HomeMy WebLinkAboutClinton News-Record, 1980-11-08, Page 38Vegetable dishes
SQUASH PUFF
3 cups''mashed hubbard or butternut squash •
1/2 cup chopped mild onion (Spanish)
2-tbsp—butter_ox.margariu,P....,,.
2large eggs (yolks and whites separated)
1/4 cup milk
3 tbsp. flour
3 tsp. baking powder
a/tsp. salt
1/s tsp pepper
1/2 cup buttered crumbs (see below)
Gently saute onion in butter until limp but not
brown. Add to squash. Beat in egg yolks and milk
until smooth. Stir in flour, baking powder, salt
and pepper. Fold in stiffly beaten egg whites.
'Turn into buttered 6 -cup baking ,dish. Top with
buttered crumbs. (This last step is important -
stir one tablespoon melted butter into 1/2 cup fine
bread crumbs).
Bake at 375 degrees for 25 minutes or until
slightly browned. You may refrigerate it for 24
hours and bake it a little. longer. May also be
made using turnip in place of the squash.
By Reta McPhee
RR3 Auburn
CARROT HALVA
5 cups grated carrots
1 quart milk
1 cup light cream
1 cup dark brown sugar combined with 1 tbsp.
dark molasses
1/2 cup sugar
4 oz. toasted slivered almonds
1/4 cup butter or margarine
1/4 tsp. saffron
1/4 tsp. rt,utmeg ,
1/2 tsp. cardamom seeds (optional)
In a heavy pot combine carrots, milk and
cream. Bring to a boil, stirring constantly,
reduce heat and cook for about an hour, stirring
occasionally. Mixture should be reduced by half
and coat a spoon. Stir in sugar and continue
cooking for about 10 minutes... educe heat to
simmer or lower ° and add almonds, butter,
saffron and nutmeg. Cook until mixture draws
away from sides of pan in a solid mass. Stir in
cardamom seeds. Mount on platter or put in
dessert bowls and decorate top with slivered
almonds.
By Nassim Rahemtulla
Goderich
STUFFED CABBAGE
My mother-in-law's stuffed cabbage is just
about the best I have ever tasted. It's almost as
easy as one, two, three: A head of cabbage, a
pound of hamburger, and a can of tomato soup
with a few grace notes added.
Parboil leaves that have been separated from
a head of cabbage, letting them simmerfor.
about ten minutes,, then run cold water over
them for easy handling.
Fill each leaf with meat about the size of an
egg to which has been added :
3 T. rice
1 t. salt
1/4 t. pepper
Arrange in baking dish (I use a large covered
Pyrex casserole) and cover
with
used to rinse n of tomato t
soup plus one-third cup
the can.
Sprinkle with:
1/4 c. brown sugar
.9~.1uree o f 1/z lemon -
1 medium onion finely diced
Bake in 350 degree oven for at least two hours.
Serve with rice or mashed potatoes to sop up
every last bit of succulent sauce.
Shirley Berger,
R.R. 5, Goderich
WELCOMES YOU!
AFTERNOON'
TEA
2:30 to 4:30 7 DAYS A WEEK
SOMETHING FOR THE LAT)IES...
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We've prepared English muffins, freshly made scones,
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Relax and enjoy as we serve you in front of an open hearth
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Complement 1.11. Outing
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Inn
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kilometres cast of (tedep h on Huron
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s. phone 521-2191