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.