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THE NATIONAL HEALTH JOURNAL JUNE 1953 ANY TIME-ANYWHERE
With Choplets on hand, you are ready for "good eating" any time. Choplets are high favorites when your youngsters bring "the gang" in for a snack . .. when you invite friends over for a picnic supper . . . or when you serve family and guests a full-course dinner! Choplets are tender, juicy slices of protein-rich, meatlike nourishment—packed in wholesome broth that makes wonderful gravy. Worthington Foods, Inc. Worthington, Ohio
CROPLETS IN SWISS GRAVY
INGREDIENTS—PART B INGREDIENTS—PART A 1 medium onion I sliced ) I can CHOPLETS, 14 oz. I/4 cup celery ldicedl , cup green sweet pepper (diced 4 2 cups tomato juice I/3 tbs. cooking oil or shortening 2 tbs. flour 1 tsp. sugar Breading meal Salt and seasonings as desired Saute ingredients listed under Part B. Add flour and blend. Add tomato juice and simmer slowly until vege- tables are cooked. While sauce is simmering, dip Chop- lets in breading meal and fry until golden brown. Place Choplets in baking pan or dish, cover with sauce, and moderate oven for 10 minutes. Serves 4 or 5. More onion or other vegetables may be used "5 NOTEn: if desired. Choplets is the Registered Trade-21lark of Worthington Foods. Inc. t---EWPILP)