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Clinton News-Record, 1980-11-08, Page 35Page 2 OVERNIGHT CABBAGE SALAD Cabbage, shredded 1 onion chopped % cup green pepper 1/2 cup celery, chopped Heat: 3/4 cup white sugar 1/2 cup white vinegar 2tsp. salt 1/2 cup Mazola oil. Heat dressing and pour over cabbage while hot. Store in refrigerator. Keeps for 4 or 5 days. From Trinity U.C.W., Listowel CURRIED EGG SALAD 6 hard boiled eggs, finely. chopped 1/2 cup diced. celery % cup mayonnaise or salad dressing 1 tsp. curry powder 1 tsp. salt 6 medium sized tomatoes Combine eggs, celery, mayonnaise, curry powder and salt. Refrigerate 2-3 hours to blend flavours. Shortly, before servincut tomatoeq in half and scoop out pulp. Fite egg a ^d=lo tomato shells. Serve with assorted raw vegetables, whole-wheat roll, fruit and milk. Serves 6. By Nassim Rahemtulla Goderich Soup and salad ZUCCHINI SOUP 4 cups cubed unpeeled zucchini 1/2 cup chopped onion 1 bay leaf 3 chicken Oxo cubes 1/2 cup water Cook for 10 minutes and add: 2 cups of water Cook 10 minutes more. Blend until smooth. Add 1 tbsp. Worcestershire sauce Add 1 cup_2 percent evaporated milk Serve hot or cold. (Note): If you wish to freeze, do not. add Wor- cestershire sauce or evaporated milk until later when you're going to make it up. Makes 4 bowls. From Unit 6, Trinity U.C.W. Listowel SPINACH SALAD Wash one package of spinach, discard stems. Tear leaves into pieces. Pat dry and chill in a towel for several hours. At the same time, set one clove garlic, minced, into six tablespoons of oil. Just before serving, add the following to the oil: 2 tbsp. of cider or wine vinegar; 1/2 tsp. dry mustard, salt and pepper. floss the spinach with the dressing, then garnish with slices of red onion, sieved hard boiled egg yolks and tomatoes. By Verna E. Johnstone Goderich (<4-T,C)C)c)QC:©00., i!C2) Q C c)) After a hard day cleaning and cooking RELAX Come out and join us; enjoy the finest in movie enter- tainment nightly, seven days a week. THEATRE 30 SHOPPERS SQUARE,.GODERICH 524-7811