HomeMy WebLinkAboutClinton News-Record, 1980-11-08, Page 74Page 44.
It's party time
SPANISH TUNA DIP
(2 CUPS)
1 tbsp. margarine,
7 oz. can of water packed tuna (drained and
flaked)
4 tsp. lemon juice
1 tbsp. salad dressing
2 tbsp. chopped stuffed green olives
% c. plain yogurt or cottage cheese.
Cream yogurt, margarine, mayonnaise until
soft. In small .bowl beat in tuna, lemon juice.
Fold in olives. Cover and chill.
Serve yvIth carrots, celery, crackers, zucchini,
cauliflower, taco chips or anything.
By Jane McClinchey
MR317Z; aird c
SWEET AND SOUR SAUCE
FRANKFURTER ROLL-I,JPS
WITH SPICY PARTY DIP
2 cups biscuit mix
1/2 cup milk
3 tbsp. softened butter or margarine
10 frankfurters, cut in thirds or 30tcocktail franks
1 egg slightly beaten
Preheat oven to 450 degrees P.
In a medium, bowl, combine biscuit mix and
milk, stir until soft dough is formed.
Turn dough out on a lightly floured board and
knead 30 seconds. R911 dough about 1/4 inch thick.
Spread butter or margarine evenly over dough.
Cut dough in 2 -inch squares, 30 in all. Wrap
dough around fraiiikf ter pieces and points over
i
lapping. Brush With eaten egg.
ii Bake aboi.tti10-rr hmtes or until d
browned and frankfurters are hot. Meanwhile
prepare:
3/ c. water
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1 tsp. salt
1 large onion chopped
1/2 c. ketchup
Add browned cubed pork -
nstarch, pineapple juice. Add
Great on rice.
cubed pineapple.
By Lou Pitre,
Goderich
y Y
thicken with cor-
igi6t
STUFFED MUSHROOM APPETIZER
12 large mushrooms
3 slices bacon
1 onion, finely chopped
l cup bread crumbs •
2 tbsp. chopped fresh parsley
1/2 tsp. garlic salt
1/4 tsp. salt
1/2 tsp. pepper
1/4 cup chicken broth
Method:
Preheat oven to 325 degrees.
Remove stems from mushrooms and chop
finely.
Cook bacon until crisp. Remove from pan and
crumble.
Add chopped stems and onion. Cook over low
heat for 15 minutes.
Remove from heat. Add crumbs, crumbled
bacon, parsley, garlic salt, salt, pepper 'and
chicken broth. Stuff mushrooms.
Place stuffed mushrooms in shallow baking
pan. Pour in chicken broth to a depth of 1/4".
Bake for 25 minutes.
By Marlene Leeper,
Goderich
COCKTAIL SAUSAGE ROLLS
Boil sausage mini -sizzlers five minutes. Brown
15 minutes. Roll out thin sandwich bread (crusts
removed) with rolling pin. Heat 1/4 cup butter
and 2 cups grated cheddar cheese until it is- a
spreadable consistency.
Brush mixture on bread. Roll one slice around
each sausage. Bake on -cookie sheet 15-20
minutes at 375 degrees. Cut each piece in three.
Serve with chili dip.
• By Joyce Hummel,
Kippen
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82 SOUTH ST. GODERICH
Phone
524-8761
Evenings
524-7243