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11. Recipe Supplement of the Canadian Statesman, September 15, 1976 9-DAY PICKLES 4 qts. large green cucumbers Syrup 6 cups vinegar 9 cups white sugar ¾ oz. whole allspice (tied in a piece of cloth) Wash cucumbers, cut in large pieces and put in crock. Cover with a strong brine of two thirds cup of salt to 4 cups of boiling water. Let brine cool before putting on cucumber pieces. Let stand 3 days. Pour off brine and add fresh cold water. Change daily for 3 days. On 6th day simmer 2 cups water to 1 cup vinegar to which you add a piece of alum, size of a walnut, add green food colouring, add to cucumbers. On 7th day make syrup of 6 cups vinegar, 9 cups white sugar, 34 oz. wbole alspice tied in cloth. Boil 5 minutes. Remove spice. Drain the cucumbers and add the new syrup. Drain and heat 2 more days. On 9th day fill sterilized jar with cucumbers. Heat the syrup to boil. Pour in jars and seai. DILLY CARROTS STICKS 6 lbs. young carrots, peeled & julienne 12 large sprigs of fresh dill 3 cloves garlic, peeled and crushed 2 tbsp. mixed pickling spices 1 cup vinegar 1 tbsp. salt 3 tbsp. sugar 6 cups cold water Cut carrots lengthwise ,8" thick. Drop into boiling salty water. Cook until half done, about 8 minutes. Place dill into 6 pint jars. Pack carrot sticks, standing up, add a bit of garlic and sprinkle spices. Combine salt, vinegar, sugar, and water in saucepan, bring to a boi. Pour over carrots. Seal. Process in hot water 10 minutes. Should stand 3 weeks before using. Mrs. Vicki Lesnick, Newcastle ZUCCHINI RELISH 10 cups ground Zucchini squash 4 cups ground onions 5 tbsp. salt Let stand overnight, drain and rinse and drain and rinse. Add: 2' cups vinegar 6 cups sugar i tbsp. dry mustard 1/?tsp. black pepper 2 tsp. celery seed 1 tbsp. Tumeric 1 tbsp cornstarch 1 tbsp. nutmeg A few red peppers for coloring. Cook siowly until clear (about 30 minutes). Seal hot. One half of recipe makes 3 pt. DILL PICKLES 1 six qt. basket freshly pick- ed cucumbers 3-4" long 3 qts. plus 1 cup water 34 cup non-iodized salt 334 cups vinegar, 6 tbsp. non iodized sait (2nd amount)ga 2 tbsp. sugar 6,î cups water (2nd amount) 1 tbsp. whole mixed pickling spices Whole mustard seed 1/ tsp. a jar Dii biossoms (3 heads a pint jar) Wash the cucumbers under running water. Cover with a cold brine made of the first amounts of water mixed with the first amount of salt. Do not put in aluminum container. In, morning drain. Combine vine- gar, salt (second amount) and mixed pickling spices (tied in a cloth). Heat to boiling. Meanwhile pack cucumbers in clean, hot pint or quart jars, adding mustard seed and dill blossoms to each. Cover with boiling vinegar liquid to within ½2 of top. Seal. Process in boiling water bath having water come to within 2" of top of jars for 20 minutes counting time as soon as jars are placed in the boiling water. Carefully remove jars, tighten seals and let cool in upright position. Mrs. Joan Tax, Bowmanville ZUCCHINI PICKLES 2 lbs. small Zucchini 2 med. onions 14 cup salt 1 pint white vinegar 1 cup sugar 1 tsp. celery seed 1 tsp. Turmeric, 12 tsp. dry mustard 1 tsp. mustard seed Wash and cut unpeeled Zucchini and peeled onions in very thin slices into a crock or bowl. Cover with water and salt. Let stand 1 hour and drain. Mix remaining ingred- ients and bring to a boil. Pour over Zucchini and onions. Let stand 1 hour. Bring to a boil and cook 3 minutes. Pack in 3, hot sterilized pint jars and seal. (These are really good.) SOMETHING GOOD 1 qt. apples 1 qt. onions 1 qt. cabbage 1 qt. vinegar 1 qt. green tomatoes 1 qt. peppers (green and red) 1 qt. sugar 2 tbsp. salt 2 tbsp. prçpared mustard Grind a l vegetables. Mix together, add the rest of the ingredients. Stir WELL. Cook for 20 minutes and can in sterilized jars. SWEET PICKLES 6 qt. basket small cucumbers 8 cups sugar 5 tsp. salt 2 tbsp. mixed pickling spice 4 cups vinegar Wash cucumbers with boil- ing water. Let stand over- night. Repeat four times. On fifth day drain cucumbers and cut in 1/2" pices. Combine sugar, spices, salt and vinegar in a pan. Bring to boiling point and let stand for two days. On third day bring cucumbers and mixture to boiling point. Fill sterilized jars and seal. Mrs. Lorraine Evans, Kendal CAFE ROYALE Fill cup half full with coffee, 11/2 oz. cafe royale liqueur. Top with whipped cream. Sugar to taste. What better way to end a perfect dinner? The clear cut of this Polish glass filled with steaming coffeetopped with whipped cream . . . need we say more? Friendly is the word for fondue cooking. Strangers meet and become friends, and old friends reminisce as they gather around the pot to dip, dunk and cook. Fondue can be an appetizer, a main course, or a happy ending to a meal. If you've already tried beef or cheese fondue, you're just beginning. Try chocolate or fruit ondue for dessert. To cook with oil, you'll need a metal pot, but colourful ceramic ones are fine for cheese and other kinds of fondue. Long wooden-handled forks are a must. No one needs a recipe to make a good cup of tea. This beautiful tea service and tray in award winning copper will delight the most fastidious hostess. Phone 18KingS. 725-0711 Oshawa . PICKLEli OKRA 6 qts. okra 2 qts. water 1 tbsp. salt 1 qt. vinegar (white) Wash and pack okra in jars. Add 1 tsp. diii seed, 1 clove of garlic. Mix vinegar and water and bring to a boil. Pour over okra. Seal quickly a pod or more of hot pepper may be added if you like. This is ready to use in 6 weeks. LIFESA'VER SOUP 12 cups Tomato juice 2 cups water 2 beef bouillon cubes 1 cup mushrooms with liquid 1 med. head cabbage, chop- ed 3 or 4 stalks celery, chopped 1 tsp. horseradish (optional) 1 tsp. worcestershire sauce Salt and pepper In large kettie, cook al ingredients until cabbage and celery are tender. Recipe contains 12 oz. tomato juice. Everything else is unlimited. Mrs. Marion Knapp, Newcastle PARTY CHEESE ROLL '2 lb. sharp cheddar cheese, shredded 1 8 oz. cream cbeese 1/ cup pecans (chopped very fine) 2 tbsp. Worcestershire sauce 2 tbsp. Miracle Whip, 1 clove garlic (minced) Salt 4 tsp. tabasco sauce Mix ingredients with hands. Make 2 logs and roll in either 3 tbsp. curry, paprika, chili powder or parsley.-Chill well, keep in frig. Serve in centre of large platter with assorted crackers. Helen Balson JAM HEAVENLY 5 cups rhubarb 5 cups white sugar 20 oz. can of crushed pineapple Boil hard for twenty min- utes, add two pkg. of straw- berry jelly powder and stir well. As soon as all jelly is melted put in sterile jars and seal. TOMATO-CELERY-RICE SOUP 6 cups water 2 tbsp. raw rice '/ cup chopped onion 34 cups chopped celery 2 cups stewed tomatoes 1 cup pureed tomato 2 tbsp. margarine 1 tbsp. parsley flakes 1 tsp. sugar 12 tsp. worcestershire 1 tbsp. salt s tsp. pepper Add rice to boiling water, boil 5 minutes. Add onions, celery, boil 15 minutes. Add al other ingredients. Serves 10. Nancy Bryans, Blackstock MEAT BALL SOUP 2 qt. beef broth 1/2 lb. ground beef 18 tsp. marjoram Corn meal or flour 2 eggs 2 onionsachopped 1 tsp. sait 1/4 tsp. pepper Mix meat, eggs, onions and seasoning together. Form into small, small balls and roll in corn meal or flour. Heat meat balls. Reduce beat and sim- mer until meat balls are done. Serves 8. TURKEY CASSEROLE '/ cup margarine 2 cup chopped onion 2 cups chopped celery 1/2 cup chopped green pepper 2-3 cups chopped turkey i can cream of chicken soup 1 can cream of mushroom soup 2 tbsp. soya sauce ¼ cup milk 1 can chow mein noodles Melt margarine in large saucepan over low heat, add onion, celery and pepper until tender. Stir in turkey, soups, soya sauce and half the noodles. Pour into a baking dish. Cover mixture with remaining noodles. Bake un- covered in 350 degree oven for 30 minutes. Freezes well. Helen Balson, Hampton Page 11 CABBAGE ROLLS i large cabbage 1½ lb. ground chuck ¾ cup Minute Rice 1 egg 1 onion (diced fine) Dash salt, pepper, garlic powder 1 tin tomato soup 6 tbsp. spaghetti sauce 4 strips bacon 1 large tin sauerkraut Paprika Cut core from cabbage and place in boiling salted water. Next fry diced bacon until brown and add sauerkraut, which has been rinsed 3 times in cold water. Simmer 10 minutes. Place sauerkraut in bottom of small roaster and sprinkle generously with pap- rika. The bacon, sauerkraut mix- ture is a base for the cabbage rolls. Mix well - beef, rice, egg, onion, salt, pepper and garlic powder. Make rolls of this mixture and place on cabbage leaf - roll tightly and place in pan. If any cabbage is left, chop fine and sprinkle, not over, but around cabbage rolls. Empty tomato soup in bowl and add 1 tin hot water (use water cabbage co9ked in). Pour this mixture over cabbage rolls. Drop spaghetti sauce on top. Bake, covered for 3 hours at 325 degrees. Helen Balson, Hampton SHELL MACARONI SALAD 2 cup shell macaroni 1 tsp. salt 14 cup salad dressing 3 chopped green onions 2 celery sticks (chopped fine) 1 734 oz. salmon 1 7% oz. tuna 1 734 medium shrimp Cook shell macaroni in salty water. Drain, let cool for at least 2 hours. Then add salad dressing, green onions, celery, salmon (bones and skin re- moved), tuna and shrimp. Toss. Refrigerate for 1 hour before using. Mrs. Vicki Lesnick, Newcastle cF' dos s,