HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 60YOU CAN EAT UNDER GLASS AT
SWAIN GREENHOUSES
THE TEAROOM IS OPEN, IT'S FULL OF SUNSHINE
AND TROPICAL PLANTS & WE'VE GONE BEYOND
OUR NAME
Of course you can get a cup of TEA & a
MUFFIN .
or you can choose from our array of
CRISPY SALADS
or build your favourite SANDWICH
Try the PLANTER'S LUNCH our special of the
day always made with the best of fresh
vegetables in season.
or come to the SUNDAY BUFFET, there's a
fantastic main course, all you can eat from the
SALAD BAR and a BOTTOMLESS CUP of
COFFEE.
All for $3.95
After you've tried some — Take some home. Don't forget our
BAKERY COUNTER. It's stocked up with fresh Baked Bread, car-
rot cake, giant cookies and country pies. Everything we make is
baked fresh daily right in our open kitchen.
VISIT THE GREENHOUSE & STAY TO LUNCH
ANY DAY OF THE WEEK
IT'S A NATURAL PLACE TO VISIT & A GREAT PLACE TO EAT
*SWAIN
NOTE: Our Poinsettia Festival
coming up November 23 to De-
cember 8.
HWY. 3 AND HWY. 76 AT EAGLE GREENHOUSE SOPENDAI
16811
ng
16
TP:30
35 Miles W. of London, Just off 401 (Take West Lorne exit)
Sauerkraut Salad
1 c. sauerkraut
c. chopped celery
c. chopped onion
1/2 c. chopped green pepper
c. salad oil
Mix in a large bowl. Cook 1 c. sugar and Vs C. w.
vinegar and let stand overnight.
Vera Dunseith
St. Marys
Vegetable Salad
1 lemon jello
1 c. boiling water
Stir until dissolved. Put in fridge
then add:
1 c. Miracle Whip
1/2 c. white sugar
f. g. salt
Then add to jello and mix Well:
1/2 c. celery chopped fine
11/2 c. cabbage chopped fine
1 tsp. onion,
1/4 c. green pepper
1 shredded carrot
Chill in the fridge till set. Flavor
day before using.
to chill until syrupy,
is better if made the
Nettie D. Tinney
Exeter, Ont.
Salads
Macaroni Salad
1/3 cup white vinegar
1/2 cup ketchup
1 tsp. paprika
2 tbsp. lemon juice
1 tsp. celery seed
Y2 cup Crisco oil
1 onion (chopped)
cup white sugar
1 tsp. salt
1 tsp. pepper
Mix this altogether
Boil 2 cups macaroni in hot water. Drain in colander
and run under cold water. Pour first mixture over
macaroni in bowl and leave for 2-3'days in fridge. Stir
daily and serve cold. This also is very good. ,
Mrs. Geraldine Stone
RR 3 Parkhill, Ont.
Shirley's All-Year Round Salad
Ideal salad as Romaine lettuce and other ingredients
are readily found all-year-round.
Serves 8
Combine in a large bowl
1 tsp. salt
1 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp, vinegar (white wine vinegar preferable)
6 tbsp. corn or soya oil
Add to above - just a pinch
Tarrogan (optional) •
dry mustard
fresh milled salt and pepper
dash of Worcestershire sauce
dash of Tobasco sauce (add extra if desired)
1 tsp. finely chopped garlic
1 tsp. finely chopped parsley (if available fresh)
Stir till fully combined and leave. Wash 2 heads of
Romaine lettuce then dry on kitchen paper towel and
break into large salad bowl. Add 1 raw egg to salad
dressing and beat then pour over lettuce. Cover and
refrigerate till serving time. Garnish with bacon bits,
'croutons, 3 hard cooked eggs, quartered. Toss just
before serving.
Shirley Phillips
Exeter, Ont.
Carrot Salad
2 lbs. carrots, fresh, cook a little
1 large onion (chopped)
1 c. celery
3/4 c. chopped green pepper
10 oz. can tomato soup
1/2 c. oil
1 c. white sugar
1 tsp. prepared mustard
1/2 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
Let stand 24 hours before using. Will keep 1 week in
fridge.
Mrs. Stan Preszcator
Crediton, Ont.
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