HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 96Snacks
Nuts and Bolts'
1 lb. butter or margarine, melted - stir in 2 tbsp.
worcestershire sauce, 1% tbsp. celery salt, and 2'/2
tbsp. onion salt,
Large box cheerios, box of shreddies, 2 packages
pretzels, 21/2 c. peanuts and cashew nuts if desired.
Mix
Pour no. 1 over no. 2 stirring well. Bake for 11/2 hours
at 200 deg. stirring often.
Mrs. Ken Oke
RR 3 Exeter, Ont.
Curried Dipping
(Party Favourite)
1 1/2 c. sour cream
1 c. mayonnaise (Miracle Whip)
2 tsp. dill weed
1 tsp. celery salt
Dash garlic powder
1 tsp. lemon juice
1 tsp. curry powder
Mix all in a bowl and chill. Serve with a platter of raw
vegetables, celery, cauliflower, mushrooms, carrots.
Makes 21/2 cups.
Mrs. Mae Dallier
Kitchener
Holiday Cheese Ball
1/4 c, milk
1 3-ounce package blue cheese, cubed
1/4 c. Cheddar cheese, cubed
1 small wedge onion
1 tsp. Worcestershire sauce
1 3-ounce packages cream cheese, cubed
'/2 c. pecans
6 sprigs parsley
Put milk an,d blue cheese into the blender container,
cover and process at PUREE. When smooth, push
BLEND button, remove cover and add Cheddar cheese
cubes gradually, then add onion, Worcestershire sauce
and cream cheese. Process until smooth, using rubber
spatula to keep ingredients moving to processing
blades. Remove from container and shape into a ball.
Refrigerate overnight. Blender-chop pecans and
parsley together in container. About 30 minutes before
serving..roll cheese ball in pecan-parsley mixture.
Maxine Luther
• Kitchener
Cinnamon Lollipops
13/4 c. red cinnamon candies (14 oz.)
1 c. water
2/3 c. light corn syrup
dash of salt.
In buttered 2 qt. saucepan mix cinnamon candies,
water, corn syrup, and salt. Cook and stir until candies
dissolve and mixture boils. Cook, do not stir, to hard-
crack stage or 300 deg. Remove from heat. Arrange
wooden skewers 4" apart on buttered cookie sheet.
Drop hot syrup from tbsp. over skewers to form 2-3"
suckers. Cool until firm. Wrap if desired. 21/2 - 3 dozen
suckers.
Diane Leibold
R.R. 3 Zurich, Ont.
Homemade Cereal .
(crunchy granola)
First combine dry ingredients
5 c. old-fashioned oatmeal
1 c. each, cut alreionds (or whole peanuts)
unrefined sesame seeds,
sunflower seeds
shredded coconut (or the unsweetened flakes if you
can find them)
soy flour
powdered milk -
wheat germ.
Next in separate utensil
Combine
1 c. each honey
vegetable oil (but not ever olive oil) '
Pour the oil and honey over the dry ingredients, mix
well and spread on two cookie sheets and bake at 300
degrees for three quarters of an hour, mixing frequent-
ly. The cereal should be just slightly brown.Addi and
cook another 15 minutes chopped dates, raisins,
apricots or any other dried fruit you may wish. When
cooled store in jars..
Dorothy Eedy
St. Marys
Tasty Tuna Pizza
4 c. biscuit baking mix
1 c. cold water
2 cans (7 oz.) tuna, drained
1 tbsp. instant minced onion
2 tbsp. prepared mustard
3/4 c. mayonnaise
2 hard cooked eggs, sliced
2 c. grated cheddar cheese
chopped tomatoes, green peppers, chives, mushrooms
if desired.
Mix together biscuit mix and water until dough holds
together, knead dough 10 times. Divide dough in half
and roll out two circles or pat to fit two medium sized
pizza pans. Combine tuna, onion, mustard and mayon-
naise, spread over pizza dough. Arrange egg slices and
cheese on pizzas and sprinkle with'chopped tomatoes,
green pepper and/or olives, mushrooms, if desired.
Bake in 425 deg. F. oven 15 to 20 minutes. Makes two
medium sized pizzas.
Eleanor Clark
Exeter, Ont.
1 c. butter
2 c. brown sugar
1/2 c. corn syrup
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
About 24 cups of popped corn.
Method: Melt butter. Stir in brown sugar then syrup
and salt. Bring to boil stirring constantly. Turn down
and boil 5 minutes without stirring. Remove from
heat. Add soda and vanilla. Pour over popcorn. Put in
large roasting pan at 225 deg for 1 hour stirring every
15 minutes. Cool and stir so corn will not stick
together.
Mrs. Doreen Shantz
R.R. 1 Tavistock
Carmel Corn
Snacks
Page 62