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Page 8 BUDGET CASSEROLE Arrange in layers ia greased casserole dish: 1 cup siced raw potatoes ½cup siiced carrots ½cup frozen peas icup young sliced zucchini Diced onion to your taste Sait and pepper i tbsp. uncooked rice 1 lb. hamburg 1 can tomato soup and 1 cup water Bake at 40 degrees for one hour. Mrs. Vickî Lesnick, Newcastle CABBAGE ROLLS 1 lb. hamburg '11/ cups cooked rice 1 large onion, chopped 1 tsp. Sait, One third tsp. black pepper Fry chopped onion and hamburg, season wth sait and pepper. Boil rice tili '2 cooked. Drain the rice and add fried hamburg. Place head of cabbage, '(remove centre core) la saucepan and, add boiiing uater and cover. Let simmer for 8 minutes. Remove one leaf at a time, put a spoonful of meat mixture and rice in each cabbage leaf. Foid cigar fashion, tucking la the sides of cabbage leaf. Cover bottom of casserole dish with haîf of tom ato soup and butter. Put la cabbage roils, add remnaining tomato soup. Bake la 375 degree oven for 1 hour. Mrs. Vicki Lesnick, Newcastle CHICKEN RICE CASSEROLE 1 cup uncooked rice ½pkg. onion soup mix 1cup cooked, cubed chicken 1 tin sliced mushiroomns 3 tbsp. soya sauce 2 tbsp. oil 2 cups water /2ý cup frozen peas 1,2 tsp. sait Mix everythiig together in a large casserole dish. Bake at 350 degrees for one hour. Stir after the first '/2 hour of Recîpe Supplement of the. Canadiai MEAT LOAF OPEN FACE HOT,DOG 1lb. hamburg 12 frankfurters ichopped onion 8 slices Rye bread 4 cup crushed soda crackers 2 tbsp. butter beaten egg Prepared mustard Vcup milk 1 can (1 lb.) sauerkraut, Salt and pepper to taste drained First put 1, can. of tomato 8 sluces swiss cheese soup in pan. Shape into loaf 3 tbsp. chili sauce pan. Bake 400 degrees one One third cup mayonnaise hour. Split in haif, lengthwise, .Bake potatoes and pepper brown franks in butter over squash at the samne time. iow heat, spread mustard on Mrs. Vicki Lesnick, one side of each slice of bread, Newcastle Place sauerkraut on bread, arranee 3 frank halves on SA,'UCY ZUCCHINI sauerkraut and top with a 4 cups cut uap zucchini suice 'of cheese. Broul until 1 cup chopped onion cheese is, melted. Blend chili Mak-e Sauce:- sauce and mayonnaise. Serve 2 tbsp. butter with sandwiches, open faced , tbsp. flour sandwiches. 1 tsp. Sait SPICY LENTIL SOUP Dash of pepper½culets 1 cup milk,1/ ulets Cook ina saucepan tili thick 1/2 cup spiit peas (5 minutes). Butter a casse- 1/4 cup quick bariey role dish. Add the zucchîni i1 ige. onion (finely chopped) onion and sauce. Top with 1/ 3 carrots cut in small piecesý cup sharp grated cheese. Bake 1 Ige.. piece celery, finely at 350 for 40 minutes. chopped, Mrs. Vieki Lesnick, 1 dried hot pepper finely Newcastle chopped ________1 ham bone, cut up or left over ham or meat ONION RINGS Add ail ingredients to pot 1 cup flour and cover with water., Cook 1% tsp. sait until done, about 2 hours. Add. 1/2 tsp. baking powder sait and pepper to taste. Soup 1 egg wiil be thick. 12 cup nilk Blend and beat so to make it STUFFED PORK look like thick cream. Take 1 SHOULDER onion rings apart and dip in 5 lb. pork shouider four and then into mixture. Sait and pepper Fry in hot oil until brown. 4 cups dry bread crumbs Drain on paper toweliing. 1 cup chopped celery (fine) Mrs. Vicki Lesnick, 14 cup chopped onion Newcastle 1 tsp. sait 14 tsp. pepper SKILLT FRNKS ITH 1 tsp. sage SKILEÏ FANKSWITH One third cup meited butter CORN AND TOMATO Have butcher remove bone 1 lb. franks, sliced 1/2" thick from pork and make a pocket Tom~atoes for stuffing. Have cord insert- 1 cup sliced onion- ed, but do not tie. Season 3 tbsp. butter inside and out with sait and Sait and pepper pepper. Combine remainîng 1 can (1 lb.) whoie kernel ingredients for stuffing-. Fi corn, drained cavity; tie cords. Place meat i can (1 lb.) tomatoes < fat side up la shaliow pan, Brown franks and onion uncovered. Bake in slow oven lightiy in the butter in skiliet. 325 degrees about 31/2 -4 hours. Add corn and tomatoes, heat Helen Baison, and season to taste. Hampton an Statesman, September 15, 197E SHRIMIP WITII WALNUTS 2 lb. shrimp, shelled, cieaned 3 cups water, salted 3 tbsp. soy sauce 1/ lb. walnut halves 2 tbsp. cornstarch 1 green pepper, eu -t in strips Boil the shrimp in the salted water 5 minutes, drain and save liquid. Put walnuts in a 450 degree oven for 4-5 minutes, then rub off their brown outer skins. Mix the cornstarch %with 11/2cups shrimp water, add the-shrimp, soy sauce and green pepper. Cook 3. minutes and add wainuts. COCOANUT CHICKEN Rub chicken breasts with oil and drop them in French bread crumbs mixed'with an equal' amount of grated coco- nut. Add- pinch of curry, powder (optionai). Place breasts in shaiiow baking pan and dribble over them 1/4 lb. meited margarine. Bake about 50 minutes at 325-350) degrees. SWEET AND SOUR MEAT BALLS 1 lb. ground-lean beef 2 tbsp. finely chopped onion 12 cup fine stale bread cruinbs 1 tbsp. chopped parsley 1 tsp. garlic sait 1s tsp. pepper 1 egg, beaten Two thirds cup. milk (scant) 12 tsp. curry powder Mix ail ingredients weli, form into small bails and brown slowiy in 2 tbsp. saiad oil. Place in large casserole dish. Sweet and Sour Sauce: Mix : '/4 eup ugar 1 tsp si 1 tbsp. corn starch Stir in 1/4 cup vinegar, 1 tbsp. Isoy sauce and the drained juice froffi a 20 oz. can pineapple bits. Bring to a boil - stir until thickand clear. Add pineappie and pour over meatbalis. Bake at 350 degrees for 30 minutes. Freezes weil. Helen Balson, Hampton HEýRI3ED VEGETABLE 1upbrown rccooioed (maks 3cups), prepare ahead. Saute ila oh: 1-2 cioves gariic, minced 1-2 celery staiks, chopped i onion chopped 1 green pepper, chopped or broccoii, thinly sliced 1/4. lb. mushroomis, sliced Stir inWeili: 14 tsp. each of paprika, sage, *marjoramr., rosemary 1/2 cup ground toasted sesamne seeds Sait and pepper Serve with soy sauce Add cookedrice, stir, sim- mer for severai minutes so, fiavors mix well. Add hot stick or water if needed to prevent sticking. Serve with soy sauce, sprinkled over ail. FOIL BAKED APPLES 4 apples 2 tsp. sugar 2 tsp. butter '/2 tsp. cinnamon Core apples. Blend sugar, butter and c;innamon together. Spoon mixture into centre of apples. Wrap la foul; cook on the outside edges of the grill for about 35 minutes. Test doneness by forking through the foul. Makes 4 servings. TUNABURGERS ON RYE 6 oz. tuna, drainied 2 oz. Swiss cheese, shredded while very coid 1 egg, unbeaten 1 diii pickle, chopped fine 1 tsp. dried onioned flakes One third cup skim milk powder Sait and pepper to taste Mix ail ingredients together. Shape into 4 patties. Over medium heat - fry patties la Pamn-sprayed skillet until patties are browned on, both sides. Place each tuna- burger between 2 suices of diet suice Rye bread. Recipe contains 4 lunch protein allowance and 1 milk aliowance. Serves 4. Mrs. Marion Knapp, Newéastle THE KROEHLER WORD 0F HONOUR In our Furniture you wiIt find: 1. Performance tested fabrics, 2. Coil Spring construction, 3. Sturdy Hardwood Framesl, 4. Resilient Cushions. Made Polyurethane foam. Wr-appiri 1-Y EAR WARRANTY 5-Y EAR WARRANTY 5-Y EAR WARRANTY of heavy density ig of Kodel for Iuxury. 37 King St. E. -1--Bowmanvi I le Phone 623-7071 It's here! Now! The first mierowave oven with a brain. ICROWAVE N makes micr-owave cookIng even simpler! YLES TV 44 KING STREET WEST BOWMAN VILLE Phone 623-3482 I d k F..KRAMP FURNITURE LTD. ----------------- - ---------- PIZZARONI LOAF French or Italian bread Pizza sauce Brick or any melting cheese Pepperoni, sliced Spiit a loaf of Italian bread lengthwise. Place on cookie sheet and spread with pizza sauce. Place brick or any melting cheese over the sauce and slice thin. pepperoni on top. Place under the broiler until cheese meits. Put the bread together as a loaf. Let it stay a few minutes longer. Take out and eat. (You have to watch it because it's fast.) GOULASH SOUP 2 tbsp. oiù 2 tbsp. flour 6 cups water v/2 Ibis. boneless beef shoulder or chuck cut in 1/2" cubes 2 lbs. beef soup bones 3 tbsp. Worcestershire sauce 1 can, (1 lb.) tomnatoes, broken u 1 tbsp. caraway seeds 2 1/z tsp. saît ' 1 med. onion, peeled 3 sprigs'parsley 2 potatoes, large diced 2 cups diced cabbage 3 carrots, sliced In, a large soup pot, hea t oil, add meat and brown well. Stir in flour, cook 2 minutes, add water, bones, tomatoes, 2 tbsp. of the Worcestershire. sauce, caraway seeds, saît, onion and parsley. Bring to boiling point, cover, reduce heat and simmer 1 hour longer or until meat and vegetables are tender. Stir in remainixlg Worcestershire sauce and serve hot._____ HONEYED CHICKEN 1 tbsp. butter 1 chicken, cut up or pieces 1/4 to one third cup of liquid honey 2tbsp. of prepared mustard 1 tsp. of curry powder Method: Melt butter in pan and mix ail ingredients, and roll chieken ini mixture and place side down. Bake at 325 degrees for 45 to 55 minutes or until golden brown. Baste of ten. Mrs. Denise Curr, Bowmanville OMM*-,