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Page 18
CHEESE -FILLED BEEF ROLLS
1 pound minced beef
1/4 cup dry bread crumbs
2 tablespoons barbecue sauce
Legg
1/2 teaspoon salt
1 cup grated process 'cheese
1/4 cup dry bread crumbs
1/2 cup chopped onion
2 tablespoons water
Combine first 5 ingredients and mix well. Shape in
14 x 18 inch rectangle on foil or waxed paper. Combine
remaining ingredients and spread over meat. Roll up
as for jelly roll, beginning at narrow end. Chill several
hours or overnight. Cut in 6 slices. Bake in shallow pan
25 to 30 minutes at 350 degrees F. 6 servings.
SCOTCH MEAT PATTIES
1 pound minced beef
l egg
3/4 cup rolled oats
1 teaspoon salt
Dash pepper
1 teaspoon Worcestershire sauce
1/4 cup chopped onion
1 tablespoon oil
11/2 cups beef bouillon
2 teaspoons flour
Combine first 7 ingredients and mix well. Form into
12 thin patties. Brown on both sides in oil. Drain, Add
bouillon and braise 30 minutes at low heat. Remove
patties. Blend flour with a little cold water and add to
bouillon. Stir and cook until thick. Serve over patties. 6
servings.
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SPAGHETTI MEAT SAUCE
1 cup chopped onion
1 clove garlic, crushed
2 tablespoons oil
1 pound ground beef
1 28 -ounce can tomatoes
1 51/2 ounce can tomato paste
11/2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon ground oregano
1/8 teaspoon pepper
1/8 teaspoon crushed chili peppers
Saute onion and garlic in oil until onion is tran-
sparent. Add beef and brown. Drain excess fat if
necessary. Add remaining ingredients. Simmer un-
covered 1 hour, stirring occasionally. Serve with
spaghetti. 6 servings. 1 serving - 11/2cups spaghetti
with 3/4 cup meat sauce.
CHILI CON CARNE
1 cup chopped onion
2 tablespoons fat
11/2 pounds ground beef
1 -tablespoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 10 -ounce cans condensed tomato soup
2 14 -ounce cans kidney beans.
Saute onion in fat until transparent. Add beef and
brown. Add remaining ingredients. Cover and simmer
until thickened (about 20 minutes). 6 servings.
BEEF CRUST PIE
1 pound ground beef
1/2 cup rolled oats
1/4 cup finely chopped onion
%'cup diced green pepper
1/4 cup shredded carrot
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/ teaspoon savory
1 beaten egg
1/2 cup tomato juice
1 tablespoon tomato catsup
1 teaspoon Worcestershire sauce
Mix beef, oats, vegetables and seasonings. Combine
egg with remaining ingredients. Add to beef and mix
well. Press mixture on bottom and sides of 9 -inch pan
plate, and flute edge.
2 cups cooked rice
1 71/2 ounce can tomato sauce
%8 teaspoon basil
1/8 teaspoon basil
1 cup (8 ounces) grated cheddar cheese .
Filling
Combine rice, tomato sauce, seasonings and 1/ cup of
the grated cheese. Spread filling in meat shell, cover
and bake 25 minutes at 350 degrees F. Uncover,
sprinkle with remaining 3/4 cup cheese. Bake un-
covered until cheese melts (10 to 15 minutes). 6 ser-
vings.
' YF
Page 19
Salads...add color
CHEESEY COLE SLAW MOLD
1 3 -oz.. pkg. lime jello
11/2 cups boiling water
2 tbsp. vinegar
One-third cup mayonnaise or salad dressing
1/2 tsp. salt - dash pepper
11/2 cups chopped cabbage
1/2 cup shredded carrot
1/2 cup shredded sharp process cheese
—1-tsp. celery seed.
Dissolve gelatin in boiling water, add vinegar.
Combine mayonnaise, salt and pepper. Chill till
partially set.
Combine chopped cabbage and carrot, cheese, and
celery seed. Fold into gelatin mixture. Pour into mold.
Chill till firm. (6-8 servings). Mrs. Reg. Bridle
Goderich
CRANBERRY -APPLE MOULD
2 pkg. (3 oz.) each or 1 6 -oz. raspberry jello powder
2 cups boiling water
1 cup cold water or
cranberry juice cocktail
1/4 tsp. cinnamon
1/8 tsp. ground cloves
halved blanched almonds
3/. cup diced peeled apple
1/2 cup sliced celery
1/2 cup chopped almonds
1/2 cup whole cranberry sauce
Disolve jello powder in boiling water., Add cold
water. Pour 3/4 cup into a 4 or 5 cup ring mould. Chill
until partially set around edge. Add spices to
remaining jelly and chill until slightly thickened.
Arrange halved almonds in a decorative pattern on
partially set jello in mould and press down gently
into jello. Chill until set, but not firm. Fold apple,
celery, chopped almonds and cranberry sauce into
slightly thickened jello and spoon into mould. Chill
until firm about 4 hours. Unmould. (8-10 servings.)
Wendy Kent
Goderich
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