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Page 10 MOCK MINCEMENT PIE 2 apples 1 cup sugar 1 tbsp. butter 1 tsp. nutmeg ½ý2tsp. sait 2 green tomatoes ½,' cup raisins 1 tsp. cinnamon ½/ tsp. cioves Chop apples, tomatoes and raisins. Mix with other ingre- dietits. Boil 5 minutes. Bake between two crusts. PUMIPKIN ICE CREAM PIE 1, cup brown sugar 1½ tsp. cinnamon 1 tsp. nutmeg ½/ tsp. sait ½i2 ginger 1 qt. soft vanilia ice cream 1 baked pastry shel Combine first 6 ingredients and foid in ice cream. Turn into baked pie sheil and place in freezer. EASY LEFMONADE PIE 1 baked pie shel i can Eagle Brand miik 1 small can frozen lemonade 1 large container Cool Whip Mix miik, thawed lemonade and one hlaîf of the container of Cool Whip. Chili. Add remrain- ing Cool Whip for the topping. CAJUN BREAKFAST RICE 4 cups leftover cooked rice 1. cup cooking oul 1 cup cubed ham 6 eggs beaten 1, cup diced onion Sait and pepper to taste Pour oul into large skiliet, heat and add ham and onions. Brown lightly, add rice and heat until rice is hot. Then add sait and pepper to eggs. Pour eggs over rice mixture. Stir until ail the rice is yeiiow. Continue stirring until eggs are done, to your taste. ORANGE CRANBERRY BREAD Ipkg. orange muffin mnix 1 ego 1 cup cranberry orange relisi Combine ail ingredients. Stir until blended mixture, will be slightly lumpy. Poui into greased and floured 814,)- 412 X 3 inch loaf pan. Bake al :350 for 45 to 50 minutes. POUND CAKE Cream together: i~lb. soft butter 14cup sugar Add 4 eggs, 1 at a time. Mi> well with wooden spoon. 3 cups flour 1 tsp. baking powder 1 ½ tsp. Sait Mix: 1 cup miik 1 tsp. lemon juice Add flour and milk alter nateiy to creamned mixtmr and mix with wooden spoon. Bake in greased tube pan fo 1'/4 hir. at 375 degrees. Carol Purd Bowmanvill Reci BUTTER TART PAN SQUARES1 ½cup butter or margarine 14 icup sifted ail purpose flour1 2 tbsp. white sugar1 1½ý cup brown sugar14 1 cup chopped walnuts 1 2 eggs 1- 3 tbsp. flour 1/ tsp. baking powder 1 tsp. vanilla Cream butter and white sugar. Then cream in 1 cup tu sifted flour. Press in unLIreas-y ed 9x 9inch pan and bake at fi 350 degrees for 15 minutes.p Combine al other ingredientsd and spread over first mixture. ti Return to oven and bake 20 minutes until golden brown. 9 Miss Phyllis Knappo age 1O f Newcastle i SWEET MARIE SQUARES 2 ,,: cup peanut butter2 ½ý, cup corn syrup 2 cups rice krispies1 1, cup brown suagar1 i tbsp. butter ½i cup peanutsr 1Icing1 3 tbsp. butterr 3 tbsp. cocoa 2 tbsp. hot water 1, tsp. vanilia 1½/ cup icing sugar Meit peanut butter, corn syrup and brown sugar. Then add butter, rice krispies and peanuts. Pour into greased- pan, spread icing on top and refrigerate. (8 inch square pa)Miss Phyllis K.'napp age 10 Newcastle 2BUTTER CREAM-, ICING 2pounds icing sugar 1 cup Crisco Two thirds cup warm milk A small amount of white or brown vanilla Beat by hand until smooth. It wiii keep in the refrigera- tor a long time. Miss Phyllis Knapp age 10 Newcastle PEANUT BUTTER BALLS 1cup peanut butter rj cup icing sugar Stir in: il cup rice krispies it cup chopped nuts Break off small pieces ot the mixture and roll into balls. Roll balîs in coconut and store in refrigerator. N Makes about 48 halls. Miss Phyllis Knapp age 10 Newcastle WALNUT SQUARES 11.- cup brown sugar 12cup flour iegg 12cup shortening er1 tsp. soda 1. Pinch of sait or culp crushed W alnouts Mix well. Pour into a 1y greased 8 x 8 pan . Bake for 20 je min. in a 350 degree oven. CROCK POT SLOW STONEWARE COOKER BANANA NUT BREAD 1/2 cup butter or margarine 1 cup sugar 2 eggs 4 smail very ripe bananas mashed (about 2 cups) 3 tbsp. water or miik 2 icups flour 1 tsp. soda 12 cup chopped nuts Creamn butter and sugar until fluff y. Beat in eggs one at a time. Add water and bananas. Thorouighiy mix in- flour, soda and nuts. Pour into greased and floured Bread'n Cake Bake and cover. Bake in covered Crock-Pot on high 12 (o 3 hours or until done. Mrs. Marion Knapp Newcastle CHERRY CHEESE SQUARES 11/z cups graham cracker crumbs 14 cup sugar 12 cup melted butter 2 tbsp. flour Mix well, press into 8 inch square pan. Save 1/ cup to sprinkle on top. 12 lb. cream cheese 2 unbeaten eggs 12z cup sugar 1/2 tsp. sait 112 tsp. vanilia 12 cup siiced, green and red giazed cherries. Beat creamn cheese and eggs together until iight. Add sugar and other ingredients. Spread on crumbr mixture and bake at, 350 degrees for 25 - 30 minutes. Flower Pot /K estaurant HWY. 115 & 35# 10 MILES N. 0F HWY. 401 PHONE 983-5266 HOU RS: 8: 00 a.m. to 8: 00 p.m (WINTER) CLOSED TU ESDAYS HOME COOKING...0 , . FULL TAKE-OUT SERVICE, B. P. GAS BAR 5fhe ~tteii.deg q~aq~' 1/2 tsp. sait 3 egg yolks 3 tbsp. beer 12 cup fine granuiated sugar 3 egg whites y4 cup fine granulated sugar Scant tsp. lemon flavoring (optional) Sift dry ingredients to- gether. Beat yolks and beer until thick and iight colored. Graduaily beat in the haîf cup sugar. Whip egg whites until they hold soft peaks. Graduai- iy beat in the 14 cup sugar. Sift cry ingrecients over the egg yolk mixture and fold in with wooden spoon or spatula. (not plastic please) Fold in egg whites. Bake in ungreased 9 inch tube pan at 300-325 degrees for 50-60 Minutes. When cake is baked, invert, pan and let stand until cake is cold. Run knif e around edge to ease cake and shake carefuliy from pan. Sieve icing sugar over top and sides. cipe Supple nent of the Canadiar. Statesman, Septen1per 15, 1976 BUTTER ALMOND BARES WALDORF CAIR icup brown sugar (pa cked) <carrot cake) i4 cup butter or margarine Grate 2 cups carrots 1whole egg and 1 yoll< Combine: 1tsp. vanilla 1 cup white sugarÉ i4 tsp. almond flavoring 1 cup Mazola oil 1cup ,pastry flour Add: 11 /2 tsp. baking powder 3 eggs, beating one at a time /2 tsp. sait into sugar and où 1cup chopped almonds Add: Cream butter and sugar 1 1-3 cups flour mntil iight. Beat in egg'and ½/ tsp. sait, yolk, vanilia and almond 1-1-3 tsp. baking soda flavoring., Sif t flour, baking 1i1/ tsp. cinnamon- 1 powder, sait, stir dry ingre- Beat until weii biended and hients into butter mixture, fold in carrots and 1/2 cup, then aimonds. finely chopped nuts. Bake 1 hr. Turn into iightly greased, 9 x at 300 degrees. 9 pan. Bake in moderate- Icing oven 350 for 25 minutes. Cool - 8 oz. Philadeiphia cream frost with butter icmng. Cut cheese nto, bars. 4 tsp. butter Butter Icing 2%/ cups icing sugar 21/ cups icing sugar 2 tsp. vamila 2 tbsp. soft butter or mar- Cream'ingredients together garine and-spread on cake. 1 tbsp. corn syrup_____ 112- tbsp. miik Biend icing sugar, butter or margarine and corn' syrup. BEER SPONGE CAKE Add milk a littie at a time until mixture is of spreading 1/4 cups sifted cake flour consistency.> 1 tsp. baking powder 1TSIC TEA BISCUIT 2cups sifted pastry flour 4tsp. baking powder /tsp. sait one third cup coid fat about two thirds cup of mnilk 1. Sif t dry ingredients into mixing bowl. 2. Cut in fat with two knives or pastry biender. The fat should be evenly cut into pieces about the size of large peas. 3. Pour milk into centre of flour mixture. Stir until mixture leaves the sides of the bowi. If the proportion of milk to flour is exactiy right, the bowl ýwill be dlean and the dough will be môist but not sticky. If toc much milk is used, some dough wili stick to the bowi. A littie extra flour on the kneading board may heip to remedy this. If you judge that dry particles are going to be left on the board, add a few drops more miik during mnix- ing. 1 4. Knead gentiy on lightiy floured surface, 1 minute. Pat to 1 inch thickness. 5. Cut with cookie cutter or knif e. 6. Bake on ungreased pan, in a very hot oven 450 - 500 degrees for 12 minutes. Test by breaking a biscuit open to be sure it is cooked through. Yields 10 biscuits 2 inches in diameter. Uses for Basic Biscuit: 1. As topping for mneat pie - rolied thin. 2. As dessert, split biscuits and top with crushed bernies and a littie sugar. Top with whipped cream. 3. Poor Man's Danish - Pre- pare basic mix. Roll quite thin with rolling pin. Spread with softened butter with M2 c. brown sugar and 12 c. raisins. Roll tîghtly in jelly roll fashion. Slice in 1 inch, slces with sharp knif e. Bake on cookie sheet in slightiy cooler oven than for tea biscuits until lightly browned 12 - 15 minutes. Drizzle with- thin iding if desired. Margaret Killeen z 8:Oa.m.to 10:00 P.m. (SUMMER) Jean MeMurter 1/2 loaf stale bread ½, cup brown sugar là cup margarine 2 cups blueberries (approx.) -Crumble bread, add sugar and margarine. Grease pud- ding mnould or pyrex dish weii and press generous layers of mixture on the bottom and around the sides, reserving about 1-3 of the crumnbs for topping. Add fruit and then the remainmng crumbs. Bake at 350 degrees untîl top is brown and firm about 45 minutes. PINEAPPLE RICE PUDDING 11/ cups cooked rice 2 cups evaporated miik 2 eggs 1/ cup sugar 1/ cup sugar 1/ tsp. sait 1 cup crushed drained pine- appie Beat eggs, add to cooked rice. Stir in sait and sugar, milk and pineappie. Stir to blend. Turn into a buttered quart baking dish and bake in a pan of hot water in a slow oven 300 degrees for 1 hour. Serve with crushed pineapple or table cream. Serves 6. "PINEAPPLE SUICE" 12 cup margarine 2½/ cups graham wafers (roi- led fine) 12 cup margarine 1%/ CUÇp5 icing sugar 2 eggs (not beaten) 1 pint whipping creamr 1 cup drained crushed pine- apple Meit butter and mix vjith graham wýAafers. Take out 1/ cup crumnbs to be uised on top. Press remaining crumbs in bottom of 8 inch pan. Bake 20 minutes at 325 degrees. Beat butter, icing sugar, eggs together. Spread on baked crust when cool. Whip cre-am stiff and fold in drained pineapple. Pour over second mixture. Sprinkle the ¼, cup crumbs on top and put in