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Wingham Advance-Times, 1981-09-02, Page 11ro ,y(j(�{�}F��;.•'�'v+ a:� •�\�}''+• .. cti •:•t :.;•+,�C•-•f: ),r: r„•.: '5011y•i r. /y�, . . ,..A+ .• f•?^ :1k:: ` .::•••�• h•Y: �r 'Y + • 'i f M .� ,!v/�rJyr}}f%��/u ar' %' ✓!!% err%rir 4,7/myrff/ ftr�rrrf 4911,1.14111 „100, • J.,rw�µyn;,fr,d 5e,. The Wiaghaul Advance -Times, September , ,�/ �%iIf/fir.'rl/, rl��!/G/I/f.• �/�.r/��///+G'.�����/ m t73 r. fi:; 41 AAAMW J'. ,'6 ?oi�X. i`':cL! +^s:'' +`r.Xil? h:Jyy,eA.rw:%:'4%c c•M;.r,r'?3;',''.•j5AMA' { % 40 414 0 DELUXE CREAMED EGGS Deviled ham gives creamed eggs real zip — 4 crisp rusks 1 - 2'A ounce can deviled ham 2.hard-cooked eggs 2 tablespoons butter or margarine 1 tablespoon finely chopped onion 2 tablespoons all-purpose flour % teaspoon salt 1 cup milk Dash Worcestershire sauce 1 - 2 oz. can sliced mushrooms, drained Spread tops of rusks with deviled ham. Heat rusks in slow oven (325 degrees) for about 10 minutes. Slice 'one of the hard -cooked eggs, reserving 4 slices for, garnish. Chop remaining egg slices and second whole egg. Melt butter in saucepan. Add onion; cook till onion is tender but not brown. Blend in flour and salt. Add .milk all at once along with the Worcest- ershire sauce. Cook, stirring constantly, till mixture thickens and bubbles. ,!v? Stir in chopped, eggs, and mushrooms. Cook and stir till mixture is heated through. Spoon over rusks. Trim with reserved egg slices; sprinkle with paprika. Makes 2 servings. Serve them with: HOT BUTTERED APRICOTS 1 tablespoon butter or margarine 1- 8 oz. can apricots, drained Ground nutmeg Melt butter in small skillet. Add apricots. Heat 3 to 4 minutes. Sprinkle lightly with ground nutmeg. Serve warm '•• FRENCH TOAST FOR TWO Combine 1 slightly beaten egg, % cup milk, •dash ground nutmeg, and dash salt. Dip 4 slices day-old bread in mixture.' Brown/On both sides in 2 table spoons hot butter or margarine till golden. Serve hot with syrup. ?;'r.•':.;fr:.:;:;+.,�..�,?:=:...:i.`YY•.:::'e*}:�`c}'�c4•:fifxv`.;: •wf %.�i4�C:lo;•::<,:y;:j}:. r:. .r.... .....:..• . .... MUSHROOMS ON TOAST % pound fresh mushrooms lemon juice 1 clove garlic, mashed (optional) 2 tablespoons butter 2 tablespoons minced parsley 1/8 teaspoon salt freshly ground pepper 2 sliced buttered toasted French bread Wash the mushrooms, dry, and cut in quarters. Sprinkle with lemon juice. In a small frying pan heat the garlic and butter. Add the mushrooms, and cook until they have lost their whiteness but still have texture, about 3 minutes. Stir in the parsley, and sprinkle with salt and pepper. Keep hot until serv- ing time. Divide mushrooms between the 'two slices of bread, and serve. TURKEY OPEN -FACERS % cup clear French salad dressing with herbs and spices 1 tablespoon chopped onion 118 teaspoon pepper ' 12 ounce package frozen asparagus spears, cook- ed and'drained or 6 fresh asparagus spears, cooked and drained 1 tablespoon butter, softened 2 teaspoons mayonnaise 2 slices white bread, toasted 4 slices cooked turkey 2 slices process Swiss cheese Combine French dressing, onion, and pepper. Pour over asparagus in saucepan; bring to boiling. Blend butter and mayonnaise; spread on toast. Top with turkey, then asparagus. Halve cheese slices diagon- ally; place atop asparagus. Broil till cheese melts. Serves 2. 10. A 'S1 Pv'<i'1j!,N1. j rrk`v!aswti+i. .,L x`A}'.y,.:4r:•.1';ie <'lAMA ,a! . 'rW?M..J: F.Mi/f. % :WAVAW/' ,MIA. . '+. t thiigt •+.•C+?i::?ifit ,i}lCi�i r�L. •2:{� .✓.v.�.f?vf ,� r.{%'}v4r?i}f:r.>.•.fi.•./�f YN::}:^•.57.•:•.-•YYJ.?-0�X•X/.vXC BEEF BURGUNDY AND BRAISED VEGETABLES 1 tablespoon butter 3/s pound lean stewing meat 1 tablespoon flour '4 teaspoon each salt and pepper 3/4 cup red cooking wine 1 small clove garlic % teaspoon each dried parsley and thyme '/2 small bay leaf 2 small onions, quartered 2 carrots, peeled and sliced 4 freeh mushrooms, whole, Melt butter, add beef, and brown about 10 minutes on medium-high heat. Add flour, salt, pepper, wine; garlic, parsley, thyme, and bay leaf. Simmer 2 hours . or until meat is tender. Add the onions, carrots, and • mushrooms and simmer'/z hour more. STUFFED PEPPERS All-time ground beef favorite — 1 Targe or 2 small green peppers '/Z pound ground beef % cup uncooked packaged precooked rice '/a teaspoon salt Dash pepper '/2 teaspoon Worcestershire sauce 1 tablespoon chopped onion Legg 1 -• 8 oz. can tomato sauce with cheese Halve large pepper or cut tops off small ones; remove seeds and membranes. Precook peppers in boiling salted water about 5 minutes; drain. Combine ground beef, rice, salt, pepper, Worcestershire sauce, onion, egg and Y. cup of the tomato sauce; mix thoroughly. Stuff peppers and stand upright in , very small casserole. Pour remaining tomato sauce over stuffed peppers. Cover and bake in a moderate oven (350 degrees) for 45 to 50 minutes or till done. Baste poppers with sauce 2 or 3 times during baking. Makes 2 servings. POACHED SALMON STEAKS WITH CUCUMBER SAUCE 2 cups water 2 teaspoons salt 1 tablespoon lemon juice Unpared cucumber % cup dairy sour cream 1 teaspoon minced parsley 'A teaspoon grated onion '/s teaspoon lemon juice % teaspoon salt Dash pepper In skillet, heat water with 2 teaspoons salt and 1 tablespoon lemon juice to boiling. Add salmon (if Using frozen salmon, thaw before cooking). Simmer 12 minutes. Remove steaks with slotted spatula. Chill. Meanwhile, prepare Cucumber Sauce: Shred enough cucumber to measure '4 cup (do not drain). Add sour cream, parsley, onion, '/Z teaspoon lemon juice, '4 teaspoon salt, and pepper; blend well. Chill. Ar- range salmon on lettuce. Serve with lemon wedges andCucumber Sauce. Serves 2. OVEN SWISS STEAK % to /4 pound boneless beef round steak, 3 inch thick 2 tablespoons all-purpose flour '/a teaspoon salt 18 ounce can (1 cup) stewed tomatoes '/. cup chopped celery J°�\ 'A cup chopped carrot 1 tablespoon chopped onion '/4 teaspoon Worcestershire sauce 2 tablespoons shredded sharp process American cheese .. Cut meat into 2 portions. Mix flour and salt pound into meat; set aside remaining flour. Brown meat in small amount of hot shortening. Place meat in small shallow baking dish. Blend remaining flour with drippings in skillet. Add remaining ingredients, except cheese, and cook, stirring constantly, tail. mixture boils. Pour over meat. Cover and bake in moderate even (350 degrees) 2 hours or till 'meat and vegetables are tender. Sprinkle cheese over meat. Return to oven for few minutes. Makes 2 servings. { CHICKEN SCALLOPINE /4 pound boned chicken breast meat salt and pepper e r P flour '/4 cup butter '/3 cup each dry white table wine and heavy cream 'h teaspoon basil leaves 1 cup sliced fresh mushrooms Put boned chicken breast pieces between two sheets of waxed paper. Pound with flat side of a meat mallet or with a wooden mallet until meat is doubled in length and width, and is very thin. Sprinkle with salt, pepper and flour. Heat butter in frying pan and brown meat quickly on both sides. Add the wine and simmer 15 minutes. Remove meat from pan to serving plates and keep it hot. Boil liquid down until reduced by half. Add the cream and basil, and bring to a boil again. Add the mush- rooms and cook fors minutes, stirring. Spoon sauce over meat. BAKED EGGPLANT, ITALIAN STYLE 1 small eggplant, or' Targe eggplant '/2 clove garlic, mashed 1 teaspoon salt pinch of oregano 4 tablespoons olive oil or salad oil 1 tablespoon vinegar or lemon juice Peel eggplant and cut into 4 thick wedges. Com- bine the garlic, salt, oregano, oil, and vinegar into a sauce, and brush all of it onto the eggplant wedges. Place them on a baking sheet and bake in a hot oven (450 degrees) for 20 minutes, brushing twice with the drippings during cooking. Serve hot. FRESH MUSHROOM SAUTE 1 pint mushrooms (about '/z pound) 3 tablespoons butter or margarine 2 teaspoons all-purpose flour Wash mushrooms. Slice lengthwise through cap and stem. Melt butter in skillet. Add mushrooms. Sprinkle with flour; toss to coat. Cover and cook over low heat till tender, 8 to 1.0 minutes, turning occasionally. Season with salt and pepper. Makes 2 servings. POT ROAST DINNER % pound boneless beef chuck roast 1 teaspoon salad oil ' teaspoon salt Dash pepper % cup water 2 carrots, pared and halved 1 small onion, peeled, quartered 2 medium potatoes, pared and,quartered In heavy skillet, brown meat slowly on all sides in hot oil. Season with salt and pepper. Add water; cover and simmer for 1 hour, adding water if nec- essary. Add carrots, onion, and potatoes. Continue to simmer 45 to 60 minutes longer or till vegetables and meat are tender. Serve with skimmed pan juices (do not thicken). Trim with parsley. Serves 2. VEGETABLE RICE PILAF '/3 cup uncooked long -grain rice 1 ?tablespoon finely chopped onion 2 tablespoons butter or margarine 1 chicken bouillon cube 1 8 ounce can mixed vegetables Cook rice and onion in but -ter 5 to 10 minutes or till lightly browned, stirring frequently. Add 1 cup water, bouillon cube, and '/4 teaspoon salt. Bring to boil, stirring to dissolve bouillon cube. Reduce heat; cover and cook slowly about 20 minutes or till liquid is absorbed and rice is fluffy. Drain veget- ables and stir in; heat through. Serves 2. CHILI FOR TWO )% pound ground beef 18 ounce can kidney beans, drained 1 16 ounce can tomatoes, cut up Y teaspoon salt teaspoon chili'powder '2 tablespoons instant minced onion Brown meat add remaining ingredients; mix well. Bring to boil; cover and simmer for 20 minutes, stirring occaftionally. Serves 2. y,.:':;y::f-A rig'is"F/ixfiA•:fi .;•r,.;I{�GAV_ f'.G r.}•:,.?;9. , r.., . ns/:•,i:f.,i j.'.�,�r.,.,......;�,...H,', .,;4/fs4.`•sc .t}a,riri.::�",.fa-f,�.!,%ri� ..�/�rrr1'. :•Y/r{•:N!?.rhoj+/-isfSlN}njir:�fFrS.`^%{ti;:is5%:y`::`%`.`J'/.isfi.Glr' '�f;%i'• PINEAPPLE CRUNCH CAKE 1 8% ounce can (1 cup) crushed pineapple '/3 cup shortening '/a cup granulated sugar 1 teaspoon vanilla 1 egg 1% cups sifted all-purpose flour 1'/2 teaspoons baking powder ' teaspoon salt 1/2 cup flaked coconut '/3 cup brown sugar '/3 cup chopped walnuts 3 tablespoons butter or margarine, melted Drain pineapple thoroughly, reserving % cup syrup. Thoroughly cream shortening, granulated sugar, and vanilla. Add egg; beat well. Sift together dry in- gredients; add to creamed mixture alternatelywith reserved syrup, beating after each addition. Spread half of the -batter evenly in -greased -areV fiouretid • 8 x 1'/z inch cake pan; spoon pineapple over. Cover with remaining batter. Combine coconut, brown sugar, walnuts, and butter; sprinkle over batter. Bake in moderate oven (350 degrees) about 35 to 40 minutes or till done. Cut in wedges. Serve warm with ice cream. h ORANGE -BROILED BANANAS WITH ICE CREAM 1 banana, peeled 1 tablespoon butter; melted '/4 cup brown sugar, firmly packed '/4 cup orange juice 1 teaspoon grated orange 1 teaspoon chopped candied ginger 1 cup (2 scoops) vanilla ice cream Cut the banana in half lengthwise and crosswise, to make 4 pieces. Arrange pieces in a baking dish in a single layer. Pour melted butter over. Mix the sugar, orange juice, orange peel, and candied ginger, and pour over the bananas. Broil, 8 inches from source of heat, for 5 minutes or until bananas are glazed. Serve hot, topped with a scoop of ice cream. Spoon some of the sauce over the ice cream. PECAN PIE Legg '/4 cup sugar . Dash salt '/3 cup dark corn syrup 2 tablespoons butter or margarine, melted '/3 cup pecan halves 2 - 5 inch unbaked pastry shells Beat egg thoroughly with sugar, salt, corn syrup, and butter; add pecans. Pour into, pastry shells. Bake at 350 degrees for 40 to 45 minutes or till knife in- serted between center and edge comes out clean. Serves 2. PETITE LEMON SOUFFLES 2 slightly beaten egg yolks 2 tablespoons butter or margarine, softened 2 tablespoons sugar Dash salt 1/4 teaspoon grated lemon peel 2 tablespoons lemon juice *** 2 egg whites „, 2 tablespoons sugar Combine the first °6 ingredients 'in small heavy saucepan. Cook over low heat, stirring constantly, till .thick. Remove_ from .heat. and -beat well, about 2 minutes; set aside. Beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, beating to stiff peaks. Fold egg yolk mixture into whites till blended. Spoon into 2 individual souffle dishes or two 10 ounce glass bak- ing dishes. Place souffle dishes in shallow baking dish; pour boiling water around dishes to depth of % inch. Bake in a moderate oven (350 degrees) abbut 35 minutes or till tops spring back when lightly touched in center. Sprinkle tops lightly with sifted confection- ers' sugar. Serve immediately. Makes 2 servings. M1` 1p