HomeMy WebLinkAboutClinton News-Record, 1980-11-08, Page 50ir
Page ,;22
MA„"ARONI-COTTAGE
CIEESE CASSEROLE
V2 lb, ground beef
1 clove garlic, minced
2 cans (15 oz. ea) tomato sauce
2tblspns, chopped parsley (optional)
1 tspn. basil
1 tspn. salt
1/2 tsp.ti. oregano
fresh ground pepper, to taste
2% cups raw, shell, bow or elbow macaroni
cooked and drained
11b. container cottage cheese
4 cup shredded mozzarella - grated parmesan,
to taste.
In skillet -,Trow T bee igli y; sp oo n
fat, add garlic and saute a few minutes. Stir in
tomato sauce, basil, parsley, oregano, salt and
pepper. Simmer uncovered 15 mins. Combine
sauce, macaroni and cottage cheese in 2 qt.
baking dish. Top with mozzarella and parmesan.
Cover and bake 20 mins. in 350 degree oven.
Uncover and bake about 10 mins. more. Serves 6
8.
Tastes much like lasagna and is quite ._ .
economical to make.
CREAMY BAKED
PORK CHOPS,
4 pork Chops (about .) .,
1 can of Campbells Cream of Celery Soup. +
1/4 to one-third cup water
1 med. size onion.
In skillet, brown chops on both sides. (Use
oven proof skillet for entire procedure or tran-
sfer to casserole for baking). Pour off drippings.
Stir in soup, water and sliced onion. Cover. Bake
at. 350 degrees F for 45 minutes or until tender. 4
servings.
+ May use Cream of "Vegetable, Cream of
Mushroom., or tomato soup. Cream of
• Mushroom or celery soup. is the best.
.-- -- . , --B M- 1ymIVItteani—
Goderich
By Edna a Looker,
Goderich
LOW COST BRAISED
SHORT RIBS "ITALIAN"
(Sery s 4-5)
2 lbs. braising ribs
1/2 cup garlic French dressing
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onion
1 tsp. dry mustard
1 tsp. paprika
1 tsp. salt
1/4 tsp. basil
11/2 cups (or more) of water
1 (71/2 ounce) can tomato sauce
In the morning of the day on which this is to be
served, prepare the meat by trimming off most
of the surplus fat (but not the bones) and .cut it
into about 2" pieces. Put it in a bowl and pour the
garlic French dressing over and stir to coat.
Cover and refrigerate 2% hours. Before meal
time lift meat from marinade .into hot frying pan.
No fat is required in pan. (Discard left over
French dressing).
Brown meat on all sides and add all remaining
ingredients and mix. Bring to boil and cover,
reduce heat to simmer and cook until meat is
tender, about 2 hours. Do not allpw meat to dry
out. Add hot water and keep meat moist. Serve
with noodles, rice and garnish platter with a
garland of Brussels sprouts or green peas.
NOTE: You will notice I reminded you to leave
the bones on the meat. This is because the
calcium in the bones is cooked out into\the meat.
Our average diet is short .on calcium so we
should conserve it as much as humanly possible.
By Verna E. Johnstone
Goderich
Winter warmers
SLIPPERY JACKS
1 c. of cooled chicken broth
3 c. flour
1 beaten egg
Knead together and roll flat and thin on flour
board. Cut into strips. Drop into boiling chicken
broth for about 30 mins.
Real good on a cold winter night. By Lou Pitre,
Goderich
COMBINATION DINNER
AND DESSERT
Ingredientts :
12 plums or up
1 cup flour
2cups cooked potatoes
1 cup breadcrumbs
12 sugar cubes
2 - 4 tbsps. oil
legg
dash salt
First, make up pastry, use cooked potatoes,
pressed, 1 •cup flour and salt. and 1 egg. Combine
and roll out on floured board. Then take the
pastry roll out and.cut into circles twice the size
of .the plums to be wrapped. Next, take the
plums, cut out pits and replace with a sugar
cube. Then wrap the plums with the pastry,
forming nice round balls. Drop these balls into
slightly boiling water and let them cook until
they float. Now remove plumballs, let them dry
in a colander 5 mins. Meanwhile fry up bread -
crumbs and roll plumballs in crumb mixture in
pan until covered. Remove frorn`pan, serve hot
and sprinkle with either white or brown sugar.
Now lightly bake the plumballs at 250 degrees -
300 degrees for 10 mins. in the oven. Feast, and
enjoy this Austrian recipe handed down to me
from my great Oma.
By Anny Johnston,
Bayfield