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Home My WebLink AboutTimes-Advocate, 1983-09-28, Page 42PAGE 30 Recipes CURRIED POTATO into an electric lecontainer: 1 can of (101/2 az.) condensed cream of potato soup 1 soup can of milk 1 or 2 apples, pared, cored and cut into pieces '/i t. curry powder. Blend until smooth. Pour into saucepan and heat thoroughly. APPLE-RHUBARD MOLD 1-12 oz. pkg. frozen rhubarb 2-3 oz. pkg. raspberry jello 1-12 oz. can (11/2 c.) unsweetened pineapple juice '/i c. water 2 c. chopped apples Cook rhubard according to package directions. Stir in jello. Cook and stir over medium heat until jello dissolves. Stir in juice. Stir in water. Spoon into a 51/2 cup ring mold. Chill until firm. 4-6 hours. Makes 8-10 servings. Melanie Smith Tami Pearson 1 c. rice 1 c. apple juice 1/8 t salt APPLE RICE BETTY 'h c. firmly packed brown sugar '/ c. raisins 11/2 c. apples, diced 1 T. butter 1 c. heavy cream Combine all ingredients except butter and cream, in saucepan. Bring to a boil. Cover; simmer for 5-10 minutes or until most of liquid is absorbed. Remove from heat; blend in butter. Chill. Whip cream. Fold into mixture. Garnish with additional whipped cream. Serves 6-8 people. Shelley Wilson 1 WELCOME to Ciderfest We hope you enjoy your visit to Seaforth and area during this annual event! iddepaal 111 Sales, Service Chemicals, Accessories 234 Main St., Seaforth 527-0104 f APPLE -PINEAPPLE RELISH '/i c. finely chopped celery 21/2 c. applesauce 1 can (13 oz.) pineapple tidbits, drained 1 t. grated orange rind '/z t. ground ginger Cover celery with boiling water. Let stand 5 minutes. Drain well. Combine with remaining ingredients and simmer I5 minutes. Cool and chill. 2 cooking apples % t. almond flavouring Pinch of cinnamon (opt) ' c. plain yogurt - 1 t. brown sugar Slice apples in half but do not peel them. Cut out cores. Brush with almond. Or use your finger to rub flavouring into cut surfaces. Places apples in steamer. Set rack inside steamer with boiling water below. Cover the steamer. Steam cook for 5-8 minutes to warm apples. Remove immediately. Spoon about one tablespoon of yogurt into each centre. Sprinkle with cinnamon. Add brown sugar. Serve warm. Tracy Smith APPLE CRAN BOUNCE Combine equal quantities of bottled cranberry juice and canned apple juice. Mix well. Serve over ice. Alana Weber Mr. A. Taylor ALMOND APPLES APPLE COLLINS 1 jigger applejack juice Juice of 1 lime Juice of 1 lemon 2 t. sugar Mix and serve as directed below. Decorated with 1 maraschino cherry, a slice of orange and a sprig of fresh mint. The collins is a thirst quencher served in the tallest glasses from 12 to 14 oz. to the drink. It is a sour drink, usually a lemon spiked with gin, rum, brandy or other hard liquor. To make, shake ingredients with ice strain into a collins glass, add four or five ice cubes, fill glass with carbonated wat r and serve. Tami Pearson CRUNCHY -TOPPED APPLESAUCE BREAD Batter: 500 ml flour 2 ml baking powder 1 ml nutmeg 1 ml salt 250 ml sugar 2 eggs 125 ml chopped nuts 5 ml soda 2 ml cinnamon 1 ml allspice 300 ml applesauce 125 ml cooking oil 50 ml milk Combine all ingredients for topping mixture. Set aside. Spoon or pour flour into dry measures. Level off and pour into mixing bowl. Add soda, baking powder, spices and salt; stir well to blend. Combine applesauce, sugar, oil, eggs and milk. Stir well. Add other liquids all at once to dry ingredients. Stir just until all moistened. Turn into greased 2 L loafan. Sprinkle topping over batter. Bake at 180°C or 350°F.f�or 75-80 minutes or toothpick comes out clean. Remove from pan and cool on rack. Topping: 50 mi chopped nuts 50 ml lightly packed brown sugar 2 ml cinnamon Rosanne Lazet 1 1 Belle Campbell is town's historian Editor's Note: This profile of Belle Campbell appeared in the Nov. 1981 issue of Village Squire magazine. Miss Campbell, who now lives at Huronview, near Clinton, retains her interest in local history. BY SUSAN WHITE Belle Campbell is 85 and she doesn't drive anymore. When a volunteer from the Van Egmond house, a historic site south of her home in Seaforth offered her a ride to the big Ciderfest event there, the lady joked "or we could send up a horse 'and wagon." (Horse and wagon rides for the kiddies are a popular feature at Ciderfest.) It's typical of the spunky historian that she relied, "Well, now I haven't had a wagon ride for years" and Belle Campbell went to Ciderfest in style. sitting up front in Bill Leeming's rig. Its that sort of spirit and spunk that's propelled Miss Campbell through more than fifty years of research into everyone and everything that's ever happened in Seaforth, Tuckersmith and Hibbert Townships. She's still at it. Everyone in Seaforth knows the historian can put her finger on just about any long lost bit of information. (She has school notebooks full of information on residents since the area was settled, street by street in the town, concession by concession in the townships. And they are up to date.) The author of six books on local history, published by the Huron Expositor in Seaforth, Belle Campbell is virtually self-taught. She hal brain fever as a child in Hibbert and that kL pt her from school until she was seven..."they didn't think I was going to live, but I'm still here." Then a doctor advised her parents she was too frail to take the high school entrance and continue on in school. "I passed it and wrote him, 'see, I'm not sick—. But high school would have meant boarding in Seatorth for the winter and that just wasn't possible. Miss Campbell, an only child, moved to town with her parents in 1918. A business course in Stratford and some studies by correspondence followed. Then she worked in Beattie's store and for CN Express agent Mac McKellar. But sickness at home was a problem and she nursed her grandmother, father and then her mother, who died in 1969 aged nearly 99. And worked on her histories. Her grandmother "kept after me until 1 wrote down the stories...where our people came from." That led to a family tree spanning six or seven generations and it's now in the Huron archives. The historian has been sorting through all her papers recently, donating what she doesn't use regularly to that institution, the geneological society, the Van Egmond House and the Huron County Museum. Children are more interested in their roots now days and that pleases Belle Campbell. They ask their parents, who dont know the answers and often consult her. Start now, she tells would-be researchers and try to learn about the people behind the names and numbers. "When I think about what those eople (the early settlers) faced when they came here...'' '1 forget about my age a lot of the time," Belle Cambell says and her face lights up as she describes helping two recently -reunited brothers find an ancestor's grave at Maitlandbank Cemetery in McKillop Township. They were so pleased." •And that's what Belle Campbell's sort of history is all about. PAGE 31 VAN EGMOND CONNECTION—Artists have been attract- ed to Seatorth and Egmondvltle due mainly to the unique architecture In residential areas. Jennifer Shanks, Uxbridge and Elizabeth Berry, recently spent a weekend In Seatorth, painting this old house at the corner of Ann and James Sts. Mrs. Berry, a Van Egmond descendant, says her great-grandfather, a Jackson, married a Van Egmond and one of his sons lived In the house. The property made headlines this summer when owner Leo Medd planned to construct a new home on the property and demolish the existing structure. "We think the house is one of the most Interesting pieces of architecture ip Seatorth," says Mrs. Berry. Whitney -Ribey Funeral Home Cemetery Monuments and Inscriptions ROSS W. RIBEY -- FUNERAL DIRECTOR 87 Goderich St. West, Seaforth 527-1390