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Home My WebLink AboutThe Goderich Signal-Star, 1970-09-17, Page 1514-0% Philly Fudge.` (tried and proven) 1-4 Qz. package of cream cheese 2-1 Oz. squares of melted chocolate dash of Salt - cups sifted ,confectioner's sugar -1/a-tsp, v nifa 1/2 cup chopped nuts Combine all ingredients and chill. CABBAGE, APPLE AND ' RAISIN SALAD 14;411 cabbage aced-shinned.apples 'A cup French dressing 1, cup seedless raisins " Thinly' ,shred the cabbage • lengthwise. Core apples and dice without peeling. Drop into dressing, at once ° to prevent discoloration Wash raisins and dry with "a paper towel. Combine . apples, cabbage and 'raisins. Toss and serve. Yield 6.8 servings. to a sho Pre.SeasonSpecial ELECTROH OME HUMIDIFIERS Shredded green -cabbage mattes excsMent shade. For this cabbage salad ring the home economists of the Canada Department of Agriculture nsimply mixed four cups finely shredded cabbage with one cup of ham cut in strips, one cup diced red apple, mixed it with one-half cup mayonnaise and packed It into a ring mold. While. it was "setting" in the refrigerator they 'made a grated carrot -peanut 'combination to put in the centre. The pair provided a pleasing contrast in color, texture and taste. Cabbage a good price 1Y Good old cole slaw a•. .. (N -N. -x_ i7eabbage ds :aal re'boon,49- ‘4/4. limp': :saia&:_.adressinr; Nox' ' . °if L;YEaSLAVii Ail o meal planners because it may be mayonnaise r -CARROT"RING • eaten cooked or raw and 1/2 teaspoon salt '"' 4 cups finely shredded„cabbage combines well with vegetables or . crisp salads.Mix vegetables, pickle and • 1 cup 'choked ham, cut in thin fruits to make egg. 'Chill. Just before serving strips w &� a cabbag -pian was ilxst.. =combine ..:.riiuistard, vinegar .and 1 -gip -f hely _chopped unpeeled -4 - —cultivated -a few -thousand years """sugar withrsalad-dressing. Add ,to:.., -apple��- °°, —,.^� ago and is sti11 eaten today in salad. and toss lightly. Season 1 cud mayonnaise one form or another in most`"' with salt. 6 servings. • 1 .1/2- teaspoons prepared ' countries . of the world. Some CABBAGE AND BEET SALAD mustard authorities believe the' word 3 cups finely shredded cabbage, teaspoon sugar "cabbage" is an anglicized 1 19 -ounce : cah • diced beets, 1/2 teaspoon vinegar version of the French word drained ° 1/8 teaspoon salt "caboche" which means "head". 1/4 cup finely chopped onion Dash pepper + •A head of cabbage may be • Sour Cream Dressing 1 cup finely shredded carrots round or oval, pointed or : flat 1/3 cup dairy sour cream 1/4 cup chopped peanuts and • green or reddish -purple A teaspoons vinegar , 2 tablespoons mayonnaise depending on the. variety. A firm 1/2 cup diced celeryMix cabbage, ham and apple. r heavy head provides the most 1teaspoon salt ` • Combine the 1/2 cup mayonnaise, eating. Cabbages are sold by the 1/8 teaspoon pepper mustard, sugar, -vinegar, salt and head or by the pound. The 1/8 teaspoon'salt . . pepper. Add to cabbage mixture deeply - colored outside leaves. Dash pepper and toss to coat pieces. Pack should be retained because of Mix vegetables, salt and salad firmly into ring mold and „their abundance of -vitamins -and pepper: Chill. • Combinechill• in refrigerator at least one minerals. Some . of :. the butt u-igredients' for dressing _ Just;;' ' hour. Combine carrots, 'peanuts' `' � - -' should ' also be left because it before serving; add dressing to and remaining mayonnaise and prevents the cabbage leaves fro • vegetables and <toss to coat chill until serving time. Unmold drying out. Cabbage kept irtl pieces. Serve on lettuce or green cabbage salad on serving dish refrigerator in •p • "covered- leaves. 6 servings, and fill . centre. with carrot contacontainer' or moisture -proof bag •mixture. 6 servings. will keepwell for several days. - iner :.:,..:..:.;.:.:. For use in salads, cabbage may be coarsely grated or shredded . with a knife. It is usually preferred sliced in paper -thin slices rather than grated because the cabbage stays crisper: The home economists of ' the Canada Department of Agriculture say that cabbage, is at its best when served hrsalads, and ' provide -three different tested recipe combinations to use when green cabbage is at its greenest. trt "Green and....• Gold Slaw" combines cabbage, .green onion and cucumber with hard-boiled egg, salad dressing ` and seasonings to produce the color effect. "Cabbage and Beet Salad" uses a sour cream dressing to • mix r with the cabbage, canned beets, onion and. ceh -y. For an unusual treatment 'of .a cabbage salad as in' "Cole'81aw� and Carrot Salad" pack the salad mixture into a ring mold then turn it out on a plate. The cabbage salad includes strips of ham and pieces of rosy apple. The centre may be.filled with a grated catrot `salad mixture. GREEN AND GOLD SLAW 2 cups shredded cabbage 1/4 cup chopped green onion 1/4 cup diced cucumber 2 tablespoons chopped swee pickle 6 chopped hard -cooked eggs' 2 teaspoons prepared mustard 2 teaspoons cider vinegar g/4 teaspoon sugar Only4/95 MODEL 11. H55X HUTCHINSON TV & APPLIANCES 308 HURON 'RD.. PHONE 524-7831 it' the Lord Simcoe Hotel , .. in the heart of downtown Toronto, within walking ' distance to the major shopping district . �. and with •the . subway right at the door. You'll enjoy the friendly service and sensible prices, too. Next time you. visit Toronto enjoy it more than ever .. • stay at the Lord Simcoe. it's the at civtcae University and King Streets, Tel. 362-1848 afel �h: WY£.fmaw. ..d • • • he 1971 fors r„4„, sdre here • 'MUSTANG MAC} -U Pork Chops in Sour Cream Parslied New Potatoes Corn -Stuffed Tomatoes Fresh Fruit Melody Ther-- best that Ontario's orchards have to offer is featured in' the fresh fruit sauce recommended by the Ontario , Food Council, Ontario Department .of Agriculture and Food. This sauce makes an excellent topping for ice cream, plain cake., shortcake, and even pancakes, or thinned and eaten as is. To make extra quantities for freezing, simply omit the cornstarch in the preparation, and add the suggested amount , during the reheating. . FR SH FRUIT MELODY /2'cup franulated sugar tbsp,'Cornstarch ' 2 cupkorange juice • 2 tsp. almo 4flavoring 1/4 tsp. cinnamon '1 `medium peach, peeled and sliced 1 medium pear, peeled and sliced •moi: 3-4 plums; halved 1 medium apple, cored and cubed ; -• ' 1/4 cup maraschino cherries, drained arrd halved 1/4 ,cup seedless- raisins, washed • and plumped /4 1/2 cup slivered almonds, toasted - optional or 1/2 cup coconut, toasted — optional Mix cornstarch and sugar, add •orange juice and flavorings. �. Heat, stirring occasionally, until mixture is smooth and thickened. Add prepared fruits and poach gently until fruits are tender but still retain their shape —: about 20-30 minutes. Serve either hot or cold,, sprinkled with toasted almonds or coconut, .over suggested bases. Serves 8 to 10. NOTE: -The, commination of fruits may be altered to suit the season. Well • drained canned fruit could be substituted throughout the recipe. - Ask for this booklet. 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