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Sweet and Saar Cabbage
Cook chopped red cabbage
Drain
Add 1/4 e, vinegar
1/4 e. sugar.
and salt to taste
Return to heat and simmer until cabbage absorbs most
of the liquid,
Note: During cooking, red cabbage turns a blue color
but the vinegar and sugar returns it to an attractive
red coloi
Mrs. Ken Oke
RR 3 Exeter, Ont.
Herbed Green Beims
The flavour bouquet is delightful in this recipe.
1 pound fresh green beans, cut in 1-inch lengths (3
cups)
2 to 3 tbsp. butter or margarine
1/2 c, chopped onion
Y4 c. chopped celery
1 clove garlic, minced
1/4 tsp. basil
1/4 tsp. rosemary
Cook beans, covered, in small amount boiling salted
water until almost tender, about 10 minutes; drain.
Stir in remaining ingredients. Cover; cook 10 min.
longer or until beans are tender.
D. Prest
Huron Park, Ont.
Corn Soup
2 tbsp, flour
2 tbsp. butter
2 c. milk
1 tin cream corn
salt, pepper, parsley flakes, Worcestershire sauce
Melt butter over medium heat, mix in flour, add milk
slowly. Stir until it thickens a little, then add creamed
corn, salt and pepper to taste, parsley flakes and a few
drops of Worcestershire sauce. Heat until hot and
simmering. Stir frequently while heating to keep crust .
from forming.
VARIATION: for a thicker chowder - type soup - gently
saute' in the soup kettle - one or two diced potatoes and
one chopped onion in a little butter until mostly cook-
ed. Set this aside while preparing basic recipe, then
add with corn and seasonings.
Donna Engel
St. Marys, Ontario
"Zucchini Supper Dish"
1 small zucchini sliced
11/2 c. cracker crumbs
1 egg
1 large onion
1 c. grated cheese
2 or 3 red tomatoes sliced or canned tomatoes
Salt and pepper to taste
2 tbsp. butter or margarine
Par-boil zucchini until clear. Grease casserole. Add
egg with cracker crumbs. Layer in casserole with
cheese on top. Bake 1/2 hour in a 350 deg. oven.
Carrie Russell
Exeter, Ont.
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