HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 44Seaforth Farmer's
the place to get your freezers
Seaforth Farmer's
Co-Op
527-0770
C0•OP
an
REAL ESTATE LTD.
MITCHELL
68 Ontario Road
348-8355
SEAFORTH
77 Main St.
527-1577
TRY A CULLIGAN HOME RECIPE
INGREDI ENTS
Take: 1 pc. valuable property
1 Genuine buyer
1 willing seller
Combine with
1 dependable broker
1 reliable agent
Blend together and get good results
Your RepreSelltatiVeS,
BRUCE RATHWELL 482-3120
DAWN RATHWELL 482-3120
WILLY BUNN 565-5055
MAUREEN WILDFONG 482-3224
Page 42 Christmas Cookbook
APPLE BARS
'A cup shortening
2 eggs beaten
1 cup sugar
1 cup sifted all purpose flour
11 cup peeled diced apples
1.71 cup chopped walnuts
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon soda
1.12 tsp. salt
1 tsp. cinnamon
1/i, tsp. nutmeg
14 tsp. cloves
1 tablespoon cocoa
Cream sugar, shortening, add beaten
eggs, sift dry ingredients, add to creamed
mixture and also oatmeal. Spread into 9 x
13 pan or two 8 x 8 pane, bake in mod. oven
375' about 25 minutes. Cool slightly,
sprinkle with icing sugar or thin icing. This
makes a lovely dessert served warm with
your favourite pudding sauce.
Mrs. Ruby Hanna
Belgrave
Mrs. Harry Sneti
Londesboro
PUMPKIN PIE SQUARES
1 cup flour
.1./i cup rolled oats
1/2 cup brown sugar
1/3 cup butter or margarine
Mix until crumbly. Press into a lightly
greased 9113 pan. Bake at 350• for 15 min.
2 cups cooked pumpkin
1 13% oz ran evaporated milk.
2 eggs
3/4 cup white sugar
'A tsp salt
1 tsp cinnamon
tsp ginger.
Combing in mixing bowl. Beat well. Pour
over crust. Return to oven for 20 min. at
350*
112 cup chopped nuts
2. tbsp butter or margarine
cup brown sugar
Combine, sprinkle over filling.
Return to oven for 15 to 20 min.
To serve, cut in squares and top with
whipped cream.
To make 1A of this recipe, use a 7x9 pan
with the same cooking time and
temperature.
Arlyn Montgomery
RR#1 Belgrave
STRAWBERRY ellIkk•ON SQUARES
11/2 cups graham cracker crumbs
Va cup margarine, melted
1 (3 oz.) pkg. strawberry flavoured gelatin
'A cup boiling water
1 can sweetened condensed milk
1/3 cup Realemon Lemon Juice
1 (15 oz.) carton frozen, sliced strawberries
thawed
3 cups miniature white marshmallows
1/2 pt. or 250 ml whipping cream, whipped
Combine crumbs and margarine and pat
firmly on the bottom of 9 x 13 inch pan.
Dissolve gelatin in boiling water in a
large bowl; stir in sweetened condensed
milk, lemon juice, strawberries and marsh-
mallows. Fold in whipped cream. Pour over
crumb crust.
Chill until set, about 2 hours. Cut into
squares.
LIME CHIFFON SQUARES
Use lime-flavoured gelatin and sub-
stitute 1 (14 oz.) can of crushed pineapple
for the strawberries.
Mrs. Robert Mitchell
RR 2, Dublin