The Goderich Signal-Star, 1983-11-16, Page 54r S
attotet,
the spot for
all your sewing
ingredients!
ur11411®TE 117:47,
*SEWING MACHINES
White and Elna.
Free Lessons with any machine purchased.
Expert service on all makes of Sewing Machines.
One day service on most machines.
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- by Passap. Free lessons with any
knitting machine.
*PATTERNS
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*FABRICS
Polycottons, velours, t -shirting, suedes, satins. The
largest selection of fabrics in Huron County.
* NOTIONS
Buttons, Molnycke thread, zippers, trims, scissors,
etc.
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Includes your personalized Colours Analysis,
styles to wear, makeup and hair, colour samples
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INGREDIENT
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uryd '
etilittopt,„
17 VICTORIA ST. U2-7036
Page 30
snacks and beverages
Potato Skins
A delicious, nutritious snack, or a nice change from french
fries.
When 1 have the oven on, and plan to serve mashed
potatoes for supper, I bake some instead. Be sure to scrub
them really clean because you're going to eat the skins
later.
Bake as for baked potatoes. Then slice potatoes in half,
scoop out the potato to be used for mashed, and set the
skins aside to cool. Store in an airtight container in fridge
until ready to use.
Place on baking sheet, and fill with bacon bits and moz-
zarella cheese. Bake M a hot oven (400 degrees F) until
cheese melts.
These can be served with sour cream at a meal, or as a
snack.
Lorraine Buchanan,
Clinton
Rum Slush
2 cups sugar
7 cups water bring to a boil and add
48 oz. can unsweetened orange juice
12 oz. can frozen lemonade
28 oz. or 40 oz. bottle white rum
Mix together and freeze in large container. When using,
scoop out enough to fill glasses 3/4 full and add Sprite or 7-
Up to top.
Nice anytime.
Amy McCrea,
Blyth
Cherry Slush
2 -12 oz. cans frozen orange juice
2 -12 oz. cans frozen lemonade
2 cups cherry whiskey
2 cups strong tea
2 cups sugar
7 cups water
Mix and store in plastic container in freezer. Mix slush
with gingerale.
1 tbsp. grenadine per glass makes it even nicer - or can
add about 11/2 cups to the first ingredients.
Nice at holiday time.
Amy McCrea,
Blyth
Mushroom Fondue Over French Bread
2 cups chopped onion
2 tbsp. butter or margarine
6 hard cooked eggs, sliced
2 cups cheese spread
1 can (10 oz.) cream of mushroom soup
3/4 cup milk
114 cup lemon juice
1 tsp. salt
'/a tsp. pepper
1 loaf of French bread
Saute onion in butter. Put layers of onion and sliced egg
in greased baking dish. Combine next six ingredients.
Pour over eggs.
flake in 350 degree F. oven for '/z hr. Serve over warm
French Bread. Serves 6.
Linda MacDonald
Goderich