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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 37Main dis SALMON PUDDING 1 tablespoon butter 11/2 tablespoons flour i cup milk Ib. tin pink salmon 1 stalk celery, chopped 1 small onion, chopped few sprigs parsley 1/8 teaspoon pepper 1 tablespoon dry mustard 1 teaspoon salt 3 tablespoons evaporated milk.. 2 eggs, separated. 1 pkg. green peas Preheat.oven to 350._ Grease :a medium sized casserole. Melt butter in saucepan, stir in flour until smooth, then add milk gradually and cook over low heat stirring constantly . until sauce is smooth and slightly thick. Drain salmon and separate into small pieces with a fork. Add salmon to white sauce with celery, onionand parsley. Addpepper, salt, mustard, milk and egg yolks. Beat whites until they hold a peak, thenmix very gently into salmon mixture. Put in casserole andbake for 35 minutes. Serve with hot peas. Serves 4. Margaret Spence. Brussels YORKSHIRE STEAK 1 lb. hamburg */2 cup chopped onion 3/4 teaspoon salt 1/2 teaspoon poultry seasoning 1 egg 1 cup milk 7/8 cup sifted flour 1/!7teaspoon baking powder '/• teaspoon salt Spread the hamburg in greased casserole. Cover with onion and .sprinkle with salt and poultry seasoning.Put in 375° a : few minutes while you prepare the batter.Beat egg and add milk and add flour, baking powder and salt. Beat well. Pour batter over hot hamburg mixture and return to oven for about 30 minutes: Margaret Spence Brussels, TUNA ON A BUN` Flaked can of tuna. Mix with 'A cup Miracle Whip 1 small jar cheese whiz 2tsp chopped onion 2 tsp diced celery 3 mashed hard cooked eggs Spread ..on halves of hamburger buns. Brown under broiler • Mrs. Barbara Anderson Belgrave including casseroles and, vegetables FINNAN HADDIE POTATO SCALLOP 2 cups cooked'. sliced potatoes 2 cups flaked finnan haddie Y2, salt optional) 1/2 cup dry bread crumbs .. 1 tablespoon butter 1 cup thin white sauce some grated onion Preheat oven to 375°. Grease casserole.. Arrange potatoes and fish in ,.layers in casserole, seasoning with .salt and onion. Pour sauce. over mixture and top with crumbs. Dot with butter. Bake for 20 minutes or until top is lightly browned. 6 servings. Margaret Spence Brussels BAKER HAM FOR DAY AFTER XMAS 1 8-10 tb. ham • 3 lbs. flour 3 lbs cornmeal cold water & cloves 3 tbsp. dry mustard' 2 c.° brown sugar 1 large bottle gingerale 2 organs & 1` lemon sliced. Method: Mix flour, cornmeahand water together to make stiff batter. Put ham in pan and: cover thoroughly with. dough. Place uncovered in medium 375°' oven. Cook 4 hrs. Remove from oven. Take baked dough crust from ham. Remove skin and score into 1" squares, Stick clove in eachlmix mustard with water and cover ham. Pour gingerale in roasting pan with sliced oranges and lemons. Bake uncovered in moderate oven, basting frequently for 45 minutes. Strain juice in pan and serve with ham. Beth. Bechely Seaforth SWEET AND SOUR PORK CHOPS OR SPARE REBS; 6-8 pork chops or 2-3 lbs ribs 1 large onion chopped 2 tsp salt 2 tbsp vinegar 4 tbsp lemon juice 2 tbsp brown sugar 1/8 tsp garlic salt 1 cup chili sauce or catsup 2tsp dry, mustard 1 cup water '/s cup chopped celery. 1 tsp paprika Brown chops or ribs (cut to serving portions) over medium heat. Transfer to. platter while the onions brown in pan drippings. Drain off drippings and return. meat to pan, or you can put this in a roast pan and bake in oven. Pour mixture of remaining iniiredients over meat ' and simmer slowly INA to 2 hrs. Dianne Mero CASSEROLE CABBAGE ROLLS 1 lb ground chuck beef 1 tbsp. cooking oil lchopped onion Itsp salt. 1/8 tsp pepper 3 tbsp raw long grain rice one 10 oz can tomato soup • 1 soup can water 3 cups coarsely shredded cabbage In large frying pan sear the ground beef in oil for a minute or two then add onion, salt, pepper and rice. Mixwell while gentl y sauteing for 2 or 3 minutes, then add soup and water and mix well. Turn cabbage into greased. baking dish or. casserole. Pour meat mixture evenly over the raw cabbage. Do not stir. Bake covered 1'A hrs at 325a.:.i, Hazel Hildebrand' Seaforth CORNED BEEF CASSEROLE 1-8 oz. package noodles or macaroni 1 can cream of Chicken soup 1 12 oz. can Corned Beef (diced) 1 cup milk 2 cups grated', cheese 1/2 cup chopped onion 3/4 cup buttered bread. crumbs. Methnd: Cook noodles or, macaroni in salted boiling' water until tender - then drain. Add all other ingredients but crumbs. Spread these on top: Bake 350° for'. 45 minutes Use a 2 quart casserole. Serves ,8 or ten and can be frozen. Mrs.' W.H. Lowry New Liskeard Christmas Cookbook Pape 11