Village Squire, 1976-10, Page 27than the popular "quick dinner" in the same
time.
Put a Targe pot of water on to boil: Use hot
water to start. Make a medium white sauce
(earlier column). The water will not be
boiling. Put macaroni in boiling water. Add
grated cheese to white sauce. Cheese will be
melted and macaroni cooked about the same
time (about 15 min.). Total time not over 25
min. Now I haven't given quantities since it is
necessary to consider amount needed. Use
lots of cheese
the Welsh "Rabbit Welsh .,Rarebit"
contrmerso\ often comes up. Consider that
I)igl» (hu ken is smoked herring and the joke
s e idem. Welsh Rabbit is in English
eo)kbo,,ks Rabbit or Rarebit, the dish is
\4 11111/01 1'(111111 as a supper main course served
with a crisp salad
Melt halt a pound of grated nippy old
heddar and gradually add 1,4 ,cup cream,
season with Worcestershire Sauce and
mustard to taste Pour eery hot over buttered
toast Another tine 1—manor) is to heat 1/2 cup
ale, 2 tsps Worcestershire sauce, '/: tsp. dry
mustard and a clash of cayenne (he careful).
When the liquid is hot, melt one pound
grated, tulip» old cheddar. In both recipes
hot means 111/1 too hot or. the cheese will
1,ec (mu. stringy dash of paprika adds
colour and a 1e'vv moments under the broiler
gtxes a nice texture to the dish.
\IPA
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I hesitate to get into the cheese fondue
cqntroversy. There are ,those who claim only
Swiss or Gruyere is fit for the dish. Many of
my friends and my family have eaten gallons
of cheese fondue made with nippy old
cheddar. I start with a medium white sauce
instead of wine or milk. Omit the garlic. Add
as much grated, nippy, old cheddar as you
can get melted and still stir. Use an
enamelled cast iron pot for this. Season with
freshly ground pepper and about a tablespoon
.pf Kirsch per cup of the fondue mixture. Heat
until smooth and get with it. Dip bread cut in
4/4" cubes. use the French of Italian stick for
this because texture is better. A salad and
lots of coffee makes a memorable meal with
this unorthodox cheese dish. Many people
serve white wine with a cheese fondue but
you will find a hot drink better.
Ontario Cheddar is still my favourite but
the many cheeses that we have, as a result of
our varied backgrounds, are good, tempting
and intriguing. By all means try them. I enjoy
Gjetost from Norway, Feta from Greece and
Provaloni from Italy and Stilton from
England, Meunster from Germany and Brie;
Gruyere from Switzerland, Romano from Italy
and La Grappe. On Gray Cup Day I will have
Ontario nippy old cheddar from Pine River or
Plainfield, an apple from Georgian Bay and a
glass of milk from dear knows where. And
now after all that I have just heard a singing
commercial for cheddar. - What next?
CAPTAIN'S QUARTERS
CLOTHES FOR MEN
ON THE SQUARE PORT OF'GODERICH
est tilb'
LEATHER WEATHER
The latest in
Fall and Winter
Fashions in
Leather
25 - 33°70
��
off �
c54utumn 'I3a11
Contemporary' `Fine China
of `Nigh Quality'
at eSpecial `Prices
October 5 to 23.1976
-`All open sU)(A, arms an available.
92 pc. set $199.95
45 pc. 1r Salad Set $ 99.95
20 pc. w/ Salad set $ 44.95
STANFORD
JEWELLERS
Fred and John Stanford, Prop.
187 Main St. W., Listowel
291-4561 J
ONE THING AFTER THE
OTHER
2
SHOP SOON AT:
Quality yarns,
crewel,
needlepoint,
linen,
toys,
infant sets
/27 eatanao St/teet, " $pr4r.frue
CLO IEt) MONDAYS
VILLAGE SQUIRE/OCTOBER 1976, 25