Rika Theron
4 portions

4 large pork chops
500 ml cooked rice
100 g mushrooms sliced
3 celery stalks sliced
3 spring onions sliced
30 g butter
50 ml apple juice
25 ml soy sauce
salt & black pepper.

Lightly sauté the onions, celery and mushrooms in butter for 5 minutes, stirring occasionally.  Remove with a slotted spoon, add to the rice and mix well.  Season to taste.  Cut 4 large squares of aluminium foil and place a chop on the center of each together with rice mixture.  Sprinkle well with soy sauce.  Add 15 ml apple juice and fold over foil, sealing firmly into airtight parcels.  Bake (190°C) for 40 minutes.


Beef Royale

Send in by Joey Cloete

4 pieces of topside steak
salt & pepper
2 onions
½ cup rice
1 tin tomato soup

Preheat oven to 250ºC. Place meat in greased baking dish with salt & pepper, sliced onions, breaking into rings over steak. Sprinkle rice over the steak & add 1 tin tomato soup plus 1 tin water. Cover all ingredients with this liquid. Cook for ½ hour & then reduce heat to 180ºC & cook for a further ½ hour. Serve with mashed potatoes & peas.