HomeMy WebLinkAboutThe Goderich Signal-Star, 1983-11-16, Page 45tea
Peso 2i
11b.hamburg, browChinese Casserole
ned almost completely cooked
2 cups diced celery
2 cups diced onion
Cook celery and onion untitclear
1 tin mushrom bits and pieces, drained
Salt and pepper to taste
'/i tsp. season salt
1 tin bean sprouts, drained
1 tin cream of mushroom soup
1 tin chow mein noodles
1 tin tomato soup
2 tbsp. soya sauce
Mix altogether and put in greased casserole. Cut but-
tered bread slices in squares and put on top.
Bake in 350 degree oven for % hour or a little longer.
Makes a fairly large casserole, so could be divided into 2
smaller ones and freeze one.
Reta McPhee,
R.R. 3, Auburn
Beef Tavarin
This recipe is great if you're having visitors on a Sunday
d don't want to have to do a lot of work. Just make this
ecipe up on Saturday, set in the oven Sunday 2 hours
fore supper. Serve with a tossed salad and dinner rolls.
1 cup long grained rice
3 cups boiling water
1 tsp. salt
1 Ib. ground beef
1 tbsp. brown sugar
1 can sliced mushrooms (undrained)
2 cups diced celery
1 large onion
2 tbsp. butter
% cup soya sauce
Pour rice, salt and boiling water in a large casserole
Brown celery, onion and hamburger until the beef
lost its rawness. Add to rice. Then add remaining in-
edients. Stir well.
Cover and bake for 1% hrs. in 350 degree F. oven. Stir
nce in a while. Serves 6. Very tasty, hope you enjoy it.
Mere Salverda,
R.R. 1, Clinton
eatballs
1-101/2 oz. can creStroanoffam of mushroom soup
34 cup milk
1- 3 -oz. package cream cheese, softened
2 tbsp. catsup
1/8 tsp. garlic powder
'/s tsp. ground thyme
One-third recipe frozen basic oven meatballs
1 cup dairy sour cream
8 oz. cooked noodles or 2 cups Minute Rice or potatoes.
Combine soup and milk. Add cheese and next three m-
gredients. Cook and stir over low heat until blended. Stir
in frozen meatballs. Simmer, covered until thawed, 15 - 20
minutes. Stir occasionally. Stir in sour cream. Heat
through but don't boil. Serve over noodles, rice or my
family enjoys potatoes with it.
Cheryl Trewartha,
R.R. 4, Clinton
uck
1 large or 2 small ducks,H(cutt into small pieces)
8 cups of water
2 stalks celery with leaves, chopped
1 large onion, diced
1 tsp. of salt
6 chicken bouillon cubes
Place all in a large pot. Simmer gently for 2 or 3 hrs. If
too thick, add 1 cup of water. Add 2 to 3 oz. of thin noodles
Cook very slowly half an hour longer and serve. (Hot).
Jack E. Spearing Jr.,
Clinton
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