The Rural Voice, 1982-05, Page 28WE'RE IN BUSINESS TO
KEEP YOU WORKING
Chisel Plow
Points
Mould Boards
Concaves
Shins
Grade 8 Fine
Thread Bolts
Cylinder Bars
Plow Points
ISI1
•
• o�
Landsides
Feeder Chain
Coulter Blades
Raddle Chain
Grade 5 Coarse
Thread Bolts
Cultivator Points
Hand Tools Wiese
Grill Guards
FARM TOOL MANUFACTURERS
Roller Chain
4,4 se
eftWOR
pais`
Gathering Chain
Disc
Blades
Shop Tools
ALL TILLAGE TOOLS IN STOCK!
HUGH PARSONS
BOLTS AND TOOLS LTD
1'/4 Mi. East of Hensel)
262-5681
Pd. 28 THE RURAL VOICE/MAY 1982
Simple Simon Souffle
Serve a spectacular hot cheese souffle.
Souffle making is an art that can be
mastered by any cook from a beginner to a
Cordon Bleu. This Simple Simon Souffle is
indeed simple. as the blender does most of
the work. Simply blend all ingredients in
the blender and in 45 minutes a
mouth-watering and economical lunch or
supper dish is ready to serve your family.
If the souffle falls a little when taken from
the oven, simply pop it back in for an extra
5 minutes. For added eve -appeal garnish
with slices of tomatoes and cucumbers.
6 eggs
1 tablespoon butter, softened
1/2 cup heavy cream
' cup grated Parmesan cheese
'/z teaspoon prepared mustard
'/3 cup flour
'/z teaspoon salt
' teaspoon pepper
8 oz. sharp Cheddar cheese
10 oz. cream cheese (11/4 cups)
3/4 cup cooked ham. finely diced or
ground
Butter a 5 -cup souffle dish or other deep
baking dish. For individual souffles, use 5
or 6 small baking cups.
Place eggs, cream. parmesan cheese,
mustard, flour, salt and pepper in
container of electric blender. Whirl until
smooth.
Cut cheddar cheese into pieces and add
piece by piece to mixture in container
while motor is running. Cut cream cheese
into pieces and add to container. When all
cheese has been added, whirl mixture at
high speed for 5 seconds. Pour half of
souffle mixture into prepared dish.
Spread ham on surface, then pour in
remaining mixture to cover ham.
Bake in moderate oven (375°F) for 45
minutes for a soft, liquidy centre or 50
minutes for a firm souffle. Serve
immediately.
Makes 5 to 6 servings.
Courtesy The Ontario Egg Producers
GET Cr �r�i..nti Marketing Board