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Home My WebLink AboutChristmastime Cookbook, 1980-11-13, Page 16VEGETARIAN BLENDER SOUP */2 cup diced cheddar cheese 2 cups milk 1 medium onion, thinly sliced 4 medium carrots, each cut in 5 slices 5 parsley sprigs, 'A cup flour, 1 tsp. salt, % tsp. pepper 2*4 cups milk 3 tbsp, butter Grated cheese to taste. Blend all but last 3 ingredients until almost smooth. Pour into a saucepan and add the 2*4 cups of milk. Cook over medium heat, stirring until slightly thickened. Then add butter and cheese and serve immediately. Serves 6. Margaret Spence Brussels OVERNIGHT BAKED BEANS 3 cups white beans 1 tsp. salt 1 tsp. dry mustard 1 small onion *4 cup molasses 34 cup brown sugar 1 cup catsup 1 lb. bacon Soak beans overnight, drain and cover with salt water and simmer until beans are soft and water is nearly absorbed. Combine beans with dry mustard, molasses, brown sugar and catsup, chop onion and half of bacon and add to bean mixture. Cover with remaining bacon strips and bake in 300° F oven for 1 *4 hours. Helen Aubin Seaforth COLD DRESSING FOR TURKEY OR CHICKEN Boil 5 medium potatoes. Cut potatoes or mash and mix into dressing. 1(4 loafs bread depending on size of fowl. lA lb. margarine salt and pepper to taste 1 tbsp, poultry dressing sage to taste add 2 beaten eggs Put dressing in fowl and when cooked take dressing out of fowl and press into loaf pans that have been oiled and put in frig until ready to use. Slice. Mrs. Gerald Mayburry 295B Mitchell, Rd., Listowel SQUASH CASSEROLE 2 lbs. yellow squash (cut in slices) 2 onions, diced 1 cup minced pimento 1 cup cream of mushroom soup ’4 lb. margarine 1 cup sour cream 1 box of stuffing mix Cook squash and onion together in small amount of salted water. Mash well. Mix sour cream, pimento, and soup. Add to squash mixture. Melt margarine and pour over contents of stuffing mix. Mix well and put *4 of this in bottom of greased baking dish. Pour in squash mixture and place remaining stuffing on top. Bake at 325° for 25 minutes. Margaret Spence Brussels MACARONI AND TOMATOES 1'4 cups macaroni 1(4 cups canned tomatoes 1 cup water 1 stalk celery 1 small onion 2 tsp. sugar 3 tbsp, butter 4 tbsp, flour 1 tsp. salt *4 tsp. pepper. Cook macaroni in boiling salt water, drain and rinse. Cook tomatoes, celery, water and seasoning 5 minutes. Cook onins in butter. Blend in the flour. Add to tomatoes. Cook till thick. , Mrs. Helen Byers • 5 Seaforth EGG DUMPLINGS 2 cups flour 1 tsp. salt 4 tsp. baking powder 1 egg 3 tbsp, of milk Sift together the dry ingredients and mix to a dough with the egg, well beaten the melted shortening and the milk cook closely covered in boiling stew or gravy for 15 minutes dropping the dumpling mixture from spoon into the boiling liquid. Mrs. Charlotte Cook Blyth SPANISH RICE 1-28 oz. can tomatoes (4 sweet green pepper 2 tbsp, sugar 4 or 5 slices bacon salt and pepper to taste 1 medium onion 2 cups cooked rice Dice onion & green pepper. Combine these with sugar and tomatoes in a saucepan and simmer 10 minutes. Put boiled rice in well buttered casserole dish. Pour on tomato< mixture and stir. Add salt & pepper to taste. Cut bacon in small pieces and sprinkle over top. Bake inhot oven until bacon is well done. Dianne Mero Seaforth CORN PUDDING 2 c. corn 1 tsp. salt 2 eggs, beaten 2 tbsp, butter, melted 1 tbsp, sugar 1 tbsp, flour 1 c. milk Pepper to taste To the corn, add salt, sugar, flour and melted butter, then eggs and milk beaten together. Pour into a greased baking dish and bake at 350° F for 35 minutes. This Mennonite dish is an interesting accomp animent for meat. Alice Gibb Seaforth VEGETABLE CHOWDER (4 big onion (grated) 1 carrot 1 celery stalk (chopped) 1 tsp. parsley 1 potato (cut up small) Salt, pepper to taste Add just enough water to cover top of vegetables. Cook until potatoes are soft. 15 to 20 minutes, then add: (4 can creamed corn, *4 can milk, chunk of butter. Let mixture heat, not cook, until ready. Alice Gibb Seaforth Page 16 Christmas Cookbook