1 tablespoon chopped olives, 1 teaspoon chopped parsley. Serve with fish. ITALIAN SPAGHETTI [Illustration: uncaptioned]