HomeMy WebLinkAboutThe Brussels Post, 1974-08-07, Page 4DURING OUR
MID SUMMER SALE
SEE OUR RECORD VALUES ON
10- LAWN MOWERS
4- LAWN TRACTORS
* MOTORCYCLES
*TVs Black & White and Color
*STEREOS
At,STEREO COMPONENT SETS
* TAPE DECKS
• WASHERS
• DRYERS
*DISHWASHERS OVER
*RANGES
SYLVANIA STEREO
Not Exactly as Illustrated
Sylvania Dynamic-50 chassis
with built-in FM Stereo/FM/
AM tuner. The automatic
turntable is a Garrard 2025-TC
with diamond 'needle. Two 8"
speakers with two 3 1/2 "
tweeters. Record storage well
Optional stereo cassette or 8
track tape deck.
Complete with Factory Warranty
Try eggs, not , steak
ONTARIO SALAD — Sure to be a hit with tomato-lovers. It's a mouth-watering
blend of marinated tomatoes, green pepper and onion that can be prepared in mere
minutes. ,
`Man need not live by steak
.alone' is becoming a slogan in
more and more homes, Conse-
quently, meatless. meals are
becoming one way of making the
food dollar go further.
Food Advisory Services, Agri-
culture Canada, suggest that
animal proteins other than meat,.
such as eggs, cheese and dairy
products can be chosen for tasty
and nutritious main course
dishes, 'Economy Egg Casserole'
is a perfect example, It provides
top quality protein, other essen-
tial nutrients and flavor? Serve it
with a crisp salad for lunch or a
green vegetable and crusty rolls
for dinner.
ECONOMY EGG CASSEROLE
% cup chopped onion
2 tablespoons margarine
6 tablespoons flour
2/3 cup skim milk powder
Dash pepper
1/2 teaspoon dry mustard
2 cups water
Dash tabasco
1 cup grated cheddar eheese
8 sliced hard eooked eggs
cup tine bread crumbs
2 tablespoons melted nititot
Saute onion in margathics
onion is transparent, BIN
flour, skim milk pow0,1.
seasonings. Gradually add we'
and tabasco, Stir and cook sk smooth and thick. Add c4e and stir until melted. SpreadVy
sauce in greased 9 x 6-inch bakii
dish. Cover with half the e
slices, Repeat layers ending Iv;
sauce. Mix crumbs and ma D
ire and sprinkle over top, Bake
350 degrees F. until bull
(about 20 minutes), 6 servints
Whipped Cream
For greatest volume der
whipping cream, the cream, bR
and beaters should all be cold,
Celebrate
summer
with
salads
With the him. .sing emphasis
on nutrition and weight watching,
it is always nice to know when
something which is good to eat is
also good for us. Salads are one
of these nice foods and it's easy to
be enthusiastic about them when
there are so many fresh salad
greens to choose from
All salad greens and vegetables
contribute necessary .nutrients to
our diet and most are low in
calories. Salads containing
cabbage, lettuce, spinach, green
onions, radishes, cucumbers,
celery, green pepper or toitatoes
will contribute vitamin C. Leafy
greens and yellow or orange
vegetables provide vitamin A.
Of 'course to obtain the
maximum level of these nutrients
it is important to start fresh by
choosing top quality salao
ingredients at the store and then
treating them with care once at
home. It is wise to purchase
amounts that are to be used
•within a few days.;
Good care adds to the life and
flavor of greens. Wash them to
remove any grit, then drain and
chill in a tightly closed plastic
bag. Most salad vegetables
should be washed before storing
in a plastic bag. Mushrooms,'
peas and carrots may be stored
unwashed. All salad ingredients
should be cold, crisp and dry
before using them.
Protein foods such as meat,
poultry, eggs and cheese
combined with salad greens and
vegetables can turn an appetizing
side salad into a hearty main
Course salad,
CHEF'S SALAD
2 thick slices (about 7 ounces)
cooked chicken, cut in strips
2 thick slices (about 7 ounces)
cooked ham, cut in strips
2 ounces Canadian Swiss-style
cheese, cut in strips
• 2 medium tomatoes, cut in
wedges
2 sliced hard-cooked eggs
6 cups torn lettuce
cup sliced cucumber
1/2 cup sliced green onions
1/2 cup sliced radishes
1/2 cup diced green pepper
1/2 teaspoon salt
1/8 teaspoon peper
cup French dressing.
Combine all ingredients except
dressing and toss gently. Chill.
Just before serving add dressing.
6 setv,ings.
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