HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 50shady Peg, Anticue8
Pine Reproductions
Vegetuhie Dishes
St. Tropez Vegetarian Lasagna
10 lasagna noodles 1 tbsp, cooking oil
1 lb. fresh spinach 1 15 oz. can tomato sauce
2 c. sliced fresh mushrooms 1 6 oz. can tomato paste
1 C. grated carrots c. chopped olives
3/4 c. chopped onion 11/2 tsp. dried oregano
2 c. cream style cottage cheese - drained
16 oz, cheddar cheese,
1. Cook lasagna, drain and cool.
2, Rinse spinach, cook for 4 minutes in covered pot.
3. Cook mushrooms, carrots, onions in hot oil till
tender but not brown.
4, Stir in tomato sauce into above mixture, then add
tomato paste.
5. Add olives and oregano.
6. Place layer of lasagna in greased baking dish with
tomato sauce mixture next, spinach then cottage
cheese and continue in layers, finishing with lasagne
till all ingredients are used.
7. Grate cheese on top. Bake 375 deg, for 30 minutes.
Serve with salad. Serves 8.
Shirley Phillips
Exeter, Ont.
Cauliflower and Carrot Casserole
2 c. sliced cooked carrots
2 c. cauliflower, flowerettes, (underdone)
11/2 c. plain croutons or toasted bread cubes
(I use the bread cubes!.)
1 c. grated cheese (Cheddar)
2 eggs beaten
1/2 c. light cream or rich milk
1/4 c. melted butter
1 tsp. Worcestershire sauce
1 tsp. salt
Cook carrots and cauliflower separately. Place
vegetables in buttered casserole. Stir in croutons, and
cheese. MiX eggs, cream, melted butter -and flavouring
together and pour over vegetables. Bake at 350 deg. for
1/2 hour or until nicely browned.
Marg Prout
Kirkton
'Company Cabbage'
1 small firm cabbage cut in eighths then quartered.
Steam or cook in small amount of boiling salted water
until just fork tender.
Just before serving squeeze Kraft Sharp Squeeze-A
Snack Spread on top and sprinkle with 2 tbsp. of
toasted, buttered fine bread crumbs.
Pat Fowler
St. Marys
Marinated Tomatoes
and Cucumbers
2 med. tomatoes cut in wedges or 1 pt. of cherry
tomatoes cut in half
2 large cucumbers, partially peeled• in alternating
lengthwise strips, then sliced
1/4 c.'ininced parsley
1/2' c. white vinegar
1 tsp. salt
1 tsp. sugar
In large bowl mix well all ingredients. Cover, chill for
1 hour.
Penny Dinney
Exeter
Barbecued Water Chestnuts
1 tin water chestnuts drained
1/4 c. soya sauce
1/4 tsp, ginger
1/2 lb. sliced bacon
Combine soya sauce and ginger. Marinate chestnuts 2-
3 hours. Cook bacon slices (cut in half) till soft, remov-
ing some fat. Drain, wrap each chestnut with bacon
and place on skewer. Barbecue until bacon is well
done.
Baked Beans
1 pound (2 cups) dry navy beans
3/4 c. brown sugar
1 tsp. dry mustard
1/4 c. molasses
1/4 c. chopped onion
Oven 300 deg.
Rinse beans; add to 2 quarts cold water. Bring to boil-
ing; simmer 2 minutes. Remove from heat, cover. Let
stand 1 hour (Or add beans to water; soak over
night). Add 1/2 tsp. salt to beans and soaking water. Br-
ing to boiling. Reduce heat; simmer covered till beans
are tender, about 1 hour. Drain, reserving liquid. Com-
bine sugar, mustard, molasses, 1/2 teaspoon salt and 1/8
teaspoon pepper. Stir in 2 cups reserved cooking liquid.
Add mixture to beans, salt pork and onion in 2 quart
bean pot or casserole. Stir to blend. Cover; bake at 300
deg. for 31/2 to 4 hours. Stir occasionally. Add more
bean liquid or water, if needed. Serves 6 to 8.
Mrs. Tracey Stire
R.R. 1 Dashwood
• Reed and Cane
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EXETER
Phone
235-0299
Res. 229-6112
Lee Dobbs
Exeter
Lois Lang
Prop.
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