Clinton News-Record, 1980-11-08, Page 39More veggies
BROCCOLI CASSEROLE.
1 largebroccoli partially cooked
1/ cup mayonnaise
1 egg beaten
1/2 cup milk
can of znushrooifn soup
Mix - mayonnaise, beaten egg, milk and
mushroom soup together. Put broccoli in bottom
of casserole, pour above mixture on broccolh
Place slices of Old English cheese on top and
sprinkle with plain bread crumbs and drizzle
with butter.
Bake at 350 degrees for about 25 minutes or
until lightly browned.
By Bridget Walsh
Goderich
FREEZER CUCUMBERS
(Like a sweet bread and butter pickle)
6 cups cucumbers sliced thin NOT peeled
11/2 medium cooking onions sliced thin
Combine and pour over above:
2 cups vinegar
_ 2 cups white sugar
1/2 tsp alum
3/ tsp. mustard seed
3/4 tsp. turmeric
11/4 tsp, coarse pickling salt
Keep in large bowl or jar in fridge 4 or 5 days
covered.
By Verna E. Johnstone
Goderich
GREEN TOMATO
MINCEMEAT
(It's One Delicious Way. of Using Leftover
Green Tomatoes)
6 cups of green tomatoes, cutup
6 cups of apples, cut up
1/2 cup of suet, ground up
1/21b. seedless raisins
1 Tablespoon grated lemon rind
1 Tablespoon orange rind
3 cups light brown sugar
1/2 cup vinegar -
1/4 cup lemon juice in 1/4 cup of water
1/2 Tablespoon ground cinnamon
1/4 teaspoon mixed allspice and cloves.
Put the green tomatoes, apples, suet, and
raisins through .a meat grinder. Then combine
these with all the other ingredients and bring
them to a boil in a large enamel or stainless steel
pot. Reduce the heat and simmer for 2 or 3 hours
- stirringfrequently to prevent scorching. Pour
into hot -sterilized, pint jars, allowing 1 -inch
headroom and process for 25 mins. at 10 lb's.
pressure if you want to preserve the mincemeat.
Yields approximately 3 to 4 pints.
By Marg Gould,
Goderich
Pagel
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