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Home My WebLink AboutThe Huron Expositor, 1980-11-20, Page 27HUR N EXPOSIT9R NO.EmOrt 27, 1980 t• OP 1 13g 3/4' Op. WhitesUgar3.ctips biscuit mix. • 'Y's firtelY'099PetrUncoolted aprieots 'OP,;:4101Atid extra 1/4. cup m111c „ • cup finely..c111)Pe4 110blarch0, 01inoPils • ' Preheat ov.pn'to Ot9ise well a 9"x5"X3" loaf pan. Beat egg and, sugar ' until well blended. Add milk and biscuit mix, beat well. Stir in almonds, apricots., and almond extract, mix well. Bake 55-60 , minutes. Let cool in pan10 minutes. Turn out to cool completely. Wrap and let stand overnight. ON*APRICOT BREAD 4 1 Margaret Spence Briissels ICING Vi cup white sugar cup brown sugar 2 or,3 whites of eggs 1/4 cup cold water , Heart With egg beater for 5 minutes or until thick over ha water then take off stove and add one small tsp. baking' powder and % tsp. vanilla stir together and put on cake. Mrs. Harvey Hood Brussels GAELIC COFFEE CAKE c. white sugar I/2 c. butter 2 eggs, slightly beaten 21/4 c. flour 1 tsp. baking soda 1 tsp. ba.king powder 1/2 tsp. salt. 1 cup sour cream 1 tsp. vanilla Topping 1.'2c. walnuts 3 tbsp. packed brown sugar 2 tbsp. white sugar 1/2 tsp. cinnamon 2 tbsp. butter Cream sugar and butter until light. Add one egg at a time blending well after each. Add.baking powder, soda and salt into flour.. Mix well. Add dry ingredients to creamed mixture alternately with sour cream and vanilla. Mix until smooth. Put into 9" square pan. Put on topping. Bake at 3500 for 45 to 50 minutes. Darlene Wilson Brussels BANANA MUFFINS / C. margarine , c. 'white sugar 1 egg 1 c. mashed banana I' f:. pastry flour ' tsp. soda 1 tsp. baking pov.der 1 tsp. vanilla ' s tsp. salt Cream margarine. sugar and sait. Add, beat6i egg. vanilla. bananas mix Add dn ingredients Fill tins half full and on top of 'each sprinkle with ' brow n sugar and 1 tsp cmnanton Bake at 150 for 20 min Mrs George Prosier RR5. Brussels CARROT BRAN MUFFINS .ups bran ' .up wheat germ 1 .up whole wheat flour 1 tsp baking powder 1 tsp baking soda ° Ns salt 1 (up shredded rrots ° .iip ralsons I cEg ' • sup milk •up vudhones 1 tbsp salad oil ornbine dr'. ingredients Sor to hrt[nd Ad4I arrots and raisins ( oniboni egg milk hones and oil Make a wel,n thc flour mixture and pair liquid in an at erne Stir lust until flour is moisic ric yi Spoon into 1g paper lined muffin , ups Bake at 400 for 15 20 minutes 1hcso frit -en:. nisch. ,AZ.VP414 `..1rarri Spert‘s Rrtismils PINEAPPLE COTTAGE CHEESE JELLO 1 lime jello powder • 1 cup boiling water ' 1-14 oztin crushed pineapple 1 cup cottage cheese 1/2 cup chopped celery jello in water. Let it cool until slightly thick. Stir in remaining ingred- ients. Pour into dish and chill until firm. Icing Blend together: 3 oz. Philadelphia cream cheese 1 tbsp. mayonnaise 1 tsp. lemon juice Spread over top of jello Mrs. Gerald Mayburry 295B Mitchell Rd Listowel, Ont PISTACHIO JELLO • 1-3oz. box of Pistachio pudding powder 2 cups milk Beat together. 1-14. oz., can crushed pineapple (pour off part of juice) 1-19 oz. can fruit cocktail (well drained) 2 cups miniature marshmahows 1 small box cool whip Mix all together and chill. This is light green in colour and do not put in jello mould as it .will not set hard enough to turn out. • No Name Belgrave BLUEBERRY OR CHERRY DELIGHT 14 whole graham crackers 1 pkg. (6 serving size) Jello brand vanilla instant pudding & pie filling mix 1 c. cool Whip 1 can (19 oz..) Blueberry or Cherry pie filling Line 9" square pan ..ith whole graham crackers. breaking if necessary. Prep:ire pudding as directed. Let stand 5 minutes blend )n whipped topping. Spread half the pudding mixture over crackers. Add another layer of crackers. Top ..ith ...remainifig pudding Mixture and remain tng crackers Spread pie filling over top layer of crackers. Mil 3 hours. Serves, approximateIN 9. Louise Dick 61 Jan ts St S Seaforth 4 LA YER BRIDGE DESSERT 1st la. er : .up margarine or butter 1 (up Rour ,up thoppedpans Bake 15 mans in 9x11 pan (not 2rod 1.r.cr 1 OR ist ni phatadclphia errant sheese 1 ,up et mg sugar i out a aner 11 R e. 1 cool v. hop 'Spread this on top of first laser 1rd laser 2 pkgs chocolate pudding MI% made with 4 .ups.rnalk Wool) Spread on 2nd laser -1‘th laser Spread remainder of cool whip on top of ird laser Sprinkle with crushed petans ..on top Chill a few hours 01. ernouht. Doris Miehae Belgraso $TRAWBRRY'DgssERT 21/2 cup S graham wafer Icrumbs 1/2 cup Melted butter • Bake 1.0 minutes and cool. Bring to a boil: 1/2 cup white sugar 1-3 oz. pkg. strawberry jello 1 pkg. frozen strawberries Let cool. Whip 1 cup cream. Add• half to.. • strawberry mixture and pour over bottom. Put remainder of whipped cream on top. Place in refrigerator until firm, • Dianne Mero • Seaforth LIME PINEAPPLE JELLO 1 large pkg. lime jello Add 2 c. boiling water and stir until dissolved. Drain juice from 1 big can crushed pineapple in straineriAdd juice to jello (about 11/2 c). Put in frig to partly set. Take 1 large pkg. of cream cheese and cream it in mixer. Beat 1/2 to 34 c. whipping cream and whip (can use Dream Whip), add creamed cheese and pineapple to whipped cream and blend well. Adthcfpartly set jello and mix well. Margaret Siertsema R111/3, Blyth • FRUIT.SALAD 2 cups md,sl,mallows 1 lb. grapes (cut and remove stones) 1 tin diced pineapple. drained I bottle maraschino cherries Sauce 2 eggs well beaten 2 tbsplemon juice 4 tbsp. sugar Heat in double boiler till thick. Cool. Whip 1 cup %. hipping cream or I pkg. Dream Whip. Add fruit and sauce. Will keep in frigfor several days. Mrs. Marie McIntosh RRS, Brussels DIET PUFFERS 1 In 4 c. size measuring cup beat 3 egg ..hites and ' . tsp. cream of tarter until stiff. 2. In 2 c. measuring cup beat 3 egg ,olks until creamy. Then add 3 tbsp. cottage cheese and beat again. Mix in I heaping tbsp. soya flour. Carefully blend mixture 2 into mixture 1. Spray a cookie ..hcet ..sth pam. drop mixture by tablesp.ms until 16 cakes are formed. Detorate with sesame seeds. Bake at MO for 20 10 minutes nr until delicately browned Store in single layer in an open container so they can dry out These siontain no sugar unless You wish a &Op nf siosard. 441 are good for diabetic patients Mrs Winona Martin Brussels CHINE S BBQ RIBS 11'. spare ribs iiut into %ming pieces) 1 11 tar plum ;ells • 5415.2 Gana It' • sup grcr0 '0Vnfl ° c corn ;snip tmes csorkt prIP'Niedi isp gratind tonger Heat last 6 angrstilacnis Pour (1st s ribs. marinate 4 hrs Pla.or ribs em rack ,o foil 'meal isan Bake in 150 t. men for 1 hr. ,turning and basting with ma— lade_ Sr,s 4 4 hopped aVAIW4441040Av64•MA490464VNM bee. Somebody Wants What You Don't Need! SELL Throukh Huron Expositor ClassifiRd Want Ads Ph. 527-0240 LOO‹ BETTER INA SWEATER From - Darlene 18ilson Rr ssels . PCMAT,CMNAM CASSE1100 cup chopped 'onion * % cup chepped green pepper 2 tbsp. fat . 1-10 oz. can celery soup 1/4 tsp. salt " 3/4 cup Milk% 4 cups ciloptied; cooked potatoes 2 cups chopped cooked ham . I/2 cup grated cheese Saute onion and green pepper in fat, until onion is transparent, add soup and - , seasonings. Gradually add milk and stir until smooth, mix potatoes and ham in greased baking dish. Pour soup mixture 'over top and sprinkle with cheese. Bake at 3500 until bubbling for 20-25 minutes. Serves. 6. -• • . Margaret Spence Brussels CAIJBXGFSDUP— . into pan and bake about 40 minutes. 1 large onion, sliced thin . 2 carrots. scraped and diced 2 stalls celery, diced /-.3 cups finely shredded cabbage 4. cups water 1-15 oz. can evaporated soup 2 tbsp.. parsley flakes 11/2 ,tsp: salt 1/4-1/2 tsp. pepper 1/4 cup margarine 2/3 cup instant mashed potato flakes Cook vegetables in the water with tender. Stir in all remaining ingredients. • , V,Pilt,ME'ARE toSP,' Sac Shortening 4 cop liqt44, 110p0), 3 tbsp. ,brown sugar 2 eggs, , W cup whale nwheat -flour 1 cup all purpose flour 11/2 tsp, baking pqwder 1,4 tsp. salt 1/3 tsp. baking soda 1/2 cup sour milk 1 cup cut up cooked prunes 1/2 cup chopped nuts 1/2 tsp. grated lemon rind Heat 'oven to 350°, grease a 9"x5"x2" loaf pan. Combine shortening,— honey, sugar and eggs and beat well. Add whole , wheat flour. sift flour, b. powder, salt and • • b, soda together and add to rnixture alternately with sour milk. Add prunes, --nuts-and-riod-and-stinjust-to-blenth SpoonMargaret Spence Brussels • SWISS STEAK - otoago ,yNit 6 i0, 8 piees of fairlytttiek steak. Round Steak is satisfactory. Heat 3 tbsp. oil. Brown the steak, then reduce heat and add:. ° 1 can consomme or 1 enti mtishraom saup 1/4 cup ketchup 1 tsp, salt 1 tsp. prepared •mustard 1 onion, finely chopped Cover tightly and simmer about 1% hours, ar until meat is very tender. 'Dianne Mero Seaforth HAMBURGER SURPRISE 11/2 pounds ground lean beef • 1 can (2 oz.) mushroom stems and .pieces, drained 2 tsp. barbecue spice. 2 slices Canadian cheese 6 -sliced dill' pickle Lightly combine meat, mushrooms and barbecue spice; do not overrnix. Shape into 12 thin patties. Cut cheese into six spears. Place a. piece of cheese and a Cook until thoroughly heated. Serves 6. - ; -pickle slice on half of the patties; top with remaining patties. Press edges together. Broil 4 inches from heat source three minutes on each side. Serve on toasted buns. if needed. Yield: 6 patties. Mrs. Norma Steele Larone s Boys' and girls' Holiday knits Knit -crest sweaters for boys and girls are made in Montreal for cold Canadian winters These quality Sweaters are made warrn and durable for the action sel Sizes 2 years to 16 years Priced from 11.98 !'"?. 18.98 The assorted colours are lively Velours, poodle knits and brushed acrylic are The latest Style Pullovers and cardigans mean easy care Cardigans come with buttons and zippers Sizes 2 years to 16 years Prices range from.11.98e t° 15.98 kle Wa r n" and fash000ab'e Hin coodbaeyauf,fuxi nswfseater from Soft tuxurious Velours wit), matching sk,rts S 31 .00 to S36.00 i i • / We have found some of the / 0, most colourful and cosy 40, Prrees range from / hats and scarf sets to meet iA* the challenge of a cold 0 winter . 8.98 and up Larone's Seaforth Sr -196(). Open Mon - sat . 830-530, 'Fri Nite till 9 p.m. • e, DO -AHEAD TUNA CASSEROLE 2, tbsp. 'butter 2 tbsp. flour 1/2 tsp. salt • , 1 large can of milk (undiluted) 1/2 cup diced celery 1 tbsp. chopped onion 2 tbsp. diced pimento 114% ci ice upu pp dssrlaiiieicneeeddi loivesonionsflaked 2 cups macaroni tuna , Melt butter in saucepan. Add flour and salt stirriag until smooth. Gradually add canned milk, cook until thickened. Stir constantly. Add remaining ingredients. Mix well. Spoon into buttered casserole. Bake in moderate oven for 20 minutes. Serves 4. , Margaret Spence 40. 1, • Brussels nal Aistelow@atuateettSgeoeguloAditzlekoweittrAt'S What does that mean to me? Vet all be able to meetortalk with* person handling your claim Now. that's whatli I call service! As of December 1,1980 the Workmen's Compensation Board will be expanding its service in the London region. s part of an on-going program to improve our services to the people of Oxford. Middlesex. Huron and ElgIn counties In addlton to the dams enquiries and rehabilitation and revenue programs we'ye already been handlng. we will introduce decentralized claims adiudication. the payment of medipal aid accounts and • other all;ed functions The new Workmen's Compensation Board Regoon'al Office is located al 200 Queen's Avenue in London Phone 433-2331 or if you are not in the local calltng area. consult your telephone directory for the toll-free telephone number • WORKMEN'S COMPENSATION BOARD 200 Queen's Avenue, 2nd Floor, London. Ontario N6A 1J3 ,