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BAKED FRIZZLED BEEF SANDWICHES 1 jar (5-ounce) dried chipped beefi Boiing water 1 4 sices white brea<4, toasted 1 cup shredded sharp Cheddar cheeseý 5 tablespoons Blue Bonnet Margarine 2 tablespoons finely chopped onion' 1 tablespoon finely diced pimiento 3 tablespoons flour 3/4 teaspoon sait Genierous dasb white pepper 1/4 teaspoon dry mustard 2 cups milk Chopped parsley: Place dried beef in a large bowl. Cover with boiling water. Soak while preparing remnaining ingredients. Place toast suices in 9-inch square baking dish; top with shredded cheese. Cover; set aside. Meit 2 tablespoons Blue Bonnet Margarine in a large saucepan. Add onion and sauté, stirring, until tender (about 5 minutes). Drain beef; add to sautéed onion mixture. Brown lightly; toss in pimiento. Divide mixture evenly amnong sandwiches, covering cheese and spread- ing to edges. In saine saucepan, mieit remiaining 3 tablespoons Blue Bonnet Margarine. Blend in flour, sat, pepper and dry miustard. Cook, miix- ture, stirring, until thick and bubbly, about 1 to) 2 miin- utes. Remiove from hleat; gradually stir ini miilk. Cook over mnediumr-high heat, stir- ring ýconstantly until mnix- ture comes to a boil. Pour sauce over frizzled beef.* Bake in a moderate oven (3750 F.) for 20 to 25 min- utes. Serve garnished with chopped parsley. Makes 4 sandwiches. OL - FASHIONED POTATO LOAVES (Makes 2 Loaves) 1 iedium potato "water hot tap water 2 packages Fleischmnann 's Active Dry Yeast 2 tablespoons softened Fleischmann 's Margarine 2 tablespoons sugar 1 tablespoon sait 1 cup milk 1050 F. .1150 F.) 6-1/2 to 7-1/2 cups unsifted flour flour Pare and dice potato; boil in water to cover until tender, about 20 minutes. Drain; reserving lîquid. Add hot tap water to potato liquid to make 1 cup; cool to warmn (1050F..1150F.) Mash potato; set aside. Pour warm potato water into large warm bowl. Sprin- kMe in Fleischmann's Yeast; stir until dissolved. Add Fleischmann's Margarine, sugar and sait. Stir in mashed potato, warm milk and 3 cups flour; beat until smootb. Stir in enough ad- ditional flour to mnake a stiff dough. Turn out onto lighit- ly floured board ; knead until smnooth and elastic, about 8 to 10 minutes. Place in greased howl, turrlirg to grease top. Cove-r; let rise in warmn place, free from draft, until doublied in bulk, about 35 minutes. Punch dougb down; turn over in bowl. Cover andicilet rise again about 20 minutes. Pun.ch dougbi down. Turn out onto lightly floured board; divide in baîf. Rol eacbh laîf to a 14x9-inich rectangle. Shape into boaves. Place in 2 greased 9x5x3- inchi loaf panis. Cover; let rise in warm place, free from draft, until doubled in PASTRAMI IN MUSTARD SAUCE (Makes 4 cups) 1/4 cup butter 1/3 cup flour 2 cups liquid Carnation Instant Nonfat Mlilk 11 1/2 cupa (1 /2 pound) pastramni 1/2 teaspoon sait 1 tablespoon prepared mustard 1 3/4 cups (lO-ounce package) drained, cooked peas Toast points 2 sliced bard cooked eggs Paprika, if desired Meit butter in medium saucepan uver medium heat.* Stir in flour. Gradually stir in liquid instant miilk. Cook, stîrring constantly, over medium heat until mixture just comes to a boil and thickens. Cut pastrami in bîte-size pieces. Stir pas- trami, sait, mustard and peas into milk mixture. Serve over toast points; gar- nish with egg sices. Sprinkle paprika over eggs, if desired. QUICK BROWN BREAD 3 1/2 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon sait 1/4 teaspoon baking soda 1 tablespoon vinegar 1 1/2 cups miilk Preheat oven to 4250F. In large mixer bowl, com- bine dry ingredients. Com- bine vinegar and 'milk; let stand 5 minutes. Add to flour mixture. Blend at Speed 2 until moistened. In- crease to Speed. 5 and beat for 3 minutes. Grease and flour a 9" round pani (oven -proof) or cookie sheet. Spoon dougb onto baking container. Flour hands and shape inito ftiat7" cirele.With a sharp knife dipped in fur, cut a deep cross from ide to side in the top of dough. Bakce for 410-415 iminutes, or until bread sounds bol- low when tapped. Cool ha- fore slicing. Yield: 1 7" round loaf. CAREFREE WHITE BREAD (especially suited for the busy homemaker) 5-6 1/2 cups al-purpose flour 2 pkgs. active dry yeast 2 tablespoons sugar 1 tablespJoon sait 1/4 cup butter or margarine 2 cups hot tap water (1200 - 1300F.) In large mixerbw, comnbine 5 cups flour, yeast, sugar, sait, and butter. Add water ail at once. Mix at Speed 4 until ingredients are nsoistened and butter or mjargýarine is mielted. If nec- essary, gýraduatýllv add re- mraining flour. Adj1ust bo>wl pan to smnal] bowl position. Increase to Speed 6 and knead for 1) minutes. Cover bowl; let dough r-est for 20 minutes. With floured hands, divide dougb in haif. Shape into boaves and place in 2 greased 9" x 5"«ý3" loaf pans. Cover with a dish towel, or if desired, place boaves in plastic bags and secure with twist tie, allowing room for exaso.Allow to rise in refrigerator for as littie as 2 hours or as many as 24 hours. Bake whenever it--is convenienit within this time period. To Bak e. Prehieat oven to 4000F. Remiove bread from refrigerator;, let stand ut roomi temperature for 110 inuittes. Bake at 4000F. for 35-40 minutes or until done. EGGS DELMONICO 1 can (10 3/4 oz.) creamn of mushroom soup 1/2 tbsp. minced pimento 1/4 cup grated cheese 4 bard cooked eggs, cut in quartera 2 sices toast, buttered (English muffins or biscuits can be used). Paprika Parsley Heat soup over low heat, stir in pimento and cheese, carefully fold in eggs. Cook over low heat until cheese la melted. Serve immediately over hot buttered toast, garnisbed witb parsley and sprinkled witb, paprika. Makes 2 servings. EGGS DIABLO 1/2 cup chiopped celery 1/4 cup green onion slices 1 tbsp. margarine 1 cup barbecue sauce 1/4 cup margarine 8 eggs, beaten 1/4 cup milk 1 jar (8 oz.) processed chieese spread 3 Eniglishi muffins, split, toasted; or 6 crisply fried corn tortillas 6 suices Canadian bacon (optional) Saute clery and onion in 1 tbsp. margarine., Add barbecue sauce; simmer 15 minutes. In separate pan, meit 1/4 cup margarine over low heat; add combined eggs and milk. Cook slowly, stir- ring occasionally, until egga begin to thicken. Add 1/2 cup cheese apread; continue cooking, tirring occasion- ally until cheese spread meits and eggs are cooked. Spread muffin halves with remaining cheese spread. For eacb serving, cover muffin with fried Canadian bacon (optional) and eggs; top with sauce. Makes 6 -aervinga. Recipe Supplement of the Canadian Statesman, September 21, 1977 Page il EGGS ON A STRING APRICOT MILKSHAKES CARAMEL CUSTARD (F LAN> 2 tsp.buter(Makes about eighit 2 cartons (1 cup) 2 tbsp. butter 1-cup servings) Morningstar Farms 1/2 medium onion, 1 can (30 ounces) apricot Scramblers 1chopped halves, drained * 1 CUP 5ug51 1/2 package frozen green 1 quart milk 1/4 teaspoon sait beans, French eut 1 quart vanilla ice cream, i 1/2 teaspoon vanilla 4 eggs, beaten softened 2 cups skim milk, Red pepper or Sugar, optionai scalded pimento to garnish Caramelize 1/2 cup sugar Puree apricots wjth two over Iow heat until it melts, Meit butter with water cups of the milk in electric stirring occasionally. Coat over medium-low heat; do blender container un tii bottom and sides of six cus- not sllow butter to brown. smootb; pour into large bowl. tard cups with syrup. Com- Add onion and steam until Add rem-aining mnilk and ice bine remnaining ingredients, tender. Add beans and creamn to blender container; pour into custard cups. simmer until cooked, about whirl just until blended. Stir Place in a sballow pan filled 10 minutes. Add eggs and into apricot mixture in bowl with one inch of bot water. scramble until eggs are until blended. If desired, Balte in 3500 F. oven for 35 thoroughly cooked, but not sweeten to taste. Pour mnilk to 40 minutes or until a dry. Serve in a casserole shakes into chilled 10-ounc'e knife inserted in center dish, garnishied with sices glasses and serve with straws. comes out clean. Loosen of rd pppe or imetosides and invert in sauce of edpepe orpieno. *Use ap)ricot syrup min preparýina' dish to serve. Makes six Makes 4 servings. drinks, desserts. servings. ýhoppe SMAIN STREET 983-9500 ORONO '~Free Delivery To: ORQNO- NEWCASTLE m ~BOWMANV1L LE - OS HAWA WHae: surrounding areas FRESH FLOWERS POTTED PLANTS &;:DRI ED ARRANGEMENTS and lT/&