The Brussels Post, 1974-05-01, Page 12ONION QUICHE
An "Onion Quiche" is an easy way to introduce meatless meals to your family,
Eggs, onions and cheese combine to make a dish so flavorful and so eye-appealing
that you can even serve it as company fare. Food Advisory Services, Agriculture
Canada, suggest complimenting it with a crisp salad and warm rolls.
(Photo Agriculture Canada)
Everyone deserves the opportunity
to get the best possible education.
This is what Ontario is doing
to see that you get your chance.
The government here in Ontario
believes that no one should ever be
deprived of a higher'education simply
for lack of money. And, we're doing
something about it ... through the
Ontario Student Assistance Program
(OSAP).
OSAP consists of government-
financedsloans and grants designed to
help qualified Canadian citizens and
landed immigrants pay fortheir higher
education. And they are based on
need, not on academic achievement.
The loans are interest-free until 6
months after graduation, and repay-
ments don't begin until then. The
grants don't normally have to be
repaid at all.
Already, 2 out of 5 students at
Ontario universities and community
colleges receive some form of.
financial assistance from OSAP.
If you would like to know what
assistance is available, how to apply
'for it, and how much you may be
qualified to receive, contact the
Student Awards Officer at the
institution of your choice.
Or write to: •
Inquiry Section
Student Awards Branch •
Ministry of Colleges and Universities
Queen's Park .
Toronto, Ontario M7A 1 C6.
James A. C. Auld, Minister,
,Government of Ontario
William G, Davis,,Premier
1974
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Try onion quiche
crisp tossed salad and warm rolls.
ONION QUICHE
2 cups sliced onions
2 tablespoons butter
1 cup (4 ounces) grated cheddar
cheese
1 tablespoon flour
'A teaspoon dry mustard
3 slightly beaten eggs
'A cup light cream
1/4 teaspoon salt
Dash pepper
2 ounces grated mozzarella
cheese
1 baked 9-inch pie shell
1/4 cup cooked bacon, crumbled
Saute onions in butter until
almost tender (8 to 10 minutes.)
Mix cheddar cheese, flour and
mustard with onions. Combine
eggs, cream and seasonings and
add to cheese onion mixture. Pour
into baked pie shell. Sprinkle with
mozzarella cheese. Bake at 350
degrees F. until custard sets (30
to 35 minutes). Sprinkle with
crumbled bacon just before ser-
ving. 6 servings.
When a 'recipe calls for 3 eggs,
well beaten, many cooks wonder
how well, is 'well beaten,' or how
stiff is 'very stiff' when a recipe
states...'fold cream into 2 egg
whites, beaten very stiff'? Fur-
thermore, how does, one fold in
cream?
Here is a brief glossary of
common recipe terms used, in
many dishes called for eggs:
-Eggs, slightly beaten: beat eggs
with fork just enough to blend
whites and yolks:
-Eggs, well beaten: beat eggs
until light and frothy.
-Eggs yolks, well beaten: beat
yolks until thick and light colored.
-Egg whites, beaten stiff: beat
egg whites until they stand in
peaks when beater is lifted out.
Points of peaks drop over a bit
and the surface is still moist and
glossy.
-Egg whites, very stiff: beat egg
whites until peaks stand upright
without dropping over when
beater is removed and surface
looks dry.
-Fold into beaten egg whites: it is
usually recommended that a
heavy mixture be folded into
beaten whites rather than whites
into the mixture as less air is
forced out of whites in the
process.
-To fold: gradually ad mixture to
stiffly beaten egg whites with up,
over and down movement of
spoon or wide rubber or plastic
scraper. If mixture is stirred into
whites, air is driven out and
whites collapse.
-Add slightly beaten yolks or eggs
to hot mixture: always blend a
few spoonfuls of hot mixture into
yolk then sar into remaining hot
mixture. Egg will blend more
evenly and won't lump or curdle.
Agriculture Canada's Food
Advisory Services recommend
that you become familiar with
these terms because the differ-
ence between stiff and very stiff
can mean the difference between
success and failure in some
recipes. Then try this delicious
`Onion Quiche.' It makes a
superb main dish served with a
Corn pudding
gives protein
Foods which replace the meat in
a meal can mean considerable
savings on the food budget.
"Cottage Corn Pudding" made
with eggs, kernel corn, cottage
and processed cheese and skim
milk powder provides an
economical dish which is high in
protein. Food Advisory Services,
AGriculture Canada, suggest
serving peas, green beans,
broccoli; or brussels sprouts,
warm bread and milk with this
"pudding" for an appealing and
nutritious meal.
COTTAGE CORN PUDDING
3 beaten- eggs
2 cups creamed cottage cheese
1 12-ounce can corn niblets,
1/2 cup corn liquid
3 tablespoons skim milk powder .
3 tablespoons flour
11/2 teaspoons salt
1 /8 teaspoon pepper
1 tablespoon sugar
1/2 cup grated process cheese
Combine eggs and cottage
cheese. Drain corn reserving 1/2
cup liquid. Combine skim milk
powder and flour and blend in
corn liquid. Add with corn to
cottage cheese mixture. Blend in
salt, pepper and sugar. Pout into
greas ed 1.1/2 quart baking dish,
Bake at 350°F until set (50 to 65
minutes). Sprinkle cheese on top
and return to oven fot 5 minutes.
6 servings.
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