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Spark up ho-hum meal with sunny delights from Japan! SUPPLEMENT TO McHENRY PLAINDEALER - PAGE 21 -WEDNESDAY, JUNE 7,1978 Looking for a way to perk up a light warm-weather meal? Why not add an exotic touch to a quick, low cost dish with sunny little cres­ cents of flavor from Japan! Juicy, ready-to-serve Mandarin Orange segments from Japan provide delicious ways to make easy budget d i n n e r s t a s t e l i k e a million -- and look like a gourmet's dream. These plump, juicy little seedless orange sections are the most versatile fruit you can buy. Use them to make sweet and piquant sauces, appetite-awakening stuff­ ings, luscious salads, in­ triguing appetizers, and taste-tempting desserts. Canned Mandarin Oranges from Japan are nutritious as well as delicious. Seedless, skinless, and without rinds or membranes, they are care­ fully hand tended until sun ripened to the peak of flavor, then quick-packed to pre­ serve their natural goodness. Here's an easy, low-cost summer meal that's sure to put a bit of sunshine into your family dining: TANCY TUNA CASSEROLE 1 11-Ox. can Japanese Mandarin Orang?e 1 8-Oz. package macaroni 5 Tap. butter 2 Medium onions, sliced 2 Green peppers, chopped 3 Tbs. flour Ml Cup milk 1 Tap. salt •4 Tap- pepper 2 Tbs. white vermouth 2 Tbs. lemon juice ^ Cup grated eheddar cheese 1 7-Oa. Can tuna, drained and mashed Vfc Cup chopped walnuts Drain and save syrup from Mandarin Oranges. Cook macaroni according to pack­ age directions, drain and set aside. Melt 2 tablespoons butter in a skillet, add onions TINY ORANGE TASTE-TEMPTERS, canned Manda­ rin Oranges from Japan turn everything from dinner to dessert into a sunny treat for the palate and the eye! and peppers, saute until on­ ions are transparent. Toss into macaroni. Melt remain­ ing butter in a saucepan, stir in flour, when mixture bub­ bles, stir in x/i cup Mandarin Orange syrup and all of the milk. Cook until thickened, stirring constantly. Add salt, pepper, vermouth, lemon juice, VA cup of cheese, tuna and Mandarin Oranges (re­ serve 4 for garnish). Mix ev­ erything with macaroni and turn into a buttered cas­ serole. Sprinkle top with re­ maining cheese and walnuts. Bake at 375°F 25 to 30 min- ,utes. Serves 4-6. MANDARIN MOUSSE 1 11-Ox. can Japanese Mandarin Oranges 1 Ml Cups boiling water 1 3-Ox. Pkg. orange dessert gelatine 1 Egg, beaten 1 Cup heavy cream, whipped I Cup chopped walnuts Drain and save syrup from Mandarin Oranges. Chop x/i into small pieces. Dissolve gelatine dessert in boiling wa­ ter, then beat into egg. Beat Mandarin Orange syrup into mixture. Chill until almost set. Fold in chopped Manda­ rin Oranges and VI of heavy cream. Spoon into individual glasses. Chill until set. Whip remaining cream. Decorate with cream, oranges and nuts before serving. Serves 4. TRADE FAIR SPECIAL Automatic Telephone Answering System 95 FREE ANSWERING SERVICE TO BE GIVEN 149 40 CH CB IN-DASH WITH DIGITAL READOUT t AH FM STEREO.. DEMONSTRATIONS AT OUR FAIR BOOTH GLOBE SALES & SERVICE 2309 Johnsburg Rd. 385-0152 & in booth No. 4 at the TRADE FAIR June 9-10-11 YOUR COMPLETE PRINTING SUPPLIERS 3909 W. MAIN STREET / 385-7600 m mmm For Decorating Ideas... See Us At The TRADE FAIR! * Prize Drawings All Weekend! • Experts Will Be On Hand At All Times To Answer Any Questions Regarding Every Phase Of Decorating! fiob'A QolohA 4720 W. RTE. 120 of cMc^enxy ....McHENRY, ILL. (815)385-1116 1 A j ± *