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PAGE 2, WEDNESDAY SEPTEMBER 1. 1982, WHITBYFE PRESS, RECIPE GUIDE' For Starters... Cool1, crisp greens. _____ - SUNSHINE SALAD 6 hard-cooked eggm, quartered 2 medium tomatoes, quartered 'kc. (125 mL) cooked bacon, chopped %c. (160 mL) llced celery 3c. (750OmL) torn lettuce, kc. (80 mL) French' remmlng Combine -ail ingre- dients 'except dressing In large salad bowl; tos lightly. At serving time, add dressing and tos ightly. Makes 6, serv- ings. DRESSING: 1 tbmp'. (15 mL) pa- prika 2 tmp. (10 mL) ugar 1 tmp. (5 ruL) alt Damh cayenne 'kc. (8 0mL) vinegar iegg l C. (20OmL) salait Combine paprika, sugar, sait and cayonne. Add vinegar and egg. Add salad où in a slow stream, 'beating cou- stantly until thîick. Chili. Makes 1% cups (410 Canadian Egg Marketing Agency REFRESHING 1 lb. orrel leaves 4-5 c. water 1 onion, flnely chopped 1 tmp. salt 'ktmp. grated lemon rind Juice of 1 lemon 1 tbmp. sugar 1, egg yolk 2 tbmp. cold water 2 tbmp. mour creamn 1-2 choppedl hard- cooked eggm 2 mliced'eallions 'chopped cucumn- ber Strip thick stems fromn sorrel lbaves. Place first 7 ingredi- ents. in saucepan, briug to a boil and simmer 20 minutes. Cool slightly. Mlx a bit of soup with egg yolk beaten with water, then slowly pour aud stir mixture into soup. Adjust seasoning and chill in refrigerator. Just before serving blend lu 2 tbsp. sour creamn, 1-2 chopped hard-cooked ,-,eggs, sliced scallions and cucumber. Serves 4. Mrs. S. Dunham, Wbitby, Ontario COMPANY SEAFOOD CHOWDER 1 12-oz. (341 mL) .an kernel corn, ALLURE > E LECTROLYSIS Permanent Hair Removal FREE consultation to answer any quest ions you mlght have. 433-0771 420 King St. W. Oshawa dralued 2 14-oz. (398 mL) cane condensed clam chowder 1 c. (250OmL) ight cream. 1 19-oz. (4mL) can stewed toma- toes 2 6'k-oz. (184 g) cans chunk tuna 1 tmp. (5 mL) sait k tmp. (2 mL) pepper Blend together first 5 ingredients. Add sait and pepper or season to taste. Simmer 15 to 20 min- utes or until fiavors are well blended. Makes 8 servings. LUNCH BOWL SALA D JULIENNE, 1/2 head Iceberg let- tuce, broken into bite-mize pleces 6 leaves Romaine lettuce, broken into bite-size pieces %k long eedless cucumber, cut ln haif iengthwise, thinly sliced 4 radimbes, thiniy, miced 3 oz. Swims cheeme in julienne stripm 3 oz.msalami in julienne strips- 3 oz. sliced cooked ham ln julienne strips DRESSING: 'k2 c. salad oii 3 tbmp. vinegar 1 clove gariic, crushed 1 tmp. alt 1/2 tmp. oregano leaves cf DJ]SCO2UNT BAK ING SUPPILIES SNACKFOOD s CANDIES (t V/4 top. paprika Freshly groumd black pepper Combine vegetables. Whirl dressing ingredi- ents lu a blender or shako well in a jar with a tight fitting lid. Tos vegetables with suffi- cient dressing. to coat pieces lightly but even- ly.1 Divide salad between 4 iudividual salad bowls. Divide remaiuing ingre- clients and arrange on top 0f greens. Pass remaining dress- ing. Makes 4 luncheon servings. Ontario Food Council, Toronto, Ontario LENTIL SOUP' PRO VEN CALE 500 g (1 lb.) dried lentils 500 g (1 lb.) hot Itallan maumage, caming removed 2 cans 284 mL (10 oz.) each con- densed consomme 2 soup cans water 125 mL (%k c.) onion, choppedý 5 ruL (1 tmp.) lemon juice 1 can 500g (16oz.) tomatoem, cut Up Sort lentils; wash and drain. In large sauce- pan, cook sausage; stir to separate meat. Pour off fat. Add remaining ingredients except tomatoes. Cover; bring to, boil. Reduce heat; cook over low heat 1 hour. Add tomatoes; cook 30 minutes more until doue. Stir occasiouaily. Makes 6 servings. Camupbell Soup, Co. Ltd. Toronto, Ontario. GARLIC-PARMESAN CHEESE BREAD 250 mi (1lc.) mllk 125g (1/4lb.) butter 15 ml (1tbsp.) paprika garllc to taste' Heat ail, ingredieuts together., Dip French bread slices in qulckly, cover- iug both sides. Roll until compietely covered in Parmesan cheese. Bake at 400 degrees for 5 minutes. Watch them carefully so they don't burn. The French bread slces may be halved,80 when they are dlpped they don't get too soggy. Use a shallow pan for dipping. FRENCHIFRIED MUSHROOMS 1 kg (2lbm.) mush- rooms 125 mi (%k c.). flour 10 ml (2 tsp.) sait dash ground black pepper, 4 eggs, beaten 500 mi (2 c.) fine dry .bread crumbm Rinse, pat dry and trim mushroomrs., Combine flour with sait and black pepper. Dredge mushrooms first lu flour mixtui-e then dip lu eggs. Rollinl bread crumbs. Fry until golden browu iu deep fat preheated to 357 degrees about 3 min- utes. Drain on paper toweil- ing. Serve as an hors d'oeuvre or meat ac- companiment. HOMEMADE MAYONNAISE 1can mweetened condensed mlk 1egg 'kc. vlnegar 1/2 c. vegetabie 0o1 1 tmp. Salt 1 tmp. drled mustard Combine ail ingre- dients. Mix thoroughly.. Large capacity 1.6 cu. ft. Full function timer Temperature cooklng 9 power levels setting Digital cdock Defrost Cycle 30 MONTH IN-HOME WARRANTY FRENCH DRESSING ¼ .lemon julce or eider vinegar 1 tbsp., ugar 3/4 tsp.mSalt 1/4tsp. paprika 1/4tmp. dry mustard 1/4tmp. pepper Combine :in jar and shake to blend well. Makes 1 cup. ÀPINACH SALAD 2 c. flneiy hredded splnach Parsley 3 oranges, peeled and llced 2 apples, peeled, cored and oliced Toms above' ingre- cients with' French Dressing (seerecipe). SWEET-AND-SOUR CABBAGE SOUP The combination of lomon- juice and honey gives, this soup a piquant, sweet-sour fia- vour. ? ibm. beef brisket, cut lu cubes 2 <lb. cabbage, chopped 1 19-oz. can tomna- toes 1 large onlon, chopped 1 tbp.msait 2 tbmp. honey 1 tbsp. lemon julce Simmer meat in X.c. water in a large soup kettie for about 1. hour. Skim and cool. Remnove fat from top. Add -remainng- ingre- cients and simmer gent- ly for about 1½% hours. Serves 10., Mrs. L. Midcleton To measure liquldi: Use a standard glass mea- .suring cup. Place* it on a level surface and read the markings at oye level. Fill the cup just to the marking. ML QJAIN iV ArPPLIANCE. DUMUSt:. (Hwy.*2)191 King St W., Oshawa Ã"pe Mn SsjWed, hu.,Sa. 930- :3; dd"9:0 830725,3600 JOHN & ROSEMARY ROWE, PROPRIETORS 666-2150 èbuslness Hr.: Mon., Tues., Sat.-1O-6-p.m.; Thurs., Fri.-1O-9 p.m. ~ . ,. ,t f & ~ *~ , . . 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