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Wednesday, ,J 8 197Î5 GRANDI iTHER'S COOKIES 1¾ 4c. flour 1'/2 tsp. baking powder /2tsp. sait 2 tsp. cinnamon 1½2 tsp. baking soda 1 c. honey 1¼jc . oul 1 c . oatmneal 1iec. corn flakes 1 c. walniuts, chopped 1 c. raisins 1 c. dates 6 tbsp. molasses 3 wee beaten e% s 2 c. chocolate ch Ips fveasuare an ary ingreaients, sift twice. Add oatmeai, corn flkes, nuts, raisins, dates and choc. chips. Combine oul, honey, molasses, and beaten eggs. Thoroughly mix wet ingredients with the dry. Add a littie more flour if needed to make stiff batter. Drop by tsp. about 2½" apart. Bake for 15-20 minutes at 325 degrees. Watch! Mrs. Myrtie Snudden Oshawa PECAN KISSES 2 egg whites, beaten until stiff 'tsp. Sait zI cups powdered sugar 1 tsp. vinegar 1 tsp. vanilla 11/2 cups chopped pecans Beat egg whites until stiff and graduaily beat in sugar, vinegar and vanilla and con- tinue beating until ver ystiff. Fold in pecans. Drop by tsp. on greased baking sheets. Bake at 300 degrees f or 15 to 20 minutes. Cookies shouid re- main iight colored. Cool on rack. Makes 3½ý dozen. Mrs. Deno Goodman Bowmanvilie CHICKEN POTATO POTAGE 1 cup fineiy chopped celery 2 tbsp. of butter 2 101,4 oz. cans frozen con- densed potato soup 2 soup cans of milk 1 5 oz. can of chicken or turkey- 2 tbsp. mainced parsiey Cook ceiery in butter over 10w Ileat untfl tend[er. Add sour, and water and bring to, a boi, stirring occasionaliy. Add chicken and parsley. Simmer 15 minutes. Serves 6 Mrs. Deno Goodman Bowmianville TOMA-.,TO AND JRICE SALAD 6 to 8 tomatoes 1 cup cooked rice or macaroni 1 cup diced green ceiery 2 tablespoons chopped onion mayonnaise to moisten sait and pepper to taste Cut tops off tomnatoes. Scoop out centers caref uliy, invert to drain, Dice centers, and combine with remnaining in- gredients. Pile lightiy into hoiiowed tomatoes. Serve on crisp greens wjith additionai dressing, if desired. Makes 6 to 8 servings. GREEN TOMATO MINCEMEAT 3 lbs. cored appies 1 lb. currants 2 Ibs. raisins 3 lbs. green tomatoe 4 lbs. white sugar 2 tsp. Sait 1 cup suet 1 lemon 1 tbsp. cinnamon 1 tsp. nutmeg 1 cup vinegar 2 cups water Put tomatoes through food chopper and drain. Chop raisins. aDDles. lemion in food chopper also, put tomnatoes, apples, raisins, currants, suet and spices in a kettie and boil slowly for 30 mintes. Bottie. Be careful to avoid secrching, keep stirring. Berdena Aildread 0shawa "INSTANT"LE,-MON SALAD 1 can lemnon pie filllng 1 smail can. fruit cocktail 1 cup miniature ma rsh- -mIIows Country Kitchen Supple4iéï -ýhe CaÏýiàË, Statesman, Bowmranviile FLIANK STEAK IN BEER MARINADE And suddenfly it's Spring! Time to get out in the great outdoors. Timne to do a littie fishing, hîking, swimîning or just plain relaxing. But whether it's the cottage, camping or just out on the patio, here's a suggestion for a meat dish that wi make your moiuth water just watching it Cook. Not only extremely tasty but economicai, too - flank steak flavoured in a beer seasoned- marinade that adds up to some zesty eating! The .meiiow brew penetrates the meat fibres and brings forth a deiicious fiavour. Nothing quite matches the appetizing aroma of meat barbecuing in the great outdoors. Good accompaniments? Foul wrapped baked-potatoes cooked over the coals, crusty French bread and a long, cool glass of beer. 'Xi cup salad ou 1/ cup beer 2 tablespoons lemon juice 1 ciove gariic, minced 1 teaspoon sait 1 bay leaf 4/ teaspoon pepper 11 teaspoon dry mustarcd 1, teaspoon basil '/2 teaspoon oregano n/ teso hme flaàn ksteak -approximateiy C. pounds Coine où, beer, lemon juice and seasonings; pour over fIank steak. Refrigerate severai hours or overnight. To cook steak broul approxîmrate- ly 5-6 minutes on each sîde or barbecue over hot coals to desired doneness. (Approx- imateiy, 10 minutes on each side.) Cut diagonally, across Srain into very thîn suices. erves 4. Tip for campers: drain meat of marinade and carry in plastic bag. SALMON AVOCADO SALAD 1 can (7-¾ oz.) B.C. Salmon 1 large avocado or 2 smal avocados 1 tabiespoon lemon juice 2 stalks ceiery, finely chopped 2 izreen onions, finely chopped 2-3 tabiespoons, unsweetened medium coconut 2 tablespoons mayonnaise Fiake salmon with its juice, mashing the bones. Peel avocado, cut in haif length- wise, and pit. Roll avocado in lemon juce being sure to cover ailsurfaces to prevent discoiouring. Pour any re- maining lemon juice into the flaked saimon. Stir ail remain- ing ingredients. Fi]avocado centres with salmon mixture and serve on crisp lettuce leaves. Serves 2. Any excess salmon mixture can be used to make a deiicious sandwich. SALMON SEASHELL SALAD 1 can (7-¾ oz.) B.C.Saimon 1 cup uncooked sheil maca- roni 1 smaii onion, chopped 1 gariic ciove, minced l,2 teaspoon sait 1 large staik celery, chopped 1 mnediumn diii pickle, chopped 6 radishes, siiced 1<4 cup mayonnaise Prep are shel macaroni accordling to package direct- ions; drain and chili in coid water for 5 minutes. Drain salmon, reserving juice. Re- move large salmon bone and crush we2. Break saimon into bite size chunks. Combine rem iingingredients wi with cled, drained maca- roni. Add saimon chunks, juice and crushed bonies and t!oss iightiy. Chili before serv- ing on crsp lettuce. Accom- pany with hard cooked egg quarters. Serves 4. RHU BARB SALAD MOLD 1 package (3 ounces) straw- berry flavored jeiiy pow- der 1 cup boiiing water 1'/2 cups iightiy sweetened rhubarb sauce 1 cup chopped appies 1/2_cup.choppeýd nuts CHICKEN BAKE FOR 12 noodies 1/2 cup butter or Margarine 312 cups miik '/4 cup alpurpose flour 12teaspoon sait '~teaspoon white pepper 2 10-14 oz. cans (2½/ cups) chicken gravy. 4 cups diced cooked chicken 2 tablespoons chopped pimiento Cook noodies according to package directions, drain. Add 2 tabiespoons of the but- ter or margarine and '/2 cup of the miik., In kettie, mieit remnn 6 tabiespoons but- ter. Ben in flour, sait and pepper. Add the remaining 3 cups milk ail at once. Cook and stir tili mixture thickens and bubbles.' Stir in chicken gravy, chicken pimiento and noodies.. Spread in 13 x 9 x 2 inch baking dîsh. Bake cover- ed, in 350 degree oven for 25 minutes. Combine 1/ cup fine bread crumbs, 11½ tablespoons meited butter, 1/ cup grated Cheddar, cheese. Sprînkie around edge of casserole. Bake 10 Min. Mrs. Lynn Potter Bowmanvilie FRENCH DRESSING 3/ cup saiad oul '4 cup vinegar 11/ to 1 teaspoon sait 1 teaspoon sugar 1/ teaspoon dry mustard 1/2 teaspoon paprika (optionai) dash pepper Combine ail ingredients in container with tight-fitting cover. Shake to blend wel before using. Store in refrig- erator. Makes 1 cup. To Vary Add One 0f, gariic ciove, crushed (let stand in dressing for severai hours, then remove) 2 tabiespoons chili sauce 1 to 2 tablespoons celery seed 3 tabiespoons crumbled blue cheese (omit papri-, -ka) one third to 1/2 cup canned tomato soup vinegar from syveet pickles (omit sugar and decrease sait) .TFLLIEfl FRUIT SALAD 1 envelope unflavored gelatin 14 cup cold water one third cup marmalade two thirds cup boiling water 2 tabiespoons sugar 1/2 teaspoon sait /4 cup lemon juice 4 cup orange juice 2 cups prepared fruit Soften gela tin in coid wa ter. Mix marmalade, boiiing water, sugar and sait; add to softened gelatin and stir until gelatin is dissoived. Add fruit juices; chili until partiaily thickened. Add fruit and turn into moistened mold or into individuai mouds. Chili until set. Makes 6 to 8 servings. Suggested Fruit Combinations -fresh, canned or frozen penches and pears i -diced apple and seedless or seeded grapes -drained, canned fruit cock- tail with fresh blueberries, raspherries or strawberries COFFEE CAKE 1 cup white sugar 12 cup of butter 2 eggs 214 cups of flour 1 tsp. of baking powder 1 tsp. of baking soda '/2 tsp. sait 1 cup of commercial sou r cream 1 tsp. vanilia 1Cream sugar and butter until ight. Add eggs one at a time beating weli after each addition. Add flour, baking powder, baking soda, sait, stir weii to biend. Add dry ingredients- to creamed mix- ture, aIternately witit sour cream and vanilia, mix until, smooth. Spread in weii greased pan 9 x 15, just spread haif of mixture into pan, and add haif of nut toprping; then sp.read the other haif on top of this, and then the other ha if of nut tooning. Bake at 350 degrees F. for 45 - 50 min. NUT TOPPING: GLA NVI LI Variety and Gift SI Kingq St. 'East 9807-4840 Open:- 9: 00 a. m. - 10: 00 p. m. Monda y l CLOSED SUN DAY Look- for These: TC GREETING CARDS MODELS, PUZZLES, GAMES 2 FILMS 2 (Agent for AIlied Photo R UN N Service Limited) S RECORDS and TAPES COVERGIRL MAKE-UP RU BE DON'T FORGET! ASK FOR YOt SUPI CHARCOAL BRIQUETTES (ALI BAR-B-QUE LIGHTER FLI PAPER PLATES, PLASTIC KN1VE! Also a Variety of Suntan Lot a nd Fuli Line of CoId Meats and Dairy I I Il ) 4 t I. I. LE'S bp, Newcastle hru Saturday CLEAR YOFF IN G SHOES, kNDALS E R BOOTS, ETC, J R BAR-B-QU E PLIES LSIZES), JID S and FORKS 'ion Products -r Try If....0 You- EXPIRES JUNE 22nd 197! ORONO i! -RIES HASE dle Chwl<en E: 983 5310 en 9 83 -5 310 F t t t t t s- t t t Like 40 eeFRENCH F VALUE V~~ITH ANY 10 IP Reddi Che Kentuciy Sty MANSTREET, ORONO - TELEPHONE