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l'UAIIl.,l FLOUR MUFFINS ~Zcups white augar 1',cup shortening 2 cups sour miik 2 cups Graham flour 2 cups pastry flour 2 tsp. baking soda 2 tsp. baking powder 1 tsp. sait i tsp. vanilla Cream shortening, sugar, eggs, add vanilla. Sift together pastry flour, baking soda, baking powder andi 5a1t, Add above to shortening mixture alternately with sour milk. Mix Graham fleur lightly at the last. Cook at 350 degrees for 20 minutes. Makes 36 muffins. (These muffins freeze well). Mrs. Stanley Milîson Enniskillen BUTTERMILK MUFFINS Mensure into 2 cup measur- ing pitcher and mix together: 1 > cup cooking oul i cup buttermilk (or sour milk) 1 egg 2 tbsp. marmalade or honey Measure into a large bowl: 1 cup ail purpose flour 1 cup Quaker cooking bran i cup brown sugar- i tsp. soda dash of sait '4 -1-3 cup raisins 14 cup chopped walnuts Combine wet and dry ini- gredients. Bake in muffin pans for 20 minutes at 350 degrees. Makes 12 large muffins and 8 small ones. Mrs. W.H. Cain Bowmanville EUCKLING DE LUXE 1 5 to 6 pound duckling, cut for fricassee 1/2 cup sweet red wine 2 tablespoons chopped onion 1 tablespoon grated orange peel 3 tablespoons Planters Peanut Oil 1 tablespoon potato starch 1/ý4 cups fresh orange juice 2 tablespoons sweet red wine 1 tablespoon honey 1/4 teaspoon ground ginger 1/8 teaspoon pepper 1 cup fresh orange, sections "Puncture duckling skin generously with fork; place on rack in roasting pan. Pour 1/2 cup wine over duckling pieces. Roast in slow oven (3250F.), basting occasionally, shlow- ing about 25,miniutes per pound. In medium saucepan, lightly saute onion and orange peel in peanut oiù. Mix in potato starch, stirring to make smooth. Slowly add orange juice, 2 tablespoons wine and honey; simmer for 1 min- ute. Stir in ginger, pepper and orange sections; sim- mer for an additional 5 minutes. Serve bot with roast duckling. Makes 4 -6 servings. DIJON CHICKEN 1,4 cup Dijon mustard 2 tablespoons minced shallots 1/4 teaspoon tarragon leaves, crushed 1/8 teaspoon liquid bot pepper sauce 5 tablespoons melted Blue Bonnet Margarine 1 (2 1/2-pound) frying chicken, cut up 3/4 cup fine dry bread crumbs In small bowl, blend to- gether mustard, shallots, tar- ragon, hot pepper sauce and 1 tablespoon melted Blue Bonnet Margarine. Spread mîixture over chicken pieces. Coat with bread crumbs. Arrange chicken pieces in BARBECUED L-AMIB s1PNY4s 4 lamb shanks (1-pound each) Flour 1/2 cup (1 stick) Blue Bonnet Light Tasty Spread 1 cup water-(about) 1/3 cup chopped onion 1 can (8-ounce) tomato sauce 1/4 cup water 3 tablespoons sugar 2 tablespoons vinegar 2 tablespoons Worcestershire sauce 1/4 teaspoon pepper Lightly dtist lamb shanks with flour. In a large Dutch oven melt 1/4 cup Spread over medium heat. Brown lamb shanka on al sîdes. Reduce heat. Gradually add 1 cup water. Cover and smmer about 1-1/2 hours or until Iamb is fork-tender. If necessary, add water dur- ing cooking to maintain sim- mering liquid. When shanks are fully cooked, remnove from liquid and cool. Cover and refrigerate until ready to grill. In a medium saucepat4, melt remainîng 1/4 cup Spread. Add chopped onion and sauté until tender. Stir in tomato sauce, 1/4 cup water, sugar, vinegar, Worcestershire sauce, sait and pepper. Bring mixture to a houl; reduce heat and simmer for 10 minutes. Cool slightly; chilI until ready to use. Remove lamb from refrig- erator about 20 minutes before grilling. Cover each shank with barbecue sauce. Use any remaining sauce to moisten meat while grilling. Grill shanks over medium heat u ntil thoroughly heated and crisp. Makes 4 servings. STIRq-FRIED CHIOKEN AýND PEPPERS Mîakes 14 to 6 servings 1 tablespoon soy sauce. 1 tablespoon dry sherry 1 teaspoon minced fresh gmnger root 1 large chicken breast, boned, skinned and cut into 1/2-inch cubes 4 tablespoons Planters Peanut OiÙ 2 green peppers, cut into 1/2-uich pieces 1/2 teaspoon sait 4 scallions, cut into 1/2-inch suices 1 clove garlic, crushed 1/2 cup chicken biroth 1 teaspoon cornstarcb 1 tablespoon wa-ter 3 cups hot cooked rice In a small bowl, blend together soy sauce, sherry and ginger; add chicken and marinate 10 minutes. Heat 2 tablespoons peanut oit in wok or large skilet over higb heat. Add green peppers and stir-fry 2 min- utes. Sprinkle peppers with sait and add scallions. Stir- fryi 1 minute. Remove veg- etables from wok and set aside. Heat remaining 2 table- spoons peanut oul. Add gar. lie and chicken. Stir-fry 2 to 3 minutes or until the chieken turns white and be- cornes firm. Return veg- etables to wok, Stir in chicken broth. Combine cornstarch and water until smoo-,th; stir into chicken and vegetables.1 Cook, stfrring constantly, until slightly thickened. Serve at once with bot cooked rice. FISH ORLEANS (Makes four 1-cup servings) 2 tablespoons oul 1/2 cup sliced celery 1/3 cup minced green 1 cup (8-ounce can) Ccr Ua M cxa4ýcI Sauce 1/2 teaspoon sait 1 bay 1caf 1/2.teaspoon crushed oregano leaves 1/2 teaspoon ground turmerjc 1 pound fresh or frozen white fish* 1/2 cup frozen smal green peas Cooked white rice Heat oil in medium skil- let; add celery, green pepper, onion and garlic. Cook 5 minutes over medium heat. Add tomatoes, tomato sauce, sait, bay leaf, oregano àr1d turmerle to skillei. Break up tomatoes; stir until combined. Heat to boýWng. Reduce heat; houl gently, covered, 25 minutes. Cut fish into 'l inch pieces. Add fish and peas to skillet. Re- turn to boil; boil gently, uncovered, 15 minutes. Remove bay leaf. Serve over cooked white rice. *May use ocean perch, sole, flounder or cod. POLYNESIAN PUNCH (Makes 4 Drinks) 4 medium-sized fresh pineapples 3 tablespoons undiluted frozen orange juice corïcentrate 2 cups concordgrape juice 2 cups grapefruit-lemon soda Miniature paper umbrellas Pineapple spears Cut off tops of pine- apples. Scoop out pine- apple, reserving 2 cups of fruit. Place in blender con- tainer. Add orange juice and blend several seconds until smooth and well blended. Add grape juice and blend several seconds until smooth. Add soda and pour into pineapples. Garnish with umbrella and pineapple spears, 5 King St. West ~tecipe Supplement of the Canadian Statesman, September 21, 1977 Page 9 *O@S@Oeee@eeSseeee*es,,.e.eeee,,,,,.. e,,,,, e o * 55** * EE~~ua~ -wuuEE..u mmmu mmw~ e s * ... e * 'I * ~iruim e e s e e e s e e e w e o e e e s e s e e e e e e e e * e e e e * Wondered where ail those people got their leans with such * a perfect fit?" C e * WelI . , . they probably ot them at George's. We have 35 e * different styles to provî~e t~e perfect fit for anyone ... no * matter what their Shape! e * e * e * e * e f e I eee s e * 42 KING ST. E. BOWMANVILLE Now Open Ail Day Wednesday * Thursday Night Until 9:00 S * e Phono 623-3211 * e The nicest names in Bowmanville are found at iMeGregor Dirugs Yardley Faberge Arpege Chanel Lanvin Max Factor Houbigant Durer Lentheric 623-5792 Bowmanville il gl r a Qualified Cosmetician On Duty, at our Cosme-tic Couniter ecGregor I.D.A. Drug