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The Exeter Times-Advocate, 1964-02-27, Page 16CF1GOSE rt1R CARPETS FOR COI.OUR AND TRAFF tgete; TORoNTO CARPET MANUFACTURIN " II Mtn gag NM 'It' C11111 k,, NIP! —111 WNW 'SI :Y.' if ;MAMORU " • ••• 1.4 .0111 Memo To Householders Buy Milk The Economy Size Way Buy The . . . 3 QUART JUG SIZE Hurondale Dai Phone Hensall 27 .41 zAggei;Q0•W '"vom:AX1/4‘ TIMES-ADVOCATE .COOK BOOK 1964 SUPPER AND CASSEROLE DISHES Enliven your meals with these main dishes SUPPER DISH FOR TWO Place 6 sausages in cooking dish. Add water to partly co- ver. Add 6 or 8 small peeled potatoes and 2 carrots cut lengthwise. Cover dish and cook slowly on top of stove. Water will boil down and fat comes from saus- age. Add a little water at times if necessary. Cook about 1/2 hour. Brown at last without uncovering. Mrs. Hugh Morenz RR 2 Dashwood SCALLOPED POTATOES WITH CHEESE 1 tbl flour 1 1/2 tsp salt 1/4 tsp pepper 4 small potatoes (1 lb) pared and sliced thin 1 small chopped onion 1/4 pound sharp cheddar cheese grated 1 tbl butter 1 1/2 cups milk paprika Mix together flour, salt and pepper. Place in pyrex dish layers of potatoes, onion, cheese, flour mixture, butter, ending with a layer of cheese. Add milk, sprinkle with paprika. Bake uncovered at 350 de- grees for 1 hour or untilfinish- ed. Mrs. Len Veri Exeter SCALLOPED SALMON AND POTATOES Preparation time: 25 minutes Baking time 25 to 30 min, 1 - 1/2 lb. can salmon 2 or 3 cooked potatoes 1 1/2 cups med. white sauce 1/2 tbsp. minced onion 1/2 tbsp minced parsley 1/2 tbsp lemon juice 1/2 tsp salt pinch of pepper and paprika Heat oven to 350 degrees. Arrange flaked salmon and sliced potatoes in alternate lay- ers in greased baking dish. Add seasonings to sauce and pour over salmon and potatoes. Bake 25 to 30 minutes. Serv- es 3 or 4 persons. Mrs. E. Chalmers Exeter TOMATO MACARONI BAKE Serves 4 Lightly brown in fry pan 1/4 cup chopped onion 2 tbl butter Stir in 1 can tomato soup 1/2 cup water 3/4 cup shredded cheese (med) Heat till cheese melts. Blend with 2 cups cooked macaroni. Pour into 9x5 inch casserole Sprinkle on top - 1/4 cup shred- ded cheese, 2 tbl buttered crumbs. Bake at 350 degrees approx. 30 minutes or till brown and bubbly. Garnish with parsley and ser- ve hot. Mrs. Robert Kerslake RR 1 Centralia YUM YUM CASSEROLE 1 lb. ground beef 1 tbl butter 2 eggs 1 green pepper (chopped) 1/2 large onion (chopped) 1 tsp salt 1 14 oz can kernel corn drained 4 medium tomatoes sliced 2 slices buttered bread (crumbed) Brown meat in butter; beat eggs, add green pepper, onion and salt. Mix well. Pour into meat and mix lightly with a fork. Grease casserole. Put in a layer of corn, layer of meat, layer of tomatoes. Repeat until all ingredients are used. ,Top with buttered crumbs. Cover and bake 45 minutes at 375 degrees. Mrs. David Blackwell Petrone. PILAF 2 tbl butter 1/2 cup long-grain raw rice 1 medium onion chopped 1 cup chopped celery 1 green pepper chopped (op- tional) 1 1/2 cups left over meat cut into 2"x1/2"x1/2" strips 1 medium tomato peeled and chopped or 1 whole canned tomato 1/2 tsp salt 1/2 tsp barbecue sauce (I use mushroom catsup) 1 chicken bouillon cube 1 tsp prepared mustard generous sprinkle of pepper 1 cup water In a large heavy frying pan melt the butter and add the rice and stir over medium heat until rice has absorbed most of the butter and is opaque and slightly tinged with gold. Add the onion and celery and cook until both are limp but not at all brown. Add all remaining ingredients and cook gently until rice is tender about 30 to 35 minutes. Do not stir very much during the cooking period. Serve with a generous tossed salad, bread sticks or crusty hard rolls. Serves 4. Jeanne Crocker Hay MEAT PIES OR MEAT CASSEROLE 1 lb. minced beef 1 cup chopped onions 1 cup chopped celery Melt 2 tbl shortening in frying pan add meat, onions and celery. Cook until brown. ADD: 1 tsp salt 1/4 tsp pepper 1 tsp sugar 1/3 cup tomato catsup or chili sauce 1 cup water 2 tsp prepared mustard 1 tsp worcesterghire sauce Simmer about 10 minutes, line individual pans or cas- serole with pastry; fill with hot mixture cover with pastry and bake 400 degree oven until brown. This dish can also be covered with tea biscuits. Freezes well and will serve 6. PASTRY 1 1/2 cups pastry flour 3/4 cup all purpose flour 3/4 cup lard or 1 cup shortening 1/2 tsp salt 5 or 6 tbl ice water Mrs. Homer Russell RR 1 Exeter HOME-MADE SOUP Cook a cheap cut of meat about 2 lbs. Remove the meat, strain the stock and let cool. Remove the grease. For about 2 quarts of stock add 1/4 cup pot barley 1/2 cup each of diced carrots, potatoes, onions, celery, corn, peas and beans — the beans having been soaked over night salt and pepper to taste. If soup is too thick add water if too weak add an oxo cube. Long cooking makes better soup. Mrs. John Selves Hensall POTATO SOUFFLE 4 tbl chopped onion 3 tbl melted butter 1 cup milk 2 tbl flour salt and pepper 2 eggs separated 3 cups mashed potatoes. Brown onion in butter, add flour and then milk. Add yolks and sauce to potatoes and mix well. Then fold in beaten egg whites at last. Bake about 20 or 30 minutes at 350 degrees. Mrs. Hugh Morenz RR 2 Dashwood I Phone 235-1990 Choose Your Carpet With Confidence From Milk' ilk 10111111111. NI "TRAFFIC RATED" CARPETS Recommends (By BARRYMORE) Hopper-Hockey Furniture HOPPER-HOCKEY FURNITURE IMMOINIIIMIIPONNIIMMININIIMMIN110111101111.1101%.... Now, to help you select just the right carpet for your needs, Barrymore has established a simple, re- liable rating program which acts as a guide in choosing carpeting for each household use. Called "Traffic Rating", it tells you before you buy just how a carpet will perform. Based on tests or wear life (how long will it last); appearance retention (will it crush--how will it look after a period of time-- how will it clean); "Traf- fic Rating" classifies all Barrymore carpet s ac- cording to light, medium or heavy traffic use. • No need to worry about confusing fibre claims . . . about differences in the performance qualities of twist, loop and cut-p i 1 e carpet s. Just check the traffic rating. With "Traffic Rating" as your guide, you can select style and colour with great-, er freedom and not have to worry about how the carpet will wear and keep its looks. Exeter