The Rural Voice, 1983-08, Page 48Don't go through Blyth
without stopping at
• Yvonne's for
Homemade
Hamburgers
Milkshakes
Ice Cream Cones
Take -Out Dinners
(Also tables inside)
Hours: 7:30 a.m. - 9:00 p.m.
Mon. to Fri.
8:00 a.m. - 9:00 p.m.
on Sat.
11:00 a.m. - 8:00 p.m.
on Sunday
Yvonne's Take -Out
At the Sunoco Station,
in the centre of Blyth,
east side of Highway 4.
Head for Monkton
and enjoy
a home cooked
meal and the friendly
atmosphere at the
Red *Maple
Delicious
Homebaked pies
HOURS
Mon. - Wed.
11:30 a.m. - 9:00 p.m.
Thurs. - Sat.
11:30 a.m. - 12 midnight
Sunday
12 noon - 9:00 p.m.
Red Maple
Dining Lounge
Highway 23, Monkton, Ont.
Licensed under L.L.B.O.
347-2974
PG. 46 THE RURAL VOICE, AUGUST 1983
RURAL LIVING
Great Recipes
courtesy Blyth
Summer Theatre
Being a board member for the Blyth
Centre for the Arts is a lot more than a
social position. Several times a year
members are tied up in aprons and herded
into the kitchen to produce a gourmet
meal to please the palate and raise funds
for the Blyth Summer Theatre.
Many are quite accomplished cooks
and the gourmet meal has become an an-
nual event where patrons look forward to
tasting some of the finest in Huron county
cuisine.
The dinner is being held this year in the
Blyth Community Centre for 100 ticket
holders.
Last year the menu included small
quiches, stuffed mushrooms, and
sausage rolls for appetizers; two cold
soups, creme of cucumber, and cold
cherry soup; the main course, a colourful
selection of salads. (mixed bean, carrot
medallion, and traditional green salad),
ham, turkey, scalloped potatoes, broccoli,
cauliflower, onion casserole with a
cheese sauce, along with assorted
reiishes and several kinds of homemade
tea biscuits (whole wheat, herb, and
cheese).
The crowning touch to the meal was a
selection of pies.
This year the menu has still not been
disclosed but will be equally fine when the
time comes.
A few recipes from the board member's
files for you but if you would like a taste
test first the dinner Is August 13 and the
tickets which sell for $15 each, are
available at the Blyth Summer Festival
Box Office.
Sheila's Fruit Punch
Brew 6 cups of tea and cool
Boll 2 cups sugar and 2 cups water for 10
minutes, cool and add to tea.
Add to the above, one large (12 oz.) can
orange juice
1 small bottle lemon juice
1 - 48 oz. can fruit punch
(or small bottle cranberry juice)
1 - 28 oz. can pineapple juice.
1 small bottle grape juice (white)
Just before serving, add 3 bottles
gingerale and a block of ice.
Sheila Richards
Garden Relish Salad
2 - 1 Ib. cans tiny whole carrots
or clean and cut into coins two pounds of
carrots and cook until tender.
2 med. onions thinly sliced into rings.
2 med. green peppers thinly sliced Into
rings
Combine the following and pour over the
vegetables.
1/: cup garlic salad dressing
1/4 cup sugar
1/4 cup vinegar
1/4 cup salad oil
1 tsp. salt.
Store in a covered container for at least
three hours before serving, stir occa-
sionally to keep vegetables marinating in
dressing. Makes five cups
Liz Herman
Stuffed Mushrooms
Remove stems from the required number
of mushrooms. (firm medium fresh
mushrooms)
Before filling caps put In large glass bak-
ing dish and marinate with enough soya
sauce to cover the bottom of the dish.
Chop stems finely and add:
1 small can of ham flakes
1 tsp. worcestershire sauce
1 tablespoon minced onion
1/2 clove gar;ic
Salt and pepper to taste
Moisten with home made salad dressing
Stuff and refrigerate until needed.
Bake at 350 for approximately 20
minutes.
Lynda Lentz
Banana Creme Ple
Makes 1 9" pie
Put 1 quart of milk into a heavy double
boiler.
Into a bowl combine 2/3 cup white sugar, 2
tablespoons cornstarch, 1/2 tsp salt and 3
egg yolks. Beat well. and add to the hot
milk stirring constantly.
When thick, remove from heat and add 1
tsp vanilla and 1 tbsp. butter and let cool
(stir before putting into cooked pie shell).
Place banana slices In bottom of shell and
pour cooled filling over. Beat egg white
(four white makes a better topping),
gradually add 1/2 cup sugar until stiff and
glossy.
Spoon the meringue over the filling being
sure to seal the edge to prevent shrinkage,
bake at 400 until golden (10 minutes)
Marion Zinn
Slow Baked Old Fashioned Beans
Soak 1 pound navy beans overnight in
water. Drain and cover with fresh water
and boil until soft. Place in bean pot with
the following:
1 med. sliced onion
1/2 tbsp. salt
2 tsp. cider vinegar
1 tbsp. prepared mustard
1 tbsp. brown sugar
1/4 cup molasses
1/2 cup chili sauce
Pinch of pepper
1 smokie sausage sliced