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Jack Hall

Hunger is not a necessary requisite to a full enjoyment of one of Jack Hall's meals. His delicious creations tempt even the most jaded appetites and delight the connoisseur.

Baked Minnesota Ham
Put ham in pot and cover with cold water, bring to boil slowly and allow it to simmer on side of range at boiling point for about 2 hours. Pull skin from ham and cover with sugar, place in roasting pan with pint of cider. Put in oven and bake until brown. Serve "G. N." sauce in separate sauce-boat.

Planked Lake Superior Whitefish

Fist take a round plank that will fit inside a dinner plate, maple or oak preferred. Use a 2-pound fish, remove the bones, split down back, skin one side a place on top, end for end, place on plank skin down, brush with butter and salt, bake in quick oven about 20 minutes. Serve on lace doily with lemon and butter roll and Saratoga chips, sprig of parsley. Shad or halibut served this way are equally as good.

Chicken and Macaroni - Spanish

Serve hot, in casserole, macaroni and flakes of chicken breast with Spanish sauce. The secret of this dish is to have in the Spanish sauce considerable celery and diced ham or bacon.

Potted Veal with Spaghetti

Cut veal in small fillets and sauté in oil until half done. Make roux of flour and stock, season with clove of garlic, salt, pepper and paprika --simmer on back of range for 20 minutes. Serve with spaghetti.