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Recitpe Suppiement of the Canadian Statesman, September 21, 1977, Page 3 UHAGGIS 1Wlb par-boiled lîver, cool anid grind through ment chopper Add: icup inced onfion icup minced sue', 2 cups scotch oatmeal 2 eggs (beaten) 1 cup flour 1 tin consomme soup 11/ tsp. pepper 2 tsp. sait Little nutmeg for added spice andi tsp. parsley flakes If dry when well mixed, add a littie of the liver water ieft fromn par-boiing. Wrap in foul and bake 325 degrees in oven, for !1½ hours. (Cook as mueat-ioaf). MWargery Freetby Nýewcastie GOUVDA SPINAC(H SALAD 4 si;ces side bacon, crisply cooked 4 cups raw spinach 8 msros sliced thini 1 cup thiniy.ý sliced green. onion 1 cup shredded imiported Gouda (4 oz.) '~cup vegetable oil 2 bsp. lemion jUice insall clove gariic, fineily chopped '2 sp. sait 1tsp. dry mustard Pinch of pepper Crisply cook bacon, drain on paper toweiling, crumbie and toss with Gouda in smiall bowi. Reserve. Rinse and dry spinach in large salad bowl, top witbi mushrooms, green onions- and bacon and cheese mnixture. Combine vegetable oul, lemon juice, gariic, sait, miustard and pepper In a smail jar with a tight fitting lid. Shake well. Pour over salad. Toss weli. NMakes 4 to 6 servings. 1 lb. ground steak (round or c'îuck) 1 tsp. sait Dash cayennie pepper i cup apple juice 3cupsI (ý"41b.) grated cheddar cheese Meit butter in a deep fry pan and saute the onions and pepper for 5 minutes. Add the meat and cook over medium heat until browned, stirring c onstantiy. Mix the sait, cayenne and appie juice. As soon as the iiquid simmers stir in the cheee Serve on, toast. Mrs. Jaàmes Hayman Bowmanville VEGTABI~SEN-ORE 2 tb)sp. butter or miargarine ~4cup cooked ifoe vegetables such as carrots, peas, corn. beans i tbsp. finely ýhoppýýd' onion 6 eggs 1-3p cupater '~tsp. Sait '~cup (2 oz.) cubed creamr cheese Mleit buitter or miargarine in 10" frying pan on moderate heat. Add vegetables and oýnion. Cook gently until warm. bu not browned. Biend eggs, water and sailt. Pour. egg mnixture over vegetables in frying pan. Add creamn cheese cubes. Cook over moderate beat, gently lifting and turning cooked portions. We cook- ing is complete, eggs sho.ui be set but stili giossy anid mnoist- Serve at once on warm plates. Makes 4 serviigs. PICKLED EGGS 1iccup water :3 cups vinegar 3 tsp. sait 3tbsp. suigar onion idoz7en eggs Start eggs in cold water, let EGG POT PIE 21/4 cups (il oYz. pkg) frozen mixed vegetables 1 cup diced celery 8 bard;- 'cooked eggs, coarsely chopped 1/4 tsp. sait 1/4 tsp. pepper 1/ tsp. ceiery saît 1/4 tsp. ginger 1 can (10 oz.) creamn of mushroom soup, undiiuted 1 in can10 oz.) cream of celeryv -soup, undiiuted doughi for 6 dis§cuits, ready ready to bake Pre heat oven to 450 degrees. Cook frozen vegetabies, according to package direct- ions, unitil just tenîder'-crisp. Drain and spread ini shaiiow 2-quart casserole. Top with diced celery and chopped eggs. Blend seasonings and sprinkle over eggs. Blend together tble two cans of soup and pour over all. Using a spoon, gently lift sections of vegetabl!e-egg mixture to le', soup penetrate without is- turbing the layers. 'Bake for 10 minutes, then place pan of biscuits in the oven. Bake both for an additional 10-15 minutes until biscuits are brown and casserole is bubbly and bot. To serve, split biscuits are brown and casserole is bubbly and bot. To serve,- split biscuits and top with bot vegetable-egg mixture. Makes 6 servings. EGG-TUNA SA NDWICH FILLING 4 bard cooked eggs, cbopped 1 can Clover Leaf ilaked wite tuna (6.5 oz) 14 cup finely cbopped celery 'cup bougbt sandwicb tsp. onion saIt ________boil 10 mninutLes. Cool and sheli. Sucý-e onion among eggs in 32 Mix ahl ingredients and SHOPPER,ïS' SPECIAL oz. Jar. Pour bot liquid over refrigerate until ready to use. LUNCHEON DISH egg-s and seal. Leave ai least Makes21 cups. Excellent for 2 tbsp butter or miargarine one (2week. sandwiches or on Kiser rolis. 3cup cbocpped onion MIrs. Cathy Anderson MNrs. Stanley Milison 'cup cbopped green peýpperNetovii Enniskillen The Redken Put on your Happy Face and Corne On~ in toTHEm \~ / "YOUR PROFESSIONAL SALON" 0 37 King St. W. Bowmanville 0 REDKEN Acid bclanced organic protein0 products for Heaithier Hair and Skin.o "Exclus îvely at your Beauty Salon" OUR SPECIALTrIES WE WILL I4ELP YOU TO ACHIEVE - Pelrms THE TOTAL LOOKz -Cuts - Bow Drying - Hair Analysis mn Haïr and 5kin Fashion9 Cil 623-54550 CD Bey and E laine wilt be pleased to look after your grooming needs. <~tyQc hOppe "Your Prof essiona'l Salon" 37 King St. W. Bowmanville ý---aQQ and arriving daily. Get your Fail anid W!înter coat now at a price that wiIl make you g lad you waited. Available in many styles and colors. . Fuli range of sizes. Carter'e oft Bolb êtrectt lb, Bond Towers Shopping Mi OSHAWA 44 Bond St. W. Downtown Oshawa 576-7152 "A Special Shop for Spciolc Womnen" SQUARE THE' .;ià