The Huron Expositor, 1970-10-29, Page 17MOUSSAKA FOR A CHILLY
EVENING
2 tablespoons oil
1 large onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 unpeeled eggplant, finely
chopped
1 (1 pound, 12 ounce) can tomat-
oes, drained
Salt,. pepper, nutmeg, hot pepper
sauce to taste
1 1/2 pounds ground meat (beef,
veal or lamb, or a combin-
ation)
1 can (10 1/4 ounces) tomato
soup
1 can (10 1/2 ounces ) cream of
mushroom soup
Grated Parmesan cheese
Saute onion, green pepper and
garlic in the oil until vegetables
are limp. Add eggplant, tomatoes,"
seasonings; cook until mixture is
well combined and very mushy.
Drain off excess liquid if neces-
sary.
• Meanwhile, brown the meat
•
a
BAT
This is one Cit you can treat like a dog.
Available in the Clinton Area at
R SHELL ' SERVICE
20'.Iuron St., Clinton
THE HURON. EXPOSITOR, SEAFORTH, ONT., OCT. 20, 1970-41
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•
• Food for the Safari
thoroughly, adding salt and
pepper to taste. Combine with
soups, undiluted just as they
come from their cans.
Combine the eggplant and
meat mixtures, placing in large
flat unbreakable baking dish.Top
with grated Parmesan cheese.
Refrigerate or freeze.
TO SERVE: Heat thoroughly
over fire, stirring as necessary.
Or heat covered in home oven
(350 degrees) for 30 minutes or
until very hot. Wrap with several
layers of newspaper and place in
insulated bag. The recipe will
serve 6.
Our Italian entry is no sur-
prise. Inexpensive, filling, un-
iversally loved, how can you
leave spaghetti at home?
But our one-dish job below is
extra easy. This is how you
can' prepare ,and freeze.
ONE DISH SPAGHETTI
1 pound ground beef
Salt, pepper
2 quarts your favorite meatless
spaghetti sauce
1 package (16 ounces) spaghetti
Seaso'ned bread crumbs
Combine beef and seasonings.
Brown through, adding as little
oil as necessary.
Break spaghetti into a' or 4-
inch pieces. Cook in boiling salted
water until just tender. Drain.
Add spaghetti sauce to meat.
Mix well. Stir in the cooked
spaghetti pieces and place the
mixture into a flat, unbreakable
baking dish. Sprinkle lightly
with seasoned bread crumbs. Re-
frigerate or freeze.
TO SERVE: Heat thoroughly
over fire, stirring as necessary.
Or heat, covered in home oven
(350 degrees) for 30 minutes or
until very hot. Wrap with several
layers of newspaper and place in
insulated bag. The recipe will
serve 4.
Now for the food you prepare
outside. Hungarian Snowmobile
Goulash goes together quickly.
SNOWMOBILE GOULASH
1 pound brown and serve sausage
links, sliced
2 tablespoons instant onion
1 can (10 1/2 ounces) condensed
cream of celery soup
1/3 cup water .
2 tablespoons catsup
1 teaspoon Worcestershire
Salt and pepper, paprika
1 can (8 ounces), whole white
potateet, drained and quar-
tered
1 can (8 ounces) peas, drained
Measure catsup and Wor-
cestershire ahead of time; place
in a sturdy plastic bag and seal.
Pack other ingredients, a can
opener, wooden spoon and this
recipe with tomato mixture in
another larger plastic bag. Place
in skillet to carry.
WHEN READY TO EAT;
Brown sausages in skillet. Place
onion in water for a few minutes;
add to sausage with soup. Add
seasonings and vegetables. Cook,
stirring now and then over fire
or grill. Makes 4 servings.
Another here-and-now dish of
Mexican inspiration.
Snowmobiling Is
Canada!s Fastest Growing
Winter Sport
SEAFORTH OPTIMIST
•
WINTER txtirom-C-ARNIVAIL
'0 Friday
Saturday Sunday
JANUARY 22nd, 23rd and 24th, 1971
SANCTIONED UNDER THE' MID-WESTERN ONTARIO SNOWMOBILE RACING ASSOCIATION
(Formed Oct. 20, 1970) (Short Form MOSRA)
a M.O.S.R.A.
Means To Promote
—Extra Local Participation
—More Professional Patticipation
—More Thrills,
—Less Spills
—Appointed Track Stewards
-Etc.
COME TO SEAFORTH
AND ENJOY THE FUN FILLED
WINTER WEEKEND, JAN. 22, 23, 24
— RACES, RIDES, DANCES —
See Seaforth Light Up Friday Night
For The Kickoff.
(Accommodation Available)
SNOWMOBILE
RACES
1—. Pure Stock Classes (Farmer Specials)
2 — Stock Classes
3 — Modified Classes
4 — Junior Class (under 15) Boys - Girls
5 — Boys Class (15-16 years)
6 — Ladies (Pure Stock) Classes
7 — Mayors, Reeves Class
•
THE PRIZES WILL BE BIGGER AND BETTER THAN EVER
EXTRA FEATURED EVENTS OVER THE 1970 WINTER CARNIVAL
Chairman LUNCH BOOTHS. ON THE GROUNDS Co-Chairman
KEN COLEMAN 527-0120 KEN CARDNO 527-1493
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