The Rural Voice, 1983-12, Page 48♦a♦ 4 + 4 4 4 4 + + 4 + + + + + + + + 4 + + + 4 4
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...FACTORY OUTLET PRICES...COATS ANO JACKETS(LEATHER, SUEDE, SHEEPSKIN, FUR, WOOL(—FACTORY OUTLET MKES...k
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ORIGINAL FACTORY OUTLET
OUT IN THE COUNTRY
ON TOP Of THE HILL
ONE MILE SOUTH Of SIXTH
ON HIGHWAY NO. 4
RURAL LIVING
fewer calories. The cauliflower
should definitely retain some of its
crunch after the cooking period.
1 medium head cauliflower
1 tbsp. white vinegar
3 green onions, chopped
dash dry mustard
1 tsp. lemon juice
salt and pepper to taste
1 medium green pepper, diced
1/4 cup canned pimiento, diced
Break cauliflower into small
flowerettes and chop smaller stem
pieces into 1/2 -inch lengths. Wash
well. Boil a small amount of water in
saucepan. Add vinegar, cauliflower
and boil only until tender -crisp (five
minutes or less).
Drain cauliflower, chill under cold
running water and drain thoroughly.
In medium bowl, combine yogurt,
green onion, mustard, salt and pep-
per. Add cauliflower, mix gently and
marinate, covered, in refrigerator for
one to four hours. Stir once or twice
during this time.
Just before putting on the table,
add green pepper and pimiento, toss
lightly and serve.❑
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SpNMhat\ bAere IM oge o1 Mather..
IM Mader wow .n IM a4e el leather
23RD ANNUAL
FACTORY OUTLET
CHRISTMAS SALE
NOW TILL DECEMBER 31st
THE -BEST
OF LEATHER
SHEEPSKIN
WOOL
FUR
ALL IN ONE
STORE
DON'T MISS
"THE LOFT"
IN THE OLD TANNERY
FOR WAREHOUSE CLEARANCES
SHEEPSKIN
RUGS
CLEANIO HI if
UNCOMPROMISING
QUALITY...SE LECTION...
FASHION AND VALUE
Featuring...
A NEW DIRECTION
IN FACTORY OUTLET
SALES
POPULAR AND EXCLUSIVE DESIGNS
DURABLE AND ELEGANT WARES
MASSIVE AND TASTEFUL STOCK
DESIRABLE AND BEAUTIFUL
COMMODITIES
YOU'LL
Our oedy location, we lu144 yea,
n th
capacitate Ie Canadian Sheep
Industry since 1443.
i
z
51VH tS11V7
THEI GLOVES. MITTS... LEATHER HAND AGS&WAVE
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DO BETTER AT
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(o4 ,ouI$' of Rlylh
ORTH THE TRIP"
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Mon., Tues., Wad.
Thurs., hi., Sat.
Sunday
(519) 523-4595
FACTORY OUTLET MICES... SHEEPSKIN Rocs_ WOMEN BLANKETS (ALL TY►EA... MOHAIR THROWS...
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Cutting calories
at Christmas
With all the holiday feasting ahead,
food and nutrition specialists with the
Ontario Ministry of Agriculture and
Food recommend cutting calorie cor-
ners wherever possible.
Serve attractively garnished clear
broth rather than thick cream soup
with holiday meals.
Select appealing vegetable recipes
without rich sauces or excessive
amounts of butter. Enjoy the low
calories and high food value of
salads.
At the end of a heavy meal, a light
dessert or cheeses and fresh fruit may
be more satisfying than a rich dessert.
Appetizers and "nibbles" can easi-
ly create a calorie overload. Try a
platter of raw vegetables with a
tangy, yogurt -based dip. Serve
cucumber slices instead of crackers
for cheese and pate.
The following tested recipes appeal
to the eye and palate, yet have few
calories.
Brussels Sprout Bites
Bright green, capped with white and
dusted with red paprika, these ap-
petizers will delight even Brussels
sprout haters.
20 to 24 medium Brussels sprouts
(about 1/2 Ib.)
3 oz. plain cream cheese
2 tbsp. minced raw onion
1 tbsp. plain yogurt
1/2 tsp. dried dill weed
1/4 tsp. garlic salt (optional)
paprika
Several hours before serving, boil
washed, trimmed Brussels sprouts in
an uncovered pot until barely tender -
crisp. Drain, chill under cold running
water to stop the cooking process and
drain thoroughly.
Whip cream cheese until fluffy.
Stir in onions, yogurt, dill weed and
garlic salt. Cut a small slice from the
stem portion of the Brussels sprouts
so they will sit flat. Frost each with a
cap of the cheese mixture and
sprinkle with a little paprika. Arrange
on a serving plate and refrigerate,
covered, for at least two hours. Serve
cold.
Christmas Cauliflower Salad
This looks like potato salad but has
THE RURAL VOICE, DECEMBER 1983 PG. 47