HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 17Hansel & Gretel
The Corner Cottage for
(,) Children's Wear
Full line of
Children's Wear
Size Infant to 14
Store hours
Monday-Saturday 9-6
Closed
Wednesdays
Blyth 523-9613 ,
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HOWSON MILLS
[519] 523-4241 Blyth, Ont.
40 kg O'Canada
20 lb. [all purpose flour]
100 lb Imperial Flour
25 lb Imperial Flour
7 lb. Imperial Flour
Pastry Flour
20 lb Whole Wheat Flour
Small pkgs of Cooking '
Bran, Oatmeal, Semolene
[for noodles], Wheatene
[cream of wheat]
MEATBALL STEW
11/2 lbs ground beef teaspoon salt
L/s teaspoon pepper
1 teaspoon worcestershire sauce
1 egg 2 tablespoons milk
2 tablespoons finely chopped onion
1/4 cup rolled oats
3 tablespoons flour
Mix meat, salt, pepper, worcestershire
sauce, egg, milk, onion and rolled oats.
Shape into two-inch balls. Brown meat in
large frying pan. Do not add fat-put
meatballs into cold pan; warm it up slowly.
Drain off any excess fat. Sprinkle with half
of the flour, turn the meatballs over to
brown the flour; sprinkle with the
remaining flour and brown lightly. Make
into stew using the following:
6 small onions (or large ones .cut in half)
6 medium carrots, cut in two-inch pieces
6 medium potatoes cut in quarters
1 teaspoon salt 2 teaspoons parsley
2 1/2 cups water 1/2 teaspoon nutmeg
Dash pepper
Partially cook vegetables in salt and
water, about 10 minutes. Add vegetables,
cooking water, pepper, parsley and
nutmeg to meatballs; stir well. Cover and
simmer 20 minutes. Nutmeg is an unusual
ingredient in a recipe such as this one. It
adds a delightful flavor, lifting this stew
out of the ordinary.
Mrs. Maxine Armstrong
RR#1 Fergus
MEAT LOAF
2 lbs. ground beef, pork or veal
1 medium onion chopped
3 tsp. salt
1/2 tsp. pepper
c. soft bread crumbs
1 cup tomato soup or
3/4 cup tomato juice, water or milk
2 eggs
2 tbsp. chopped parsley
C mbine all ingredients shape into a loaf
anu press into 'a loaf pan 9" x 5" x 3".
Bake in moderate oven 350° about 1
hour or until meat is tender. Let stand,
drain off excess dripping, Loosen edges of
loaf with knife turn out on platter, serve
sliced with tomato sauce if desired. Serves
6-8.
Violet Elgie
Seaforth, Ontario
BAKED PORK CHOPS AND POTATOES
Arrange thinly sliced potatoes in a
casserole, seasoning with salt and pepper,
about a tablespoon of finely chopped onion,
and a tablespoon of sage between the.
layers. Cover with water and bake 1/2 hour,
then place chops over potatoes, having
trimmed off the fat. When chops are brown
on one side turn, and do not have oven too
hot. Bake 11/2 hours '. Mrs. Murray. Vodden,
London
CHICKEN A LA KING
1 green pepper
4 or 5 fresh mushrooms
1/2 pt. cream
1 red pepper
1 cup shredded breast of chicken or turkey
cooked,
Let simmer 4 or 5 minutes. Remove from
stove, and add 2 egg, yolks whipped with
a 1/2 cup cream. Do not boil after adding
egg.
CURRY
Peel and slice 1 large potato , 1 large
onion, 1 large carrot, and 1 apple. Fry for
15 minutes in 2 tablespoons butter. Cut
cold pork, chicken or turkey, or other meat
into small squares. Mix 2 tablespoons of
flour, 1 tablespoon sugar 1 teaspoon of salt'
and curry powder to taste. Add to the
vegetables and cover with water. Let'
simmer for 15 minutes and turn into
casserole and cook in oven for 2 hours at'
350° and serve with boiled rice.
FRICASSEE OR VEAL STEAK
Take a veal from the round, cut out the
bone and all the fat. Cut into pieces the
desired size, dip in' egg and breadcrumbs,
Fry until a light brown, then pour over the
meat, 3/4 cup of milk, cover and cook over a
low temperature for 1 hour. The milk
should all be absorbed by the meat.
Mrs. Murray Vockitn,
balm
Christmas Cookbook Page 15