Clinton News-Record, 1979-11-08, Page 30Page 14
Church ladies share...
Favourite main meals
IRISH GOULASH
11/2 to 2 lbs. hamburg
4 potatoes
4 carrots
1/Z cup rice (uncooked)
2 onions
1 can tomato soup
Place half the meat in large casserole. Add
half of onions chopped fine - layer, of carrots
sliced, layer of potatoes, layer of carrots -
potatoes -onions. Then the rest of meat. Add salt
and pepper to each layer. Sprinkle rice over
meat then the tomato soup over all. Bake in 375
degree oven for 2-21/2 hours, covering for first
hour. Makes six servings.
The Irish Group
Benmiller United Church
CANNELLONI
1 pkg. (l0oz.) fresh spinach
2 tbsp. veg. oil
• 1/4 cup chopped onion
1 clove garlic chopped fine
1 lb. ground lean beef
2 tbsp. milk
2 eggs slightly beaten
1/4 tsp. dried oregano
1/2 tsp. dried basil
1/2tsp. salt
1/4 tsp. pepper
1A cup grated parmesan cheese
1 pkg. (8 oz.) cannelloni shells
3 cups spaghetti sauce
2 Tbsp. butter
Cook the spinach 3 - 5 min., drain well and
chop.
Heat the oil and add the onions, garlic and
ground beef: Cook until meat is browned.
Add the milk, eggs, spices and half the
quantity of cheese. Stir in the chopped spinach.
Mix well.
Drop the cannelloni shells into boiling water
and after the water returns to a boil, cook for 3
minutes. Drain, rinse with cold water.
Stuff the shells with the meat mixture.
Oil a shallow baking dish and spread with a
thin layer of spaghetti sauce. Place the filled
cannelloni shells in a single layer on top. Pour
the remaining sauce over the shells.and sprinkle
with the last of the parmesan cheese. Dot with
butter.
Cover with foil and bake at 375 degrees for 35 -
40 min.
Serves 6 - 8.
By Trinity U.C.W.
"Unit 6",
Trinity United Church,
Listowel
ROAST BEEF AND YORKSHIRE PUDDING
Cook a roast of beef in oven as usual.
In one end of pan place whole potatoes, onions
and carrots. In other end of pan pour in
Yorkshire pudding mixture as follows:
1 cup all purpose flour
1 cup milk
2 eggs
Salt
1 tsp. baking powder
Have mixture ready and 15 minutes before
serving, pour in other end of pan and bake until
golden brown. Cut and serve in squares with
meat.
Madeleine Lane Auxiliary
St. . Andrew's Presbyterian
Church, Clinton
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DECORATIVE / ACCESSORIES
FIVE HOUR STEW
2 lb. stewing beef
2 large potatoes
6 carrots
4 or 5 stalks of celery
1 green pepper
2 or 3 onions
1 tsp. salt
1/4 tsp. pepper
1 tbsp. sugar
3 tbsp. minute tapioca
1 large can tomatoes
Cut all vegetables in 2 inch pieces. Mix with cut
up stewing beef. Put all in large baking dish in
raw state. Cover tightly and cook 5 hours at 275
degrees.
Note: Do not lift cover until stew is cooked. No
peeking.
By Trinity U.C.W.
"Unit 6",
Trinity United
Church, Listowel
CONNECTICUT SUPPER
2 large onions chopped
2 tbsp. fat
2 lbs. hamburger
2 large potatoes, sliced thin
1 can cream of mushroom soup
1 cup sour cream • •
11/4 cup milk
Salt and pepper to taste
1 cup grated cheddar cheese
3/4 cup crushed potato chips
Gently saute onions in fat. Brown hamburg in
onions. Place mixture into 13" x 9" dish.
Place potato slices over meat.
Blend soup, sour cream, milk, salt and pepper
and pour evenly over top.
Sprinkle with cheese and potato chips.
Bake uncovered in 350 degree oven for 11/2
hours. Serves 6 - 8.
By Trinity U.C.W.
"Unit 6,"
Trinity United Church,
Listowel
BAKED CHICKEN AND RICE
1 frying chicken cut up
1/4 cup flour
1 tsp. salt
1/4 tsp • pepper
1/4 cup margarine
3 thicken bouillon cubes
1 tsp. instant minced onions.
'1 cup uncooked rice •
Shake chicekn pieces in first 3 ingredients.
Melt margarine in shallow casserole in 400
degree oven. Put chicken skin side down in dish
and bake 20 min.
Remove chicken and put 2 cups boiling water
in dish with remaining ingredients.
Mix well and arrange chicken, skin side up, on
top.
Put back in oven and bake 40 minutes at 350
degrees. Sprinkle with paprika.
By Trinity U.C.W.
"Unit 6"
Trinity United Church,
Listowel
End of church group
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