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Home My WebLink AboutThe Exeter Times-Advocate, 1964-02-27, Page 17It's at the Little •• 30-PEEP SHOPPE Exeter 410.14.. .3\44 BEAVER LUMBER COMP•NY LIMITED SWEET AND SOUR. PORK CHOPS Preparation time; 5 min, Baking time 1 hour Ingredients; 4 one-inch,thick pork chops salt and pepper 3/4 cup broWn sugar 2 tbl prepared mustard 4 slices lemon Neat oven to 350 degrees. Place chops in single layer in baking dish. Sprinkle with salt and pepper. Spread each with a paste made by combining sugar and mnstard, then top with a lemon slice. Squeeze juice from lemon ends into baking dish and add 1/49 ' of water. Bake in moderate oven until tender, about 1 hour. Serves four. Note; Drained pineapple may be used in place of lemon slices, and a little pineapple juice add- ed to water 'in place of lemon juice. If a glass baking dish is used, reduce heat to 325 de- grees. Mrs. E. Chalmers Exeter LEFT-OVER CASSEROLE 1st layer — slices of 2 or 3 cooked cold potatoes 2nd layer — any cold vegetables peas are nice, but drain 3rd layer — 1/2 can tuna fish 4th layer — slices of onion and 1 tsp salt 5th layer — can of mushroom soup Sprinkle paprika on top. Bake 400 degrees 30 minutes. Mrs. Bev Skinner Exeter PINEAPPLE PORK CHOPS 5-7 one inch loin pork chops, salt and pepper meat to taste. Make a paste of 3 /4 cup brown sugar and 2 tbl prepared mus- tard. Spread paste evenly over top of meat. Then cover meat with drained pineapple tidbits. Mix 1/2 pineapple juice, 1/2 water and 1 tsp lemon juice until there is 1/4" liquid in bottom of casserole dish. Bake uncovered at 350 de- grees for 1 hour. Mrs. Len Veri Exeter MEAT LOAF 1 lb ground beef 4 large slices of bread cut in cubes 1 med. size chopped onion small tsp each of salt and pepper 1 tin condensed vegetable soup 1 cup milk with 1 egg beaten into it. Sage (optional) Mix well and pack in greased loaf tin and bake about 1 hour at 350 degrees. This is a real meat stretcher. Mrs. Hugh Morenz RR 2 Dashwood r CHICKEN.CASSEROLE 6 chicken pieces or 1 small chicken 1/2 cup shortening 2 onions thinly sliced 1 small can mushroom pieces 1 20 oz can tomatoes or 1 qt. home canned 1 clove garlic 1 tsp salt 1/4 tsp pepper Melt shortening in fry pan, add chicken pieces and brown well. Add onions cook until onions are clear. Arrange in medium sized casserole, cover with tomatoes, mushrooms and seasonings. Bake in oven 300 degrees until chicken is tender and tomatoes reduced to a thick sauce, about 1 1/2 hours. Serves 6. Mrs. Homer Russell RR 1 Exeter MACARONI CHOP SUEY 1 1/2 cups macaroni 2 cups canned tomatoes 1 cup chopped celery 1 tsp salt 1/8 tsp pepper 2 onions 1 cup olives 2 hard cooked eggs 1/4 tsp mustard 1 tsp sugar Cook macaroni in boiling wa- ter for 15 min. drain. Chop onions and eggs. Combine ma- caroni with tomatoes, onions, celery, olives, eggs and sea- soning. Turn into a well buttered baking dish. Bake 30 minutes in a moderate oven. Mrs. Rachel Schwalm Hensall PIZZA PIE 2 cups sifted all purpose flour 1 tsp baking soda •1 tsp cream of tartar 2 tbl white sugar 1/2 tsp salt 6 tbr shortening 1 cup evaporated milk FILLING 2 tbl fat (melted) 1 pound ground beef 1 large onion (finely chopped or onion rings) 1/2 can undiluted tomato soup (10oz) 1 - 6oz can tomato paste 1/3 cup water 1 tsp salt 1/4 tsp paprika 1 1/2 tsp chili powder 1/4 tsp dry mustard grated cheese Sift together flour, soda, cream of tartar, sugar and salt in large bowl. Cut in shortening until mixture resembles corn- meal. Add milk and stir only until the flour is moistened. Divide dough in two portions. Pat each portion over bottom and sides of a 9 inch pie plate using a fork. In a frying pan, brown beef and onion in the melted fat. Drain off excess fat after browning, if necessary, and add remaining ingredients except cheese. Simmer for 5 minutes. Spoon half of meat mixture into each pizza shell. Sprinkle gen- erously with grated cheese. Bake in a hot oven 425 de- grees for 10 minutes then at 375 degrees for 15 minutes until crust is golden brown. Remove from oven and sprinkle with more cheese. Serve hot. Yield 8 servings. Mrs. Lloyd Jones RR 1 Centralia CHILI CON CARNIE Serves 6 Fry in fry pan till onions turn yellow 2 tbl lard 3/4 cup chopped onions Add 1 lb.' hamburg and sim- mer till meat is partly cooked. Mix in a cup 1 1/2 tbl flour (all purpose), dash of pepper, 1/2 tsp salt or garlic salt, 1 tsp chili powder Mix and add it to 2 cups can- ned tomatoes. Add to mixture in fry pan. Add 1 tin chili beans (15oz) Mix well and simmer till to- matoes turn color. Mrs. Robert Kerslake RR 1 Centralia SALMON LOAF 1 - 1 lb. can red salmon 1 cup soda crackers rolled fine, soak in 1 cup milk, 1/2 tsp salt, 1/4 tsp pepper 1 tbl butter 1/2 tsp onion juice 1 tsp lemon juice or vinegar 2 eggs well beaten, and added last Bake in a greased pan in oven at 350 degrees for half an hour. Mrs. David Blackwell Petrolia CABBAGE ROLLS 1/2 lb ground beef 1/2 lb ground pork 3/4 cup cooked rice 1 cup chopped onion 2 tbl butter salt and pepper 10 or 12 large cabbage leaves Scald cabbage in boiling wa- ter, drain, add a small amount of meat mixture in each leaf and roll and pin with a tooth- pick. Put in large casserole, add 1/2 cup tomato juice and bacon strips on top. Bake 1 hour in 375 degree oven nice served 1964 COOK BOOK 5 with a baked potato. Serves 6, Mrs. Homer gussell n 1 Exeter ONE STEP CREAMED POTATOES Preparation time; 10 minutes Cooking time 35 or 40 min. 2 1/2 cups raw potato, cubecl 1 cup milk 1/2 tsp salt 2 tbsp butter pinch of pepper 1 tsp flour 3 or 4 slices of onion Put potato, onion, salt and pepper in top of double boiler. Sift flour in and stir mixture. Add milk. Cook over boiling Water 35 or 40 min. or until potatoes are tender. Stir in butter. Serves 4. Mrs. E. Chalmers Exeter For 14 Day Free Trial Call and Say "HEY CULLIGAN MANI" Ph. Collect Goderich 524-9571 Culligan Water Conditioning "40.1r.tWv..Ar", Planned Kitchens PLANNING ASSISTANCE At your nearby Beaver store you'll find a trained kitchen specialist to offer friendly sug- gestions and *valuable help in finalizing plans. You'll receive a finished kitchen layout for your approval. A Hanover Kitchen selected by you to meet your personal tastes in style, colour and working convenience will always look neat, clean, ready to show friends. Why? Be- cause Hanover Kitchens are made by craftsmen who build in extra quality in every- thing they build. EVERY HANOVER KITCHEN CARRIES A 12 MONTH WARRANTY. Italian Provincial Styling Is Just one of 6 Kitchen Styles by Hanover A Hanover Kitchen In Your Home Will Have — A FOREVER NEW LOOK COMPLETELY INSTALLED Your Hanover Kitchen can be installed in less than a day. An ordinary instal- lation takes at least 3 days or longer with many family inconveniences. With a Hanover Kitchen there is no on-the-job construction, no painting odours, no all day hammering because they're instal- led completely prefin.ished. $117 A Month COMPLETELY INSTALLED COMPLETELY PREFINISHED Your Hanover Kitchen Could Be Installed for As Little As $17.00 a Month Spring is beautiful, spring is happy, spring is on its way. Get your youngsters ready, with dress-up fashions, school and play togs from our selections. Find style, quality, value. PHONE 235-1582 AMC"' -;.,..ftizmkgseat,.evetSzkkkgaaraitt& 2,i;Itti4 AAA.. EXETER