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DOG BISCUITS 1 cup flour 1 cup wheat flour Vz cup wheat germ Vz cup powdered dry milk Vz tsp. salt 6 tbsp. fat of any kind 1 egg 1 tsp. brown sugar Combine flours, wheat germ, powdered milk and salt in a bowl. Cut in fat until mixture resembles corn meal. Beat egg and sugar, add approximately approximately Vz cup water to egg mixture, add to flours and knead until mixed. Roll out about Vz inch thick, put onto cookie sheet, cut into 1 inch squares. Bake at 325 degrees F. for 30 minutes. For flavor add dried soup flakes or 1 cup pureed peas. Rose Dickinson VIENNA BARS In a large bowl, combine 1 cup lightly salted butter or margarine, at room temperature, temperature, and Vz cup sugar, working working them with a wooden spoon until creamy and well mixed. Beat in a Va teaspoon salt and 2 large egg yolks. Add 2 x k cups of all-purpose flour and start mixing. When mixture becomes hard to work, knead with fingers of one hand to make a smooth dough. Pat dough evenly into the bottom of a greased 12 by 17 inch jelly roll pan or pat into a rectangular shape of the same size on a greased baking sheet. Bake 15 to 20 minutes in a preheated 350-degree oven until lightly browned. Remove from oven and spread with one 10-ounce jar of red currant jelly or raspberry preserves, and 1 cup chocolate bits. In a deep bowl, beat the whites of 4 large eggs with a rotary beater of electric mixer at high speed until stiff peaks hold when the beater is lifted. Using a metal spoon or rubber spatula, fold in 2 cups finely chopped walnuts or pecans or almonds and 1 cup sugar. Gently spread egg white mixture mixture over jelly. Bake for about 25 minutes, until browned, at 350 degrees. Remove from the oven and place on a wire rack to cool for about 15 minutes. While still warm, cut into 30 bars. About 200 calories per bar. Clem. Dowholis R.R. 3, Bowmanville BROCCOLI SOUP or Zucchini 3 tbsp. margarine V\ cup chopped onion Vi cup chopped celery 1 lb. broccoli (I use frozen from our freezer) Vz cup chicken stock 2 cups of milk Vz tsp. salt Vh tsp. pepper Vi tsp. curry powder In a medium sized heavy bottomed saucepan melt margarine, add the onion and celery, adjust the heat to saute gently for 5 minutes. Trim broccoli stalks and peel off coarse outer skin. Chop stalks in 1" lengths and break up florets into 2" clumps and add to the saucepan, stir, cover and cook over medium low heat for 10 to 15 minutes or until broccoli is just tender (do not overcook) or it loses its fresh taste. Puree the soup in blender and return to saucepan. Add milk, salt, pepper and curry powder and heat through. Taste and adjust seasoning to suit. Add more milk if thinner soup is desired. Makes 4 generous lunch sized bowls or 6 modest before dinner servings. servings. Rose Dickinson APPLY JELLY 4 lbs. (3 quarts) tart apples quartered 2 quarts water 6 cups white sugar Place apples in saucepan, do not peel or core, add water and cook 20 to 30 minutes or until apples are tender. Strain through a dampened jelly bag. There should be 6 cups of juice. To make jelly, add 1 cup of sugar for every cup of juice. Stir until sugar dissolves. Boil rapidly until mixture thickens. thickens. Skim off foam and pour into small jars, cover with saran wrap, put on covers and cool. (I put a piece of margarine margarine in with boiling jelly the size of a walnut and it will not foam. Rose Dickinson DATE SQUARES 1 Vz cups all-purpose flour Vz tsp. baking soda % tsp. salt 1% cups rolled oats 1 cup brown sugar % cup butter or margarine Sift together flour, salt and soda. Add rolled oats and sugar. Blend in butter until mixture is crumbly. Spread half of crumb mix in 9" x 9" buttered pan. Press down level. Spread with cooled date filling. Add remaining crumb mix. Bake at 350 degrees F. for 25 - 30 min. Cut in squares when cool. The flavor is better if heated when served. Date Filling: Vz lb. dates chopped 1 and one-third cups of water Vz tsp. vanilla Vi cup sugar Va tsp. salt 1 heaping tbsp. butter Cook together and cool before using. Dorothy Coles FLAKY PASTRY ' cups unsifted all purpose flour 2 tsp. salt Vz tsp. soda 1 tbsp. white sugar 2 cups lard (1 lb.) 1 egg well beaten 1 tbsp. vinegar ice water Stir together flour, salt, soda and sugar in a very large bowl. Chop the lard into rough chunks and add to flour. Working Working with a pastry blender or two knives cut the lard into the flour until it looks like corn kernels or rolled oats. Put egg and vinegar in cup (measuring) (measuring) and fill cup with ice water (or cold). Stir, then pour all over the dry ingredients. ingredients. Blend together with fork. Press into a fat log shape. Divide into 6 portions, form into balls, wrap (I use clean milk bags) and chill Vz hour what you use. Freeze the rest for further use. There is enough pastry for 3 double pies or 6 shells (the 9" or 10" size). -- Rose Dickinson TENDER LIVER I buy it by the piece and slice it about Vz inch thick. Have your fry pan hot with grease (margarine or bacon fat). Have pan of boiling water beside the fry pan. Dip sliced liver in boiling water, count five, put in fry pan, let cook about 5 minutes, turn for another 5 minutes and Bob's your uncle. Rose Dickinson NATURAL GOODNESS ... starts out with good, wholesome ingredients in your favorite recipes. .•A; • FLOUR • great variety of stone- ground grains • DRIED BEANS, SEEDS and LEGUMES I • SPICES and HERBS • DRIED FRUIT and NUTS (self serve) • GOAT MILK, YOGURT, RAW MILK CHEESE • FARM FRESH BROWN EGGS • COLOR-FREE BUTTER and MARGARINE • COLD PRESSED OILS • RAW HONEY and NATURAL SUGARS, UNSULPHURED MOLASSES • TOFU and SPROUTS • Chemical and Sugar-free ICECREAM • Whole grain and vegetable PASTAS • Gluten-free PASTA, BREAD and MIXES • Naturally raised MEAT • Wholesome BAKED GOODS • ASTRO YOGURT Self-serve bulk foods je (®lùe Httealtfr iBdjoppe 129 King Street East, Bowmanville 623-6222 it* "sii Recipe Supplement, The Canadian Statesman and Newcastle Independent, June 8,1983 11 RHUBARB SPONGE CAKE 3 tbsp. margarine 1 cup sugar, 2 eggs separated - 2 heaping tbsp. flour Va tsp. salt 2 cups finely chopped rhubarb 1 8 inch unbaked pie shell. Soften margarine with sugar, egg yolks, flour and salt. Beat egg whites until stiff. Stir rhubarb into sugar mixture. Fold egg whites into rhubarb mixture. Spoon mixture mixture into pie shell. Bake 400 degrees F. about 50 minutes or until top-browns. Rose Dickinson EBBKSM& : V , %< 1 1 < S: , 0 WL . -V i %: v sV Y f Vt ' M |T( X \ VM ':i w vim .Xv~' II/ ,U I V -< DRYCLEAN OFTEN -- Your clothes will look better and last longer. And you'll feel better, too. 1 I Bowmanville Cleaners PICKUP and HOME DELIVERY TELEPHONE 623-5520 84 King St. West Bowmanville ■■■■■ • Cook up a tasteful scheme for kitchen dining styles Work out kitchen and dining room interiors with inviting style. Lend these living areas the decorative importance they deserve and enjoy a whole new spirit in your family's daily cooking & dining activities. Then let us help you select the cooking utensils and dining accessories that will-make the most of your new kitchen/dining/ design. Choose china,, stoneware, linens/ cookware and more from our Upstairs Shop. Shop with us for: Cookware • China and Stoneware Utensils • Decorative accents • • Bridal registry RICKABY' LIMITED BOWMANVILLE. 27 King St. W 623-5556