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'1age 2 SHAKE &BAKE 2 cups fine crumbs 4/ cup flour 2 tbsp. Accent i tsp. saIt Vtsp. fruit sugar ½tsp. (or more) gariic sait '~tsp. onion sait Shake. Store in covered jar. Use to coat (a) chicken - 45 min. at 350 degrees; (b) pork chops - 1 hour at 350 degrees, ]turn once; (c) fish - 30 minutes at 350 degrees. Carol Purdy, Bowmanville NO-PEEK CHICKEN Chieken legs or breasts 7 oz. pkg. Minute Rice 1 can cream mushroom soup 1 can cream chicken soup 1 can mushroom pieces 1 pkg. Lipton onion soup, 1 can (or more) water MNix rice and foliowing 5 ingredients. Place in large baoking dish. Place chicken parts on top of rice, cover dish and bake at 350 degrees for 112 hours. DON'T PEEK'! Carol Purdy,, Bowmanville CREAMY SHhIIMP 4 oz. cream cheese 1 can small shrimp, cutip 1cup finely chopped onion ¼cup sour cream Pepper Dash dry mnustard Pinch garlic Mix together well. Use as- spread on crackers or as a dip. Carl Purdy, Bowmanville INSTANT CHILI SAUCE (Weil aimost instant - it's for, people who didn't have timie to do it last faîl.) 1 28-oz. canned tomatoes ½cup white vinegar ¾tsp. cinnamon "/2 tsp. auIspice 1 medium onion 2 or 3 stalks celery 112 cups brown sugar 1 tsp. sait 1 - tsp. cloves Bring tomatoes, onions and ceiery to a boi - sîmmer until celery is tender. Add remain- ing ingredients. Cook until desired thickness is reached. M. Killeen BEST EVER LIVER 2 lbs. iliver 8 slices bacon 4 onions 4 tbsp. butter 6 tlsp. flour 4 cups tomato juice 2 tsp. Worcestershire sauce 2 tsp. lemon juice 2- tsp. sugar 1 tsp. Salt Dredge slces of liver, in flour to which sait and pepper have been added. Fry- slices of bacon, remove from pan and save. Add the liver to the bacon grease and brown. Place liver in greased cas- serole dish. Meit butter in saiucepan, blend in flour and siowly add the tomato juice. Cook until mixture begins to, thieken, add crumpled bacon and seasonîngs. Pour over liver and bake 40 minutes at 350 degrees. Joan Tax, Bowmanville FUDGE Boiled Mixture 2 cups brown sugar 6 tbsp. margarine or butter 6 tbsp. carnation milk Boil for one minute. Icing Sugar Mixture 2 cu1ps icing sugar 1tsp. vanilla, and set Add boiied mixture to icing sugar mixture, beat with mixer until smooth, put in pan. You cani change this by 4~jadding nuts, cherries or coco- xiut or cocoa to suit your taste. Mrs. Marion Knapp Newcastle DIET RECIPES HAWAILAN RHUBARB 3 cups cut up rhubarb ½cup crushed pineapple and juice packed in its own TURKEY STEW O]R (Excellent for tho ieftover biù 6 carrots, eut in pii 3 medium potatoeý eighths 3 cups turkey1 chicken oxo 1 10 Ounce can mi drained 2 cups chopped oni 2 tbsp. fat (optiona ¼, cup flour 2 tsp. seasoned sall i cup miik 1 12 ounce pkg. fro 4 cups diced cooke Cook carrots andf turkey broth uni tender (about ten Saute mushroomsa in a iittle fat unt.l transparent. Mix1 seasonings. Bler smooth with milk. turkey broth, bring and cook stirring until thick. Add turkey and cook 1 longer. Makes 8 ser, If desired cover w or biscuit topping ar 425 degrees unti browned. B tecipe Supplement of the Canac1ian Statesman, Septen1ber 15, 1976 R POT PIE ORIENTAL SHRIMP ose email 12 oz. frozen raw, peeied, ts) deveinedi shrimâp Leces 34 tsp. chieken stock base s, eut into 12 cup boiling water 1 ciove gariic, crushed broth or ½ý- tsp. grated ginger root (1/4 tsp. dry gro-und ginger may iushrooms, be substituted) 4 tbsp. salad oil iions 1 cup ceiery, cut in diagonal al) pieces, 1 medium onion, cut in eights Lt1 green pepper, cut in chunks 1' can (6 oz.) tomato sauce ozen peas 1 tbsp. sugar d turkey 14 tsp. sait potat oes in 11'2 tbsp. cornstarch fl aimost 12 tsp. MSG 'minutes). 14 cup soy sauce and onions 2 tomatoes, cut in eighths il onion is Thaw frozen shrimp. Dis- flour and suive chicken stock base in nd until boiling water. Preheat 2 tbsp. k.Add to ol, garlic, and ginger in gto a boil Browning Skiilet 4 minutes in constlantiy the Radarange oven. Remove peas and the gariic and ginger. Add LO minutes shrimp, toss to coat with the vings. oil. Cook 2 minutes, stir and with pastry remove from the skillet to a ind bake at dish. il lightiy Add 2 tbsp. oil to Browning Skillet. Preheat 21/2 minutes. M. Killeen Add the celery and onions. - Cook 2 minutes; stir well. SALMON LOAF (Delicl'ous> 1 1512 oz. can salmon 2 tsp. meited butter 2egg yolks itsp. Worcestershire sauce 1,2 tsp. sait '2ý cup milk, scalded 1/z> cup dry bread crumbs 1itsp. lemnon juice 2 - go whites beaten stiff Preheat oven at 350 degrees F. Grease an 81/2 x 4'/2 loaf pan. Put salmon in large mnixing bowl. Stir in butter, egg yolks, seasonings, milk, bread crumbs and lemon juice.. Carefully fold in beaten egg whites. Put in pan and bake for 50 minutes. Joan Tax, Bowmanville STUFFED MUSH1ROOMS 1 lb. mushrooms 1, cup parmesan cheese 14 cup melted butter Finely diced onion Wash mushroomns - remove stemns. Mix cheese, butter, onion and finely diced stems. Stuff mushroom caps and place under broiler 5 minutes or until just browned. Helen Balson, Hampton H1AM' AND CHICKEN 4chickeni breasts, boned and skinned, sprinkie each gen- erously it Lowreys season- ed sait, roll each and secure with a toothipîck. Place each chicken breast on a folded slice of cooked ham, place in casserole dish. Bake, uncovered for 25 minutes at 350 degrees, Mix: 1 can cream of chicken soup 1,2 Pt. sour cream One third cup dry sherry Remove chicken from oven and cover with, the sauce. Return to oven and bake- 30 minutes more at 350 degrees, uncovered. Helen Balson, Hampton RED CABBAGE 1 medium red cabbage 2 tbsp. margarine 1 medium onion, chopped ½/ cup brown sugar 3 apples One third' cup vinegar 2 cloves Sait and pepper to taste Shred cabbage fine and put on stove with 2 cups of water. Add ahl the other ingredients as soon as it is boiling. Let simmer for 1 hour. More water may have to be'added. Joan Tax, Bowmanville BEETS WITI" ONIONS 4 cups pared, shredded, raw beets 1 cup coarseiy chopped onions 11/2 tsp. sait 1'4 cup boiling water 4 tbsp. margarine Arrange beets and onions in casserole dish. Add sait, boiling water and butter. Cover and bake 30 minutes in 350 degree oven. Joan Tax, Bowmanvi' Couok 2 minutes more. AdcI the green pepper and shrimp to the celery-onion mixture. Stir together the tomato sauce, sugar, sait, cornstarch, MSG, soy sauce, and chieken stock. Add to the slwimp mixture. Cook covered in the Radar- ange oven 5 minutes, stirring once. Add the tomatoes, cook 1 minute more. Serve with hot rice . 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