The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Page THE HERALD COOKBOOK Wednesday November CHINESE PEPPER STEAK Ahead of time prepare green pepsin cut Into strip cut Into una wedges 1 garlic cloves chopped Marinate meat In strip round steak overnight Marinade cornstarch I white sugar Up ginger cup soya sauce Mi and add meat Put In fridge overnight turning container upside down and back again a few tlmea Cooking Brown all meat in oil a third at a time until all meat is don STILL LOOKING FOR MORE RECIPES ID OXBOW BOOKS 1 Main St S Downtown Georgetown 8778881 WERE NOT LIKE ANY OTHER STORE WE CAN your Fruit Cake or Christmas Pudding Ingredients A great time saver for fausy Bakers alike Come in tor a helpful shopping check list put a beautiful basket In your hands and send you on a our of line foods to create your own gilt basket offer you Great Weekly Specials that the season watch for our recipes ads because were one of Ms helpers Foodstuff 98 Main St S Georgetown 877 6569 Return meat to pan Reduce heat and add garlic onion and cup of water Cook 56 minutes add tomato and green pepper Cook another half hour medium heat stirring a boot every minutes Serve with or over top of rice Mrs Kelly Clark Acton CARROT SOUFFLE Honey and nutmeg complement the fresh sweet taste of carrots In this light and easy aide dish souffle cups sliced Ontario carrots medium egg separated cup sour cream butter honey salt tap nutmeg Cook carrots covered In small amount of boiling water to to 15 minutes until soft and very tender Drain carrots and mash or puree in blender or food processor Beat egg yolks sour cream butter honey salt and nutmeg Into carrot puree tint I well blended Pour in large bowl In small bowl beat egg whites until stiff Carefully fold Into carrot mixture Pour into greased casserole dish Bake at 350 Tor minutes Serve Immediately Makes servings Preparation time minutes Baking time minutes Mrs J Morrow Georgetown VIETNAM FRIED RICE Add any cooked or raw meat cut into thin strips 3 cloves garlic minced I targe onion chopped coarsely Up salt I Up pepper lisp sugar soy sauce Sttr fry until meat is tender and hot about 1 Add 3 cups cooked rice Stir fry mitt Add 1 cup leftover or vegetables such as peas green beans or car rots Stir well into rice mixture Just before serving add eggs beaten Over medium heat stir carefully through rice until eggs are cooked Serve piping hot with salad or leaf lettuce cucumbers fresh mint and parsley Susan Cunningham Georgetown Br EF CROQUETTES cups ground beef cup chopped onion 2 chopped parsley cup margarine cup flour Vi tsp salt and pepper Imp milk breadcrumbs leg 2 tbsp water oil for cooking Mix together first 3 Ingredients Melt margarine blend In flour slat and pepper Cook slowly until smooth and bubbly Gradually add milk bring to boll stir one minute blend In beef mixture and chill Shape Into cylinders roll in bread crumbs dip in beaten egg and water mixed roll in breadcrumbs Deep fry in oil at until brown appro mlns drain on paper towel Serve with either mushroom PHYLLIS LEMON CHICKEN li pounds to pounds any chicken pieces floured with seasoned flour salt and pepper added to flour Brown chicken in a small amount of oil To this add 1 can frozen lemonade lean of water white vinegar cup brown sugar 1 can mushrooms drained Tor I hour covered Serve with rice and a salad Phyllis Caughey Georgetown MICROWAVE RECIPES ORIENTAL thinlysllced thinlysllced to tin water chestnuts and sliced cups cod cooked cups chow me noodles mushrooms sliced J butter 1 can cream of mushroom soup soy sauce Method In a glass I quart casserole dish place celery onions mushrooms and butter microwave on m covered until vegetables are tender In a separate bowl comb other Ingredients rcscrv 1 cup chow mein noodles for loppng Add to vegetables and crow a on High for minutes covered Stir once at the minute mark Topwithnoodlcs ft City Styles Close To Home GuelphSI Georgetown Centre envelope unfavoured gelatin small size lime flavour sugar free per cent milk large separated cartons per cent cottage cheese tbsp lemon juice tsp vanilla Cook gelatin and Jello sugar and milk in a qt covered casserole for minutes until gelatin dissolves and the mixture is hot Stir egg yolks into hot mixture then refrigerate until cool Beat cottage cheese in a blender on high for 3 to minutes until the consistency of sour cream Stir this into cooled mixture Mix In lemon juice and vanilla Beat egg whites until stiff fold In gradually the remaining sugar Fold this into the Jello mixture Pour into either a baked pie crust or a graham cracker crust slie and refrigerate until set Hour Mrs E Blrtley Georgetown Preheat oven to cup butler or margarine cup nil purpose flour Method Mix butter flour Icing sugar Pat into well greased 9 cake pan at Cool Combine the following 1 cup while sugar ben ten eggs lemon Juice bottled substitute will do tbsp flour baking powder Combine these and pour over the baked crust Bake 25 minutes at and sprinkle with Icing sugar Cut In squares Phyllis Caughey Georgetown