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HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 54Page 14 Entrees... From other countries EGGPLANT - ITALIAN STYLE 1/ cup chopped onion 1 teaspoon butter, melted 1 71/2 ounce can tomato sauce 1 teaspoon salt _. "- 1 teaspoon oregano Dash pepper 1 medium eggplant 11/4 cups grated cheddar cheese Saute onion in—Fuller until transparent. Add tomato sauce and seasonings. Bring to a boil. Peel and slice eggplant in 1/ -inch slices. Arrange layers of eggplant, tomato sauce and 3A cup grated cheese in greased 8 -inch square pan, ending with tomato sauce. Cover and bake at 350 degrees F until eggplant is tender (35 to 40 minutes). Uncover, sprinkle with remaining cheese and return to oven until cheese melts (5 minutes). 6 servings. ORIENTAL MEAT BALLS MEAT BALLS 11/2 pounds ground beef 1 beaten egg 1 teaspoon salt 1/ teaspoon pepper 1/ teaspoon ginger Sauce: 1/2 cup chopped onion • 1 cup diagonally sliced celery 2 tablespoons fat 1 cup beef bouillon 1 tablespoon soy sauce 2 tablespoons sugar 1/2 teaspoon ginger 2 tablespoons cornstarch 1/4 cup vinegar 1 14 -ounce can peaches, drained and chopped 1/2 cup syrup from peaches Mix all ingredients for meat balls and shape in 11A - inch balls. Bake 35 minutes at 325 degrees F. To make sauce, saute onion and celery in fat until onion is transparent. Add combined remaining ingredients except peaches and meatballs. Stir and cook until thick and clear. Add peaches and meat balls. Cover and simmer 10 minutes. Serve over rice, noodles or potatoes. 6 servings. i! Javanese curry Is easy and fun to make. Serve it over boiled rice while still warm and top it with your favorite condiment (from left) cucumbers, chutney sauce, peaches, coconut, tomato or walnuts. JAVANESE BEEF CURRY 1 medium onion, cut in chunks 1 medium green pepper; cut in chunks 2 tablespoons fat I pound ground beef 1 teaspoon salt 1 to 2 tablespoons curry powder 1 cup raisins 1/2 cup water I cup canned or frozen peas Saute onion,.and green pepper in (fat until tender. Add beef and brown. Drain off excess fat. Add remaining ingredients except peas and simmer 20 minutes. Add peas and simmer 10 minutes more, Serve over rice with selection of condiments*. 6 servings. * Suggested condiments: chutney, mandarin orange sections, walnuts, bananas, tomatoes, coconut, cucumber, peaches. CHINESE OMELETS 1 cup sliced onion 1/2 cup diced celery 3 tablespoons fat 1 cup thin strips cooked chicken or turkey 1 cup fresh or canned bean sprouts, drained 6 eggs 1 teaspoon salt Dash pepper 2 tablespoons margarine. Saute onion and celery in fat about 8 minutes. Combine with chicken or turkey and bean sprouts. Beat eggs slightly, add salt and pepper and stir in vegetables. Heat margarine in frypan. Add, egg mixture by tablespoons (2 per omelet). Cook over medium heat about 1 minute, turn and cook 1 minute more. Makes 18 omelets. 6 servings.