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The Goderich Signal-Star, 1981-11-04, Page 35Spruce up your main cours Page 7 ° PEPPER STEAK 11b. steak '/a cup of flour 1/2 tsp. salt '/e tsp. pepper V4 cup cooking oil 1 -ten ounce can of tomatoes 1% cups of water / cup chopped onion 1 small garlic clove ( chopped fine) 1 beef flavoured bouillon cube (optional) 11/2 tap. Worcestershire sauce and green pepper 1 large green pepper (or to own taste) Cut steak into 1/2 inch strips. Coat with flour mixture and brown it in hot oil. Drain the tomatoes, reserve liquid. Add liquid to water onion, garlic and cube. Add meat and simmer covered for 1/ hours or until meat is tender. Stir in Worchestershire sauce and green pepper chopped fine. Simmer five minutes. If sauce is too thin add flour and water paste and stir in. Stir until thick and bubbly. Then add drained tomatoes and stir. Serve with rice — Delicious. Gladys Bechler RR 1, Zurich STU} rED BAKED TROUT Y2 cup wild rice 1112 cups water 1 tsp. salt 0 1 stalk celery, chopped 1- 2 Mild flavored onions 1/4 cup butter, melted Pinch thyme Pinch sage Pinch garlic powder, optional About 1 tsp. hot water Wash rice, Put in saucepan with water and salt. Bring to a boil. Simmer 40 minutes or until tender, drain. Mean- while cook onion and celery in melted butter until vegetables soften. Add salt with thyme, sage and garlic powder. Add herb mixture 'to hot rice, stirring. Moisten sparingly with hot water. Set aside. Stuffing Fish 8 rainbow trout 1/4 cup melted butter 1/2 tsp. fresh lemon juice Salt, freshly ground pepper and paprika to taste. Clean, split the fish, leaving heads and tails intact. Stuff each fish with small amount of dressing and close. Place in a well buttered baking dish. Mix together butter with lemon juice, season to taste with salt and pepper. Spoon over each fish, dust lightly with paprika. To figure baking time, measure thickness of trout at the thickest pointand allow 10 minutes per inch of thickness in preheated 425 degree F oven. Niarie Park, Dungannon HONEY GARLIC SPARERIBS Cut ribs into eating size pieces. Place on foil lined baketray with enough foil to seal ribs and crimp ends. Sprinkle with garlic powder (not garlic salt.) In a cup, mix soya sauce (one-third to 1/,cup) and lemon juice (1/4 cup): Pour over ribs and marinate about 1 hour. Crimp foil over ribs. Bake tri hot oven at 400 degrees F. about 1 - 11/4 hours. Turn ribs half way through cooking time and reseal f oil. While ribs are cooking, place in a cup, on the stove about 1 - 1/ tbsp. honey; 1/4 c. soya sauce; 1/4 cup sherry. Leave to get warm and mix well. When ribs are cooked, pour off marinade and heat broiler. Brush ribs well with honey mixture and broil ribs until golden. Turn ribs and brush with honey mixture and broil on second side. Cook lots. They are good! Margery Moffat Wingham OOOOG� : 00 ►,OOQ� � it' I 1© 0 THEATRE 30 THE SQUARE GODERICH 524-7811 M u s T A N G DRIVEUN GooliKN Hwy. No. CONCESSION ROAD GODERICH C4� 524-9981 000000000