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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 40, • FAMILY MEAT LOAF 11/2 pounds lean ground beef 2/3 cup quick cooking rolled oats 1 cup milk 1 tsp. salt 1/8 tsp. pepper 1/4 tsp. poultry seasonings 2 eggs 1 tsp. Worcestershire 1 small onion, finely chopped • 11/2 to 2 tablespoons firmly packed brovni sugar 1 tsp. prepared mustard 1/8 tsp. ground nutmeg 1/4 cup catsup In a large mixing bowl, combine the ground beef, rolled oats, milk, salt. pepper, poultry seasoning, eggs, Worces- tershire and onion. Put in a loaf pan about 5 x 9: Set aside while you prepare the glaze. In a measuring cup, combine the catsup, brown sugar, mustard and nutmeg. Spread evenly over the meat loaf. Bake uncovered in a 350° oven for about 1 hour and 15 minutes. Makes 6 to 8 servings. Dianne Mero Seaforth f. BEAN AND BACON SOUP 11/2 cups dried white beans 4 cups cold water '43 cups hot water 1 cup finely chopped celery leaves 1 cup diced celery (outside stalks) 8 slices breakfast bacon cut in 1" pieces • 2 cups tomato juice 2 tsp• salt • few grains pepper 2 tbsp sugar 1/2 tsp dry mustard Wash beans and soak overnight in the cold water or add the water, bring to boil, simmer 2 mins. and let soak 1 hr. Add 3 cups hot water, celery and bacon. Cook until beans are tender about 1 hour. • Mash, beans. Add tomato juice, salt, pepper, sugar and dry mustard. Makes 6-7 servings. .•f Hazel Hildebrand 1 can tomato soup 1 can consomme soup 1-8 oz. tomato paste (small) 1 cup brown sugar 2 tsp. curry powder Stir and boil. CABBAGE ROLLS 1 large head cabbage 1 cup rice 1 tin tomato soup 1 cup water 1/2 cup ketchup • IA cup vinegar Meat Mixture -1 lb. hamburger '/2 lb ground pork 1 egg 1 medium onion 1 tsp salt dash of pepper nutmeg and curry powder Core cabbage, cover with water and hoil until leaves are limp, Cook rice in salted water, bring to boil then simmer next 4 ingredients. Mix meat mixture, add cooked rice, drain cabbage, trim core from leaves, roll 2 tbl.of meat and rice mixture in each leaf. Place in large roaster. Cover with sauce. Cook in slow oven 300° degrees for 31/2 hrs. These may be frozen and reheated. Linda Patterson Brussels SWEET AND SOUR CHICKEN • Tired of Cooking? Why Not Coma and Try our SMORGASBORD HOT BUFFET - SALAD BAR •DESSERT -HOME COOKING Catering to weddings, banquets and 'private parties HOURS NOON WED. 12-2 P.M. THURS. 12-2 P.M. FRI. 12-2 P.M. SAT. 12-2 P.M. SUN. 12-2 P.M. DINNER 5-8 P.M. 5-8 P.M. 5-8 P.M. 5-8 P.M. 5-7:30 P.M. Open now until January 1st Closed Dec. 24 Sr 25 WHITE CARNATION HOLMESVILLE 482-9228 1\ , • ' • .• • ot. all ft.— .r ,i, I, f• 044.4. Ni1 ifre, I: Nit 1.; r/ r f.......1, )1of.,-11 ur, . 4, P... dg )16. • %Vitt I.• \f' ...R •,..." II-. II. -.• ' rtlir • 'Page 14 Christmas Cookbook Fry chicken pieces (legs or breast) in frying pan until brown. Pour .sauce over chicken and cover. Put in oven and cook for 2 hrs. Save extra sauce in refrigerator for another time. Helen Nott Seaforth •See the friendly staff at •OPNOTCH TOPNOTCH FEEDS LIMITED for fast friendly service -Quality aoducts -Rim? Supplies OPNOTCH TOPNiUTCH FEEOi LM TFL) Seaforth. • 527-1910.