Clinton News-Record, 1979-11-08, Page 26page.
Individual salads (cont'd)
BEAN SALAD
1-14 ounce can small lima beans
1-14 ounce can green beans
1-14 ounce can yellow beans
1-14 ounce can kidney beans
1-14 ounce can chic peas
Boil:
21/4 cups vinegar
3/ cup water
3 cups sugar for five minutes. This is the
dressing. 1/2
To the beans, add cupchopped pP onion, 4
stalks celery, chopped, and 1/4 cup each of green
and red peppers.
When dressing is cool, pour over vegetable
mixture, stirring occasionally, and let stand in a
cool place, for 24 hours before serving.
Jay Carter
Clinton
SPINACH SALAD
1 pkg. fresh spinach
1 can bean -sprouts (use what you think is
needed)
1 can water chestnuts sliced (use about half can)
3 hard cooked eggs, sliced
5 slices bacon, cut in pieces and fried
Red onion, sliced thin.
DRESSING
one-third cup ketchup
1/4 cup vinegar
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup sugar
34 cup oil
Verna E. Johnstone
Goderich
MARINATED CARROTS
Cook about 2 lbs. carrots - cut in desired shapes
(round, slices or lengthwise). Marinate with the
following sauce:
1-10 oz. tin tomato soup
1/2 cup cooking oil
1 cup white sugar
34 cup vinegar
salt (to taste)
Bring this mixtue to boil and pour over hot
carrots. Add 1 spanish onion (sliced thinly) and 1
pepper - green (optional) .
Keep refrigerated in covered bowl.
By Margaret Errington,
RR2
Auburn
HASH BROWN POTATO CASSEROLE
21b. bag of frozen hash browns
one-third cup of chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated medium cheese • .
1/2 cup melted butter
Salt and pepper to taste
Mix altogether and put in a greased casserole
dish.
Topping •
2 cups cornflake crumbs
1/2 cup melted butte,.
Mix together and put on top of dish. Bake at 350
degrees for 1 hour.
Makes a big recipe and is very tasty and a nice
change to go with left over turkey.
Mrs. Debbie Rathwell
RR1 Varna
FOR BEST RESULTS
•
Individuals enter...
Suggestions
for entrees
CHICKEN BREASTS
Remove bone from breasts without breaking
from skin. Stuff each breast with 3 tablespoons
chilled butter to which has been added garlic to
taste. Skewer or sew securely to retain as much
butter as possible. Dip in seasoned flour then in
beaten egg and milk. Redip in flour and egg
mixture and then roll in fine bread crumbs. Fry
in deep. fat (vegetable shortening) until golden
brown, about 15 minutes.
Earleen Spain
Goderich
PORK SCALOPPINI
11/2 lbs. pork tenderloin
one-third cup flour
1 tsp. salt
1/2 tsp'. Dapper
1/4 cup butter
1 cup sliced mushrooms ,
l/4 cup dry white wine
1/ cup water
1 tablespoon lemon juice
2 tablespoons finely chopped onion
1/4 teaspoon marjoram
Cut tenderloin into 1/2 -inch slices, pound to 1/4
inch thick. Salt, pepper and roll lightly in flour.
Heat butter in large frypan (I use cast iron),
brown on both sides. 1'
Add remaining ingredients. Simmer, covered,
for 15 minutes. Spoon sauce over pork. Yield 4-6
servings.
Maria Metcalfe
Goderich
USE FRESH INGREDIENTS
For the
freshest
ingredients...
ICK THEM YOURSELF!
hen you pick your own. at Lassaiines you can . be
assured of only the highest quality, "Farm Freshest
seasonal fruits. We also carry (when in season) Fresh
Cider, Grape Juice, Apple Butter, Honey and Pumpkins.
Before you start baking...head out to Lassalines and
got fresh.
•„ .Lassa
line Orchards
Located 2% miles from No. 8'hwy. on Drive -In Road
Just South of Goderich PHONE: 524-7772,
Page 7
I•
DEVILLED HAM QUICHE
Pastry for two 9" one -crust pies
3 cans (41/2 oz. size) devilled ham
1/4 cup plus 2 T. dry bread crumbs
2 cups shredded Swiss cheese (8 oz.)
two-thirds cup minced onion
8 eggs
4 cups light cream
11/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. cayenne
Heat oven to 425 degrees. Prepare pastry. Mix
ham and bread crumbs. Sprinkle ham mixture,
cheese and onion in two pastry lined pie pans.
Beat eggs slightly, beat in remaining
ingredients. Pour into pie pans. Bake 15 minutes.
Reduce oven to 300 degrees and bake 30 minutes
longer or until knife, inserted in centre, comes
out clean. Let pies stand 15 minutes before
cutting. 0 Wendy Kent
Goderich
en the wa11s of your
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