HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 39Creating the
main course
ZUCCHINI QUICHE
1 recipe pastry
%.cup grated cheddar cheese
1/ - 21b. fresh zucchini
11 cups sour cream
2 tablespoons flour
Salt and fresh ground black pepper
Butter
1/4 cup grated parmesan
V2 cup dry bread crumbs
2 eggs, separated
2 tablespoons chives
'/e teaspoon cream of tartar
Prepare the pie crust dough, combine the two grated
cheeses and add '1/4 cup of mixture to the dough. Chill,
press into a 10 -inch pie dish and chill again.
Mix the rest of the cheese with the breadcrumbs.and set
aside.
° Wash zucchini and cut them into 1 inch slices making
them as even as possible. Drop slices into a kettle of boil-
ing, salted water for 5 minutes and drain.
Beat together the egg yolks and the sour cream; add the
chives, flour salt and pepper. Beat the egg whites with the
cream of tartar until they are stiff (but. not dry) and fold
them into, the sour cream mixture.
Arrange a layer of 'zucchini slices, on bottom of the pie
crust, placing them edge -to -edge and cover with a small
amount of the sour cream mixture.
Continue making these layers, making two or three
more, until it is all used up, and cover the top with the sour
cream mixture. Sprinkle over it the cheese, breadcrumb
rnixture. Dot with butter.
Bake 10 minutes - 450 degree oven; then 40 minutes 325
degree. Serves 6 - 8. Delicious for light lunch or supper.
J. Clarke
Clinton
POLYNESIAN CHICKEN AND RICE
21 pounds chicken pieces •
3 tbsp. oil or shortening
1 cup chili sauce
1- 7 oz. can tomato sauce
1-14 oz. can pineapple chunks (drain juice and save)
2tbsp. brown sugar
Brown chicken pieces on all sides in hot oil. Stir•in chili
sauce, tomato sauce, liquid drained from pineapple (plus
water to make 1114 cups) and brown sugar.
Simmer 30-35 minutes br until tender. Add pineapple
chunks and heat through. Serve over rice. Makes 4-5
servings.
TWy Hartman,
MEAT EOAF Bayfield
11/2 lb. hamburger
neaten eggs
1 cup rolled oats
1 cup milk
1 tsp. prepared mustard
Salt and pepper to taste
1 onion (medium) chopped fine
Mix above ingredients all together and bake 11/2 -1 hour
at 350 degrees F.
Mrs. Irene Stone
Goderich
Page 11
QUICK TURKEY CASSEROLE
2 coups cooked elbow macaroni
2 cups bite -sized pieces cooked turkey
' 2 tbsp. chopped onions
1-10 pz. pkg. frozen mixed vegetables
1-10 oz. can chicken noodle soup ( undiluted )
1 cup boiling water
Grated Parmesan cheese.
Put 1 cup of cooked macaroni in bottom of large
casserole. Cover with 1/2 of each of the following: onion;
turkey pieces; and mixed vegetables. Repeat these layers
again starting with the macaroni.
Pour can of undiluted soup over casserole followed by
boiling water. Sprinkle with grated, Parmesan cheese.
Bake uncovered at 350 degrees for 1 hour. Serves five or
six.
Virginia Caesar
Dungannon
BEEF BALL CREOLE
1 pound ground beef
1/2 cup wheat germ
1 tsp. salt
1/4 tsp. thyme
1/4 tsp. paprika
1 egg
1/4 cup tomato juice
1/z cup chopped celery
112 cup chopped green pepper •
'/a cup chopped onion
1 cup chili sauce
1 tbsp. molasses
1/4 cup lemon juice
1/2 cup tomato juice
Mix together beef, wheat germ, seasonings, egg and
tomato juice. Shape into balls. Brown meatballs evenly;
remove from frypan. Cook vegetables in meat drippings
until tender.. Combine remaining ingredients into frypan
with vegetables. Return meatballs to frypan and simmer,
pan tightly covered, about 25 minutes. Serve over hot fluf-
fy rice.
Shirley Lamb,
Goderich
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